Hazelnut Swiss Roll

Ingredients:

For the sponge:

• 5 egg yolks (room temperature)
• 60 g sugar (for yolks)
• 1 tbsp vanilla extract
• 40 ml milk
• 40 ml sunflower oil
• 30 g all-purpose flour + 50 g hazelnut powder (or use 80g flour)
• 5 egg whites (room temperature)
• Pinch of salt
• 60 g sugar (for whites)

For the hazelnut praline whipped ganache:

• 4 g gelatin (180 bloom) + 20 g water
• 75 g chocolate-hazelnut flavored glaze
• 110 g heavy cream (30%, hot)
• 150 g heavy cream (30%, cold)
• 100 g hazelnut praline

For the chocolate-hazelnut glaze:

• 200 g chocolate-hazelnut flavored glaze
• 30 g oil
• 50 g crushed hazelnuts

Instructions

1️⃣ Make the Sponge

1. 01

   Preheat oven to 180 °C (350 °F).

2. 02

   Whisk yolks and sugar : Beat egg yolks with 60 g sugar until pale and fluffy. Add vanilla extract.

3. 03

   Add liquids : Mix in milk and sunflower oil gently.

4. 04

   Fold in dry ingredients : Sift in flour and fold in hazelnut powder until smooth.

5. 05

   Whip egg whites : Beat whites with a pinch of salt until soft peaks form. Gradually add 60 g sugar and whip to glossy stiff peaks.

6. 06

   Combine yolks and whites : Fold 1/3 of the whites into the yolk mixture to lighten, then fold in the rest gently.

7. 07

   Bake : Pour batter onto a parchment-lined baking tray (30 × 40 cm). Spread evenly. Bake 12–15 minutes until lightly golden and springy.

8. 08

   Prepare for rolling : While warm, flip the sponge onto a lightly sugared kitchen towel. Peel off the parchment. Roll the sponge carefully with the towel along the short edge. Let cool completely rolled.

2️⃣ Make the Hazelnut Praline Whipped Ganache

1. 01

   Bloom gelatin : Sprinkle gelatin over 20 g water and let sit 5 minutes.

2. 02

   Melt chocolate : Chop white chocolate and place in a bowl.

3. 03

   Combine cream and gelatin : Heat 110 g cream until hot, stir in bloomed gelatin until dissolved. Pour over chocolate and praline, mix until smooth.

4. 04

   Chill : Cool to room temperature, then refrigerate until thickened but still soft enough to whip.

5. 05

   Whip ganache : Beat with cold 150 g cream until soft peaks form.

3️⃣ Assemble the Swiss Roll

1. 01

   Carefully unroll the cooled sponge.

2. 02

   Spread the ganache evenly over the sponge, leaving a 1 cm border at the edges.

3. 03

   Roll the sponge back tightly (without the towel).

4. 04

   Chill in the refrigerator 1–2 hours to stabilize the roll.

4️⃣ Add the Chocolate-Hazelnut Glaze

1. 01

   Prepare glaze : Warm the chocolate-hazelnut glaze gently with 30 g oil until smooth and pourable.

2. 02

   Glaze the roll : Place the roulé on a wire rack over a tray and pour the glaze evenly over the top. Let excess drip off.

3. 03

   Decorate : Sprinkle 50 g crushed hazelnuts on top while the glaze is still wet.

4. 04

   Chill again until the glaze is set.

✅ Tip: For a perfectly smooth glaze, slightly warm the roulé in the fridge so it’s cold but not frosted hard; this helps the glaze spread evenly without cracking.