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France
List of contents
Introduction
A short history of NUTELLA®
A tasty touch to spread and bake!
Down to basics
Sponge cake
Choux pastry
Shortcrust pastry
Shortbread pastry
Puff pastry
Macaron shells
Basic techniques
Indispensable pastry utensils
The great classics
Poached pears with NUTELLA® centres
Apple and NUTELLA® crumble
Vanilla and NUTELLA® flan
Hazelnut and NUTELLA® marble cake
Orange and NUTELLA® cake
NUTELLA® banana bread
Chocolate and NUTELLA® fondants
Hazelnut and NUTELLA® moelleux cakes
Coffee and NUTELLA® moelleux cakes
NUTELLA® tiramisu
Chocolate and NUTELLA® mousse
Mini doughnuts with NUTELLA® centres
NUTELLA® babka
Banana and NUTELLA® pie
NUTELLA® tropezienne
NUTELLA® bourdaloue pie
NUTELLA® Tarte Tatin
Pear and NUTELLA® charlotte
White chocolate and NUTELLA® mini charlottes
NUTELLA® banoffee pie
Cookies and small cakes
Orange financiers with NUTELLA® centres
Sesame financiers with NUTELLA® centres
Red berry and NUTELLA® muffins
NUTELLA® marble madeleines
Madeleines with NUTELLA® centres
NUTELLA® Breton shortbread
Vanilla and NUTELLA® waffles
Hazelnut and NUTELLA® waffles
NUTELLA® pastry boats
Chocolate and NUTELLA® cereal bars
NUTELLA® smile cookies
Cannelés with NUTELLA® centres
NUTELLA® truffles
Coffee and NUTELLA® macarons
Hazelnut praline and NUTELLA® macarons
Chocolate and NUTELLA® macarons
Passion fruit and NUTELLA® macarons
Choux pastry
Hazelnut and NUTELLA® religieuses
Chocolate, tonka bean and NUTELLA® choux
NUTELLA® profiteroles
NUTELLA® Paris-Brest choux
Mango-passion fruit and NUTELLA® éclairs
Vanilla praline and NUTELLA® éclairs
NUTELLA® Saint-Honoré
French wedding cake choux with NUTELLA® centres
Desserts for guests
NUTELLA® Yule log
Vanilla and NUTELLA® roll
Apricot and NUTELLA® roll
NUTELLA® Twelfth Night pie
NUTELLA® parfaits
NUTELLA® millefeuille
NUTELLA® Mocha cake
NUTELLA® Opéra cake
NUTELLA® soufflés
NUTELLA® praline succès cake
NUTELLA® Mont-Blanc
NUTELLA® vacherins
Pavlova with red berries and NUTELLA®
NUTELLA® Black Forest Gateau
NUTELLA® diplomat
Glossary
Recipe Index
Ingredient Index
Acknowledgements
About the author
Grégory Cohen is a French celebrity chef, whose inventive and contemporary cooking style comes from his diverse experience. He worked in the kitchen from an early age, studying at the family gourmet restaurant Le Galant Verre. Grégory is now the television host and columnist on France Inter, the head of several culinary establishments and has recently been working on a number of campaigns to promote better eating in hospitals and schools. He is an Ambassador for Ferrero.
Instagram: @gregorycohenoff
Summary
60 mouthwatering recipes made from the World famous spread.
