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February 05, 2012
Thank goodness for Twitter. Without Twitter -- and given that I've had (and will continue to have) my head in oven baking CookieBar treats -- I might have missed this global celebration. And that would have been a shame, because Nutella is something I always have in my pantry, there for when I need a sweet pick-up-me and there when I want to pick-up the wow factor of a sweet. Spread a layer of Nutella under an already fabulous chocolate ganache tart and it becomes fabulouser. And who doesn't love thinking they're getting one thing and discovering that there's a surprise layer?
Nutella was created in Italy in the 1940s, when chocolate was in short supply in the country and hazelnuts were plentiful. Since then, it's become a staple in countries around the world. In Paris, I have only one friend who, like the rest of everyone I know there, doesn't have at least one jar of Nutella in the house. He says he doesn't stock it because if he had it in the house, he'd eat too much of it. And then he comes to my house and, saying he shouldn't, eats anything I make with Nutella and then has seconds.
So here's my easy, but truly delicious contribution to World Nutella Day, a recipe that comes from Paris and from Paris's most famous pastry chef, Pierre Herme, a Nutella lover.
From Around My French Table, Dorie Greenspan
Makes 4 servings
It is impossible to overestimate the French love of Nutella, the chocolate and hazelnut spread invented in Italy about seventy years ago and eaten with gusto all over most of Europe. If you think about how attached we Americans are to peanut butter, you’ll have an idea of how much the French love Nutella. It’s a perennial at crepe stands all over the country, sometimes along with bananas. Spread on a slice of bread, it’s often the after-school snack of choice.
And just as American chefs have been known to use peanut butter to create grown-up desserts that recapture the pleasures of childhood, so French chefs are always finding surprising ways to make Nutella chic. Here’s Pierre Hermé’s reading of the after-school treat pain au chocolat: the bread is brioche (or challah), the chocolate is Nutella, and the surprise is orange marmalade. For another sophisticated use of Nutella, look at the ganache tart with a hidden layer of the chocolate and hazelnut spread.
1/4 cup Nutella
4 slices brioche or challah
1 1/2 tablespoons unsalted butter, melted
1/4 cup bitter orange marmalade
Fleur de sel
Hazelnuts, toasted, loose skins rubbed off in a towel, and coarsely chopped, for topping
Preheat the broiler. Line a baking sheet (or the broiler pan) with aluminum foil.
Put the Nutella in a heatproof bowl set over a pan of simmering water and heat, stirring frequently, just until it is softened and warm.
Brush one side of each slice of bread with melted butter, and put the bread, buttered side up, on the baking sheet. Run the bread under the broiler; pull it out when the slices are golden. Spread the marmalade over the hot bread and then, using the tines of a fork, generously drizzle each tartine with some warm Nutella. Top with a few grains of fleur de sel and some chopped hazelnuts.
Although it’s a play on an after-school snack, this tartine is also made for a strong espresso.
No leftovers except the crumbs.
Tags: Alan Richardson
, Around My French Table
, Nutella Tartine Recipe
, Pierre Herme
, World Nutella Day
Chefs, Restaurants and Shops
| February 5, 2012 2:00 PM
The orange marmalade would have never occurred to me but I can imagine so well how the flavors pair wonderfully together. Thank you for the delicious inspiration!
| February 5, 2012 2:06 PM
Hi Dorie! I am not a fan of orange marmalade. Could you envision another kind under the Nutella that would provide the sweet/bitter flavor? Thank you!
replied to comment from Alene Wendrow
| February 5, 2012 2:15 PM
Alene, why not try apricot preserves? They aren't bitter, but I think they'd be great with Nutella and hazelnuts.
replied to comment from Grapefruit
| February 5, 2012 2:17 PM
Grapefruit, the orange marmalade was Pierre Herme's idea and you're right - it's wonderful with the Nutella and other ingredients.
| February 5, 2012 3:30 PM
Yum and so simple! Love participating in World Nutella Day. I made some cookies and brownies!
replied to comment from Katrina
| February 5, 2012 4:39 PM
Katrina, this is my first World Nutella Day, but my bet is that it won't be my last. I'm sure your N-brownies were great!
| February 5, 2012 6:25 PM
Like your friend, Nutella is wonderful eaten with a spoon and I'm guilty - but I like the idea of pairing it with the marmalade- now all I need is the brioche....
I like the new book a lot - so many ideas to build on for cooking in smaller quantities,
| February 5, 2012 7:48 PM
I knew about World Nutella Day and had mine on a warm baguette this morning. Divine!
replied to comment from Deborah Flanagan
| February 5, 2012 8:22 PM
Deborah, nice way to start the day :)
replied to comment from sue
| February 5, 2012 8:23 PM
Sue, thanks so much for writing. I'm so, so glad you're enjoying my book!
| February 5, 2012 8:44 PM
Dorie, your Nutella tartines are one of my favourite recipes from AMFT. Happy Nutella Day to you too!
replied to comment from Mardi@eatlivetravelwrite
| February 6, 2012 7:51 PM
Mardi- .....and many more!
| February 7, 2012 1:22 AM
for a truly decadent,albeit a bit too "Americaine" I suspect dessert, try a slice of any chocolate cake, pound cake, spread a generous coat of Nutella and top it with Marshmallow cream. Chopped roasted hazelnuts are what gilds the lily here. And maybe some Morel cherries soaked in Cherry Marnier. Just don't tell anybody about it until they have eaten some. It is an instant memory lane trip to the 3rd grade, only for grownups. Like Dulce de Leche, Nutella is also darn addictive.
replied to comment from Allegra Smith
| February 7, 2012 7:38 PM
Allegra- I completely agree....both nutella and dulce de leche are completely addictive. Thanks for your comment.
| February 8, 2012 7:26 AM
Dear Dorie, this sounds delicious! Have you read the new recipe book by Pierre HermÃ©, "Pastries"? It's wonderful...Take care:)
replied to comment from Paris Gourmande
| February 8, 2012 9:44 AM
Yes, yes, I have the French edition of Pierre Herme's new book and I'm waiting for my American version to come. It's a great, great book!
| February 15, 2012 2:49 PM
I missed out on THE day, but am going to celebrate it tomorrow. Thanks for Nutella Tartine
| February 18, 2012 7:18 AM
Lovely recipe, look forward to trying it.
replied to comment from Christine
| February 18, 2012 8:01 AM
Thanks for your comment. Best of luck with it.
| February 22, 2012 9:27 AM
Nutella is one of our favourite prizes when we're children, here in Italy.. :-) I'm intrigued by the combination of your baking and the nutella - u know: we think that bread and nutella are perfect together (except when u're so sad u only need a spoon!!) Thanks for the recipe, I'll try it!
replied to comment from Sara
| February 22, 2012 5:26 PM
Sara- Nutella plus spoon might be the simplest and best recipe ever. Thanks for your comment.
| August 5, 2012 12:14 PM
I never heard about bitter orange marmalade, where can I get those? Nutella is really irresistible, hope to try this recipe! Thanks!
To visit my website, kindly click here.
replied to comment from Sarah
| August 6, 2012 7:52 PM
Bitter orange marmalade should be available at any grocery store. Use any orange marmalade you can find and you should get a contrast between the sweet chocolate and slightly tangy/bitter citrus. Enjoy!
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