Giant Dinosaur Eggs Filled With Nutella Recipes

DAVID ROCCO'S ITALIAN NUTELLA-FILLED BOMBOLONI

Steps:

• Dissolve the yeast with 1/3 cup of the milk in a bowl. In a separate bowl, whisk the eggs with the remaining milk. In the bowl of a stand mixer fitted with a dough hook, add the flour, sugar, salt and lemon zest, and mix together.
• Add the egg and milk mixture slowly to the flour, and mix until the dough is roughly combined, 2 to 3 minutes. Add in the yeast mixture, and continue to mix the dough for a few minutes. Add the butter to the dough a little at a time until mixed in. Sprinkle in a little flour if the dough is sticking to the bowl and mix until it no longer sticks to the sides. The dough should be very soft and not sticky. Transfer the dough onto a work surface and knead the dough into a ball, then put in a bowl and cover with plastic wrap. Proof the dough until doubled in size, 3 hours.
• Roll out the dough with a rolling pin until about 3/4-inch thick. Using a round pastry cutter the size of a cup, cut the dough into disks. Place the dough on a baking tray lined with parchment paper and cover with plastic wrap. Proof the dough for another 1 hour 30 minutes.
• In a large, heavy-bottomed saucepan, pour enough oil to fill the pan about halfway. Heat over medium heat until a deep-frying thermometer inserted into the oil reaches 340 degrees F.
• Add the pieces of dough, a few at a time, to the hot oil. When the dough is golden on one side gently turn over to fry the other side, 3 to 5 minutes. When the doughnuts are golden remove from the fryer and place on paper towels to absorb the excess oil. Then roll the doughnuts in sugar until completely covered.
• Fill a pastry bag fitted with a pastry tip with the chocolate hazelnut spread. Poke the tip three-quarters into the doughnut and squeeze the bag, pulling the tip out and adding as much spread as possible to the doughnut. Serve warm.

CHOCOLATE PEANUT BUTTER AND JELLY ROLLS

Steps:

• For the cake: Heat the oven to 375 degrees F. Line two 9 1/2-by-14-inch jelly-roll pans with parchment paper, leaving 1 inch of paper hanging over on all sides (this will help you lift the cakes out of the pan after baking). In the bowl of a stand mixer fitted with the whisk attachment, whip the yolks and 1 cup of the sugar on medium speed until the mixture is thick and fluffy, 3 to 4 minutes. Add the vanilla and mix for 1 minute. Scrape into a medium mixing bowl and set aside. Wash the stand mixer bowl and whisk very well (even the smallest amount of yolk will prevent the whites from whipping properly). Put the whites and salt in the mixer bowl whisk at medium speed until he whites become frothy. Slowly add the remaining 1/2 cup plus 2 tablespoons sugar. Increase the speed to high and whip until the whites become glossy and almost firm (the whites should not become dry). Remove the bowl from the mixer. Sift the cocoa over the egg yolk mixture and gently fold in one-third of the whites (this will help to prevent overmixing). Add the remaining whites and carefully fold until there are no visible streaks of white. Divide the batter between the two pans. Smooth the batter evenly with an offset spatula. Bake the cakes just until they have risen and feel like soft marshmallows, 8 to 10 minutes. Transfer the pans to wire racks and let the cakes cool to room temperature. Chill the cakes until cold, about 30 minutes. While the cakes are cooling, prepare the buttercream. For the peanut buttercream: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and peanut butter on medium speed until fluffy, about 2 minutes. Turn the speed to low, add the confectioners' sugar, salt and vanilla and mix for another 2 minutes. Add the cream, turn the speed to high, and beat for 1 minute. Cover and set aside. When cooled, remove the cakes from the refrigerator. Gently lift one cake from the pan, using the overhanging parchment as handles, and place it on a cutting board. Carefully separate the paper from the cake. Lay a piece of parchment on top of the cake and quickly flip the cake over. Remove the parchment and replace with a clean sheet of parchment. With a rolling pin, firmly roll over the cake to even it out and thin it out. Trim each cake to a 12-by-9-inch rectangle. Place in the freezer for 15 to 20 minutes; this firms it up, and if the cake is stuck to the parchment this allows you to flip one more time to release the paper. Repeat with the remaining cake. Spread a thin layer of jelly over the surface of both cakes. Divide the buttercream between the cakes and spread it evenly over the jelly, leaving a border at the top of one long side. (The rolls look best when the cake layer and buttercream layer are the same thickness.) Begin rolling up the cakes, one at a time, starting at a long side. The first roll is the most important-keep it tight. Continue rolling toward the top. It's best to go slowly and carefully. When you completed rolling a cake into a log, place it in the center of a new sheet of parchment. Take the paper above the roll and cover the roll with a little overlap. Now take a flat-edge utensil, like a bench scraper or a long spatula, and force it underneath the roll and push tight. This helps fill in any air pockets in the roll. Chill the rolls 15 to 20 minutes or overnight before cutting them; the colder, the better. For the chocolate shell: Put the chopped chocolate in a heatproof bowl and set it over a pan with 3 inches of simmering water. When the chocolate is completely melted, stir in the butter and oil. Set aside in a warm place.
• Remove the paper from the rolls. With a sharp knife, cut each roll into 6 even pieces; each will be about 2 inches wide. Place a screen over a sheet pan to allow excess chocolate to drip off. Working with one piece at a time, place a piece into the chocolate shell. Flip the piece over using a fork. Lift it out of the chocolate and tap off excess chocolate before setting it on the screen. Continue until each roll is completely coated. Move each roll slightly on the screen during drying so it doesn't stick. Once dry, carefully lift off the rolls and arrange them on a sheet pan. The rolls can be eaten right away or refrigerated, covered, for up to 4 days. Let them come to room temperature before serving.

GIANT DINOSAUR EGGS FILLED WITH NUTELLA

Steps:

• Heat the oven to 250 degrees F (225 degrees F if you have a convection oven). Line two sheet pans with parchment paper or silicone baking mats.
• In a stand mixer fitted with the whip attachment, beat the egg whites on low to medium-low speed until they form soft peaks, 2 to 3 minutes. Increase the speed to medium and beat in the sugar 1 teaspoon at a time. Beat until the mixture is glossy and thick; it will resemble marshmallow cream.
• Remove the bowl from the mixer and scrape any meringue off the whisk. Sift the cornstarch over the meringue, add the vinegar and vanilla, and gently fold until everything is incorporated.
• Dip a very large spoon into warm water. Let excess water drip off, then scoop into the meringue. Drop the meringue onto one of the prepared pans; the shape of the spoon is oval, so when you place the meringue on the sheet pan, it should resemble a jumbo egg. Continue scooping, rinsing the spoon in warm water after every scoop for neat, smooth meringues.
• Bake the meringues into the oven and bake until they are very light and dry and easily lift off the pan, at least 90 minutes. If they start to color slightly, lower the oven by at least 25 degrees F. Don't rush the meringues; when in doubt, leave them in longer. Turn off the oven (don't open the door). Let the meringues cool slowly in the oven for 30 to 40 minutes. Remove the pans from the cool oven. The meringues are ready to be filled when totally cooled.
• Fit a piping bag with a doughnut-filling tip or a plain number 5, 6 or 7 tip. Fill the bag with the Nutella or (or chocolate, vanilla or butterscotch pudding). Flip each egg over and, with a melon baller, make a hole just large enough for the tip of the piping bag to fit. Squeeze the filling into an egg just until you can see that it's starting to come out. Flip the egg onto a serving platter. Continue until all the eggs are filled.
• Instant birthday party! Mark my words, this will become the new birthday cake.

GRILLED PINEAPPLE WITH NUTELLA

Steps:

• Prepare the outdoor barbecue to medium-high heat. If you do not have a barbecue, you can use an indoor grill pan set to medium high heat. Lightly oil the grill. Grill the pineapple slices until heated through and beginning to brown, about 3 minutes per side. It's important to leave the pineapples on the grill, untouched so that you can create the grill marks.
• While the pineapples are cooking, whisk the mascarpone and vanilla in a small bowl to blend. Set aside.
• Combine the chocolate-hazelnut spread and cream in a small bowl and stir to combine. Place in a microwave on high for about 2 minutes, stirring every 20 seconds to blend well. Alternatively, you can combine the chocolate-hazelnut spread and cream in a small saucepan, set over low heat, and cook for about 5 minutes, stirring constantly. Heat until satiny smooth and easy to pour, about 3 to 5 minutes.
• Transfer the pineapple slices to a large platter. Drizzle the warm chocolate-hazelnut sauce over.
• Dollop the mascarpone mixture atop. Sprinkle with the hazelnuts and serve.

LEMON-BLUEBERRY BARS

Steps:

• For the blueberry crust: Heat the oven to 350 degrees F. Butter a 9x12-inch baking dish.
• In the bowl of a food processor, combine the flour, confectioners' sugar, blueberry powder, lemon zest, salt and cold butter cubes. Pulse several times until a ball starts to form. Place the dough in the buttered dish and press down firmly to form and even bottom crust. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly. Set aside.
• For the lemon filling: In a mixing bowl, whisk together the eggs, sugar, lemon juice and lemon zest. Sift the flour and baking powder together and add to the eggs. Mix well. Pour the lemon filling over the crust. Scatter the fresh blueberries over the filling. Return to the oven and bake until the filling is set when the pan is jiggled, 20 to 25 minutes. Remove from the oven and let cool completely before cutting into squares.
• Dust with confectioners' sugar. The bars will keep for 4 to 5 days in the refrigerator. Try freezing the bars with wooden popsicle sticks inserted in them for a cooling summertime treat!

DINOSAUR EGG

Steps:

• For the chicken: Slide plenty of herbs under the chicken skin. Put garlic in the cavity, along with any remaining herbs. Rub the chicken with pepper and olive oil.
• For the "Play Doh" crust: Mix the flour, egg whites and salt well, then add enough water to make a dough.
• Roll out 1/4 the dough to make a base for the chicken to sit on. Cook's Note: If it rips, it's probably because it needs a little more flour. Set the dough base on a baking sheet. Lay the chicken on it. Roll out the remaining dough, drape it over the chicken, and seal, hermetically. Cook's Note: No holes or rips allowed, so, if you must, make patches out of excess dough, stick them on, and seal.
• Add a splash of water to an egg yolk and paint the pastry case all over.
• Bake for 1 1/2 hours at 325 degrees F/160 degrees C. Let the bird sit out of the oven 10 minutes before serving. Cut off the crust and discard it. Carve the meat and serve. You'll be amazed at how the herb taste will have penetrated the meat!

DINOSAUR COOKIES

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
• Place the cookie dough between two sheets of parchment paper. With a rolling pin, roll out the dough until it is about 1/4-inch thick. Set the rolled dough in the freezer for 15 minutes to firm.
• Cut out cookies with a triceratops-shaped cookie cutter. Place the cookies roughly 2 inches apart on the parchment-lined baking sheet and freeze for 5 more minutes. Transfer the cookies and the parchment paper to a new baking sheet and bake until the bottoms are just golden brown and the centers are no longer doughy, about 15 minutes, rotating the baking sheet about halfway through baking.
• Allow the cookies to cool for 5 minutes before transferring them to a cooling rack.
• For the base coat, put about 6 ounces of the royal icing in a medium bowl. Add 5 drops of orange food color and 2 drops of yellow food color and stir with a rubber spatula to combine. Gradually add a teaspoon of water at a time until the icing is the consistency of thin yogurt; when you scoop some up with a spoon and let it drip back into the bowl, the lines should settle out. (Don't add too much water all at once; the icing should not be watery or it will run off the edges of the cookies.) Cover the bowl with a damp paper towel until ready to use.
• Put 2 ounces of the royal icing in a small bowl. Add a few drops of water at a time until the icing is the consistency of thick yogurt. Transfer the icing to a disposable piping bag fitted with a coupler and a #1 round piping tip.
• For the dark-orange spots on the dinosaurs, put about 3 ounces of the royal icing in a medium bowl. Add 5 drops of the orange food color and 1 drop of yellow and stir with a rubber spatula to combine. Add food color as needed until a shade slightly darker than the base coat is achieved. Add a few drops of water at a time until the icing is the consistency of thick yogurt. Transfer the icing to a disposable piping bag fitted with a coupler and a #1 round piping tip.
• For the light-yellow outlines on the dinosaurs, put roughly 3 ounces of the white royal icing in a medium bowl. Add 3 drops of the yellow food color and stir to combine with a rubber spatula. Add food color as needed until a nice pale yellow is achieved. Gradually add a few drops of water at a time and mix until the icing is pipeable and slightly fluid, like thick yogurt. Transfer the icing to a disposable piping bag fitted with a coupler and a #2 round piping tip.
• For the dinosaurs' eyes, put 2 ounces of white royal icing in a small bowl. Color the royal icing black by adding 2 to 3 drops of black food color. Stir to combine using a rubber spatula, adding a few drops of water until a thick yogurt consistency is. Transfer the icing to a disposable piping bag fitted with a coupler and a #1 round piping tip.
• Once the cookies have cooled, flip the cookies upside down by holding the edge of the cookie. One at a time, dip the top of a cookie into the lighter orange base coat icing, moving the cookie slightly to make sure the top is coated entirely. The icing should not come up the sides of the cookies. Flip the cookie back over and jiggle the cookie slightly to help smooth out any lumps. Use a toothpick to pop any air bubbles and smooth out the icing. Place on the cooling rack and repeat with the remaining cookies until they are all coated.
• Next, while the cookies are still wet, use the dark-orange icing to make 3 to 4 spots along the back of the triceratops and slightly above the legs. Allow the cookies to dry for at least an hour.
• Using the white icing, pipe three small dots at the base of each of the two feet. Fill in the triangle shaped points sticking out of the head of the dinosaur to create two horns on each. Next pipe another horn on each that is the same size directly across from the horn towards the top of the head.
• Pipe an eye with the black icing on each, creating a small curved line just between the two horns on the triceratops head.
• For the border, pipe the light-yellow icing around the edge of each cookie, following the shape of the cookie. Next, pipe details to outline the legs, continuing the lines of the legs slightly upwards towards the body of the triceratops. Pipe what looks like a fishhook to create the mouths, swooping upwards towards the eye.
• Allow the cookies to dry completely before serving.