Here is a little log rolled with homemade spread for the little gourmands. 100% homemade (or almost ... eggs, sugar, hazelnuts, it does not count)

Ingredients ( for a log 25/28 cm long )

For the praline paste:
270 g whole hazelnuts
120 g powdered sugar
150 g milk chocolate couverture (Jivara de Valrhona for me)
150 g icing sugar
25 g milk powder
10 g unsweetened cocoa powder
5 to 10 g of hazelnut oil (or neutral oil)
For the cream mounted Pralinella: to do the day before or several hours in advance
1 g gelatin 200 blooms (1/2 sheet)
60 g praline paste
120 g whole liquid cream at 30% fat

For the rolled biscuit:
120 g egg whites (about 4 medium eggs)
40 g powdered sugar
80 g egg yolks (about 4 medium eggs)
80 g powdered sugar
110 g flour T55
50 g ground almonds
Soaking syrup (100 g of water, 60 g of sugar)
250 g milk chocolate couverture (Jivara de Valrhona for me)

For rock icing:
50 g of neutral oil
Some caramelized hazelnuts


1• The spread. 
Roast all hazelnuts in preheated oven at 180 ° C for 10 min. Let cool. Prepare in the first time the Gianduja. Mix the hazelnuts with the icing sugar. Melt the milk chocolate in a bain-marie. Mix the melted chocolate and the hazelnut paste.

2• Then prepare the hazelnut praline. Make a dry caramel with the sugar until it has a nice amber color. Pour the hazelnuts and mix. Pour the mixture on a baking sheet lined with parchment paper and allow to cool. Cut some pieces and mix everything together.

3• Mix the Gianduja and the praline. 
Add the milk powder and cocoa. Mix. 
Finally add the oil and mix. I only put 5 g of hazelnut oil. You can put up to 10 g to have a softer spread. Mix again. For my part, I did not mix for a long time because I like small grains of hazelnuts that crack under the tooth  
Pour the spread (liquid enough) in a pot and reserve in the refrigerator until use.

4• The cream is spread in the spread. 
Soak the gelatin in a bowl of cold water. Pour the spread into a salad bowl. 
Heat half of the cream (60 g) in a saucepan and bring to a boil. Off the heat, add the drained gelatin and mix. 
Pour the hot cream on the spread. Leave for 30 seconds then mix with a spatula. Pour the other half (60 g) cold cream and mix. Mix everything in a mixing machine.

5• Sift the cream with the spread over a salad bowl. This will retain the nuts grains. 
Shine the cream on contact and reserve in the refrigerator. Count several hours before the cream freezes and can be whipped.

6• The biscuit rolled. 
Preheat the oven to 200 ° C, in static heat. 
Prepare the syrup by boiling the water and sugar. Let cool in the pan or pour into a container. 
Cover a 40 cm by 30 cm baking sheet with parchment paper. 
In the robot's bowl, whip the egg whites gradually increasing the speed. When they become sparkling, add the sugar (the 40g) in half, while continuing to whisk until you obtain a meringue

7• In parallel (or after mounting and clearing the whites, to use the robot), whip the egg yolks with the sugar (80 g) until the mixture whitens, triple the volume and make the ribbon. Count about 10 min.

8• Add a large spoonful of meringue in the sweet yolks and mix well with the spatula. Incorporate the rest gently, still at the sponge, lifting the mass up and down with one hand and rotating the bowl with the other. Sift the flour over the bowl and mix gently, lifting the mass from bottom to top with one hand and rotating the bowl with the other. The mixture should not fall.

9• Glue the sheet of parchment paper to the plate by placing a little cookie dough at the four corners. 
Pour the dough in the center of the plate and spread it over the entire surface. 
Bake for about 10 minutes at 200 ° C. The biscuit must be golden and still supple. 
Let the biscuit cool on a rack.

10• Assembly of the log. 
Take the spread out of the refrigerator and allow it to warm up, so that it can be spread easily. 
Turn the cold cookie over a sheet of parchment paper. 
Gently peel off the leaf on which the biscuit has baked. Spread the edges of the biscuit up and down (the sides will be trimmed once the log garnished and cold). 
Flip the biscuit over again. Soak the entire syrup surface with a brush.

11• Spread the spread over the entire surface. I left a margin in case the trim escapes, but I had to patch after 😉 I used about ¾ of the spread. 
Roll the biscuit tightly and forming a uniform pudding. On the last turn, bring the edge of the biscuit back onto the pudding. 
Roll the biscuit in the parchment paper. Finish tightening by plating the paper with the edge of the hand. 
Reserve in the fridge for about 1 hour (or more).


12• The rock icing with almonds. 
Roast the ground almonds in a frying pan without fat. 
Melt the chocolate in a bain-marie, without exceeding 45 ° C. 
Add the oil and mix. 
Pour the chopped almonds and mix. 
Let the icing cool down to 30 ° C.

13• When the log is cold, place it on a rack, itself placed on a tray to recover the excess frosting. 
Pour glaze at 30 ° C on the log using a ladle. To properly cover the log, use a palette to glaze the bottom of the log. 
Reserve in the refrigerator for about 1 hour while the icing crystallises.

14• Remove the cream from the spread and pour it into the bowl of the robot. Whip the cream gradually increasing the speed until it is firm. 
Garnish a piping bag with a Saint-Honoré socket. 
Cut the ends of the log to have a clean slice. 
Put the cream on top of the log. Book in the fridge.


15• For the final deco, caramelize whole hazelnuts. Pour the hazelnuts in a small skillet, sprinkle with icing sugar and heat until you get a toffee. Pour the whole on a sheet of parchment paper isolating the hazelnuts as much as possible. Let cool. Decorate the log.