Hazelnut and chocolate roulade by Eric Lanlard

Preparation steps

• Rolada
• Preheat the oven to 210 ° C (190 ° C if you have a fan).
• Separate the egg yolks and egg whites. Mix the egg yolks with the sugar until foamy. Add flour and hazelnuts and melted butter.
• Beat the egg whites with a pinch of salt into a solid batter and gently stir in the rest of the mixture by hand. Pour onto baking paper into the oven tray and bake for 10-12 minutes.
• Turn the roast on a damp cloth, remove the paper and wrap in a roll and leave to cool.
• Hazelnut mousseline
• Put the milk and vanilla extract on the fire and bring to the boil. Mix the eggs, yolk and sugar in a separate bowl until light, then add the flour and mix well.
• Add a little hot milk to the eggs, stirring constantly, then pour the eggs into the rest of the milk and cook until it boils and thickens. Stir constantly.
• Add 100 g of butter to the hot cream, put a transparent foil on top and cool. Finally, mix in the rest of the butter and the hazelnut paste *. * I don't know if we have the type of paste that Eric used to buy, but I made it myself. I mixed about 50 g of roasted hazelnuts with a spoonful of sugar and a few drops of oil in a blender until I got a thick creamy mass as in the picture. That's about how nutella can be obtained :)
• Coat the biscuit with cream. There is a lot of it, so when rolling, don't press hard so that the cream doesn't leak out. Cool well before putting the glaze, I put it in the freezer for half an hour.
• Glaze
• Melt the milk chocolate in a steamer or microwave. Stir in butter and almonds (or hazelnuts, of course). Arrange on a roll and place back in the fridge to squeeze.