Remembering Michele Ferrero
Michele Ferrero, the man behind the wonderful ball of chocolate wonder that is the Ferrero Rocher, passed away on Saturday.
In his honour we’ve been cooking up a storm here at London Kitchen HQ trying out lots of amazing Ferrero Rocher recipes. We wanted to share our favourite one with you – it’s an incredible Ferrero Rocher bread and butter pudding tart, the recipe has been adapted from one by another culinary champion, Jamie Oliver. We’ve also compiled a board of delectable Ferrero Rocher recipes on our Pinterest page – prepare to be inspired!
Ferrero Rocher Bread and Butter Pudding Tart
- 125g unsalted butter, plus extra for greasing
- 4 tbsp demerara sugar
- 750g plain panettone
- 1 vanilla pod
- 300ml double cream
- 300ml whole milk
- 5 large free-range eggs
- 100g golden caster sugar
- 1 small box of Ferrero Rocher, roughly chopped
- Preheat the oven to 180ºC/350ºF/gas 4.
- Lightly grease a 28cm loose-bottomed tart tin.
- Bash 2 tablespoons of demerara sugar in a pestle and mortar until fine, and then mix with the remaining demerara so you have a range of textures.
- Tip into the tart tin and shake around to coat.
- Tap gently, and then tip any excess back into the mortar for later.
- Slice the edges off the panettone in strips and use them to line the base and sides of the tart tin, pressing down hard to compact and create a pastry-like shell.
- Halve the vanilla pod lengthways and scrape out the seeds, then put both seeds and pod into a pan on a medium heat, along with the cream, milk and butter, and simmer for 5 minutes, or until the butter has melted. Meanwhile, in a large bowl, whisk the eggs and golden caster sugar for 2 minutes, or until smooth. Whisking constantly, add the hot cream mixture to the bowl until combined, and then discard the vanilla pod.
- Pour one-third of the custard into the base of the tart and leave to soak in for a couple of minutes.
- Meanwhile, tear up all the remaining panettone into rough chunks, soak them in the bowl of creamy custard for a minute or two (the more it sucks in, the better!), then layer up in the shell you’ve created, snapping up and adding little chunks of chocolate between the layers – there’s no need to be neat about it, you want a range of heights, saturation and textures.
- Pour over any leftover custard, leaving it to soak in if necessary, then sprinkle with the remaining demerara sugar.
- Bake for around 25 minutes, or until set.
- Allow the pudding to rest for 10 minutes, then serve with cream, custard or ice cream, if you like – it’s delicious cold too, if you’ve got any leftovers!
Did you know Michele Ferrero also created undisputed king of chocolate spreads Nutella, Kinder Surprise eggs and Tic-Tacs? You can read all about him in The Guardian’s tribute.