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Serves: approx. 10 portions

Portion: 1 piece





  • 50 g butter
  • 35 g weak flour
  • 33.5 g semolina
  • 1.5 g salt
  • 1 egg


Hazelnut Genoise:

  • 34 g egg yolks
  • 35.7 g whole eggs
  • 6.8 g egg whites
  • 40.5 g sugar
  • 13.5 g starch
  • 13.5 g weak flour
  • 20.5 g hazelnut flour
  • 13.5 g melted butter
  • Chopped hazelnuts to taste
  • Vanilla to taste
  • Salt to taste
  • 150 g Nutella®






Dinner Lunch
Autumn Banqueting
1 h




In a food mixer, mix the room temperature diced butter together with the flours and the salt, then finally add the eggs and complete the mixture.

Once this is done, cover it with cling film and leave it to rest in the fridge for approx. 2 hours.

Roll out the dough to a thickness of approx. 2 mm and cut out rectangles of approx. 8 cm in length and 5 cm in width, then cook at a temperature of 190°C for 12\15 mins.


Hazelnut Genoise:

In a food mixer, beat the eggs together with the sugar, sieve the flours, combine them with the beaten mixture using a spatula, taking care to not excessively beat the air out. Finally mix in the melted butter.

Spread it out on a baking tray and cook at a temperature of 175°C for approx. 35 minutes.

Once it is cooked and cooled down, cut out rectangles measuring approx. 6.5 cm in length, 3.5 cm in width and 2.5 cm in depth.

Using a small knife, make a hollowing big enough to insert the Nutella®.

Finish by filling with 15 g of Nutella® per portion and decorating with slices of pear and chopped hazelnuts as shown in the picture.

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.