Crunchy Nutella and dark chocolate fingers.

Da una specialità francese……


1 square of puff pastry (250g)

120g Nutella

90g dark chocolate

60g sliced almonds, slightly toasted

1 egg yolk

Roll out the pastry as thin as for a pie crust, so that you have a 30x30cm square. Cut into 4 strips of 7.5x30cm.
Melt the chocolate in the microwave and then, mix in the Nutella.
Spread this making a line close the the edge of each strip. It doesn’t need to be a perfect line. Spread the sliced almonds on these chocolate lines.
Brush the egg yolk on the other side of the strips and roll tightly.The joint should be at the bottom.
Pinch the ends of the rolls so that the chocolate doesn’t melt and leak out.
Brush with the egg yolk and sprinkle the remaining sliced almonds.
Bake at 180°C/350°F for 20 to 25 minutes. Keep an eye on it while it’s baking.



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