Sandwich with hazelnut cream and an apple

Today we're sharing a recipe for a perfect mid-morning snack for kids who need to recharge without feeling heavy after a morning of studying. This healthy and delicious mid-morning snack is a favorite among little ones, and it's ideal for those who need to spend the first part of the day at school focused on understanding and learning.

The milk roll melts in their mouths from the first bite, releasing the sweet and indulgent flavor of light almond cream. After finishing the roll, the youngsters can enjoy a bite of an apple: a very important fruit for our body as it contains many important nutrients, including vitamins and minerals. Furthermore, this fruit also contains pectin, a substance beneficial to our health.

Furthermore, by biting into the apple pulp, children can also clean their teeth naturally because this fruit has a crunchy texture and a high water content that stimulates salivation, thus helping to rinse away plaque and bacteria. Furthermore, biting into an apple is important because it strengthens the gums.

Ingredients and tools needed

Done in: a few minutes

Cooking temperature: 190-200 degrees

Cooking time: 1 hour and 20 minutes.

Resting time: a few minutes

• Instruments
• a kitchen mixer
• sterilized airtight jars as needed
• a small saucepan for cooking in a bain-marie
• a bread machine
• kitchen paper
• a baking tray
• Ingredients
• a milk sandwich
• light hazelnut cream to taste
• 1 mela
• for the homemade light hazelnut cream
• 15 g of bitter cocoa
• 130 g of 50% dark chocolate
• 110 g of peeled and toasted hazelnuts
• 190 ml of skimmed milk
• 110 h of sugar
• for 20 milk rolls
• 90 g of butter
• various seeds (optional)
• 240 g of 0 flour
• 190 ml of milk
• a teaspoon of salt
• 13 g of brewer's yeast
• 60 g of sugar
• 240 g of 00 flour

Sandwich with hazelnut cream and an apple, procedure

Blend the sugar in a food processor and add the toasted hazelnuts. Turn the processor on again and blend until creamy. Add the chocolate chips and blend again until smooth. Cook in a double boiler for about 15 minutes. Once cooked, transfer the hot cream to jars and seal with their lids. You can store this delicacy in the refrigerator for up to 2-3 weeks.

Pour the milk, butter, sugar, salt, flour, and yeast into a bread machine and set the dough program to 90 minutes. Once the dough has risen, remove the puffed and well-risen dough from the bread machine, deflate it, and shape it into rolls. Place them, spaced appropriately apart, on a baking sheet lined with parchment paper. Let the rolls rest for 60-75 minutes in a warmed-up oven, turned off, for a few minutes. Once the dough has risen, brush each roll with a little milk (or beaten egg) and sprinkle with seeds to taste. Bake at 190-200°C (375-400°F) for 20 minutes. Once cooked, remove from the oven and let cool for a few minutes. Once the dough has risen, fill one roll with the light hazelnut spread and place it in a small basket along with an apple. Serve.