QUICK DESSERT WITH NUTELLA NO-BAKE
One thing is for sure, when summer arrives with its scorching heat, turning on the oven is out of the question, but unfortunately, the craving for sweets stays the same.
If you have the same “problems,” don’t worry, here is the solution for you: a super Delicious No-Bake Dessert with Nutella Cream and puff pastry.
Two layers of crispy and golden puff pastry alternated with a luscious nutella and mascarpone cream, all enriched with hazelnut crumble, a sort of mini Millefeuille to eat in one bite.
You will love the contrast between the delicate softness of the cream and the flaky crunchiness of the bases: a poem with every bite.
How is all this possible without turning on the oven? Easy, just buy the ready-made puff pastries you find at the supermarket (I used those from Matilde Vincenzi), create the cream based on Nutella or another hazelnut cream and mascarpone, assemble the no-bake dessert, and you’re done.
A single-serving dessert suitable for all occasions and all seasons, which is certainly more appreciated in summer, furthermore customizable according to each person’s tastes because it lends itself to numerous and delicious variations.
Today’s version features the alternation of crispy layers of puff pastry with my super tested nutella and mascarpone cream and a decoration of melted chocolate and hazelnut crumble.
In this case, I assembled the single-serving puff pastries, but nothing prevents you from putting them in a rectangular pan and creating a single rectangular cake to cut into pieces.
Try these No-Bake Sweet Pastries with Mascarpone Cream and Hazelnut Cream, and you’ll see your guests won’t be able to resist asking for seconds!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10/12
- Cooking methods: No-Bake
- Cuisine: Italian
- Energy 269.08 (Kcal)
- Carbohydrates 17.55 (g) of which sugars 10.56 (g)
- Proteins 3.20 (g)
- Fat 20.99 (g) of which saturated 8.98 (g)of which unsaturated 0.98 (g)
- Fibers 1.93 (g)
- Sodium 43.98 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 24 sweet puff pastries
- 8.82 oz Nutella® (or other hazelnut cream)
- 8.82 oz mascarpone
- 1 tbsp powdered sugar
- 1 cup whipping cream (or vegetable cream for whipping)
- 3.53 oz dark chocolate
- hazelnut crumble
Tools
- Bowl
- Immersion blender
note before starting
First of all, for the ingredients to blend well together, they must be at room temperature. Therefore, I recommend keeping the mascarpone out of the fridge at least half an hour before using it and slightly softening the nutella by putting it in the microwave for a few seconds. On the contrary, the whipping cream should be cold from the fridge, so take it out only at the last second before working with it.
Place the mascarpone and Nutella (or other hazelnut cream) in a bowl and mix it with a spatula, then set aside. In the immersion blender’s cup, pour the liquid cream and a tablespoon of powdered sugar and whip until you reach the right consistency. Add the freshly whipped cream to the mascarpone and nutella mixture and incorporate with a hand whisk or spatula. Transfer everything to a pastry bag with a star nozzle.
Place the puff pastries on a surface with the caramelized side up, take the previously prepared cream, and fill each pastry, trying to create dollops that cover the entire surface. Decorate with dark chocolate (previously melted in the microwave or a bain-marie) and a sprinkle of hazelnut crumble. Store in the fridge until it’s time to serve them.
NOTES AND VARIATIONS
PUFF PASTRIES: Instead of puff pastries, you can buy ready-baked puff sheets available at the supermarket in a rectangular cake size and create your dessert. Or if you prefer to bake the puff pastry at home, take the puff pastry rolls available in the refrigerated section, place them on a baking tray, prick the bottom, sprinkle with granulated sugar, and bake at 340°F for about 10/12 minutes. Once baked, let it cool completely before filling it.
CREAM: To make this preparation lighter, you can omit the cream. The cream will be less airy and denser, or to achieve a similar result without using dairy cream, you can replace it with a vegetable one.
NUTELLA OR HAZELNUT CREAM: I’m a fan of hazelnut cream, but if you prefer pistachio cream, replace it in equal quantity, and in this case, decorate the surface with pistachio crumble.
VARIANTS: This mascarpone and nutella cream, in addition to being the filling for these pastries, can also be used to fill sponge cake, cupcakes, or to create the legendary 2000 Cake original from the Susa area in Piedmont (if you want to try it, find the recipe here Cake with Mascarpone and Nutella Cream)
STORAGE
These no-bake sweet pastries with nutella cream should be consumed on the same day to maintain their crunchiness. If you have leftovers, keep them in the fridge for a maximum of 1 day. You can prepare the cream in advance and store it in the pastry bag in the fridge for up to 2 days, then fill the pastries at the last minute.
