Briose cu cocos si Nutella

Niste briose foarte simplu de facut, cu o usoara aroma de cocos si pentru ca se apropie Pastele, ornate cu mini ouasoare de ciocolata. Tocmai pentru a fi foarte usor si rapid de facut de la cap la coada, am ales ca si crema de ciocolata sa fie una gata facuta, cumparata: Nutella sau orice alta crema de ciocolata. Pentru ornare nu iti trebuie decat un pos sau un cornet de hartie pe care il umpli cu crema si ii tai la varf o gaura de cam 1 cm diametru.


Ingrediente (14-15 briose):

  • 3 oua
  • 210 g faina
  • 80 g cocos
  • 180 g zahar
  • 150 g unt topit
  • 230 ml lapte
  • 3 lingurite praf de copt
  • 2 lingurite esenta vanilie
  • circa 300 g Nutella
  • miniousoare colorate (pentru decor)

Preparare

Se aprinde cuptorul la 170° si se pregateste tava pentru briose.

Se amesteca faina cernuta, zaharul, cocosul si praful de copt (1). Separat, se mixeaza ouale, laptele, untul topit si esenta de vanilie (2), iar apoi se toarna peste amestecul de faina si se omogenizeaza (3). Se pune amestecul in formele de briose, dar nu se umplu pana sus, ci doar 2/3 (4).

Se da tava la cuptorul preincins la 170° si se coace 15-17 minute.

Cand sunt gata, se scot din tava si se lasa sa se raceasca complet pe un gratar.

Pentru ornare, se foloseste doar posul taiat direct la varf. Se pune crema in spirala pe fiecare briosa, apoi ousoarele din ciocolata.

Pana vor fi consumate, briosele se tin la frigider. Sunt chiar mai bune dupa ce au stat 2-3 ore la rece.


Coconut and Nutella cupcakes

Ingredients (14-15 cupcakes):

  • 3 eggs
  • 7,4 oz/0,9 cup all purpose flour
  • 2,8 oz/ 0,4 cup shredded coconut
  • 6,3 oz/0,8 cup sugar
  • 5,3 oz/0,63 cup unsalted butter, melted
  • 1 cup milk
  • 3 tsp baking powder
  • 2 tsp vanilla extract
  • 7 oz/ 0,9 cup Nutella

Preheat oven at 340°F (170°C) and prepare a cupcake pan with cupcake liners.

In a large bowl combine the flour, sugar, coconut and baking powder (1).

In a separate bowl mix the eggs, milk, melted and chilled butter and the vanilla extract (2).

Pour wet ingredients over the dry ones and mix until well combined (3). Scrape down the sides of the bowl as needed to make sure all ingredients are well incorporated.

Fill the cupcake liners about 2/3. Bake for 15-17 minutes or until a toothpick inserted comes out with just a few crumbs.

Let the cupcakes cool for 3-4 minutes, then remove to cooling rack. After they are completely cooled pipe the Nutella onto the cupcakes. You don’t need a piping tip, just cut the tip of the bag.

Decorate with coloured mini chocolate eggs.

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