Nutella Namelaka Recipe
If you like the classic, you'll love this Nutella Namelaka.
Namelaka is a very soft cream, smooth and super creamy, perfect to eat with a spoon, as a filling for cakes, or as a component for your plated dessert. (Read more about Namelaka here)
This Nutella Namelaka has a strong & nutty taste, prepared with genuine ingredients such as milk, good quality milk chocolate and fresh cream, with the addition of a Fererro fan favorite —Nutella! If you don’t like Nutella you can substitute with hazelnut paste, with same quantities.
I used the Nutella Namelaka as a component for “Coffee and Croissant” plated dessert, paired with coffee financier, croissant ice cream, croissant tuiles and toasted hazelnuts.
You can find the full recipe on The Dessert Lab, a pastry chef platform filled with tons of recipe, monthly challenges, video tutorials, and much more…
Nutella Namelaka
(Makes 280g)
50 g whole milk
40 g Nutella or hazelnut paste
1 g gelatin powder ( 200 Bloom)
5 g cold water to soak the gelatin powder
2 g glucose syrup
87 g Milk chocolate
100 g Double Cream
Rehydrate the gelatin powder with the cold water.
Melt the milk chocolate to 45°C then add the Nutella.
Heat the milk with glucose syrup without boiling and add the gelatin mass.
Pour the hot milk over the chocolate in three times, stirring with a spatula in a circular pattern until the cream is well combined, smooth and glossy.
Pour the cream into a mixing glass or a measuring cup and mix with a hand blender to obtain the best and most silky smooth consistency.
Add slowly the cold heavy cream, mixing with the hand blender. Cover with clingfilm pressed on the top of the cream and put in the fridge overnight.
The day after whip the Namelaka and pour into a piping bag.
For using cut the tip of the piping bag obliquely.
If you make this recipe, don’t forget to leave a comment or tag me on Instagram. I’d be more than happy to hear from you all. Seeing your creations makes me the happiest person beyond everything!
And, of course, if you have any questions or doubts about this recipe and/or pastry techniques in general, feel very free to write me. I’ll do my best to respond you as quickly as possible