Hazelnut Spread Crepe Roulade

Name: Hazelnut Spread Crepe Roulade
Uploaded: 2018-01-08T16:51:44Z
Duration: PT72.218S
Channel: Food Inspiration

published on 8 January, 2018 at 17:51

Ingredients:
12 Crepes: (3 eggs, 375ml milk, 120g flour, mix cover for an hour then cook in a crepe pan)
800g Hazelnut Spread
340g White Chocolate
200ml Cream
Sugar Pearls to decorate

Instructions:
Place two crepes side by side and overlap a little then cover with hazelnut spread. Using a jug filled with hot water will help keep your spoons and knives warm and ease the spreading of the spread).
Roll these first two crepes into a sausage as tightly as possible and set aside.
Repeat with the next two crepes then place the ‘sausage’ we set aside at the front of these two crepes and roll again.
Repeat this 6 times to use up all 12 crepes.
This large ‘sausage’ will be difficult to handle so be careful.
Measure off against a 1kg loaf tin and trim.
Wrap in cling film place in the loaf tin and chill for 3 hours.
Heat the cream over a medium heat being careful not to scorch.
Pour over the white chocolate and stir to melt.
Chill this white chocolate ‘ganache’ for 30 hours.
When everything is chilled whisk the ganache and place into a piping bag.
Pipe circles of varying sizes onto the roulade and add sugar pearls to decorate.