Coming from Algeria, the El Mordjene spread, with the taste of Kinder Bueno, is causing a sensation in Europe!
El Mordjene cream has a more pronounced hazelnut taste than Nutella
Photo Marianne White
We are even talking about a real phenomenon! As it is difficult to find, its price increases, even doubling. But now a French law on imported products containing milk is blocking its entry into the country. Never mind that fans who have already been won over are trying to reproduce it as the original version begins to arrive in Montreal in certain specialized stores… and are quickly selling out. Up to 2000 pots per day! Star of social networks, the El Mordjene spread has fans, despite its price (between $13.49 and $15.99 for a 700 g jar).
Photo Marianne White
As it is difficult to get our hands on a pot, we asked Marilyn Trottier, chef-owner of the company Crème de Folies, in Lévis, to prepare a recipe that we could make at home. “After testing 5 recipes, I finally found one with a pleasant texture. The secret remains the milk which gives a creamier appearance to the spread! » she said. Surprising: in her store, she already offered cupcakes Kinder Bueno. “From now on, I will put this new spread made in the filling inside! », she says, happy with the result obtained.
According to Ms. Trottier, thanks to this recipe, the spread will certainly become a gourmet gift to give at Christmas. The cost of making the dough at home? Around $12.85 for a 700 g jar, just a little less than in stores. Except that you are sure to have it whereas in the store, finding it is not an easy task! And then, cooking together before eating is really a great way to spend time as a family!
INGREDIENTS
230 g hazelnuts
265 g of white chocolate
265 g of milk chocolate
30 ml of hazelnut oil
30 ml neutral oil (canola)
130 ml of 2% milk
50 ml sweetened condensed milk
A pinch of salt
5 ml of pure vanilla extract
PREPARATION
- Preheat oven to 350°F (180°C)
- Spread the hazelnuts on a baking tray and toast them for about 10 minutes or until golden and fragrant.
Attention : The browning of the hazelnuts must remain light so as not to obtain a spread that is too dark. - Let them cool for a few minutes, then rub them vigorously in a clean cloth to remove the skin.
- Place the toasted hazelnuts in the blender with the oils, then pulse until smooth and liquid. This may take several minutes.
- Melt the white chocolate and milk chocolate in a bain-marie (or in the microwave in 30-second intervals, stirring each time) and stir well so that the mixture is smooth.
- Incorporate the white chocolate, milk chocolate, sweetened condensed milk and milk into the hazelnut paste. Mix well until you obtain a homogeneous and creamy texture.
- Add a pinch of salt and the vanilla, then mix everything well.
- Pour the spread into an airtight jar. You get a delicious homemade El Mordjene spread without added sugar, perfect to replace industrial versions.
ADVICE
Hazelnuts: Choose whole, unsalted hazelnuts. For a stronger taste, you can roast them more or less lightly.
Chocolat : Choose good quality chocolate for a richer taste. I used Belcolade (Belgian chocolate). The Freddo brand, on sale in supermarkets, is a good option. Avoid chocolate chips. They tend not to melt properly.
CONSERVATION
Since it contains milk, it is recommended to store your spread in the refrigerator. It will keep for approximately 3 weeks.
