fogazin with nutella®

Pastry
Vegetarian
Lunch
Mid-afternoon
Autumn
Banqueting

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®

 

 

PROCEDURE

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.

 

Product