Kinder Bueno style spreader recipe: ULTRA FACILE recipe with 4 ingredients

Method

1. 1

   Preheating and roasting

2. 2

   Start by preheating the oven to 190°C (rotating heat). Gently divide the hazelnuts on a plate covered with baking paper. Have them in one layer to ensure a homogeneous roasting. Cook for 10 minutes, until the hazelnuts are golden brown and leave their distinctive aroma.

3. 3

   Cooling and skin removal

4. 4

   When the hazelnuts come out of the oven, let them warm slightly so as not to burn you. Then take them in small handles and rub them vigorously in your hands or in a clean cloth. This action makes it easy to remove a maximum of their fine skin.

5. 5

   Preparation of praline

6. 6

   Transfer pruned hazelnuts to a powerful blender. Start mixing in steps to avoid overheating of the device. Stop several times to scrape the walls and continue until you get a smooth, shiny and completely fluid paste to the praline texture.

7. 7

   Mix with white chocolate

8. 8

   Melt the white chocolate carefully, either in the bath or in the microwave. Once melted, incorporate it into the blender bowl. Add the sunflower oil and mix it together until the preparation is well homogeneous and shiny.

9. 9

   Finishing and seasoning

10. 10

    Add the vanilla powder and the pinch of salt to your chocolate-noise mixture. Make a final mixing so that all ingredients blend harmoniously and form a perfectly smooth and homogeneous cream, suitable for an optimal tasting.

11. 11

    Adding crisp and potting

12. 12

    If you want to bring a crispy touch, add coarsely crushed Gavots to the spoon (without mixing). Gently mix and then transfer the mixture into glass jars. Think of compacting slightly to avoid the formation of air bubbles in your home spread.

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