Hazelnut cream log, fantastic. It could become a Christmas log for dessert at the end of a meal. A dessert for festive evenings and not only, carefree, those where a little dessert is always a pleasure. The hazelnut cream log is quick and ready with just three ingredients: eggs-sugar-flour. I tried to make it with and without yeast, just a teaspoon, a trifle, the result doesn’t change much. What makes it soft and puffy is nothing more than the air it incorporates during preparation with the planetary mixer. Exactly the same principle as sponge cake prepared without yeast, it’s up to you whether to use it or not.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Log
- 4 Eggs
- 100 g Sugar
- 110 g All-purpose flour
- 1 teaspoon Baking powder
- 400 g hazelnut spread
Tools
- Stand mixer
- Shallow baking tray
- Parchment paper
- Spatula
- Pastry board
Preparation
Place the eggs with the sugar in the stand mixer. It should triple in volume if you want a soft and puffy log.
Add the flour with the baking powder, keeping the mixer running.
Pour onto the baking tray with parchment paper
Bake at 375°F for 9/10 minutes
Prepare a sheet of parchment paper on the pastry board and flip the cooked log base on it.
Remove the parchment paper attached to the log base. Spread a layer of hazelnut cream.
Roll the log using the parchment paper underneath.
Leave the log with the parchment paper until it cools completely.
Sunday’s dessert.
If you want, you can enrich the hazelnut cream log, I’ll tell you how. Prepare a mascarpone and pastry cream mousse and cover the log with a piping bag.
