Nutella® Mignon with Diplomatic Cream
Category: Desserts
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 115g |
| Water | 50g |
| All-purpose flour | 225g |
| Fine salt | 1g |
| Ground cinnamon | ½ tsp |
| Ground ginger | ½ tsp |
| Nutmeg | To taste |
| Heavy cream | 100g |
| Egg yolks | 15g |
| Cornstarch (cornflour) | 5g |
| Whole milk | 100g |
| Sugar | 15g |
| Vanilla pod | ½ pod |
| Nutella® | 120g |
| Raspberries | 24 |
Instructions
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Prepare the Crust:
- In a large mixing bowl, combine the all-purpose flour and cold butter cut into small cubes. Add a pinch of fine salt, ground cinnamon, and ground ginger.
- Pour in the cold water and quickly mix the ingredients together to form a dough. Knead it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
-
-
Make the Diplomatic Cream:
- In a separate saucepan, whisk together the egg yolks and cornstarch. Add a portion of the hot milk and mix to create a smooth batter.
- Gradually pour in the remaining milk and cook the mixture over medium-low heat, stirring constantly, until it thickens to a creamy consistency.
- Once thickened, transfer the cream into a bowl, cover with plastic wrap directly touching the cream’s surface, and allow it to cool at room temperature. After it has cooled, refrigerate it for at least one hour.
-
Prepare the Crust Base:
- Roll the chilled dough out to about 3mm thickness on a lightly floured surface.
- Using a 6cm round cookie cutter, cut out 24 small discs. Place the discs into a mini muffin tray, pressing them gently into the mold.
- Bake in a preheated convection oven at 180°C (350°F) for approximately 15 minutes, or until the crust is golden brown. Let the mignon crusts cool completely on a wire rack.
-
Whip the Cream:
- Whisk the heavy cream with an electric mixer until it reaches a glossy, semi-whipped consistency. It should not be too stiff.
- Gently fold the whipped cream into the chilled custard, adding it in three stages. First, stir in one-third of the whipped cream vigorously, and then incorporate the remaining cream with gentle folding motions to keep the mixture light and airy.
-
Assemble the Mignon:
- Fill a piping bag without a nozzle with the diplomatic cream and pipe it generously into each cooled mignon shell.
- Next, fill a separate piping bag fitted with a 5-6mm nozzle with Nutella®. Pipe approximately 5g of Nutella® into the center of each mignon, on top of the cream.
- Finally, decorate each mignon with a fresh raspberry on top for a bright, colorful finish.
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Serve:
- Your Nutella® mignon with diplomatic cream are now ready to be served. These delightful mini pastries are the perfect treat for any occasion, combining the richness of Nutella® with the velvety smoothness of the cream. Enjoy!
These mignons, with their crisp crust, indulgent Nutella® filling, and creamy diplomat filling, are a guaranteed crowd-pleaser. Perfect for a celebration, a cozy tea party, or just as a special sweet treat to enjoy with family and friends!
