fogazin with nutella®

Pastry
Vegetarian
Lunch
Mid-afternoon
Autumn
Banqueting

40 minutes

Serves: approx. 20 portions
Portion: 2 pieces

 

INGREDIENTS

  • 700 g polenta, cooked and cooled
  • 160 g soft butter
  • 150 g granulated sugar
  • 100 g weak flour
  • 300 g whole eggs
  • 3 g salt
  • 400 g Nutella®

 

METHOD

Combine all the ingredients in a food mixer, then once all mixed together pour a layer of approx. 3 cm into a square mould and cook at a temperature of 160°C for approx. 45 minutes.

Once cooled, cut out discs of 5 cm in diameter using a pastry cutter. Each disc of polenta should be split into 2 to create 2 discs of equal thickness.

Cut a hole of approx. 1.5 cm in diameter into one of the 2 discs made. Assemble as shown in the picture.

With the full disc of polenta at the bottom, spread 5 g of Nutella®, cover with the disc with the hole and then add 5 g of Nutella® into the hole.

NUTELLA® is a registered trade mark of Ferrero SpA. Any use of the NUTELLA® trade mark must be authorized by the trade mark owner. Please refer to Ferrero Food Service team and the brand guidelines published on this website for further information on any intended commercial use.