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220 degrees diagonally

HAZELNUT MINI ROLLS



Ingredients for baking tray 30 x 35 cm:
5 larger eggs
8 spoons almond flour
2 spoons dark cocoa
2 spoons honey
 
Ingredients for cream:
300ml double cream/whipping cream
2 spoons hazelnut spread
 
Ingredients for icing:
400g dark chocolate
4 spoons olive oil
chopped roasted hazelnuts

​Method:
  • Prepare the dry ingredients and line the baking tray with a baking paper.
  • Separate the eggs and whip the egg whites till stiff.
  • Add honey to the egg yolks and whip together till it triples in size.
  • Set the mixer on the lowest speed and alternately add the dry ingredients and ½ of the whipped egg whites. Mix in the other half with a spatula, so the baked sponge cake will be soft and fluffy.
  • Spread the dough over the baking tray.
  • Bake the dough in a preheated oven at 180°C for 8-10 minutes, depending on the tray and the oven.
  • With scissors, cut the sponge cake together with the baking paper into strips and immediately roll them.
  • When cooled down, carefully unroll each roll and remove the baking paper.
  • Whip the double cream till stiff and then add the hazelnut spread at the lowest mixing speed.
  • Soak the rolls with a few spoons of warm milk.
  • Fill the pipping bag with the cream (trust me, it’s easier this way), cut the tip and simply pipe the cream into the rolls.
  • Put the rolls into the refrigerator for the cream to set.
  • In a double boiler, melt the chocolate, stirring constantly.
  • Add oil and mix well together.
  • Pour the chocolate icing over the rolls and sprinkle with chopped roasted hazelnuts.
  • Leave the rolls to cool down slowly.
  • Store the rolls in a cool place.
Cooking Tipps:
  • Honey can be replaced with sugar or a sugar substitute.
  • Hazelnut spread can be replaced with any other of your preferred taste; pistachio, caramel, with white or dark chocolate or coconut spread.
  • Chopped roasted hazelnuts can be replaced with walnuts, pistachios, coconut flour, caramel sugar, dried apricots or even Fleur de sol.
  • Almond flour can be replaced with ground walnuts, hazelnuts, corn starch, flour. When using flour, keep the egg:flour ratio at 1:1 (for 1 egg use 1 spoon flour).
  • Warm milk for soaking the rolls can be replaced with sugar water, blueberry liqueur, rum water, amaretto or chocolate milk.
  • With these variations, everyone can find their own favourite.
Picture



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  • HOME
    • Welcome
    • BOOKS
  • ABOUT ME, THE AUTHOR
    • About the Translator
  • RECIPES
    • BREAKFAST AND BRUNCH >
      • Scrambled Eggs with Truffles
      • Bread with Sour Cream and Strawberries
      • Avocado & Quail Egg Sandwich
      • Pancetta Twists
      • Coconut Chips
    • SOUPS >
      • Spring Soup
      • Roasted Pumpkin Soup
      • Cabbage Soup with Carniolan Sausage
    • MAIN DISH >
      • Creamy Veal Goulash
      • Bograč Stew
      • T-bone Steak with Poached Egg and Wild Asparagus
      • Ossobuco with Gremolata
      • Pulled Pork Whiskey Burger with Fried Egg
      • Roast Chicken in Lemon Marinade and Mashed Potato with Gouda Cheese
      • Pad Thai with Chicken
      • Roasted Turkey Breast with Apples and Wine
      • Duck Liver in Wine Sauce
      • Minced Meat Roast with Vegetables in Pastry
      • Sea Bass with Fennel Salad and Tomatoes
      • Papardelle with Chanterelles
      • Fresh Pumpkin Fettuccine
      • Pasta with Poppy Seeds or Walnuts
      • Baked Stuffed Peppers
    • SIDE DISH >
      • Easter Prata
      • Spaetzli
      • Polenta Stuffed Peppers
      • Barley Risotto with Beetroot
    • SALADS & VEGETABLES >
      • Cucumber Salad
      • Green Salad with Warm Potatoes
      • Roasted Broccoli
      • Roasted Brussels Sprouts
      • Pickled Cucumbers
      • Leavened Cucumbers & Zucchinis
    • BREAD >
      • Rye Bread without Yeast - with Sourdough Starter
      • Fluffs - Soft and Fluffy Buns
      • Pita Bread
      • Spelt Bread with Flax Seeds
      • St. Nicholas' Devils
      • Bread Braid with Poppy Seeds
      • Ciabatta with Poppy Seed Oil
    • DESSERTS >
      • Carnival Fried Pastry
      • Pavlova with Hazelnut Base
      • Hot Chocolate with Cardamom and Homemade Munchmallows
      • Chocolate Cupcakes and Swiss Buttercream with White Chocolate
      • Baked Chocolate with Mango and Ice Cream
      • Juicy Pompkin-Chocolate Bundt Cake
      • Carob Rolls
      • Sweet Plate - Greek Style
      • Miss Lemoneé
      • Panna Cotta with Sparkling Wine and White Chocolate
      • Panna Cotta with White Chocolate and Truffles
      • Passion Fruit on Vanilla Cream
      • Flourless Raspberry Chocolate Cake
      • Flourless Strawberry Elderflower Cake - Lady Elderflower
      • Flourless Chocolate Chestnut Cake - Lady Chestnut
      • Pistachio & Hazelnut Chips
      • Hazelnut Mini Rolls
      • Cottage Cheese Pie with Poppy Seeds
      • Raspberry Ferdinand Rolls
      • Apricot Pockets
      • Honey Pears with Poppy Seeds & Vanilla Cream
      • Cat Eyes with Plum Jam
      • Fried Mice with Banana, Coconut and Lime
      • Kinder Milk Slices My Way
      • Millet Cake - Krapec
  • REFERENCES
  • CONTACT US
  • WORK WITH US
  • PRIVACY POLICY