STRAWBERRY-HAZELNUT FRENCH TOAST
When my husband and I discovered this at a bed-and-breakfast in Arkansas, we bought the inn's cookbook so we could enjoy the same treat at home. We've changed the recipe a bit since then, but it still reminds us of that lovely B&B. -Lynn Daniel, Dallas, TX
Provided by Taste of Home
Time 50m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a microwave, melt butter with brown sugar and corn syrup; stir until brown sugar is blended. Pour into a greased 13x9-in. baking dish; top with bread., In a large bowl, whisk eggs, cream, liqueur and vanilla; pour over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, until top is puffed, edges are golden and a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes before serving. Serve with strawberries and hazelnuts.
Nutrition Facts : Calories 304 calories, Fat 15g fat (9g saturated fat), Cholesterol 135mg cholesterol, Sodium 184mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 0 fiber), Protein 5g protein.
STRAWBERRY HAZELNUT TART
Rich, buttery hazelnut pastry, luscious strawberries and cream filling and a toffee sauce dribbled over - what's not to like?
Provided by Mary Cadogan
Categories Afternoon tea, Dessert
Time 50m
Number Of Ingredients 12
Steps:
- Heat oven to 190C/170 fan/gas 5. Tip the flour and ground hazelnuts into the food processor and add the butter. Process until it looks like fine crumbs, then add the sugar and mix briefly. Add the egg yolk and 1-2 tbsp cold water, then pulse to a firm dough.
- Knead the dough briefly on a lightly floured surface, then roll out and use to line a 23-24cm loose-based flan tin. Using a sharp knife, trim off the excess pastry, then chill for 15 mins. Line pastry case with a round of baking parchment and fill with baking beans. Bake for 15 mins, then remove the paper and beans and cook for a further 5-7 mins until the pastry is cooked and pale golden.
- Put the toffees and milk in a small pan and gently heat, stirring until the toffees have melted and you have a smooth glossy sauce. Set aside.
- Beat the mascarpone with the icing sugar to loosen it. Whip the cream until it just holds its shape, then fold into the mascarpone. Slice half the strawberries and mix into the cream. Remove the pastry case from the tin and set on a serving plate. Spread two-thirds of the toffee sauce over base, then spoon over the mascarpone.
- Slice the remaining strawberries and scatter over the filling. Drizzle the rest of the toffee sauce over the strawberries and sprinkle with the hazelnuts.
Nutrition Facts : Calories 863 calories, Fat 67 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 34 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.58 milligram of sodium
STRAWBERRY HAZELNUT SLICE
An old favourite from Australian Woman's Weekly Dinner Party Cookbook. I have only ever made this with a packet sponge cake mix - they don't seem to be available now so I will be making the sponge from scratch from now on. I don't follow the recipe when cutting the cake, I prefer to cut across to make two (almost) squares - the filling is thicker when cut this way. I also heat a metal skewer to melt a diamond pattern in the icing sugar on the top of the cake and put the halved strawberries into alternate diamonds.
Provided by Ninna
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Cake - Beat egg whites until soft peaks form, gradually add sugar, beating well after each addition, then add yolks, all at once, beat only until colour is evenly mixed through.
- Sift flour several times, then sift flour and hazelnuts over egg mixture and fold through lightly.
- Combine hot water and butter, stir until butter melts, pour all at once over mixture, fold through quickly and pour into greased and paper lined 28cm x 18cm (11" x 7") cake tin.
- Bake in 190-200 deg C (375-400 deg F)oven for 20 to 25 minutes or until lightly browned and elastic to touch, turn immediately on to wire rack and cool.
- Using a sharp knife, cut cake in half, horizontally and line tin with aluminium foil, place bottom half of cake in tin and sprinkle combined Cointreau and milk over cake.
- Spread prepared filling over cake then place remaining half of cake on top, refrigerate until filling has set.
- To serve, remove cake from refrigerator, remove from tin, trim edges, dust top with extra sifted icing sugar, heat jam and water in small saucepan, push through sieve (optional) and cut reserved strawberries in half (leaving leaves for colour), brush with glaze, decorate top of slice.
- Filling - Reserve 4-6 strawberries for decoration, wash and hull remaining strawberries, place in blender, blend on high speed 30 seconds, then add icing sugar, blend further 30 seconds.
- Sprinkle gelatine over water, stand over hot water until gelatine has disolved, cool slightly then whip cream until soft peaks form and stir in strawberry mixture then quickly fold in dissolved gelatine.
Nutrition Facts : Calories 449.8, Fat 20.7, SaturatedFat 11.2, Cholesterol 164.3, Sodium 62.7, Carbohydrate 59.6, Fiber 1.8, Sugar 39.2, Protein 8.2
STRAWBERRY HAZELNUT TORTE
"This beautiful dessert is a very big hit at parties," relates Phyllis Amboss of Pacific Palisades, California. "The tender meringues have a wonderful hazelnut flavor with layers of chocolate, whipped cream and berries. "I got the recipe when we were in Israel for a few months in 1979. I had no cookbooks with me, and my hairdresser gave me an old Australian cookbook with this recipe in it. I made a few changes and this is the result."
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment. Trace two 8-in. circles 1/2 in. apart on the paper; set aside., Add vinegar, 1/2 teaspoon vanilla and salt to egg whites; beat until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread over paper circles. Sprinkle with hazelnuts; cut through meringues with a knife to swirl nuts., Bake at 375° for 30-35 minutes or until the meringue and nuts are lightly browned. Cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container. In a microwave, melt chocolate and shortening; stir until smooth. Cool to room temperature., To assemble, place a meringue, flat side down, on a serving plate; spread with half of the melted chocolate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form. Spread half over chocolate layer. Arrange sliced strawberries over whipped cream., Spread flat side of remaining meringue with melted chocolate. Place chocolate side down over strawberries; spread with remaining whipped cream. Refrigerate for up to 4 hours before serving. Garnish with halved strawberries.
Nutrition Facts : Calories 247 calories, Fat 14g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 42mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
HAZELNUT, CHOCOLATE AND STRAWBERRY TORTE
Categories Cake Chocolate Dessert Bake Strawberry Spring Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- for cake:
- Preheat oven to 375°F. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment. Butter and flour parchment. Finely grind hazelnuts and 2 tablespoons sugar in processor. Place 2/3 cup ground-nut mixture in medium bowl; add flour and whisk to blend. Reserve remaining nut mixture for garnish.
- Using electric mixer, beat eggs and 2/3 cup sugar in large bowl until mixture is thick and slowly dissolving ribbon forms when beaters are lifted, about 8 minutes. Fold in flour mixture in 3 additions.
- Transfer batter to prepared pan. Bake cake until top is golden and tester inserted into center comes out clean, about 28 minutes. Transfer cake to rack. Cool in pan 10 minutes. Run small knife between pan sides and cake to loosen. Turn cake out onto rack; peel off parchment. Cool completely.
- for ganache:
- Bring cream to simmer in large saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Pour into 13x9x2-inch glass dish. Refrigerate until ganache thickens to spreadable consistency, stirring occasionally, about 1 hour 30 minutes (ganache will resemble thick pudding). Transfer 3/4 cup chocolate ganache to small bowl; set aside for garnish.
- Cut cake horizontally into 2 layers (layers will be thin). Place 1 cake layer, cut side up, on platter. Spread 1/2 cup chocolate ganache over. Arrange sliced strawberries in slightly overlapping concentric circles over ganache. Spread 1/2 cup ganache over cut side of second cake layer. Place cake layer atop strawberries, ganache side down, and press slightly to adhere. Spread remaining chocolate ganache over sides and top of cake. Gently press reserved ground hazelnuts onto sides of cake.
- Transfer reserved 3/4 cup ganache to pastry bag fitted with medium star tip. Pipe 8 rosettes around top edge of cake, spacing apart. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before continuing.)
- Starting 1/3 inch from stem end of whole strawberries, thinly slice strawberries lengthwise to tip. Press slices slightly to fan. Place fanned berries between rosettes on cake. Garnish with additional toasted hazelnuts, if desired.
HAZELNUT BLONDIES
A dollop of chocolate-hazelnut spread lends unexpected decadence to a hazelnut blondie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter an 8-by-11-inch baking pan. Line with parchment paper. Butter parchment.
- Whisk flour, baking powder, and salt.
- Melt butter. Beat butter and sugar until combined. Beat in eggs and vanilla. Add flour mixture, and stir until combined. Stir in hazelnuts and Nutella.
- Press dough into pan. Bake until a toothpick comes out with a few moist crumbs, about 25 minutes. Let cool 15 minutes. Cut into squares. Serve with additional Nutella.
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27 BEST HAZELNUT DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Jan 14, 2022Category Desserts, Recipe Roundup
- Chocolate Hazelnut Shortbread Cookies. Let’s kick things off with one of the most classic flavor combinations ever: hazelnut and chocolate. This tandem has never failed to make my taste buds jump for joy.
- Chocolate Pear Cake with Hazelnut Crumb Topping. Did you know that chocolate and pears go well together? I had no idea. It’s a good thing this recipe enlightened me.
- German Hazelnut Macarons (Haselnussmakronen) While French macarons are made of almond flour, German macarons, called haselnussmakronen, have hazelnut flour at their base.
- Hazelnut and Dried Cherry Biscotti. I wasn’t a fan of biscotti as a kid. I just didn’t enjoy how dry it was. This Italian treat is definitely one tough cookie.
- Bruttiboni: Italian Meringue Cookies. Bruttiboni are Italian cookies with a meringue base. If you’re unfamiliar, a meringue may sound complicated to make.
- 1-Bowl Chocolate Hazelnut Cake. If you’re looking for a scrumptious yet gluten-free and vegan dessert, the search is over. This cake is the clear winner.
- Nutella Cheesecake. This is none other than Nigella Lawson’s recipe for Nutella cheesecake, so yes, it’s a guaranteed showstopper. There’s Nutella both in the crust and the cheesecake batter itself, so the hazelnut flavor is really undeniable.
- Nutella French Toast. Brioche Nutella sandwiches are soaked in custard and pan-fried to golden perfection. They’re sprinkled with powdered sugar and topped with fresh berries for good measure.
- Banana Stuffed French Toast Waffles with Nutella. They’re exactly what you imagine them to be: waffles with slices of bananas inside and smeared with Nutella on top.
- Easy 3-Ingredient Nutella Brownies. Take your regular brownies to a whole new level of awesomeness! All it takes is a bit of Nutella. This recipe couldn’t be easier.
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