For all hazelnut lovers, a delicious, delicate and elegant biscuit roll!
It is necessary
- For 12 servings:
- - 100 g flour;
- - 8 eggs;
- - 160 g + 60 g sugar + 150 g sugar + icing sugar for decoration;
- - 300 g of milk chocolate;
- - 320 ml + 800 ml whipping cream;
- - 100 g + 400 g hazelnuts.
Instructions
Step 1
To prepare a biscuit, divide 4 eggs into whites and yolks.
Step 2
Cover the baking sheet with baking paper and set the oven to heat up to 180 degrees.
Step 3
Sift the flour into a large bowl.
Step 4
Beat 4 whole eggs and 2 yolks with 160 g of sugar into a thick light mass. Whisk the whites separately into soft peaks with 60 g of sugar and gently mix them into the egg-yolk mass.
Step 5
Very carefully add the sifted flour to the dough. Mix until smooth, transfer to a prepared baking sheet and flatten. Place in oven for about 7 minutes. Cool by rolling so that there are no problems with rolling later.
Step 6
Cooking hazelnut praline. Preheat the oven to 150 g. Put the nuts on a baking sheet and fry, stirring a couple of times, for about 10 minutes. Cool and peel off.
Step 7
Melt a third of the sugar (from 160 g) in a suitable thick-walled skillet. Once the sugar has melted, add another third and then more. Wait until caramelization and place the nuts in the caramel. Stir quickly - the caramel should completely cover the hazelnuts.
Step 8
Transfer the hazelnuts to a silicone mat or parchment and let cool. Then grind it into fine crumbs in a food processor.
Step 9
Melt the milk chocolate for the filling in a water bath or microwave. Add harvester-minced caramelized hazelnuts.
Step 10
Bring 320 ml of cream to a boil in a small saucepan. Add the cream in portions to the chocolate, stirring vigorously each time so that the mass is homogeneous. Add another 800 ml of cream and stir until smooth. Leave to cool first at room temperature and then in the refrigerator for about 3-4 hours. After the indicated time, beat lightly with a mixer until fluffy at low speeds.
Step 11
Cover the finished crust evenly with chocolate cream, and lightly sprinkle with halves of hazelnuts on top. Twist the roll and coat it with the remaining cream. Decorate with hazelnut halves and sprinkle with powdered sugar if desired.
