Hazelnut Cream Roll

To prepare the hazelnut cream roll, start by making the sponge cake: in the bowl of a stand mixer, pour the eggs and part of the sugar 1: you will need to add the sugar in three batches, gradually as you run the stand mixer 2. Once finished, stop the mixer and pour in the sifted flour 3, then mix with a soft spatula.

Take a 12x16 inch baking tray, butter it, and line it with parchment paper, and carefully spread the batter with a spatula 4: you should achieve a layer no higher than 1/4 inch 5. Bake in a preheated static oven at 430°F for 8-9 minutes (if using a fan oven, 390°F for 4-5 minutes). Once cooked, take it out and gently detach the edges that have stuck to the pan with a small knife 6;

flip the sponge cake onto a sheet of parchment paper placed on a work surface 7 and cover it with a kitchen towel 8 and let it cool: this way the sponge cake will not dry out. Meanwhile, prepare the cream: soak the gelatin sheets in cold water for at least 10 minutes 9.

Finely chop the dark chocolate 10, then pour the milk into a saucepan together with the sugar 11. Heat and as soon as it reaches a boil, remove it from the heat, add the yolks while stirring with a whisk to break them 12. Place back on heat for a few minutes and as soon as it returns to a boil, turn off

then add the hazelnut cream 13 and the butter in pieces 14. Let it cool for a few minutes, then add the previously soaked and well-drained gelatin sheets 15; melt them completely while always stirring with the whisk.

Immediately after, add the previously chopped chocolate 16 and melt it completely while stirring. Pour the obtained mixture into a bowl 17 and cover with cling film in contact 18. Let it cool at room temperature for at least 30 minutes, then an hour in the refrigerator.

After the necessary time, take the hazelnut cream again and with an immersion blender, whip it to smooth the mixture 19; whip the fresh cream in a bowl with well-chilled beaters 20, then add it to the hazelnut cream, mixing with a soft spatula from top to bottom so as not to deflate it 21: your filling is ready.

When the sponge cake is cool, remove the towel and the parchment paper layer 22, then pass a damp cloth over the work surface 23 and then lay out two sheets of cling film, which are 2 inches longer than the dimensions of the sponge cake, slightly overlapping 24.

flip the sponge cake onto the cling film and remove the other sheet of parchment paper: the dark side of the sponge cake should face up 25; fill the sponge cake with a layer of hazelnut cream 1/2 inch thick, leaving about 1/2 inch from the edge 26. When you have finished, roll the sponge cake with the help of the cling film, starting from the longer side in front of you 27. As you roll, remember to remove the excess film from the edges.

After rolling, twist the excess film on the edges 28 and while holding the ends tightly, pull with your hands outward and simultaneously move the roll away from you, allowing it to "walk" on the work surface, to tighten it like a candy. If bubbles form, pierce the film with a knife 29: put in the refrigerator to firm up for at least 40 minutes. Once cooled, cut the two ends with a smooth blade knife and place the roll on a serving plate. Then pour any leftover hazelnut cream into a piping bag and decorate the roll around the longer sides with small dollops 30.

then on the sides and finally with other cream decorations on the surface (31-32); your hazelnut cream roll is ready to be enjoyed 33! You can decorate it to your liking with whole or chopped hazelnuts or chocolate chips!