9 hazelnut nutella caramel cream Recipes

hazelnut mousse (adapted from baking and pastry, culinary institute of america), milk, caster sugar, eggs, cornflour, hazelnut praline (or nutella), cream, gelatin melted in 2 tbsp boiling water, base crispy layer, hazelnut praline, milk chocolate, butter, feuilletine or crushed corn flakes, peeled, toasted and chopped hazelnuts, caramelized hazelnuts, sugar, water, toasted hazelnuts, chocolate hazelnut thing (adapted from david chang s momofuku cookbook), hazelnut praline paste (or nutella), gianduja or milk chocolate, grapeseed oil or any neutral oil, salt, smallish pieces bittersweet chocolate , ideally 70% to 72% cacao range, light corn syrup, crushed caramelized hazelnuts, i have to admitt that i made this mixture , but i didn tsp like it much . so i used chocolate ganche, mixture with a caramel syrup flavor )

nutella (chocolate hazelnut spread), dark chocolate ice cream, softened, dark chocolate cookie crust, caramel (dulce de leche) ice cream, softened, chopped hazelnuts , optional, caramel sundae syrup

semi-sweet chocolate chips, ladyfingers, nutella , hazelnut spread, caramels, wrapped, whipping cream (unwhipped), chopped pecans, sugar (for a sweeter taste use 1/2 cup), cream cheese, softened, creme de cacao (can add a tbsp more), whipping cream (unwhipped), semi-sweet chocolate baking squares, sugar (or to taste)

butter, melted, brown sugar, ground cinnamon, very ripe plantains (the peels should be entirely brown-black), peeled and sliced into 1/2-inch pieces, all-purpose flour, baking powder, baking soda, salt, butter, softened, granulated sugar, eggs, buttermilk, vanilla extract, caramelized mashed plantains, cream cheese, softened, chocolate hazelnut spread (recommended : nutella), vanilla extract, powdered sugar

nutella , liquified, flour, ground almonds, baking powder, baking soda, egg, sugar, vegetable oil, sour cream, buttermilk, toffifee ( german brand of a caramel, hazelnut, nouget filled candy ) but 1 can use a similar caramel candy

vanilla ice cream, chocolate sorbet, crushed vanilla wafers, nutella (hazelnut-chocolate spread, usually near the peanut butter in the grocery store) or 1 -2 tsp caramel sauce, sliced banana, frangelico

salt, sugar, fresh fast-acting yeast, warm water , between 100 and 115 degrees f, as measured with a candy thermometer (any hotter will kill the yeast - an organic leavener, too cool and the yeast won tsp be activated), all purpose flour , plus some extra for the dough board, cornmeal , for the pizza stone, butter, apples, peeled, cored and sliced , and tossed with a little bit of lemon juice to prevent oxidation (good choices are braeburn, gala, jonathan, rome beauty), ground cinnamon, sugar, lemon juice, caramel ice cream topping, hazelnut and chocolate paste (recommended: nutella), marshmallows, chocolate syrup