Roll with praline and hazelnuts

Category: Bakery products
Roll with praline and hazelnuts

Ingredients

For praline
sugar (better with brown) 75g
hazelnut 50g
Cream ganache
praline
milk chocolate 150g
cream 160g and 400g
For biscuit dough
self-ascending flour 50g
eggs 4 things.
sugar 80g and 30g

Cooking method

  • To make praline with hazelnuts need to:
  • In a frying pan or in a thick-walled saucepan, melt 25 g of sugar until caramelized, then add another 25 g of sugar and let the sugar melt again to become caramel color, and then add the last 25 g of sugar. When the sugar acquires the desired color and consistency, add the fried hazelnuts. Stir quickly and pour onto a greased parchment or silicone mat.
  • Roll with praline and hazelnuts
  • Allow to cool completely.
  • For cream
  • Break the praline into pieces and use a blender to grind into crumbs.
  • Roll with praline and hazelnuts
  • Melt the chocolate in a water bath.
  • Roll with praline and hazelnuts
  • Mix hot chocolate with praline.
  • Roll with praline and hazelnuts
  • Heat 160 ml of cream to a boil. Gradually pour 1/3 of the cream in the praline with chocolate. Stir in a circular motion until the cream is spread. Repeat with the next 1/3 hot cream. And then with the remaining 1/3. The mixture should look smooth and shiny.
  • Roll with praline and hazelnuts
  • Then add the remaining 400 ml of cream. Stir until the cream is completely distributed in the first mixture. then transfer the cream to the refrigerator for at least 3 hours.
  • Make a biscuit
  • To do this, combine 2 eggs and 2 yolks in the bowl of the food processor. While whisking, add 80 g of sugar slowly. The mass should have a pale, creamy color.
  • Beat 2 egg whites separately with 30 g of sugar until peaks are stable.
  • Mix the whipped whites into the egg mixture. Then also gently stir in the flour. Without whipping!
  • Bake at 190C for 7-9 minutes.
  • Turn the finished dough onto paper and allow to cool. (Without folding)
  • Roll with praline and hazelnuts
  • Remove the cream from the refrigerator and beat until a thick consistency is formed.
  • Spread the cream over the finished biscuit and wrap. Spread the remaining cream on top. Sprinkle with hazelnuts.
  • A source:

Cooking program:

oven

Vitalinka
Oh-oh-oh, what a beauty! And it’s delicious, with nuts! Mmmmmmmm ....
Elena Tim
Oh, Natasha! I'm already afraid to go to your recipes! You won't crawl away alive! Otpaaad !!!
Kizya
How lovely !!! Very nice and delicious !!! Natasha, and how much cream%?
Natali06
Vitalinka, Lenuska, Rada,, girls, thank you for your kind words!
I still think if I could put a stamp"recommend", then I would put on this roll Unusually delicious!
So that Linen, you're right. I will crawl today, and you hope later
glad, in our market, sell sour cream, separator. This is the same cream, only a little less concentration, so I can't say for sure the percentage. Although the last time I took homemade cream on this roll, I just need to be careful with it so as not to over-whip.
notglass
Natashaaaa, how we love this! Thanks for sharing the recipe.
And in vain you say that I offend you. This is not true. And it's a shame. I have very warm and friendly feelings for you. Here.
Natali06
Quote: notglass
And in vain you say that I offend you. This is not true. And it's a shame.
Anyutwhat are you? Well duc how can I offend you You, my sister? I'm loving ... Just like you are me
And prepare a roll, I recommend, the most tender
Tata
Natusya, I see you did your best today. The roll is what you need! In the photo, as if alive. I just want to cut off a piece and enjoy.
ang-kay
Natashechka, wonderful roll! Thank you for such a treat!
Twist
Natasha, well, you can’t be so teased! You can't take your eyes off the pictures! Both the recipe and the serving
Merri
Natasha, thanks for the extraordinary roll! Such a pleasure to repeat!
Natali06
Tatusya, Angela, Marishka, Irishka, girls, thank you dear!
The roll is not just tasty, but melting in your mouth! Now I went and ate a piece, looking at night. And goodbye hfigura!
kosmar
sorry, but what is "self-ascending flour?"
Tabita
What a beauty, I'd rather go from here, until I flooded everything with saliva. The main thing is, on a partisan crawling crawling
Tabita
Quote: kosmar
sorry, but what is "self-ascending flour?"
Since I was the same recently, I forgive
Copied the author's answer where I asked:
There is such flour in stock abroad, it is common there. This is flour with baking powder, but factory packaged. But since we have no such good, we had to dig. Here's what I found: 1 tsp is added to a glass of flour. baking powder. It is advisable to sift a couple of times for even distribution. You can also take away 1 tsp from flour. , and instead add 1 tsp. corn starch.
https://Mcooker-enn.tomathouse.com/in...419.0
Natali06
Quote: Tabita
Copied the author's answer,
Tanyushthank you dear for your help! By the way, in the cookies there, I was reminded of pancake flour, it is also considered self-ascending. Since it already contains the necessary additives.
Tabita
Quote: Natali06

Tanyushthank you dear for your help! By the way, there in the cookies, I was reminded of pancake flour, it is also considered self-ascending. Since it already contains the necessary additives.
Ooooh, Lord. I'll be the mistress of all the mistresses now

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