- 33g nutella®
- 60 strawberries
Strawberry Santa Claus with nutella
Strawberry Santa Claus with nutella
150 min
Wishing everyone a very Merry Christmas! Here is some final recipe inspiration for the big day.
Ingredients
Pastry
- 125g flour
- 70g butter
- 50g sugar
- 1 whole egg
- Pinch of salt
Panna cotta
- 125cl cream
- 50cl milk
- 1/2 vanilla pod
- 4 sheets of gelatine
- 50g sugar
Method
Pastry
In a food mixer, mix together the butter with the sugar, gradually add in the egg and then finally the sieved flours.
Leave to rest in the fridge for approx. 2 hours, then roll out the dough to a thickness of approx. 3 mm. Use a star-shaped dough cutter to cut out the bases on which the strawberries will be placed.
Cook at 190°C for approx. 15 mins.
Panna cotta
Wet the gelatine in a container of cold water. Heat up the milk, the cream and the sugar to a temperature of approx. 70°C. Squeeze out the gelatine and then add it and mix all together using a whisk.
Pour the panna cotta into the special hemispherical moulds of 3 cm in diameter and put in the fridge for a couple of hours.
Assembly
Select 60 nice, medium-sized strawberries and use a small knife to cut off the pointed ends. Put the pointed ends to one side as they will be used later as Santa hats.
Hollow out the strawberries and fill them with approx. 5 g nutella®, then place them onto the pastry bases using some nutella® to make them stick.
Remove the hemispheres of panna cotta from the moulds and place them on top of the strawberries, finishing them with the pointed ends of the strawberries.
Decorate the panna cotta with melted chocolate to make faces.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
