Michele Ferrero developed the Ferrero Rocher in 1982. More than a decade later I realised the beauty of the chocolate sitting in New Delhi enjoying the outcomes of globalisation in a developing nation. Years of hogging onto the chocolate did not make me realise that the ingredient which is one of the major component of the sweet… the sweet thing I was not too sure of loving, Nutella.
Nutella, a name that puts a smile on many faces. The last month we celebrating Nutella Day as well mourned the loss of Michele Ferrero. Nutella fans hoarded social media with their condolences to the legendary artist and as an ode (or due to gluttony) bought that shiny glass jar of Nutella to remember him.
Wikipedia states that Nutella consumes 25% of the world’s produce of hazelnut. It comes in a few variations and flavours, not completely but normally dependent on your geographical location in the world. Moreover, a jar of Nutella is sold every 2.5 seconds! Historically the concept of ‘Nutella Tax’ has existed as well.
Nutella has brought joy to the word; fighting depression, time with friends, remembering lost times, the childhood which one might be nostalgic about and many others. The jar has that power to control people and mesmerise them with its charm and gloss.
I always think that the pure essence of Nutella comes from its hazelnut flavour (and more than a quarter percentage of saturated fat ofcourse). The world has evolved with the jar and made it more than just a spread on your bread; it can be had just with a spoon, made into some Nutella pudding, cakes and many other treats your imagination can think of and put on a plate.
Nutella day and Michele Ferrero’s loss in the same month is poetic. It is not just the responsibility to celebrate the joy of Nutella with the world and the foodies who made the owner one of the richest man on earth but also to make it into something which is beyond your toast, banana and honey with Nutella, to give it respect and to remember the owner with pomp and of course some show.
‘Nutella Blueberry Mini Pies’ came to my mind while thinking of what could be done. The crisp buttery blueberry crusts with the Nutella oozing out from the inside. A few surprise flavouring and some crunch in the middle)
‘Nutella Blueberry Mini Pies’
- 1 cup flour
- ¼ cup berry jam, I used blueberry jam
- 2/3 cup white butter
- 1tsp Nutmeg
- 5 tablespoon Nutella
- ½ cup roasted sliced almonds
- ½ tsp Orange rind
- A pinch of salt
- Demerara Sugar (Optional)
- Bind the flour, butter, nutmeg and jam together. It would be good, if the jam is refrigerated before.
- Roll out the dough and cut into even number of rounds with a cookie cutter. If you do not have a cookie cutter a steel glass can come handy
- Divide the rounds into two batches.
- Prick one batch of the rounds with a toothpick
- In a separate bowl mix in the Nutella, salt, almonds and orange rind together
- Scoop in the Nutella mix with a melon baller and put onto the batch which did not have a prick.Now put the pricked rounds onto the other round and cover till the Nutella is safely enveloped between the two. Use a fork to make your work easier.
- You can sprinkle some demerara sugar on your mini pies
- Preheat oven at 170 degrees and bake the pies for 10-15 minutes (keep an eye on them and cook till the pastry is light brown)
- Once done keep them on a baking rack to cool down.