Okay, I give up. I've spent HOURS searching to find peoples' experiences with using Nutella and strawberries as filling. There are threads upon threads for Nutella, but I haven't found what I'm looking for yet.
I'm sure SOMEone out there has used straight Nutella and sliced strawberries as a filling, right? (I can't possibly be the first one to think of this...)
What I'd like to know is, does seeping become a problem with the strawberries? (Like, does it make the Nutella runny or something...) Or maybe someone has paired Nutella with a strawberry jam or some other kind of strawberry filling? And come to think of it, does the Nutella get absorbed into the cake?
Can anyone please share their experiences with Nutella and strawberry? TIA!
Do you mean Nutella and strawberries together as fillings? If so, I'd have to say gross.
It's not very appetizing....Nutella is just like peanut butter but made of hazelnuts.They will slide of it because strawberries have a great percentage of water.If you mix Nutella in a pastry cream or an italian buttercream, then I'll say you have a winner otherwise, do not bother.Just my 2 cents.
I have not used it with any fruit, but I do use nutella. When heated slighlty, it is easy to pour and spread. Quick and easy ganache when heated slighlty and a little milk or heavy cream added to it.
When using fresh, sliced strawberries as a filling, I add no-sugar-added strawberry preserves with them. It's a crowd favorite with red velvet cake.
Fresh sliced strawberries will break down and "weep" so be prepared for that....I'd suggest refrigerating the cake.
Nutella? I don't get the fascination some people have with this stuff.....I agree with Mensch........gross.
Never done the nutella and strawberries together...but I do throw half a small jar of nutella into my chocolate BC occasionally.
Chocolate Hazelnut Buttercream - Tada!!
Thanks for your comments! But wow, I didn't really think it was that much of a stretch for a taste combination. Here was my thinking:
I didn't think it sounded quite like lime-chocolate-peanut or something seriously gross like that. But even if I was suggesting strawberry-chocolate-peanut, have you tried the strawberried peanut butter M&M's? Unexpected, but it kinda works for me!
But my original question was less about taste and more about - I don't know, I guess chemical structure. Maybe I wasn't clear about that.
A little background: I had tried mixing some Nutella in some cooled ganache a couple of times in the past experimentally (just a teaspoon or two of each to test) and it almost instantly it bound together into a near-solid ball. I was TOTALLY not expecting this. Considering how many different things I've thrown into ganache without issue in the past, the only thing I had to blame was the Nutella.
So my conclusion is that Nutella behaves in ways I don't expect or understand, and I was hoping to get some insight into using it. Like, if fruits or their juices have some other unexpected effect on it.
(And yes, I'm one of those people who loves Nutella and could probably eat a whole jar with a spoon!)
I actually think the idea of chocolate, hazelnut and strawberries sounds good...have you tried them together yet? I mean, take a strawberry dip it in nutella and tried it?
What about using nutella in a buttercream as suggested earlier - maybe even using ganache and nutella in the buttercream making the hazelnut flavor more subtle, then adding strawberries either to it, or on top of it?