For hazelnut cream:
- 500 g hazelnuts
- 4 tbsp cocoa powder
- 50 g sugar
- 30 ml seed oil
For the roll:
- 4 eggs
- 115 sugar
- 80 g all-purpose flour
- 1 tsp vanilla extract
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Recipes
Hazelnut Cream Rolls
Method
- In a bowl whip the eggs with vanilla extract until frothy. Add the sugar little by little and keep whipping until the mix is clear and frothy.
- Add the flour slowly and mix with a spatula without deflating the mix.
- Pour the dough into a 30x40 cm baking tray lined with parchment paper, level the dough with a spatula and bake at 220° C for 8/9 minutes.
- Once baked, overturn the dough on parchment paper and let it cool.
- Prepare the hazelnut cream pouring all the hazelnuts in the blender jug.
- Select speed 5 and press start. Use the tamper to get a smooth texture.
- Once the hazelnuts have a buttery texture, add sugar, 30 ml of seed oil and for last 4 tablespoons of cocoa powder.
- Mix until homogeneous. Pour the hazelnut cream into a jar.
- Spread a good amount on the cooled dough and roll it. Cut it into slices and serve.
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