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Roll Rocher

ingredients

servings

8

Eggs

3 unit

Water

6 spoons

White sugar

150 grams

Type 00 wheat flour

100 grams

Potato starch

50 grams

Nutella

200 grams

Mascarpone cheese

250 grams

Fresh cream

250 grams

Hazelnuts

100 grams

Chocolate wafer

100 grams

Desserts from Italy

Roll Rocher

Roll Rocher

vegetarian with gluten with eggs with lactose with nuts

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Roll Rocher

A soft roll, easy and quick to prepare, stuffed with this creamy cream, nutella and hazelnuts. A sweet, delicious meal, perfect for Sunday

Roll Rocher step 1

step 1

With the electric whips, whisk the yolks with hot water and sugar until they get a light and sparkling mixture. Aside from adding the dudes with the pinch of salt and adding them to the reds.

Roll Rocher step 2

step 2

Then join the sifted flour with the yeast and the starch and mix from bottom to top to disassemble the dough. Pour the mixture into a baking tray with the oven paper and level it well with a spatula.

Roll Rocher step 3

step 3

Bake at 220 ° for 10 min (no more) until it will only be slightly golden. Remove the cookie dough from the oven and turn it over using another sheet of paper oven. Roll it on itself.

Roll Rocher step 4

step 4

Meanwhile, prepare the Rocher Cream and keep it aside. Resume the biscuit paste, spread the cream evenly and roll it again.

Roll Rocher step 5

step 5

Wrap the roll in the foil or in the oven paper and let it rest in the refrigerator for a couple of hours, so it will compact well. Before serving it garnish with a sprinkle of bitter cocoa and Rocher chocolates.

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