Some time ago I saw a recipe with this original shape and fell in love with it. I had never seen anything like that before and I thought that I had to try it too for Christmas. After all, this star shape is perfect for Christmas!

The recipe I saw had nutella in it and although I love it (who doesn't?!) I wanted to use something more natural than that. For this reason, I decided to make a chocolate cream with ricotta and hazelnuts. This is something I made up so I wasn't really sure about it but luckily, it turned out delicious, and even better than what I expected!

The recipe of the dough is the classic brioche bread that many of you may know.
It turned out extremely soft and the chocolate cream is perfect with it.
I get hungry just writing about it :D
I hope you enjoy it as much as I do!

Step 1: Ingredients

For the dough:
  • 500gr all purpose flour (2.5 cups)
  • 2 eggs
  • 60gr sugar (1/3 cup)
  • 180ml room temperature milk (3/4 cup)
  • 80gr room temperature butter (5.57 tbsp)
  • 7gr active dry yeast (2.47 tsp)
  • 8gr salt (1.41 tsp)
  • an orange peel
For the chocolate cream:
  • 35gr cocoa powder (1/3 cup)
  • 75gr sugar (3/8 cup)
  • 250gr ricotta (1 cup)
  • 30gr hazelnuts (1.06 oz)
<p>Thank you for the beautiful instructions....see what I made!</p>
<p>Beautiful! And I am sure it turned out very good too ;) Thanks for sharing!</p>
<p>nice to see this version on instructables. i made the Nutella version. On december 31 i made it with between the 2 toplayers a almond, cinnamon, honey and raisin mix. Below is the one with only Nutella</p>
<p>It looks great!! And the other version you made sounds so good...thanks for sharing! :)</p>
<p>Absolutely Brilliant :)</p>
<p>Thanks a lot!! :)</p>
<p>This is really beautiful! I must try it :-)</p>
<p>Thank you Shazni, it's very good too!! :)</p>
<p>This looks delicious, and SO pretty!</p><p>Congratulations on the win!</p>
<p>Thank you so much! I'm glad you like it! :)</p>
<p>Beautiful, Lindarose!!!</p>
<p>Oh thank you so much!! :)</p>
I just saw that you've won the baking contest. Congratulation!
<p>Thank you Britt!! :)</p>
I have been working in the bakery busineness for 40 years, and that is one of the most unique products I have ever seen. Congratulations.
Wow, thank you so much! That is one of the best compliments I've ever gotten :)
Congratulations! Linda :)
Thank you Ayesha! :)
Congratulations Linda...
Thank you!! :)
Congratulations Linda :)
Thank you Emily!! :)
Congrats Linda!
Oh and congratulations to you too for being a finalist in the Potluck contest!!
Thank you Ayesha! :)
Congrats Linda for making to the finals of baking contest!
Thank you Muhaiminah, I've just found out about it and seen that you are a finalist too!! Congratulations!! :)
You may think it was difficult to bake but your instructions were so good I had not much problems with it. Oh and it was the first time I tried to bake! Thank you for the effort creating the instructions.
Oh this makes me so happy, thank you so much!! :)
Wow - I saw this picture in the baking contest and had no idea you made this - looks absolutely incredible! Amazing!
Thank you so much Holly! This is probably one of the hardest things I've ever tried to bake :D
This is really beautiful! <br>You did a great job!
Thank you, I'm so glad you like it! :)
Awesome!<br> M.U.S.T. T.R.Y. A.S.A.P.
Thank you so much! :)
This looks fantastic! <br>But I'm kinda confused, as I've read that the active yeast requires being mixed with warm water first in order to work properly, unlike instant yeast... Isn't this a problem?
The problem is mostly given by the language I guess :( In Italian it's called &quot;lievito di birra disidratato&quot;, so after a research online, I came to the conclusion that it was called active dry yeast in English. <br>I know about the fresh yeast requiring warm water and sugar but the yeast powder I used here needs sugar only. <br>I recommend you to follow the instructions written on your yeast, in case it says that it needs warm water, you can warm up the milk a little instead. But that's also why I used room temperature milk instead of the cold one. <br>I hope this helps :)
Well, I'm trying this one ASAP! Thank You!
You are welcome, let me know how it turns out! :)
It turned out to be the best thing I've ever baked! I had to use some substitutes though... the ricotta here is way too bulky to use for it, so I added mascarpone instead with a splash of milk to make it creamy. My people couldn't really belive that I actually baked it! Thanks!
Oh wow! I'm so happy about it, it looks really great!! :) <br>Yes, mascarpone is a valid substitute indeed. I decided to use ricotta because it's not as fat lol, but I need to try it with mascarpone too :D
so beautiful ;)
Thank you very much :)
Image before baking is really nice.
Thank you :D I love how it looked too!
Thank you for sharing. How did you prepare the orange peel?
I simply grated it with a small grater, just like you do for lemon peel :)
Love it! it looks great and yummy! :)
Thank you Muhaiminah, it really is! :)

About This Instructable


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Bio: I love creating. I love ART in all its forms. I am a daughter of the 50s, born in 1992. I had the pleasure to ... More »
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