Hazelnut Spread Crepe Roulade
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.
more
more from Food Inspiration
-
1 VIEWSFood Inspiration
-
1666 VIEWSFood Inspiration
-
9 VIEWSFood Inspiration
-
424 VIEWSFood Inspiration
-
453 VIEWSFood Inspiration
-
281 VIEWSFood Inspiration
-
1496 VIEWSFood Inspiration
-
8 VIEWSFood Inspiration
-
8 VIEWSFood Inspiration
-
390 VIEWSFood Inspiration
-
220 VIEWSFood Inspiration
-
19724 VIEWSFood Inspiration
-
1362 VIEWSFood Inspiration
-
6445 VIEWSFood Inspiration
-
441 VIEWSFood Inspiration
-
13 VIEWSFood Inspiration