Hazelnut Cream Roll Recipe
Category: Desserts
Serves: 8
This delightful Hazelnut Cream Roll, a sophisticated and rich dessert, will elevate any occasion. Featuring a soft, moist biscuit roll filled with a creamy hazelnut filling, complemented by the richness of dark chocolate and the smoothness of fresh cream, this recipe brings together indulgent flavors with a light, airy texture. With a touch of gelatine to stabilize the filling, the result is a perfectly rolled treat that’s as delicious as it is beautiful. Let’s dive into the preparation process for this irresistible dessert.
Ingredients
Biscuit Base:
| Ingredient | Quantity |
|---|---|
| Sugar | 120g |
| All-purpose Flour (00) | 120g |
| Eggs | 4 |
| Egg Yolk | 1 |
Hazelnut Cream Filling:
| Ingredient | Quantity |
|---|---|
| Hazelnut Paste | 150g |
| Dark Chocolate | 110g |
| Whole Milk | 375ml |
| Butter | 190g |
| Sugar | 150g |
| Egg Yolks | 3 |
| Fresh Whipping Cream | 500g |
| Gelatine Sheets | 9g |
Decoration:
| Ingredient | Quantity |
|---|---|
| Hazelnuts (whole or chopped) | As needed |
| Crushed Hazelnuts | As needed |
| Chocolate (melted) | As needed |
Instructions
Step 1: Prepare the Biscuit Base
- Whisking the Eggs: Begin by placing the whole eggs and a portion of the sugar into the bowl of a stand mixer. Mix at medium speed until the eggs are light and fluffy.
- Incorporate the Flour: Once the egg mixture is whipped, turn off the mixer and gently fold in the sifted flour with a soft spatula. Be careful not to deflate the mixture.
- Bake the Biscuit Base: Grease and line a 30×40 cm baking tray with parchment paper. Pour the batter into the tray and spread it out evenly using a spatula. Bake in a preheated static oven at 220°C (200°C for fan ovens) for 8-9 minutes or until golden and firm. The baking time may vary depending on your oven, so keep an eye on it.
- Cool the Biscuit: Once baked, remove the tray from the oven and carefully detach the edges of the biscuit using a knife. Flip the biscuit onto a fresh sheet of parchment paper laid out on a work surface. Allow it to cool slightly.
Step 2: Prepare the Hazelnut Cream Filling
- Make the Chocolate Milk Mixture: Finely chop the dark chocolate and set aside. Pour the milk into a saucepan with sugar and bring it to a boil over medium heat.
- Add the Egg Yolks: As soon as the milk mixture reaches a boil, remove from heat and gradually whisk in the egg yolks. Stir vigorously to break the yolks into the mixture.
- Heat Again: Return the saucepan to the heat and cook for a few minutes until it thickens. Stir continuously. Once it starts to simmer, turn off the heat and add the hazelnut paste.
- Add Gelatine: Soften the gelatine sheets in cold water, then drain and add them to the warm mixture, stirring until completely dissolved.
- Incorporate the Chocolate: Stir in the chopped dark chocolate and allow the mixture to cool slightly at room temperature.
- Chill the Cream: Place the mixture in the fridge for at least one hour. This will help it set and become easier to work with.
Step 3: Whip the Cream
- Whip the Fresh Cream: While the hazelnut mixture is chilling, whip the fresh cream to soft peaks in a separate bowl.
- Combine the Two: Once the hazelnut mixture has cooled and thickened, gently fold in the whipped cream using a spatula. Mix carefully, making sure not to deflate the whipped cream. The result should be a smooth, airy filling.
Step 4: Assemble the Roll
- Prepare the Biscuit: Once the biscuit base has cooled, carefully remove the top sheet of parchment paper. Place a damp kitchen towel on your work surface, then flip the biscuit so that the darker side is facing up.
- Spread the Hazelnut Cream: Spoon the hazelnut cream filling evenly over the biscuit, leaving a small border along the edges. Be generous with the filling but avoid overloading.
- Roll the Biscuit: Using the parchment paper underneath the biscuit, carefully roll the pastry starting from the longer edge, making sure the roll is tight but not so tight as to crush the filling.
- Wrap and Chill: Once fully rolled, wrap the log in the parchment paper and then wrap it in plastic wrap. Refrigerate for at least an hour to set.
Step 5: Final Touches
- Prepare the Decorations: Before serving, decorate the roll with extra whipped cream, crushed hazelnuts, and melted chocolate. Feel free to get creative with the decoration – drizzle the chocolate over the top or sprinkle the crushed hazelnuts for added texture and flavor.
- Serve: Slice the roll carefully using a serrated knife and serve chilled. Each bite will be a decadent treat filled with rich hazelnut flavor and creamy texture.
Nutritional Information (Per Serving)
Calories: Approx. 350-400 kcal per slice (depends on size and specific ingredients used)
Carbs: 40g
Fat: 22g
Protein: 5g
Sugar: 30g
Tips and Variations:
- Hazelnut Paste: If hazelnut paste is hard to find, you can substitute it with a high-quality hazelnut spread, but make sure to adjust the sweetness accordingly.
- Chill Time: Make sure to allow enough time for the cream to chill properly; this will help the roll maintain its shape and ensure that the filling is thick enough to hold up.
- Alternative Fillings: Experiment with other flavor combinations such as almond paste, coffee, or a citrus-infused cream to customize the flavor profile.
This Hazelnut Cream Roll will surely become a favorite treat, perfect for family gatherings, celebrations, or simply as a delicious indulgence after dinner. The combination of the soft biscuit and the rich, creamy filling offers a perfect balance of textures and flavors. Enjoy!
