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Creme Au Nutella and Macarons

I don’t think I have confessed this here yet, but we are Nutella fanatics…us and about 95% of the world! On toast, croissant, brioche, scones, with a spoon, knife, fingers and when gone camping without utensils, with the other end of your toothbrush…never say never it might happen!
I remember letting out a little (ok, an over) excited "yes" when I read about Shelley and Sara co-project to celebrate Nutella Day and spread the love by including other bloggers (round up on the 7th). No way, I’d miss that!

I was reading one of the (many) magazines I brought back from France when I found this recipe and was first attracted by the picture, especially given my recent falling in love with everything in pretty glasses. I thought "hmm, wonder if I could do this cream with Nutella..", well duh! The recipe was for a "Creme au Nutella", I did play around with it and added whipped cream and a few macarons, you know, just for good composure! Well, actually the recipe for the cream calls for only egg yolks so you know what I am tempted to do when I have leftover whites!

Creme Au Nutella:

Serves 6

200 gr. dark chocolate (bittersweet)
1/4 cup Nutella

3 egg yolks
100 gr. sugar
3 cups heavy cream, divided
50 gr. powdered sugar

In a heavy saucepan, heat 2 cups of cream to boiling point. Remove from heat and stir the chocolate and Nutella. Let stand for a couple of minute. Stir until fully incorporated (like a ganache).
In a separate bowl, whisk the egg yolks with the sugar until pale. Slowly stir the chocolate mixture whith the yolks and sugar. Return to the saucepan and cook over low heat until thickened, about 5 – 8 minutes, much like a pudding. Do not let this boil.Pour the cream in glasses or dishes and refrigerate at least 2 hours.
When ready to serve, whip the remaining cup of cream with the powdered sugar until soft peaks form and divide among the glasses.

Macarons Vanille and Nutella:

For the shells:
120 gr. egg whites, divided
35 gr. sugar
150 gr. finely ground almonds
150 gr. powdered sugar
For the boiling syrup:
150 gr. sugar and 50 gr. water

Sift the ground almonds and powdered sugar.
In a stand mixer, whip 60 gr. egg whites to soft peaks, add 35 gr. sugar.
In the meantime, in a saucepan on high heat bring the water and sugar for the syrup to 230 F. on a candy thermometer.Slowly add the boiling syrup to the egg whites and continue to whip on medium – high speed until they are completely cooled and you have a shiny meringue (10-15 minutes).
Mix the remaining 60 gr. of egg whites and the sifted almond/sugar and carefully fold into the meringue.
Fill a pastry bag fitted with a plain tip with the mixture and pipe macarons about 3 inches in diameter on parchment paper lined baking sheet. You can let them sit at room temperature for 20 minutes if desired. This is often done to assure those little feet at the bottom but I found that I can skip this step with this recipe and still end up with the same result.
Bake at 320 for 15 minutes. Let cool.

For the Chocolate Nutella ganache:

Heat 1/2 cup of heavy cream to boiling point. Remove from heat and stir in 3/4 cup dark chocolate and 2 Tb. Nutella. Let stand 2 minutes. Stir until well incorporated.
Refrigerate until of spreadable consistency.
Fill the macarons shells … and eat!

Forgot to mention I added a layer of straight up Nutella at the bottom of each glass….

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Brilynn February 7, 2007 um 1:24 am

There you go with your beautiful macarons again! You make me want to give it another go.

Anonymous February 7, 2007 um 1:58 am

I’m with you, Helen! I’m with you! Nutella is the best and your macarons are incredible!

Louise February 7, 2007 um 2:36 am divin! 🙂

Anonymous February 7, 2007 um 2:59 am

oh lala, la decadence totale! Un vrai coma de chocolat.

Anonymous February 7, 2007 um 3:54 am

What an elegant nutella rendition! Looks very decadent , Helen. Aside from croissants, I love nutella on crepes with slices of banana.

Alpineberry Mary February 7, 2007 um 6:38 am

You make the most perfect macarons! And with Nutella – swoon!

Astrid February 7, 2007 um 7:15 am

These look absolutely fabulous, even though — dare I admit it — I count among the 5% who don’t like Nutella! But no matter, I certainly would be tempted by your creations.

Jen February 7, 2007 um 7:24 am

Oh My gosh Helene, these look stunning. I love nutella so this would go down very well with me.

Gattina Cheung February 7, 2007 um 9:56 am

Helene, you makes me chuckle when I see how to dip in nutella with a toothbrush end 😀 Oh mine, Nutella!!! I grew up with this sweet (it’s very popular in Hongkong, my home country). Your two recipes are just fantastic! That macarons, what a beauty!!!

MyKitchenInHalfCups February 7, 2007 um 12:32 pm

Umm, now doesn’t that just beat all. What would a jugger of rum do to that creme au nutella? Oh, my goodness did I say that before breakfast? Why yes I did.
That looks most wonderful.

Mercotte February 7, 2007 um 12:40 pm

C’est absolument superbe, je pense faire la même chose en remplaçant le nutella que je n’ai pas par du praliné valrhona, ça devrait le faire tout pareil non??

Anonymous February 7, 2007 um 12:53 pm

That looks beautiful! I will try the creme au nutella!

Lis February 7, 2007 um 3:35 pm

You think I’m kidding, don’t you? I will move in. I will bring adoption papers and you will sign them.

And I may or may not have typed all this just after I got done licking my monitor.

That is all.

Anonymous February 7, 2007 um 4:20 pm

I’ve seen a lot of Nutella creations this morning but this one may actually take the cake!

erin February 7, 2007 um 8:26 pm

oh gosh! I think I gained 5 pounds just READING this recipe 🙂 ….so yummy

Helene February 8, 2007 um 1:52 am

Brilynn: do give them another chance…they are so nice!

Yvonne: I knew you would agree! Thanks for stopping by.

Louise: merci!

Bea: j’ai rajoute une couche de pur Nutella au fond des verres…

Veron: I am with you on the Nutella with crepes…reminds me of home.

Mary: thank you. You make the perfect brownies!

Astrid: it’s ok, we won’t hold it against you!

JenJen: they go down so easy it is scary!

Gattina: thank you! Nutella is indeed a staple.

Tanna: now you read me!

Mercotte: du praline marcherait tres bien. Tu peux meme faire ton propre Nutella.

Ash: thank you!

Lisa: B. said it was ok, you can move in anytime…!

Kristen: thanks! I can’t wait to read about your upcoming schooling!

Chris and Erin: thanks for stopping by. Your creation is pretty darn good too!

Anonymous February 8, 2007 um 2:24 am

Oh this looks wonderful! I can just imagine the yummy-ness! Nutella rocks! 🙂

Anonymous February 8, 2007 um 3:27 am

yummy drink you have there! i can feel my mouth watering already looking at the recipe. nutella is sold in costco in 2 big jars for around US$7. i’d stock up on almost 10 jars of them already!! ;D

Chris February 8, 2007 um 4:59 am

Yum, Yum, Yum! I love it all! The macaroons – I will have to try those. I just always end up with a smokey kitchen whenever I have to use a candy thermo. Haven’t gotten that technique down yet.

Anonymous February 8, 2007 um 9:10 am

Just mouthwatering! I will try the creme au Nutella, for sure!

Unknown February 8, 2007 um 2:25 pm

Wow! This looks like a perfect combination!

Patricia Scarpin February 8, 2007 um 5:47 pm


I love the way you present your food and sweets, always beautiful!!

Those Nutella macarons and the creme wouldn’t last 2 minutes with me. 😉

Anonymous February 8, 2007 um 8:25 pm

Those are both fantastic! Your crema has me thinking Nutella creme brulée, and those macarons are a testament to your kitchen skills. I share your fondness for all things Nutella, and was just as excited when I learned of the event.

Anonymous February 8, 2007 um 11:56 pm

Oh Nutella filled macarons…fantastic!!!

Connie February 9, 2007 um 12:02 am

nutella macarons… what a glorious glorious idea. my goodness. i’m shooting off to heaven right now just thinking of it!

Jessica "Su Good Sweets" February 9, 2007 um 3:54 am

Wow, your macaroons look better than my tart!

Fabienne February 12, 2007 um 9:59 pm

Comment ai je manquer ce jour là, en tout cas ces crèmes semblent divines !

Anonymous February 18, 2007 um 12:57 am

It’s going to sound like a sacrilege, I know, but there’s an even better "nutella" than Nutella. If you’ve got a Trader Joe’s near you, do a side-by-side taste comparison with their (i.e., Trader Joe’s brand) "Cocoa Hazelnut Spread." I can’t imagine that anyone would have set out thinking they could improve on Nutella; it must have just been a fortuitous accident!

Cindy February 25, 2007 um 3:51 pm

Gorgeous !

Anonymous February 28, 2007 um 5:26 pm

This is really zee chocolate dessert! I made it for a dinner party and everybody loved it. You can’t really taste the Nutella, but I think it adds to the chocolate intensity.
Super yummy recepie! Thank you so much!

Kajal@aapplemint March 15, 2007 um 10:59 am

awe now these look to die for !!!
the macarons look really perfect and yummy.

The Short (dis)Order Cook February 4, 2008 um 5:02 pm

I think the nutella cream would make a great Valentine’s Day dessert. Thanks for the inspiration!

Pittsburgh Needs Eated February 4, 2008 um 5:32 pm

Those nutella creams look so indulgent…I think anything with nutella is definitely drool-worthy.

Unknown February 4, 2008 um 7:39 pm

Mmmmmmm…..they are almost like my cashew nut butter cookies with nutella filling and make me want to try macarons. mmmmmm….

Must buy more Nutella

Unknown February 7, 2008 um 8:41 am

Hi Helene,

I have been viewing your blog for almost 6 months now and I can only say one thing I am hooked, you truly make me go oh WOW. and I got registered on culinate just to vote for your entry. That is how much I enjoy your blog and your recipes. Best wishes and i do hope you win 🙂
Sadiya 🙂

Helene February 7, 2008 um 3:45 pm

Thank you all for your comments and support!
Welcome Sadiya! It was a great pleasure to read your comment this morning!

Erin February 7, 2008 um 3:47 pm

This looks delicious! Good luck with the contest.

Emmie March 7, 2008 um 1:23 am

hello there I am an anglophone living in Bretagne and my husband loves nutella and I’d love to make this for him but I don’t know what heavy cream is in french…is it creme epaisse?

Helene March 7, 2008 um 1:28 am

Melziz: la heavy cream ici c’est comme la creme liquide epaisse en France.

You Fei December 4, 2008 um 4:43 pm

Hi Helen,

I just tried out a macaron recipe using the italian meringue method (though not from your website but with similar proportions). They struggled to form feet, with small ones in the oven and became non-existent as time passed and when i took them out of the oven. Also, some had the tendency to crack.

I baked mine at 160C for about 12 min. They do "puff" up in the oven but with no feet =X is it undermixed? or overmixed?

Helene December 4, 2008 um 9:39 pm

It sounds like they were a little overmixed and that your oven was a bit too high. You can keep the same temperature but put a baking sheet underneath the one you have the macarons laid out so that the heat will be more gentle from the bottom up and cook them a little longer. Since all my sheets are constantly in use, I’d say to just lower the heat and cook a little longer.

youfei December 6, 2008 um 5:06 am

Hi Helen,

that’s what i felt too as i piped the batter out. I previously tried the french meringue method and the batter was much "thicker" although ive read somewhere the the batter texture might differ slightly between the italian and french meringue method.

I’d give it one more shot and update you on the outcome! thanks for advice =)

youfei December 6, 2008 um 3:36 pm

hi Helen,

I forgot one more thing. Does the baking sheet have to be "thick" or heavy weight?

I remember reading somewhere to stack 2/3 sheets tgt for thin bakings sheets.

Does this affect?

Anonymous January 9, 2009 um 12:54 am

I swear I am the only one in Southern California that loves Nutella! Great job!

Anonymous February 19, 2009 um 2:07 pm

HeLLoo!!! I chanced upon your blog several days ago and i must say that IT IS DROP DEAD GORGEOUS:):):) I’m actually intending to try and bake some Macarons(since they look so lovely). I read your other entries on other Macarons… and they all require you to leave the egg whites out at room temperature for 24 hrs… However, it is not stated in the directions here, so i was wondering if i have to do the same or can i use the egg whites immediately.. Oh, and i’m staying in Singapore so i was wondering do i still have to leave the egg whites out at room temperature or do i place them in the fridge since its much more hotter and humid here and i’m afriad that it would turn bad…

Helene February 19, 2009 um 2:22 pm

Hi Nissey: these macarons differ from other ones I hace done on the blog. They start with an Italian meringue where hot usgar syrup is beten into the egg whites. This methos does not require that your egg whites be aged. It helps but it is not that necessary. I live in a hot and humid area too and I leave my egg whites to age in the firdge if the temperatures are very hot.
Good luck!

Anonymous February 22, 2009 um 7:56 am

The Macarons turned out GREAT:):):) They had feets and no cracks at all! I just baked them on saturday and they were all gone at night! Oh but i realised that my macarons were slightly hollow in the middle when you bite it.. and the macarons are a little sticky in the middle so it gives a chewy texture… Its been really long since i had last had a macaron so i cant really remember how it taste.. I dunno if this is the correct texture a Macaron should have… Oh and how do i make my macarons more crispy? Would baking it longer help? Thx a lot for your advice it really helps!!! Sorry for the extremely long post!

Helene February 22, 2009 um 3:25 pm

Nisey: they are usually firm on the outside and still a little chewy on the inside. If they were sticking to the baking sheet, I’d say that you could add a few minutes to the baking time. If they turn brown towards the end, lower the heat and add more time.

Anonymous February 23, 2009 um 6:12 am

Thanks a lot:)!!!

s October 12, 2009 um 11:54 am

do i need to blanch the almonds before i powder them??

Michael February 11, 2010 um 7:40 pm

Nutella, while quite delicious, is the commercial brand of an Italian hazelnut and chocolate spread called "Gianduja". I made my own and it is excellent. It will remain a bit grainy due to the fact that a cuisinart does not pulverize nuts.
Which brings me to my question: Does anybody know of a larger machine that does pulverize nuts?
Michael Weber
e-mail me at [email protected]

Michael February 11, 2010 um 7:40 pm

Nutella, while quite delicious, is the commercial brand of an Italian hazelnut and chocolate spread called "Gianduja". I made my own and it is excellent. It will remain a bit grainy due to the fact that a cuisinart does not pulverize nuts.
Which brings me to my question: Does anybody know of a larger machine that does pulverize nuts?
Michael Weber
e-mail me at [email protected]

Keith Franklin April 8, 2011 um 6:45 pm

You are an evil evil person. I will need to make this this weekend or very soon.

Unknown April 28, 2011 um 12:04 am

Hello! I love your recipes… You should add this recipe to the list of macaron recipes! I always forget this chocolate macaron exists until I finish making a batch.

Sue December 16, 2011 um 8:49 pm

Beautiful! The picture is so elegant! I love almonds and nutella They must be fantastic together! Going to try making these! Is there a technique you use when you pipe them? They look so perfect!

Maria Reina November 14, 2012 um 7:47 pm

Hi there, thanks for sharing.
I dont know if you can tell me, but i bough a mat that has the circles on it for "perfect" round shape… but do you know if it needs to be oiled or something before pouring the batter. Thanks

Helene November 14, 2012 um 10:18 pm

I am afraid I am not familiar with that mat at all so I would not know if it is necessary to oil it.

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