I was a big fan of Nutella, as I imagine many of you were. As children, we spread this “delicious” paste on just about everything (bread, pancakes, buns\u2026), our best friend for breakfasts and snacks. When we were older, we sometimes used to gulp down spoonfuls. Unfortunately, or fortunately, we now know that this spread is anything but good. So I haven’t bought it for years, but I have to admit that I miss it.<\/p>\n\n\n\n
So, of course, when Christophe Michalak had fun reinventing the hazelnut spread, it could only be tempting. So, this is the recipe I have been making for several years, and what can I say? It is simply divine. With a good taste of hazelnut, chocolate, a little crunch of caramel and a touch of salt to enhance it all, it’s a delight.<\/p>\n\n\n\n
As tomorrow is Candlemas, pancakes are obviously on the menu; pancakes are synonymous with spread. I was about to make the recipe when I realized that I didn’t have enough hazelnuts, a good big total of 120 g. So I was far from the 270 g of the recipe.<\/p>\n\n\n\n
I had three options: run to the grocery store\u2026umm, not too fun! Make a smaller quantity\u2026 dammit – no fun either! Or find a replacement. So it was with the last option I launched into my creative chef side. And the hazelnuts were combined with pecans. Look, the result is really good, just as good as with hazelnuts alone. I think I’ll have fun mixing the nuts into my spread from now on. It’s a bit different but still close to the original recipe. For the rest, I barely reduce the amount of sugar and oil, but otherwise, I follow the master’s instructions. For those who think this is a complicated mission, think again: it’s easy, I promise. All you need is a good food processor to blend, which is what takes the most time.<\/p>\n\n\n
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