400g dark or milk chocolate couverture, roughly chopped
Sea salt to taste
For the pies
Eight to 10 frozen store-bought roti prata, uncooked (each about 15cm in diameter)
Vegetable oil for deep-frying
1 cup caster sugar
1 cup cocoa powder
To make the pudding:
Mix the cream, milk, sugar and cocoa powder in a saucepan and bring to a simmer.
Mix the cornflour and water to get a slurry and drizzle it into the simmering mixture, stirring constantly.
Keep whisking and simmering until the mixture becomes thick. This should take about two minutes.
Remove from heat and whisk in the chocolate couverture until the mixture is smooth.
Add a couple of pinches of sea salt to the hot pudding, or as much as you fancy. Transfer to a piping bag and place in the chiller for about an hour until cool.
To make the pies:
Thaw the frozen prata. Each piece of dough typically comes sandwiched between two sheets of plastic. Remove the top plastic sheet, leaving the bottom sheet on.
When the dough is just soft enough to handle, pipe approximately 2 Tbs of the chocolate pudding onto the middle of each prata.
Bring two diagonal corners of the plastic sheet together, folding the dough into a semi-circle.
Pinch the seams to seal in the filling. Use a fork to crimp the edges of the dough for a tighter seal.
Repeat with the remaining prata dough. Place the pies in the chiller for about an hour to firm up.
Heat up the oil in a deep-fryer or deep pot to 170 deg C. Remove the plastic sheet from the pies and slowly slide them into the hot oil.
Fry for two to three minutes or until golden brown. Remove from the oil and allow to cool slightly.
Mix the caster sugar and cocoa powder and sprinkle this over the pies. Alternatively, place the cocoa-sugar mixture in a bowl and toss the pies in it to coat.
Serve pies warm or at room temperature.
Makes eight to 10 pies
To make the pies more indulgent, add fresh berries, banana slices, nuts, peanut butter or marshmallows to the filling.
More Nutella in Alysia Chan's doughnut, please
American doughnut company Krispy Kreme's Nutella-filled doughnutwas already a hit on social media before it was launched in Singapore.
The hazelnut spread-filled dessert made its debut in the Dominican Republic earlier this year, with videos of the snack going viral online.
The limited-edition doughnut, called Hazelnut OG, started selling in Singapore on March 17 and the chain will stop selling it after today.
According to a Krispy Kreme Singapore spokesman, the brand's nine stores have been selling more than 3,000 of the doughnuts every day.
"The doughnuts have been selling out daily, with some outlets selling out as quickly as 90 minutes after opening."
The sweet snack is basically Krispy Kreme's original glazed doughnuts with blobs of Nutella piped into the ring. They cost $3.30 each, 70 cents more than the regular original glazed doughnuts.
The spokesman says that Krispy Kreme Singapore might bring the doughnuts back "if there is an overwhelming demand".
So what can Nutella-loving foodies do in the meantime?
Chef Alysia Chan, a self-proclaimed doughnut fan, says piping Nutella into a doughnut is simple.
"All you need is a metal piping tip to pierce the doughnut and a piping bag for the filling. You can also use a resealable plastic bag."
For those who would like to try their hand at making doughnuts from scratch, she has a recipe for fluffy doughnuts that can be filled to the brim with Nutella creme.
Though her doughnut recipe takes nine hours, she says it is worth the wait.
"The long proof time for the dough gives it more flavour and makes it more airy."
Her recipe also makes round doughnuts, rather than the typical ring ones.
"I like doughnuts that are filled and oozy. The more filling, the better."
She adds that she found the Krispy Kreme Nutella version "underwhelming" since the amount of Nutella was "minuscule".
"For me, if I am going to have a Nutella doughnut, I want lots of Nutella."
Her version of the chocolate snack is filled with the hazelnut spread mixed with milk, eggs, sugar and flour.
"Pure Nutella is thick and doesn't ooze as much. The creme retains a good Nutella flavour, but has that satisfying flowing texture."
Her recipe also comes with a Nutella chocolate frosting and she says that those who want to add to their doughnuts can top them with sprinkles, toasted hazelnuts, crumbled Speculoos cookies or chocolate balls.
Another plus point? Each doughnut costs only about $1 to make from scratch.
500g bread flour
5g instant yeast
4 large eggs (each weighing 55g)
125g softened unsalted butter
Corn oil for deep-frying
For Nutella pastry creme
1 litre milk
12 egg yolks
80g flour, sifted
For Nutella chocolate frosting
140g dark chocolate
30g cocoa powder
Pinch of salt
300g icing sugar
To make the doughnuts:
Place all the ingredients except the butter and oil in a mixer with the paddle attachment. Mix on medium speed for six minutes.
Scrape the bowl and continue mixing, adding the butter a little at a time until it is incorporated into the dough. Continue mixing on medium speed for eight minutes, until the dough looks glossy and elastic.
Spray a bowl with non-stick cooking spray and place the dough in it. Sprinkle some flour over the dough. Cover the bowl with a clean towel and let the dough rest somewhere warm for two hours.
Punch down the dough and leave it to rest for another two hours in the refrigerator.
Portion the dough into 60g balls and place the balls onto an oiled tray. Wrap loosely with clingfilm and leave to proof for another two hours, or until each ball doubles in size.
Heat the oil in a deep pot until it reaches a temperature of 190 deg C. Fry the doughnuts in batches until they are brown. Do not overcrowd the fryer.
Wait until the doughnuts are cool before filling with creme and dipping in frosting.
To make the creme:
Bring the milk to a boil.
In a separate heat-proof bowl, mix egg yolks, sugar and sifted flour.
Pour boiling milk slowly and steadily into the egg mixture. Whisk the mixture as the milk is added.
Boil the mixture for five minutes, whisking constantly, then strain to get rid of any lumps.
Cool the mixture to room temperature before mixing in the Nutella.
Spoon the creme into a piping bag fitted with a metal piping tip to fill the doughnuts.
To make the frosting:
Place all the ingredients except the icing sugar into a metal bowl. Place the bowl over a pot of simmering water until the chocolate is melted.
Whisk in the icing sugar until the mixture is smooth.
If the texture is too thick, thin it by adding hot water one teaspoon at a time.
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