Hazelnut Chocolate Stars Recipes

CHOCOLATE-HAZELNUT TART

Steps:

• Preheat the oven to 325 degrees F.
• In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.
• Cool the tart for at least 30 minutes before serving.

HAZELNUT-CHOCOLATE SPREAD

Steps:

• Puree nuts and 1/4 teaspoon salt in a food processor until mixture is the texture of peanut butter. Add sugar and chocolate; pulse until combined.
• Bring to room temperature before using.

CHOCOLATE HAZELNUT STAR BREAD

Steps:

• Combine 2 cups (280 g) flour, yeast, sugar, and salt in a large mixer bowl; mix on low speed until incorporated. Heat milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F).
• Add warm milk, butter, and egg to flour mixture and mix until combined; mix in remaining 1 1/2 cups (210 g) flour. Switch out the flat beater for a dough hook, and knead dough for 4 minutes until smooth and elastic. The dough is ready when it feels tacky but doesn't stick to your fingers (if necessary, add additional flour 1 tablespoon at a time while kneading).
• Place dough in a large bowl coated with nonstick spray and cover with plastic. Let the dough rise in a warm place until doubled in size, about 40 minutes. To check if dough has doubled, lightly flour two fingers and press them down into center of dough. If indentations remain, gently press down dough; cover and let rest 5 minutes.
• Turn dough out on a lightly floured board and divide into four equal pieces. Shape each piece into a ball, and let rest for 5 minutes. While the dough rests, transfer chocolate hazelnut spread to a bowl and warm in the microwave for 15 seconds or until easy to spread.
• Roll one piece of dough out into a 10-inch circle and transfer to a parchment-lined baking sheet. Spread with softened butter, leaving a 1/4-inch border. Spread approximately 3 tablespoons chocolate hazelnut spread over the dough, leaving a 1/2-inch border.
• Roll out the second piece of dough into a 10-inch circle, and stack on top of the first piece of dough. Spread with softened butter and chocolate hazelnut spread, leaving a 1/2-inch border. Repeat process with remaining dough, leaving the top circle bare.
• Place a 2-inch round cutter in the center of the dough; press gently to leave an imprint. Use a sharp knife to cut the circle into 4 equal sections, from the imprint in the center to the edge, cutting through all the layers. Wipe knife clean and cut each section into 4 equal strips, for a total of 16 strips.
• Using both hands, pick up 2 adjacent dough strips and twist them away from each other twice. Pinch the ends of the strips together firmly. Repeat with remaining strips of dough, for a total of 8 points. Cover the star loosely with plastic and let rise in a warm place until puffy, about 25 minutes. While the star rises, preheat oven to 375°F.
• Brush dough gently with melted butter and sprinkle with sugar. Bake for about 25 minutes, until golden. Remove from oven and place on a wire rack to cool for 20 minutes before dusting with powdered sugar and serving.

HAZELNUT-CHOCOLATE STARS

Steps:

• 1. Finely chop hazelnuts in a food processor; remove to a bowl. Finely chop chocolate chips and 1 teaspoon flour in food processor; add to the nuts. Set aside.
• 2. Sift the 1 1/3 cups of flour, baking powder and salt. Set aside.
• 3. Cream butter and brown sugar in a bowl with an electric mixer until fluffy. Add the egg and vanilla; beat until well combined.
• 4. Add the flour mixture to the butter in thirds, beating well after each addition. Add the hazelnut-chocolate chip mixture, using a wooden spoon and mixing until the dough is well combined.
• 5. Form the dough into three flat disks, dusting with a little flour, if necessary, to prevent sticking; wrap in plastic and chill in the refrigerator for 12 to 24 hours.
• 6. Remove one disk from the refrigerator and roll on a lightly floured work surface into an 11-inch circle, 1/4-inch thick. Cut out stars using a star-shaped cookie cutter. (You may use different sizes of stars for variety.) Save the scraps and reform into a disk. Chill the scraps slightly before rolling out and cutting. Repeat with other disks.
• 7. Preheat oven to 400°F. Place the stars on parchment-lined baking sheets. Bake one sheet at a time until the cookies are brown around the edges, about 7 to 8 minutes. Cool cookies on a rack.
• 8. Prepare apricot filling: Place all ingredients in a small saucepan over medium-low heat. Cook, uncovered, stirring frequently, until all of the liquid is absorbed, about 10 minutes. Puree this mixture in the food processor until smooth. Allow the filling to cool completely before filling the cookies. (Filling may be prepared a day in advance and refrigerated.)
• 9. Fill the cookies just before serving, if possible, so they stay crisp: Spread a thin layer of the filling on the bottom side of one star and sandwich with another, bottom-side facing the filling.

CHOCOLATE-HAZELNUT BARS

Steps:

• Heat oven to 350°F and generously coat a 13x9-inch baking pan with nonstick cooking spray (I lined with non-stick aluminum foil, allowing excess over sides of pan so I can lift them out to cut).
• Beat together butter, sugar, egg yolk and vanilla in medium-size bowl until well blended.
• Mix in flour, salt and 1/3 cup finely chopped hazelnuts.
• Press evenly in prepared pan.
• Bake for 20 minutes or until top is golden brown.
• Remove pan to wire rack and cool 10 minutes.
• Spread top evenly with chocolate-hazelnut spread, then sprinkle with remaining hazelnuts.
• Chill to set top, then cut into 24 bars.

CHOCOLATE HAZELNUT ROLLS

Steps:

• Put bread flour, milk, white sugar, 1/4 cup melted butter, egg, yeast, and salt in a bread machine; set to "dough" cycle and press Start.
• Preheat oven to 375 degrees F (190 degrees C). Grease and 9x12-inch baking dish and line with parchment paper.
• Transfer dough to a floured work surface and punch dough. Roll dough into a large rectangle. Spread 2 tablespoons softened butter over dough and top with chocolate-hazelnut spread. Sprinkle hazelnuts over chocolate layer. Roll dough around the filling into a log shape; cut into 12 even portions. Arrange rolls in the prepared baking dish.
• Bake in the preheated oven until rolls are cooked through, about 25 minutes.

CHOCOLATE-HAZELNUT SNOWBALLS

Steps:

• Melt chocolate in microwave, 2 minutes. Stir until smooth, then stir in condensed milk, vanilla, nuts, and salt. Let cool. Roll mixture into 1-inch balls. Place coconut on a plate; roll balls in coconut to coat. Chill until set, about 30 minutes or up to 5 days.

CHOCOLATE-HAZELNUT MAGIC BARS

Steps:

• Preheat oven to 350°. Melt butter in a 9-in. square baking pan. On top of melted butter, evenly sprinkle crumbs, then coconut, then chocolate chips, then hazelnuts. Pour milk over all. Do not stir. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool several hours before cutting. If desired drizzle with melted Nutella.

HAZELNUT SABLE STARS

Steps:

• Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Beat butter in large bowl until creamy. Gradually add sugar, beating until fluffy. Beat in yolks and vanilla. Beat in flour and salt. Stir in nuts. Transfer dough to work surface. Flatten into disk. Wrap in plastic; freeze until cold, about 10 minutes.
• Roll out dough on floured surface to 1/3-inch thickness. Using 2- to 3-inch star cookie cutter, cut out cookies. Transfer to baking sheets, spacing 1 inch apart. Gather dough scraps; reroll dough and cut out additional cookies. Bake cookies until pale golden (rotate baking sheets after 15 minutes), about 20 minutes. Transfer cookies to rack; cool.
• Spoon chocolate into small plastic bag. Cut off tip from 1 bottom corner of bag to allow small ribbon of chocolate to come out. Drizzle chocolate over cookies. Let cookies stand until chocolate is set. (Can be made ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.)

PEAR, HAZELNUT & CHOCOLATE CAKE

Steps:

• Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line the base of a 20cm round springform cake tin. Place the hazelnuts in between a tea towel until broken into small chunks. Add the flour and mix briefly. Add the butter and rub between your fingers until it resembles breadcrumbs. Add the sugar and eggs and mix briefly. Peel, core and chop two of the pears. Stir the pears and chocolate lightly into the cake mixture.
• Spoon the mixture into the prepared tin and smooth the top. Peel, core and slice the remaining pears and scatter over the top of the cake. Press down lightly and bake for 60 - 80 minutes, until firm to the touch. Cool in the tin for 10 minutes, then turn out and cool on wire rack. Warm the jam and brush over the top. Serve warm or cold.