- 50 g chopped almonds
- 250 g of milk chocolate couverture (Jivara from Valrhona for me)
- 50 g of neutral oil
Finishes:
- A few caramelized hazelnuts
Organization :
- D-2/ Preparation of the praline, Gianduja and the spread
- D-1/ Preparation of the Pralinella cream (without whipping it)
- J / preparation of the biscuit, roulade of the log, preparation of the icing and caramelized hazelnuts.
Preparation :
The spread.
Preheat the oven to 180°C, fan-assisted. Pour the hazelnuts onto a baking sheet and roast them in the oven for 10 minutes. Let them cool.
Prepare the Gianduja according to the recipe HERE, with 150 g of roasted hazelnuts and the other ingredients.
Here it is :
Prepare the praline paste according to the recipe HERE, with 120g of roasted hazelnuts and the other ingredients.
Here it is :
Mix the Gianduja and the praline. Add the milk powder and cocoa. Mix. Finally add the oil and mix. Personally, I only used 5 g of hazelnut oil. You can add up to 10 g to have a softer spread. Mix again. For my part, I didn’t mix for long because I like the little grains of hazelnuts that crunch under the tooth 😊
Pour the spread (quite liquid) into a jar and reserve in the refrigerator until use. The dough will firm up under the action of the cold.
Cream whipped with Pralinella.
Soak the gelatin in a bowl of cold water.
Pour the spread into a salad bowl.
Heat half the cream (60 g) in a saucepan and bring to the boil. Remove from the heat, add the drained gelatin and mix.
Pour the hot cream over the spread. Leave to sit for 30 seconds then mix using a spatula.
Pour the other half (60 g) of cold cream and mix. Mix everything with a hand blender.
Sift the cream into the spread over a salad bowl. This will retain the hazelnut kernels.
Film the cream on contact and reserve in the refrigerator. Allow several hours before the cream sets and can be whipped. Personally, I make it the day before and whip it the same day.
The rolled biscuit:
Preheat the oven to 200°C, on static heat.
Prepare the syrup by bringing the water and sugar to the boil. Leave to cool in the pan or pour into a container.
Line a 40cm by 30cm baking tray with baking paper.
In the mixer bowl, beat the egg whites, gradually increasing the speed. When they become foamy, add the sugar (40g) in two batches, while continuing to whisk until you obtain a firm meringue.
At the same time (or after having whipped and removed the whites, to be able to use the robot), whisk the egg yolks with the sugar (80 g) until the mixture whitens, triples in volume and forms a ribbon. Allow around 10 min.
Incorporate a large spoonful of meringue into the sweet yolks and mix thoroughly with the spatula.
Incorporate the rest delicately, still using a spatula, lifting the mass from bottom to top with one hand and rotating the bowl with the other.
Sift the flour over the bowl and mix gently, lifting the mass from bottom to top with one hand and rotating the bowl with the other. The mixture should not fall.
Stick the sheet of parchment paper to the plate by placing a little cookie dough on the four corners.
Pour the dough into the center of the plate then spread it over the entire surface.
Continued on next page
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