Nut Nougat Roll

Outrageously irresistible nutty-creamy-chocolate. This lavishly filled biscuit roll will take you to the seventh heaven of connoisseurs.

The chocolate and couvertures of the French chocolate manufacturer Valrhona are among the best in the world under Connoisseurs.

One of their specialties: vintage chocolate. Chocolates, like wine, come from a single crop of a single cultivation area. Correspondingly, the manufacturer baptized these varieties “Grand Crus”. If you want to have these delicacies not only on the tongue, but also want to learn how to translate them into further chocolaty seductions, you can even go to school with Valrhona.

Secrets of the Chief Patissier

Since 20 years, Valrhona’s Grand Ecole du Chocolat has been providing all the expertise of the chocolate profession – patisserie, chocolate, confectionery and cookery. Now it accords with “Chocolate – The Cooking School” (published by Christian publishing ; 49,95 Euro) delicious insights behind the scenes, written by Frédéric Bau, the pastry chef and director of sweet school.

100 Techniques, 150 Recipes
to find Darin: 100 Techniques, 150 Recipes and 450 photos! The encyclopaedia is divided into three parts. The first one teaches the right handling of chocolate – for example, how it is melted correctly or made like a gelatin mold. The second part consists of a collection of 150 recipes, divided into three levels of difficulty. For nuts or nougat biscuit rolls or chocolate nut brioches (the recipes for this are given below). In detail, the use of the different types of chocolate is also discussed. Part Three provides a glossary that summarizes the most important terms of chocolate art.

Chocolate hazelnut sponge roll
(from “Chocolate – The Cooking School” by Frédéric Bau, published by Christian publishing ; 49,95 Euro)

Ingredients
(for 6-8 people)

For the sponge:
4 eggs (separated therefrom two)
110 g (80 + 30g) fine sugar
50 g flour
For the ganache
150 g milk chocolate 40%
120 g hazelnut nougat
560 g (160 + 400 g) liquid whipping cream
200g coarsely chopped hazelnut kernels, roasted
powdered sugar
utensils
rectangular baking dish (24 x 34 cm)

Preparation 
Cooking time: 5-7 minutes 
cooling time: 3 hours

The biscuit manufacture:
stir Two eggs, two egg yolks and 80 grams of sugar with a whisk until foamy white. Beat the two eggs with 30 grams of sugar.

Carefully lift the egg yolk under the egg yolk, pour the flour over it.

In the form laid out with baking paper, spread and bake at 210 ° C for 5-7 minutes. Allow to cool at room temperature.
Make the nut nougat ganache

Finely chop the chocolate and melt in a water bath or microwave (defrosting or at 500 watts), stir frequently. Add the hazelnut nougat.

In a pan, boil 160 grams of cream. One third of the boiling hot liquid slowly pour over the melted chocolate. Brush vigorously from inside to outside with a dough scraper in small circular movements until the mixture is smooth and shiny.

Add the second and then the last third of the hot cream in the same way. Add the remaining 400 grams of cold cream and mix thoroughly with the bar blender.

Put the ganache in the refrigerator for at least 3 hours. Then stir with the snow bean until a creamy consistency is reached.

Finish the sponge roll:

Remove the biscuit from the mold. Spread one third of the ganache on the ground and sprinkle with some chopped hazelnuts. Roll up the biscuit bottom and spread over the ganache. Sprinkle with crushed, roasted hazelnuts and dust with powdered sugar.
Tip
Whip the ganache with moderate speed, otherwise it quickly loses its airiness and enamel and is greasy.

Click on another chocolate recipe “Chocolate – The Cooking School”.

 

Gallery

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