Cracker Pack 2019
Pistachio Glazed Ciambella with Ferrero Rocher - Take Stock Magazine

Pistachio Glazed Ciambella with Ferrero Rocher

Ferrero Foodservice & Francesco Mazzei
Serves: 5
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  • 100ml water
  • 100ml milk
  • 90g butter
  • 90g 00 flour
  • 180g eggs
  • 2000g icing sugar
  • 150g pistachio paste
  • 30g nibbed pistachio kernels
  • 20g white chocolate
  • 5 x Ferrero Rocher (unwrap at the last moment)
  • Salt


  1. In a saucepan mix the water, milk, butter, salt and sugar and bring to the boil
  2. Add the flour in one go and mix quickly. Keep cooking until it does not stick anymore to the walls of the pan
  3. Transfer to a bowl and let it cool for a few minutes. Using an electric mixing bowl add the eggs one at a time mixing quickly to produce a smooth but sticky mixture
  4. Preheat a pot of frying oil at 180°C
  5. Transfer the mix to a piping bag and pipe a ring of dough onto a piece of parchment paper. Transfer it to the hot oil, being careful to put it upside down, and cook for about 5 minutes. Remove the paper and turn it upside down and cook until it is golden brown in colour. Remove from oil and transfer onto kitchen paper
  6. Sprinkle each ciambella with icing sugar and grill both sides to caramelise
  7. In a bowl, whisk the icing sugar, egg white and pistachio paste
  8. Dip each ciambella into the mixture before placing on a baking tray
  9. Decorate with the nibbed pistachios and melted white chocolate, and finish with the Ferrero Rocher in the middle
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