Nocciola mazurek

Nocciola Mazurek is an Easter bake inspired by the flavour of Kinder Bueno, made with a sweet hazelnut cream. Absolutely delicious! Toasted hazelnuts, milk chocolate and pieces of the popular chocolate bar add even more flavour and texture.

Ingredients for the shortcrust pastry:

• 175 g plain flour
• 50 g icing sugar
• 100 g cold butter
• 1 tbsp sour cream
• 1 egg yolk
• a pinch of salt

Sift the flour into a bowl, add the butter and rub it in or chop it with a sharp knife until the mixture resembles coarse crumbs. Add the egg yolk, icing sugar, sour cream and salt. Quickly bring everything together to form a dough (you can also use a food processor and process until the dough comes together into a ball). Shape the dough into a ball, flatten slightly and wrap in cling film. Refrigerate for 1 hour.

Line a 20 × 30 cm baking tin with baking paper. Remove the dough from the refrigerator, roll it out and transfer it to the tin. Refrigerate again for 60 minutes. Prick the pastry all over with a fork just before baking.

Bake at 180°C for approximately 20 minutes, or until lightly golden. Remove from the oven and leave to cool completely.

To decorate:

• 200 g hazelnut cream
• 40 g milk chocolate
• 60 g hazelnuts, toasted and chopped
• 1 Kinder Bueno bar, cut into pieces

Spread the cooled shortcrust base with the hazelnut cream.

Melt the milk chocolate in a bain-marie or in the microwave. Transfer to a disposable piping bag and snip off the tip. Pipe the chocolate around the edges of the Mazurek and immediately sprinkle with the chopped hazelnuts. Use the remaining chocolate to create decorative swirls over the surface of the hazelnut cream. Decorate with pieces of Kinder Bueno.

Enjoy!