Branded store products attract us with beautiful packaging and extraordinary taste, but the price and composition, as a rule, are sobering. Most of the widely advertised “snacks”, in fact, are not recommended for use by children, because they have a high content of dyes, stabilizers, preservatives, flavor enhancers and other substances that are not useful for people of any age. This does not mean that the lot of children monitoring their health and the health of children is a strict diet. To suffer deprivation and saliva is not the best option, but you can prepare the desired store product yourself at home.
Chocolate paste “Nutella” is a dream of many kids, they would eat and eat it. But what parent, in his right mind, would allow him to eat something that only resembles chocolate and does not bring any good? Moreover, the same paste can be easily made at home, it will turn out identical to the brand to taste, but it will consist only of those ingredients that you add to it yourself.
Nutella can be used for homemade pasta for breakfast - bread or toast with such spreading goes with tea with a bang, gives kids power and energy. It is also suitable for greasing cakes, a cake with such a cream will turn out juicy, tasty, beautiful.
There are several recipes for cooking homemade Nutella pasta, you can try everything to find the most delicious for yourself or dwell on one of the suggested ones - none will disappoint you, see for yourself.
How to cook pasta Nutella at home: the best recipes.
Recipe number 1
To prepare Nutella chocolate paste at home, you need the following ingredients:
- chicken eggs - 2 pcs .;
- milk - 2 glasses;
- butter - 1 tsp;
- wheat flour - 4 tbsp. l .;
- walnuts peeled - 1 cup;
- granulated sugar - 3 glasses;
- cocoa powder - 2 tbsp. l .;
- vanillin - at the tip of the knife.
Cooking technology - prepare Nutella step by step:
- Eggs should not be too cold, better than room temperature. They should be put in a bowl and beat well. Beat eggs with sugar until the color of the mass changes to a lighter, even white, and until sugar is completely dissolved.
- After this, wheat flour is gradually introduced. Do this slowly so that no lumps form - it is easier to prevent their formation than after trying to dissolve them. You can use a whisk, a mixer or an ordinary table fork.
- When the flour is completely “hammered” into a mixture of eggs and sugar, you can begin to introduce cocoa. Regarding this ingredient - strictly follow the recipe, otherwise the paste may turn out to be bitter (if you overdo it with cocoa) or unsaturated (if you do not report it).
- Walnuts must be cleaned from the shell and partitions. If the nuts are old, then the film covering the kernels could already dry and begin to peel off - if possible, it should also be removed. To do this, peeled nuts should be put in a glass jar, tightly closed with a lid and thoroughly shake it - the husk will come off by itself. Nuts should be chopped and slightly fry in a dry skillet (this is optional). You can chop nuts with a mixer or a coffee grinder. Nut powder is necessary to add to the preparation of our chocolate paste and mix thoroughly.
- After the nuts it's time to add butter, it should be soft, but not melting.
- Vanillin is added at the tip of a knife or a pinch - as you like.
- Fill the prepared mass with milk and mix it very thoroughly so that there are no lumps.
- Put a bowl or saucepan with the mixture on the stove, turn on a very small fire and start cooking, or rather boiling our pasta. In the process of cooking it must necessarily stir, otherwise it may burn. After about 20 minutes, the paste will thicken to the desired consistency, and you can turn off the fire and put home Nutella in jars. Good appetite! It is easier and faster to make pasta than to write its recipe.
Recipe No. 2
This recipe is similar to the first option of cooking Nutella chocolate paste, but it has one significant difference - in this case, the eggs are not used, which means that such paste can be stored longer.
To prepare Nutella for this recipe, we need:
- cow's milk - 4 glasses;
- nuts - forest, peanuts or walnuts - 100 g;
- granulated sugar - 4 glasses;
- wheat flour - 4 tbsp. l .;
- cocoa powder - 6 tbsp. l .;
- butter - 1 pack (200 g);
- salt - 1/4 tsp.
- Mix dry ingredients - sugar, flour and cocoa.
- We begin to pour in a thin stream of milk and immediately stir the mixture intensively so that no lumps form.
- When the milk is fully introduced, put the bowl on the stove on a small fire.
- Slowly bring the mixture to a boil, stirring it constantly.
- Add butter.
- Add powdered nuts.
- Continue to cook for 10-20 minutes until you need consistency.
- Remove from heat and place in sterile jars.
- Home Nutella is ready! Enjoy!
Recipe number 3 (step by step with photos)
- milk - 1 cup;
- sugar - 1 cup;
- flour - 2 tbsp. l .;
- cocoa powder - 2 tbsp. l .;
- butter - 20 g;
- nuts (walnuts, hazelnuts, peanuts) - 80-100 g.
The cream is prepared very quickly. The preparation itself takes no more than 15 minutes, and when cooled, ready-to-eat Nutella will be ready in 30-40 minutes.
1. First mix the sugar and cocoa powder. Rub the mass with a spatula until the cocoa lumps disappear. Add flour and grind too.
2. Now dissolve the mass with milk and heat it over low heat to dissolve the sugar. After that, you can slightly increase the fire. Bring Nutella to a boil, constantly stirring it to raise the precipitated flour from the bottom. Even before the boil begins, the cream will begin to thicken, and you can remove it from the fire after the first bubbles appear on the surface.
3. Cut the peeled nuts very finely or chop them in a mortar.
4. Add nuts and butter to the hot Nutella. Stir the mass thoroughly, let it cool and put it in a glass jar.
5. Collect cream from a jar with only a clean, dry spoon and then it can be stored in the refrigerator for at least a week.