Biscuit roll "Nut"

Category: Bakery products
Sponge roll Walnut

Ingredients

Nut biscuit:
eggs (weight without shell) 180 g
granulated sugar 90 g
premium flour 80 g
roasted hazelnuts 20 g
Praline:
granulated sugar 75 g
roasted hazelnuts 50 g
Charlotte cream:
egg 60 g
granulated sugar 115 g
milk 80 g
butter 150 g
vanilla sugar 10 g
Syrup:
Apple juice 70 g
sugar 30 g
cognac 15 g
Glaze:
White chocolate 50 g
butter 50 g

Cooking method

  • Nut biscuit:
  • Sponge roll Walnut
  • Sponge roll WalnutGrind the hazelnuts in a coffee grinder.
  • Sponge roll Walnut
  • Sponge roll WalnutBeat eggs (not cold) with sugar until fluffy white foam.
  • Sponge roll Walnut
  • Sponge roll WalnutSift flour, mix with chopped hazelnuts. Insert gently into the dough.
  • Sponge roll WalnutPlace the dough on a baking sheet lined with baking paper.
  • Sponge roll WalnutBake in an oven preheated to 200C degrees for 12-14 minutes.
  • Roll the sponge cake together with the paper on which it was baked into a roll. Leave for a few hours.
  • Praline:
  • Sponge roll WalnutPour half the granulated sugar into a pan with a thick bottom.
  • Sponge roll WalnutWhen the sugar has melted, add the rest.
  • Sponge roll WalnutAfter all the sugar is completely melted and caramelized, add the nuts. Stir quickly.
  • Sponge roll WalnutPour onto a silicone mat, cool completely.
  • Sponge roll Walnut
  • Sponge roll WalnutBreak the praline into pieces, place in a blender bowl and grind into small crumbs.
  • Charlotte cream:
  • Sponge roll WalnutIn a saucepan, combine sugar, vanilla and egg.
  • Sponge roll WalnutPour in hot milk, stir.
  • Sponge roll WalnutStirring constantly, bring to a boil and cook for about 5 minutes over low heat. Cool down.
  • Sponge roll Walnut
  • Sponge roll WalnutBeat the softened butter, gradually adding the custard base to it.
  • Sponge roll Walnut
  • Sponge roll WalnutAdd half of the praline to the cream and stir.
  • Syrup:
  • Sponge roll WalnutWarm up the juice with sugar to dissolve the sugar.
  • Cool, add cognac.
  • Assembly:
  • Sponge roll WalnutUnfold the sponge cake, put on a clean parchment with the bottom side up.
  • Remove the paper it was baked on.
  • Soak in syrup.
  • Sponge roll WalnutLay out the cream.
  • Sponge roll WalnutRoll up. Wrap in plastic and refrigerate for several hours.
  • Sponge roll WalnutMelt the chocolate and butter. Stir until the mixture becomes smooth.
  • Apply to a roll. Sprinkle with the remaining praline.
  • Refrigerate for an hour.
  • Sponge roll Walnut
  • Sponge roll Walnut
  • Sponge roll Walnut
  • Enjoy your tea!


Galina Byko
What a beautiful roll !!!!
Manya, does it fold easily?
ulaaa
After such recipes, you need to decide where to make the waist
But you just can't not try this miracle
gala10
Manechka, again you seduce with delicious food by night. And so beautiful. Thank you for the master class, at least jump into the kitchen and embody.
Sonadora
Galina Byko, ulaaa, Galina, Thank you so much. My roll really liked it. I hope you like it too.

Quote: Galina Byko
does it fold easily?
[/ b] Galina, [/ b] if you do not overdo it in the oven and let it sit for several hours (5-6), it does not break.

Quote: ulaaa
you need to decide where to do the waist
And sho is the "waist"?

Quote: gala10
even skip to the kitchen and embody
Check mark, I will only be glad if you embody.
Tanyulya
Beckoning to cook too little! Hochuuuuu !!!
Albina
Manechka, I have already baked the biscuit roll, but with the nuts I will have to try. MK wonderful 🔗
NM
I will be discharged from the hospital and will definitely enslave the family with your roll. I think it will be as tasty as it is beautiful
Sonadora
Girls, Thank you so much.
Tanyush, coffee for you

AlbinaI hope you like this option too.

NM, Hope, get well soon. This is by far the most important thing. All the rest will wait.
If possible, to me on "you".
Tanyulya
Quote: Sonadora


Tanyush, coffee for you?
ME at least! It's so delicious that I eat it dry. Already kusmanchik then I easily devour, but in the morning, I eat sweets easier during the day.
I went and ate a piece of bread with a horseradish ... life immediately improved
Mikhaska
Manyush! Do you still have a roll? Or have the previous speakers taken over? Then uooooos!Sponge roll Walnut Because I will not master so many stages. You know me: tyap - blooper and - done. Well, I don't know how to do everything so neatly, beautifully and patiently as you do!
Super roll!
Marika33
Sonadora, what a beautiful biscuit, and what photos, it's a sight for sore eyes! Thank you very much for the aesthetic pleasure!
DonnaRosa
Quote: marika33

Sonadora, what a beautiful biscuit, and what photos, it's a sight for sore eyes! Thank you very much for the aesthetic pleasure!
+1.
Shyrshunchik
Sonadora, Manechka, a beautiful roll, when I wrap it up, the cream always flows out and a lot, the roll is almost empty, but here it is so good.
spring
Sonadora, Manya, but in a roll with cottage cheese cream, we let it rest after baking for 8-12 hours, is this not necessary here? I'm a fan of your rolls, tomorrow I want to master this one, so I'm waiting for an answer, shook.
NM
With me on you. Thank you for your wish, I really want to join you and do something in the kitchen. I really love experiments and everything new.
lettohka ttt
Sonadora, Manechka is a funky roll!
Sonadora
Girls, Thank you so much.
Quote: Tanyulya
ME at least!
Tanyush, tady write the address, I will send you a piece for morning tea.
Quote: Mikhaska
do you still have a roll?
Give, give, settle down, Irish.
Quote: Mikhaska
Because I will not master so many stages.
Yes, what are the stages: biscuit, nuts, and cream. You can even make cakes instead of a roll to make your life easier.
Marina, DonnaRosa, Thank you.
Quote: Shyrshunchik
when wrapping, the cream always flows out and a lot
Tanyang, try next time from the side where the roll will be rolled up in the future, apply quite a bit of cream. And on the other side where you start, on the contrary, more.
Quote: spring
in a roll with curd cream, we allowed it to soak after baking for 8-12 hours, is this not necessary here?
Elena, need to.
Quote: Sonadora
Roll the sponge cake together with the paper on which it was baked into a roll. Leave for a few hours.
I lay there for six hours. The first time there was no time, I soaked it and smeared it with cream two hours after baking. Broken when folding.
Quote: NM
I really love experiments and everything new.
Then we will inappropriately wait for the results of these experiments. We love everything new and tasty here.
lettohka ttt, Natasha, thank you.
DonnaRosa
I baked a roll with sour cream, it was delicious, but there were some cracks in the fold.
Tanya-Fanya
No one with me will let such beauty and deliciousness lie! Have come up with the same "lie out"!
He probably smells divine! It will definitely not come to cream :-)

Olekma
Oh, well, beauty is delicious again! you need to take a note, it seems not as difficult as almond.
spring
Sonadora, Manya, in curd, we soaked and cured without folding, then cremated and rolled, but in this it turns out you need to roll without impregnation, but with paper, withstand, and then soak and cremate, right?
Trishka
Quote: Tanyulya
Hochuuuuu !!!
And yayayayayay!
Cool roll, Manyasha, as always!
Sonadora
Quote: spring
you need to roll up without impregnation, but with paper, withstand, and then impregnate and cremate, right?
Elena, Yes.

Trishechka, Ksyusha, thanks. I got hooked on the rolls.
spring
Many thanks, so you can bake now.
Sonadora
Len, I will keep my fists, so that everything works out.
Waist
Quote: ulaaa
After such recipes, you need to decide where to make the waist
Standard - at elbow level (seriously! Standard for a standard figure!)

I just now figured it out, while the waist is still there, I checked, so to speak, where it is then ... to designate, and I can bake

Manechka, thanks for the recipe I'm going to bake biscuit
Sonadora
Waist, Natasha, I'll wait. Thank you.
Waist
Quote: Sonadora
: girl_tortik: And sho is the "waist"?
I will probably ask you this too soon
Man, I have not done it yet, but I went to ask, for what size is this amount of dough?
Sonadora
Natasha, I have a built-in oven, baking sheet 32x36 cm.
Vinokurova
Sho something I did not understand - Where was I when there were such sweets handed out?.What, now ShtolYa herself to do ?.
Sonadora
Alyon, how do you do - whistle, I'll come.
Vinokurova
Quote: Sonadora

Alyon, how do you do - whistle, I'll come.
Well, so I ... that ... fistula)))) leave !.
I telegraph - I baked the roll, cooked the custard base, it seems like the praline worked out too ... the rest tomorrow))) like I'll collect it and you can pour tea ...
I'm even tired today ... Friday, however)))
Sonadora
I'm flying.
Quote: Vinokurova

I'm even tired today ... Friday, however)))
Still would. Probably, besides this roll, you have prepared a bunch of everything, you are our bee.
Vinokurova
Manechka, well where are you?
Here's a roll
Sponge roll Walnut
Unfortunately, the sides were torn ... but, to be honest, it didn't affect the taste at all !. mine really liked, so you come on, hurry up, put the kettle on
Sponge roll Walnut
Marusya
Vinokurova, AlenKawhat beauty she brought! Take praises before Manechka comes
Sonadora
Quote: Vinokurova
well where are you?
Alyon, I’m here. Yesterday the mother-in-law celebrated DR, and today they spent half a day on the mountain, dashed off ...

Quote: Vinokurova
Unfortunately, the sides were torn ...
It's a pity how. Alain, at what stage did you break when you unrolled it?

Quote: Vinokurova
mine really liked
Hurrah!!!

Marus, join.
Marusya
Man, yes, I will gladly take a piece for now, and there, you see, I myself will be honored. I took it to the piggy bank
Sonadora
Quote: Maroussia
there, you see, I myself will be honored
Boom wait.
Vinokurova
Quote: Sonadora
and at what stage did it break
Manechka felt like she rolled tightly after baking ... she never rolled, why did she do it this time ?. next time, which will definitely be, I will make it more beautiful ...
In any case, the roll is delicious, with a "twist"
Thanks for the delicious recipe
Sonadora
Alain, and I have just the opposite, the roll, which I did not roll after baking, began to break with the cream.
Vinokurova
Quote: Sonadora

Alain, and I have just the opposite, the roll, which I did not roll after baking, began to break with the cream.
I'll dry it out, I'll break it too ..
in general, I really liked it - the cream was valid ..
to be honest, I made the roll myself on almond flour .. there was a crumb of everything ..
Man, but I didn’t retreat from the recipe, those are the cross!
Svetlenki
Manechka, thanks for the delicious roll!

Sponge roll Walnut

Sponge roll Walnut

Sponge roll Walnut

He is divine! And that's praline mmmmmmm

Loksa
I took this cut off a very appetizing piece!
Sonadora
Sveta, perfect roll! And this curl in the last photo is simply mesmerizing.
Oksana, I propose to find out the address from Sveta and urgently rush to her until they have eaten everything.
Loksa
Manya,: secret: I'm on a diet and I was flattered by a piece!
Sonadora
Oksana, the diETa will wait, and the roll may end. We leave.

Loksa
Svetlenki
Quote: Sonadora
the diETa will wait, and the roll may end.

Manechka, how are you right! I told you for a long time, I don’t need any diets with your pastries ... I just have little time to snatch ... Loksa and that's all ... despite a hearty dinner - NETU!

But the Chukchi is not a fool, the Chukchi is smart - he made a double portion of praline, so tomorrow things will go faster

No, seriously, I VERY recommend this roll ... It is very noble due to the impregnation, nuts, praline

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