Hot Nutella Coffee

Finding a stash of leftover whipped cream and half a jar of Nutella I thought of combining them. I wanted something hot, but that it didn’t require any real effort to make. So coffee came to mind. I’ve been going through a coffee phase and mocha has always been a favorite. Why not use Nutella.

Here are the ingredients needed for this recipe:

  • 8 oz. hot coffee
  • 1 1/2 Tbsp. + 1 Tbsp. Nutella
  • 1 tsp. cocoa powder
  • 1 1/2 Tbsp. sugar (or more, to taste)
  • 1/2 cup whipped cream

Step 1: In a large mug, stir together hot coffee, 1 1/2 Tbsp. Nutella, cocoa powder and sugar. (Add more sugar to taste, if needed.)

Step 2: In a small bowl, add in remaining Nutella and 1 Tbsp. of the hot coffee mixture. Stir until Nutella has dissolved.

Step 4: Fold Nutella mixture into the whipped cream until incorporated.

Step 5: Top hot coffee mixture with whipped cream mixture.

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Pastry Cream

Wanting to make a custard filling for my cream puffs I decided to use a pastry cream.

While custard may refer to a wide variety of thickened dishes, technically (and in French cookery) the word custard (crème or more precisely crème moulée, [kʁɛm mule]) refers only to an egg-thickened custard.

When starch is added, the result is called pastry cream (French: crème pâtissière, pronounced: [kʁɛm patisjɛːʁ]) or confectioners’ custard, made with a combination of milk or cream, egg yolks, fine sugar, flour or some other starch, and usually a flavoring such as vanilla, chocolate, or lemon.

Here are the ingredients needed for this recipe:

  • 1 1/4 cups milk
  • 1 tsp. vanilla extract
  • 3 large egg yolks, room temperature
  • 1/4 cup sugar
  • 1/4 tsp. salt
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. cornstarch
  • 1/2 cup whipped cream

Step 1: In a medium saucepan, bring the milk and vanilla just to boiling (just until milk starts to foam up) over medium heat.

Step 2: In medium bowl, mix together the sugar and egg yolks

Step 3: Sift in the salt, flour, and cornstarch

Step 4: Mix until a smooth paste forms

Step 5: Remove milk from heat

Step 6: Slowly add milk to egg mixture, while whisking constantly

Step 7: Pour mixture through a sieve over a medium saucepan

Step 8: Cook over medium heat until boiling, while whisking constantly

Step 9: When it boils, whisk mixture constantly for another 30-60 seconds until it becomes thick

Step 10: Remove from heat

Step 11: Pour into a clean bowl and immediately cover the surface with plastic wrap

Step 12: Cool to room temperature

Step 13: Once pastry cream is cooled down, fold in whipped cream

Note:

  1. If not using right away refrigerate until needed
  2. Whisk or stir before using to get rid of any lumps

Whipped Cream

Now with all the desserts that I will be making for Thanksgiving I had to make whipped cream that would last through the day. Unlike canned whipped cream, this one will now go flat and watery in less than 10 seconds out of the can. Instead this whipped cream can stand stiff for a good 2 days in the refrigerator. Also it will taste just like the canned version.

Here are the ingredients needed for this recipe:

  • 1 cup heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract (optional)

Step 1: In a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken.

Step 2: Add confectioners’ sugar and vanilla; beat until soft peaks form.

Step 3: Store in the refrigerator.

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