Have you ever had anything stuffed with the Kinder Bueno filling? Besides Kinder Bueno of course. I’ve had two different donuts the past week and I have to tell you I loved each one so much I decided to stuff cookies with that amazing filling. It is such a creamy, sweet and tasty filling, I can’t think of anything you would want to fill it with, that wouldn’t be darn good. I am a big fan of the Kinder Bueno bar, even if I’ve seem to have outgrown it, and moreover a fan of all the Ferrero confectioneries. I can’t think of one bad creation by the man and let’s face it he is amazing just for creating Nutella, let alone everything else bearing his name.
The secret to many of his wonderful creations is one way or another this nutritious and delicious nut such as it is, the hazelnut. Hazelnuts are the key ingredient in Nutella, the divine surprise in all Ferrero Rocher pralines, and the part creditor of the amazing filling in a Kinder Bueno bar. The kind of filling we are making today for filling chocolate chip cookies later. Hold your horses on that one though.
Let’s see to this spread first and then we can talk about cookies. To start with you need two basic ingredients.
1. Hazelnuts of course, toasted and peeled.
2. White chocolate. A really good white chocolate melted in a bain-marie.
Let’s face some facts now, I mean what is really that creamy filling in that delicious chocolate bar. It is a white chocolate hazelnut spread. Which makes sense if you take into account that Nutella is actually a cocoa hazelnut spread. Think of it as white Nutella.
To make this delicious and simple creation, you want to start with the hazelnuts by grounding them as fine as possible into a food processor. You might not be able to turn them into flour which would be ideal due to the oil released from the nuts but anything close to that is fine. You won’t find any bits in the spread unless you want to no worries.
Then you need to add some oil and vanilla for shiny texture and aroma and furthermore to bring everything together.
And for topping it up a notch if you can afford or find a vanilla pod, split one in half, take out those wonderful seeds and add them in to finish the spread nicely.
Just after you add the chocolate to the mixture and blend really well drop in those seeds and give it a quick blend just enough to incorporate that vanilla in the mixture.
And that’s all she wrote ladies and gentlemen, a few ingredients and a fraction of your time to make a filling worth it all. It tastes so brilliantly I was out of bounds when I tasted it. I mean I expected it to be good and worthy of Ferrero’s but I sure did not see such a success.
You can do a variety of things with it such as spreading it on bread or, maybe mixing it with some Nutella for a perfect combo of spreads or even peanut butter for a sweet and salty experience.
You can eat it with a spoon as I am sure many would not think twice about. I didn’t and I had to hold off because I made it for the sole purpose of using it as a filling. Which is also something you can use it for, fill any little delight you like.
The possibilities are endless and with a little imagination you can do just about anything with it.
Me, after I was done tasting I managed to get 30 heaped teaspoons on a tray and placed it in the refrigerator for my next cookie experiment.
It was really hard taking teaspoons of the staff and just dropping them on the tray uneaten like that. But it had to be done for the greater good.