CHOCOLATE-HAZELNUT FRENCH TOAST
Provided by Tia Mowry
Categories main-dish
Time 7h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the French toast: Preheat the oven to 375 degrees F. Generously grease a 9-by-9-inch baking dish with the butter.
- Place the bread cubes in the prepared baking dish.
- Whisk together the eggs, half-and-half, sugar, vanilla and salt in a large bowl. Pour the egg mixture over the bread. Gently push the bread down to absorb the egg mixture. Dollop the chocolate-hazelnut spread over the bread and mix it in until evenly distributed.
- For the topping: Combine the butter, oats, pecans and brown sugar in a food processor and pulse until it resembles a coarse meal.
- To finish the dish: Top the bread cubes with the oatmeal mixture. Wrap tightly with foil and refrigerate at least 6 hours or overnight.
- Bake, uncovered, until the edges are bubbling and the top is golden brown, 45 to 50 minutes. Let cool for 5 minutes. Serve with maple syrup.
CHOCOLATE-HAZELNUT FRENCH TOAST WITH RASPBERRY SYRUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F. Combine the raspberries, sugar and 3 tablespoons water in a small saucepan over medium-high heat; cook until the raspberries are broken down and the mixture is syrupy, about 5 minutes. Strain through a fine-mesh sieve into a bowl, pressing the berries with a rubber spatula.
- Whisk the chocolate-hazelnut spread and eggs in a medium bowl until smooth, then transfer to a large baking dish and whisk in the milk. Working in batches, add the bread and soak, turning once, 1 to 2 minutes. (Remove before the bread is soggy.)
- Melt 1/2 tablespoon butter in a large nonstick skillet over medium heat. Add 2 pieces bread and cook until browned, 3 to 4 minutes per side. Transfer to a baking sheet and keep warm in the oven; repeat with the remaining bread, adding 1/2 tablespoon more butter to the skillet with each batch. Top with the raspberry sauce and hazelnuts.
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.
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 BANANA CHOCOLATE HAZELNUT TOASTER "QUESADILLA" RECIPE BY TASTY
Here's what you need: large flour tortilla, chocolate hazelnut spread, banana, strawberries
Provided by Betsy Carter
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Spread the chocolate hazelnut spread evenly over the tortilla.
- Place the banana and strawberry slices on the top half of the tortilla.
- Fold the tortilla in half from the bottom, then fold in the sides, being careful not to tear the tortilla.
- Toast on medium-high, until golden brown. Watch to make sure it doesn't burn. Let cool for 1-2 minutes before removing from the toaster.
- Enjoy!
Nutrition Facts : Calories 358 calories, Carbohydrate 61 grams, Fat 10 grams, Fiber 5 grams, Protein 5 grams, Sugar 27 grams
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.
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
CHOCOLATE STRAWBERRY PUFF PASTRY TOWERS RECIPE BY TASTY
Here's what you need: puff pastry, chocolate hazelnut spread, strawberries
Provided by Julie Klink
Categories Desserts
Yield 12 towers
Number Of Ingredients 3
Steps:
- Preheat oven to 400˚F (200˚C).
- Cut the puff pastry into 6 equal rectangles.
- Taking one of the rectangles, cut diagonally to create 2 triangles.
- Taking one of the triangles make 2 cuts on each of the long sides of the triangles leaving 1 centimeter from the edge. Make sure the cuts do not touch at top point of the triangle and leave about 1-inch from the bottom edge of the triangle.
- Make 2 more cuts parallel and 1 centimeter from first 2 cuts. Make sure the cuts do not touch at top point of the triangle and leave about 1 inch from the bottom edge of the triangle.
- Make one vertical cut in the center of the triangle that does not touch any of the other cuts. It should be 2 inches long and 1 inch from the bottom.
- Place 1 teaspoon of chocolate hazelnut spread on the bottom of the triangle where the dough is not cut.
- Place a piece of strawberry over the chocolate hazelnut spread.
- Fold one of the bottom corners over the strawberry and fold the other bottom corner over that corner, press down to seal.
- Repeat with the remaining pastry triangles.
- Bake for 15-20 minutes until pastry is golden brown and puffed.
- Enjoy!
Nutrition Facts : Calories 135 calories, Carbohydrate 12 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 2 grams
CHOCOLATE-HAZELNUT & RASPBERRY TOASTS
Make and share this Chocolate-Hazelnut & Raspberry Toasts recipe from Food.com.
Provided by Food.com
Categories < 15 Mins
Time 15m
Yield 12 pieces, 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees.
- Cut baguette into slices. Place in a single layer on a baking sheet. Bake about 10 minutes until light brown and toasted.
- Spread Nutella over each toast and top with raspberries, pistachios and a sprinkle of powdered sugar.
Nutrition Facts : Calories 449.9, Fat 25.5, SaturatedFat 18, Sodium 80.2, Carbohydrate 49.8, Fiber 6.7, Sugar 35.3, Protein 6.6
HAZELNUT MACAROON AND STRAWBERRY TART
Categories Dessert Bake Passover Low Sodium Strawberry Kosher Hazelnut Bon Appétit Vegetarian Pescatarian Dairy Free Peanut Free Soy Free
Yield Serves 12
Number Of Ingredients 15
Steps:
- For filling:
- Combine all ingredients in heavy large skillet. Stir over high heat until sugar dissolves and mixture comes to boil. Boil until very thick, stirring frequently, about 13 minutes. Cool in pan. (Can be prepared 2 days ahead. Transfer to small bowl, cover and refrigerate.)
- For crust:
- Position rack in center of oven and preheat to 350°F. Line 11-inch tart pan with removable bottom with heavy-duty foil, pressing firmly into scalloped sides of pan. Grease foil and dust with matzo cake meal. Finely grind nuts, sugar, salt and cloves in processor. Add egg and extract and process until mixture just holds together. Reserve 1/2 cup dough for another use. Using moistened fingertips, press remaining dough onto bottom and up sides of prepared pan. Bake until crust is golden, crinkled and feels dry, about 13 minutes. Cool crust completely in pan on rack. Remove tart pan sides. Carefully peel foil off crust. Return crust to pan. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.)
- Spread filling over crust. Starting at edge of tart, cover tart with berry slices in overlapping concentric circles, with first circle leaning against crust edge. (Can be prepared 3 hours ahead. Chill.)
- Remove tart from pan. Cut into wedges and serve.
STRAWBERRY CHOCOLATE HAZELNUT TOASTIES
These indulgent toasted sandwiches ooze with chocolate hazelnut goodness and are complimented by delicious strawberries. They are surprisingly easy to make so are perfect for a delectable sweet twist on the average toasted sandwich!
Provided by Brittney_B
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- spread each slice of bread with 1 1/2 tablespoons of nutella on one side.
- only.
- sprinkle 1/2 of the chopped hazelnuts over the nutella on 4 pieces of bread
- remove the leafy bits from the strawberries and slice coarsely.
- lay strawberries evenly to cover the surface of the 4 pieces of bread with.
- hazelnuts.
- sprinkles remaining hazelnuts over the strawberries and then cover each with.
- another piece of bread, nutella side down to make a sandwich.
- cook sandwiches one at a time for 1-2 minutes on each side, spray between.
- flipping each one.
- to serve slice diagonally into two triangles, dust with icing sugar and.
- garnish with extra strawberries.
Nutrition Facts : Calories 562.3, Fat 28.6, SaturatedFat 4.1, Sodium 364, Carbohydrate 68.2, Fiber 7.3, Sugar 36.7, Protein 9.8
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