«CLOUD» SPONGE PASTRY WITH NUTELLA®

The Nutella Breakfast Club

The Nutella Breakfast Club

Standard Supplier 22nd May 2020

«CLOUD» SPONGE PASTRY WITH NUTELLA®

40 min

PASTRY VEGETARIAN BREAKFAST MID-AFTERNOON MID-MORNING ALL YEAR ROUND BANQUETING

Ingredients

Recipe

  • 8 egg yolks
  • 35g caster sugar
  • 1 vanilla pod
  • 1g salt
  • 5 egg whites
  • 16g caster sugar
  • 80g rice flour
  • 15g rice starch
  • 1g white vinegar
  • 150g Nutella®

Method

procedure

Sieve the rice flour with the rice starch and 1g salt.
Pre-heat the oven to 170°C. Prepare the silicone moulds (½ sphere shape, 5cm diameter, 4cm high) and a pastry bag with a smooth 1.5cm nozzle.
Beat the yolks with the 35g caster sugar and the contents of the vanilla pod. Beat the egg white with the 16g of caster sugar and 1g vinegar.
Add the egg white and sieved flour alternately to the yolks, taking great care because the mixture is very delicate and will break up easily.
Transfer everything to the pastry bag and fill the moulds with about 20g of the mixture (fill them to the top). Place in the hot oven straight away and bake at 170° for about 8 minutes.
Leave to cool, then take two pieces and join them together with Nutella®.
There should be 20 half-spheres which, coupled with 15g of Nutella®, make 10 portions.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.