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nutellafoodservice.com
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nutellafoodservice.com
RECIPE INDEX
Here are 17 ways to serve Nutella hazelnut spread that will have your patrons Breakfast Flatbread begging for more. Stuffed Berries Nutella-Filled Streusel Baked Mini Coffee Cakes Mini Waffle Nachos Granola & Fruit Parfait Breakfast Sushi Grilled Pound Cake Fingers Nutella-Bacon-Banana Waffle Sandwich Wake Up Crpe Fruit Breakfast Burritos Granola & Fruit Bars with Nutella Nutella-Filled Quesadillas Nutella Breakfast Berry Crostini Grilled Cheese Cinnamon Swirl Sandwich Breakfast Pizza Nutella-Stuffed French Toast Pancake Skyscrapers
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nutellafoodservice.com
BREAKFAST FLATbREAD
Yield: 12 servings Portion: 1 atbread INGREDIENTS 12 deli atbreads, toasted 1 cups Nutella hazelnut spread 1 qt. diced, mixed fresh fruit 1 cups whipped cream cheese, low-fat cup toasted chopped nuts or unsweetened coconut, optional Mint leaves, optional METHOD 1. For Each Serving: Spread each atbread with 2 Tbsp. Nutella so it covers the majority of the surface area. Dollop 2 Tbsp. whipped cream cheese on each end of the atbread. Top each atbread with cup fresh mixed fruit in an even layer. Sprinkle each atbread with 2 tsp. nuts, coconut or mint leaves, if desired, to garnish. Serve at room temperature or make ahead and refrigerate, covered, until ready to serve.
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nutellafoodservice.com
sTUFFED bERRIEs
Yield: 12 servings Portion: 2 stuffed berries INGREDIENTS 24 large strawberries 1 cups Nutella hazelnut spread Toasted unsweetened coconut, chopped pistachios or toasted hazelnuts, optional METHOD 1. Lay berries on a clean work surface. Remove top of each berry. Use a melon-baller to scoop out or hollow out a cavity in each strawberry. 2. P lace Nutella in a piping bag equipped with a star tip. Pipe 1 Tbsp. of Nutella into each berry and sprinkle with nuts or toasted coconut, if desired.
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nutellafoodservice.com
spread it around.
nutellafoodservice.com
spread it around.
nutellafoodservice.com
spread it around.
nutellafoodservice.com
BREAKFAST SUSHI
Yield: 12 servings Portion: 1 sushi roll INGREDIENTS 1 qt. cooked sushi rice (2 cups dry short grain rice), at room temperature 1 cups Nutella hazelnut spread 48 raspberries or 3 bananas cup prepared caramel sauce, warmed cup toasted unsweetened coconut, for garnish, optional METHOD 1. For Each Sushi Roll: On a sheet of plastic wrap, spread cup cooked rice into a 4 x 5-inch rectangle, moistening hands if necessary to avoid sticking. 2. Pipe or spoon 1 Tbsp. Nutella in a line along the bottom third of the rice rectangle. Place 4 raspberries (or of a banana cut lengthwise) along Nutella in a row. Gently roll up, using plastic wrap as an aid. Pull tight and place on a sheet pan. Repeat process for every sushi roll. Refrigerate at least 2 hours before serving. 3. For Each Serving: Unwrap a sushi roll and slice into 45 pieces. Drizzle on plate or serve 2 tsp. caramel and 1 Tbsp. Nutella as a side. Sprinkle with 1 Tbsp. toasted coconut to garnish, if desired.
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nutellafoodservice.com
spread it around.
nutellafoodservice.com
spread it around.
nutellafoodservice.com
wAKE UP CRPE
Yield: 12 servings/24 crpes Portion: 2 crpes with llings INGREDIENTS Crpe Batter 6 large eggs 2 cups milk cup vegetable oil or melted butter 3 Tbsp. granulated sugar tsp. salt 2 cups all-purpose our Non-stick cooking spray 1 cups Nutella hazelnut spread Sliced strawberries for garnish METHOD 1. I n bowl, whisk together eggs, milk and oil until smooth; whisk in sugar and salt until incorporated. Add our and mix until our is incorporated and batter is smooth. Batter will be thin. 2. To Cook Crpes: Heat a crpe pan over medium heat; spray with non-stick spray (or 1 tsp. butter). Using 1 oz. ladle, pour crpe batter onto the hot crpe pan; ip the crpe when edges brown slightly or it bubbles in center. Continue cooking only for a few seconds before removing from heat. Place on a at surface to cool to room temperature. Continue with remaining batter. Stack cooled crpes between layers of parchment, cover tightly and refrigerate until ready to use. 3. To Prepare Filled Crpe: For each serving, spread 1 Tbsp. Nutella over half of the crpe. Fold unlled half of crpe over to cover completely. Repeat lling procedure with another crpe. Place the 2 lled, folded crpes on a dessert plate and top with a spread of Nutella and sliced strawberries for garnish.
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nutellafoodservice.com
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nutellafoodservice.com
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nutellafoodservice.com
NUTELLA-FILLED QUEsADILLAs
Yield: 12 servings Portion: 2 quesadillas INGREDIENTS 24 6-inch our tortillas 1 cups Nutella hazelnut spread 1 qt. Tropical Fruit Salsa* Vegetable oil for griddling cup cinnamon sugar cup non-fat plain, honey or vanilla avored yogurt cup toasted chopped nuts (walnuts, pecans, pistachios, macadamia, etc.), optional METHOD 1. Place tortillas on a clean work surface. Spread one half of each tortilla with 1 Tbsp. Nutella. Fold tortillas in half to encase lling. Repeat process for each tortilla. Place on a sheet pan and cover until ready to cook. 2. For Each Serving: Heat griddle. Add 1 tsp. oil and griddle 2 stuffed tortillas 12 minutes or until golden brown. Flip quesadilla over in griddle or skillet and sprinkle top with 1 tsp. cinnamon sugar. When browned, remove from pan/griddle and serve immediately. Serve 2 quesadillas per serving topped with 13 cup Tropical Fruit Salsa (see recipe below) and 1 Tbsp. yogurt. Sprinkle with 1 tsp. toasted nuts, if desired. *Tropical Fruit Salsa Makes: 1 qt. INGreDieNts: 2 cups chopped fresh pineapple 1 cup diced fresh mango 1 cup diced fresh papaya 1 Tbsp. fresh lime juice 1 tsp. fresh lime zest MetHOD: I n bowl, toss together all ingredients; mix gently. Cover and refrigerate at least 1 hour before serving as directed.
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nutellafoodservice.com
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nutellafoodservice.com
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nutellafoodservice.com
BREAKFAST PIZZA
Yield: 12 servings Portion: 1 pizza dough round INGREDIENTS 12 8-inch pizza dough rounds, baked 1 cups Nutella hazelnut spread 2 cups diced, mixed fresh fruit 1 cups whipped cream cheese, low-fat cup toasted chopped nuts or toasted unsweetened coconut, optional METHOD 1. For Each Serving: Spread each baked pizza dough round with 12 Tbsp. of Nutella so it covers the majority of the surface area. Top each dough round with 3 Tbsp. fresh mixed fruit and 1 Tbsp. whipped cream cheese (separated into 3 dollops) and sprinkle each half with 1 tsp. nuts or coconut, if desired, to garnish. Serve while hot.
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nutellafoodservice.com
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nutellafoodservice.com
PANCAKE SKYSCRAPERS
Yield: 12 servings Portion: 1 stack of 3 pancakes INGREDIENTS 36 frozen, prepared 5-inch whole grain pancakes, hot 1 cups Nutella hazelnut spread 3 cups chopped, fresh fruit Fresh fruit for garnish METHOD 1. Heat pancakes as directed until warmed through. 2. To Assemble Each Serving: Spread one pancake used as a base with 1 Tbsp. Nutella. Top with 2 Tbsp. fresh fruit. Repeat process with a pancake, Nutella and fruit. Place a third pancake on top and garnish with fresh fruit. VARIATIONS Use whole grain mini pancakes or wafes. For Minis: Spread 6 hot mini pancakes or wafes each with 1 tsp. of Nutella. Top each with 1 tsp. fruit and layer 3 pancakes per stack. Garnish with fresh fruit and serve 3 stacks per serving.
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nutellafoodservice.com
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FERRERO