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Ingredients
Pastry:
- 15g egg
- 27g unsalted butter
- 11g caster sugar
- 32g flour
- 10g cocoa powder
- 0.2g salt
Mousse:
- 20g blackberry puree
- 10g egg white
- 0.1g salt
- 20g caster sugar
- 2g malic acid
Bon bon:
- 20g filo pastry
- 30g Nutella®
- 2g chives
- 5ml vegetable oil
- 2g freeze dried blackberries
RECIPE CREATED BY REGOR SIINER, UNIVERSITY OF DERBY AS WINNER OF THE NUTELLA® CHEF CHALLENGE
PREPARATION
1. To make the pastry whip together the butter with the sugar until pale then whisk in the egg. Separately, mix the flour, cocoa and salt together. Add the flour mix into the wet mix and corporate together. Knead the dough for a short time. Cling film it and let it rest in the fridge for at least 30 minutes. Roll out the dough to 4mm thickness and put into ramekins. Blind bake for 12 minutes at 180°C.
2. To make the mousse, whisk the egg whites with a pinch of salt. At the same time heat a splash of water and the sugar up to 121°C. Add the sugar mix into the egg whites and whisk for another 3 minutes. Gently heat the puree, add the malic acid and then fold through the meringue. Fill the cooked tart cases.
3. To make the bon bon, put the Nutella® in the fridge to set. Using a spoon, scrape a teaspoonful of the Nutella® and roll it into a cylinder. Wrap some filo pastry around the Nutella® and tie the ends with moist chives. Deep fry the bon bon until golden and crispy.
4. To present, cover the mousse with the freeze-dried crushed blackberries and place the bon bon on top.
NUTELLA® is a registered trade mark of Ferrero SpA. Any use of the NUTELLA® trade mark must be authorized by the trade mark owner. Please refer to Ferrero Food Service team and the brand guidelines published on this website for further information on any intended commercial use.