The cream is the essence of this refined dessert, and its preparation is done with great care to achieve a velvety texture and an intense flavor. Start by placing the sugar, vanilla sugar, eggs, butter, and ground nuts in a bain-marie. It is important to stir continuously to avoid lumps and to ensure perfect homogenization of the ingredients. Steam this mixture for about 8-10 minutes, or until the composition becomes denser and creamier. Once you have achieved the desired consistency, set the bowl aside and add the grated chocolate. Stir vigorously until the chocolate is completely melted, integrating into the egg and butter cream. Set aside this delicious cream, allowing it to cool slightly.
While the cream cools, prepare the wafers. Wet three clean kitchen towels, then wring them out well to remove excess water. Place a damp towel on the work surface, followed by a wafer, another damp towel, and again a wafer, repeating this process until you have a well-prepared stack. Let the wafers soak for 5-10 minutes, frequently checking how flexible they become. It is essential not to let them soak too long, as they can become brittle and break apart.
Once the sheets are pliable enough, cut them in half lengthwise. Using a spatula, evenly spread ¼ of the previously prepared cream on each piece. Roll each piece into a tight cylinder, making sure the cream stays well sealed inside. After you have made all the rolls, refrigerate them for at least 30 minutes so they firm up a bit.
Once they have chilled, cut the rolls into 4-5 cm long pieces. Now, it is time to prepare the chocolate glaze. Melt the chocolate together with the oil in a bain-marie, stirring constantly to achieve a homogeneous composition. Dip the ends of the mini-rolls into the melted chocolate, ensuring they are well coated. Place them on a rack or on a tray lined with parchment paper, allowing excess chocolate to drip off. After you are done, place them in the freezer for 15-20 minutes or in the refrigerator until the glaze hardens completely. This refined dessert, with contrasting textures and enticing flavors, will surely be a hit at any special occasion. Enjoy every bite of these delicious rolls!
While the cream cools, prepare the wafers. Wet three clean kitchen towels, then wring them out well to remove excess water. Place a damp towel on the work surface, followed by a wafer, another damp towel, and again a wafer, repeating this process until you have a well-prepared stack. Let the wafers soak for 5-10 minutes, frequently checking how flexible they become. It is essential not to let them soak too long, as they can become brittle and break apart.
Once the sheets are pliable enough, cut them in half lengthwise. Using a spatula, evenly spread ¼ of the previously prepared cream on each piece. Roll each piece into a tight cylinder, making sure the cream stays well sealed inside. After you have made all the rolls, refrigerate them for at least 30 minutes so they firm up a bit.
Once they have chilled, cut the rolls into 4-5 cm long pieces. Now, it is time to prepare the chocolate glaze. Melt the chocolate together with the oil in a bain-marie, stirring constantly to achieve a homogeneous composition. Dip the ends of the mini-rolls into the melted chocolate, ensuring they are well coated. Place them on a rack or on a tray lined with parchment paper, allowing excess chocolate to drip off. After you are done, place them in the freezer for 15-20 minutes or in the refrigerator until the glaze hardens completely. This refined dessert, with contrasting textures and enticing flavors, will surely be a hit at any special occasion. Enjoy every bite of these delicious rolls!
Ingredients
For 20-24 pieces Cream: -80 g sugar -1 packet of vanilla sugar -2 eggs -100 g butter, cut into pieces -100 g hazelnuts or walnuts, finely ground (or almonds, cashews, peanuts, etc.) -100 g chocolate, grated -2 sheets of wafer For finishing: -100 g cooking chocolate -2-3 tablespoons of oil