Hazelnut Crunchy Roll

Hazelnut Crunchy Roll

Excellent as an afternoon snack, crunchy with a soft heart of hazelnuts.

🥜🥜🥜🥜🥜🥜🥜🥜🥜🥜🥜🥜🥜🥜🥜🥜🥜🥜

See also: Tuscany Cake 
See also: Focaccia Barese 

Ingredients for the leavened loaf: leavening time 6 hours.

• Flour 00 300g
• White sugar 90g
• Whole egg 1
• Dehydrated brewer's yeast 7g (fresh 15g)
• Milk 70ml
• Vanilla pods to taste
• A pinch of salt

For the hazelnut filling

• Hazelnuts 120g
• Butter 100g
• Egg 1
• Sugar 120g
• Flour 00 50g
• Vanilla extract qb
• Dark chocolate 100g
• Cream 20ml
• Ingredients for the pastry
• Butter 90g

Procedure:

Dissolve the dehydrated brewer's yeast 7g in 70ml of milk at room temperature and add one egg, beat with a hand whisk, add the sugar 90g, a pinch of salt and the vanilla seeds.

Whisk vigorously until the sugar has completely dissolved. Now we can add the 280/300 g flour and mix everything together, removing all the lumps.

Leave to rest for at least 6 hours, covered with a damp cloth.
Between two sheets of greaseproof paper put 90g of butter and with a rolling pin roll it out to a thickness of 2mm trying to give it a rectangular shape.

On a clean and floured surface, roll out the dough into a rectangular shape and place the previously prepared rectangle of butter on the inside, folding it in half.

Roll out the dough with the butter inside lengthwise and then fold it in half overlapping it, let it rest in the fridge for 30 minutes and then roll it out once again folding it in three parts on itself and then leave it in the fridge for another 30 minutes.
For the hazelnut paste:

Grind in the mixer 120g hazelnuts with 120g sugar and an egg, 50g flour, vanilla extract a few drops and grind until you get a soft paste.

In a bain-marie we melt 100g of dark chocolate with 20ml of cream.

Now we make a layer of chocolate in our short pastry mould and fill the rest with the hazelnut paste trying to level it well.

Baking:

We bake in the oven at 180° for 15 minutes in ventilated mode, after the time we check the cooking with a skewer in the middle of the cake, it should come out dry.

Chef Mirko Giacometti⭐️

It only remains for me to wish you bon appétit and see you next recipe.

See you soon..