chocolate-noisette book
20mn
6pers
difficile
A rolled log, garnished with a light mascarpone mousse and crunchy hazelnut cream: a refined and easy-to-prepare dessert, perfect for enhancing your festive tables!
Ingredients
At Oliviers&Co
5 cl of Christmas olive oil
1 jar of crunchy hazelnut cream with olive oil
1 pinch of fleur de sel
At the market
120g of sugar + 1 pinch
4 eggs
30 g of rice flour
30 g of chestnut flour
40 g of cornstarch
400 g of mascarpone
20 cl of whipping cream
Steps
Prepare the biscuit: turn the oven on to 180°, take out the baking tray and line it with a sheet of baking paper.
Separate the egg yolks from the whites, whisk the yolks with the sugar until the mixture whitens, then add the sifted flours.
Add the olive oil and a pinch of salt.
Beat the egg whites until stiff with a pinch of sugar, mix them into the mixture by lifting the mixture, then spread and smooth the dough on the baking paper with a spatula and bake for 11 minutes.
As soon as it comes out of the oven, remove the baking paper from the biscuit and place it while still hot on a clean, damp tea towel placed on the work surface.
Roll the biscuit up on itself, leave it to cool enclosed in the tea towel.
For the mousse: whip the mascarpone with the whipped cream and incorporate the crunchy hazelnut cream, lifting the mixture.
Unroll the biscuit and spread half of the mousse on top, leaving a 1 cm border, roll the biscuit and refrigerate for 30 minutes.
Cut off the ends, place the remaining mousse in a piping bag with a fluted tip and cover the biscuit. Refrigerate the log.
Oliviers & Co
Genève & Lausanne
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