3 Nutella recipes

Pear and nutella croissant toast

• 2 pure butter croissants, cut in half
• 60 to 90 ml (4 to 6 tablespoons) Nutella
• 2 pears, cubed
• 60 ml (4 tbsp.) rum
• 5 ml (1 tsp.) butter
• 1/4 lemon zest
• 1/4 cup crushed hazelnuts

1. Lightly toast the croissant halves in the oven or toaster.
2. In a frying pan with a little butter, sauté pear cubes 2 to 3 min over high heat. Add rum and reduce.
3. Add lemon zest.
4. Top croissants with nutella, add pears and sprinkle with hazelnuts.

Nutella and crunchy oats brunch glass

• 1 cup crunchy oats (cereal of your choice)
• 4 tablespoons nutella
• 1 cup mascarpone
• 1 tbsp vanilla
• 1 tsp instant coffee
• 1 banana, sliced
• 3 tablespoons sugar

1. In a bowl, mix cereals and nutella.
2. In a bowl, mix mascarpone cream, instant coffee and sugar until smooth.
3. Divide the cream between 4 small verrines.
4. Add the banana slices to the verrines.
5. Sprinkle with cereals.
6. Serve.

Nutella cranberry breakfast twist

• 1 slab pure butter puff pastry
• 6 to 8 tablespoons nutella
• 1 cup dried and chopped cranberries
• 1 beaten egg

1. Preheat oven to 375F
2. Roll out pastry on a cutting board.
3. Brush nutella over puff pastry.
4. Spread out the cannerges a little.
5. Fold half the pastry over itself.
6. Brush with beaten egg.
7. Using a knife, cut the pastry into equal-sized sticks about 1" thick.
8. Take each stick and twist slightly.
9. Place on a baking sheet covered with parchment paper.
10. Place in the oven for 15 to 20 minutes and serve warm.