Hazelnut cream roll: the recipe for a simple and delicious dessert

  • For the cookie dough

  • Flour 00
    100 grams
    • 0 kcal

  • Sugar

    80 grams
    • 380 kilocalories
  • Egg
    • 0 kcal

  • Vanilla extract
    to taste
    • 750 kcal

  • salt

    to taste
    • 21 kcal
  • Butter
    to taste
    • 899 kcal

  • For filling

  • chocolate and hazelnut spread

    300 grams
  • For garnish

  • Granulated sugar
    to taste
    • 389 kcal

  • chocolate and hazelnut spread

    to taste
  • roasted hazelnuts
    to taste

Calories refer to 100 grams of product

the hazelnut cream roll is one of the most classic desserts of homemade pastry: a soft and fragrant cookie dough is filled with an irresistible chocolate-hazelnut spread, then rolled, sprinkled with a pinch of icing sugar and finally served in slices. The end result is a sweet delight but consistent, with an intense note of vanilla. A veritable whirlwind of delicacies, ready to conquer young and old. Find out how to do it by following our simple step-by-step instructions and enjoy it on breakfast Where nibble, as an accompaniment to a cup of milk or tea.

How to prepare the hazelnut cream roll


Collect the egg yolks in the bowl of a planetary mixer, add the sugar and whisk everything together for about ten minutes (1).


Add a few drops of vanilla extract and work again until the mixture is light and fluffy (2).


Separately, beat the egg whites until stiff with a pinch of salt (3).


Incorporate the egg whites into the yolks and sugar mixture, stirring gently with a spatula, in upward movements (4).


Add the sifted flour (5) and still mix gently.


Butter a drip pan and line it with a sheet of parchment paper; pour the mixture and even out, until you get a not too thin rectangle (6). Bake at 180 ° C for 20-25 minutes.


As soon as the cookie dough is lightly golden, take it out of the oven and sprinkle it with a little icing sugar (7).


Very carefully remove it from the paper, turn it over and let it cool for 5 minutes; sprinkle surface with chocolate and hazelnut spread (8).


Roll out the rectangle of dough starting from the small side (9), then wrap it in parchment paper making sure that the closure of the roll is down. Tightly weld the edges and let stand in the refrigerator for at least half an hour.


After the standing time, remove the parchment paper and place the roll on a serving platter. Sprinkle with a little icing sugar, decorate with strips of chocolate cream and a few toasted hazelnuts (10), then serve in slices.


You can replace thevanilla extract with the seeds of a whole stick or you can flavor the cookie dough with a little grated lemon or orange zest.

To prevent the cookie dough can break, pay particular attention to its cooking: as soon as it is lightly browned, take it out of the oven, carefully remove it from the baking paper and let it cool. Avoid prolonging the cooking time, so that it does not dry out.

In case the Spreadable cream is too thick and difficult to spread, soften it in a bain-marie or in the oven one microwave. To make a donation crispy touch to the garnish you can add a little chopped hazelnuts.

At will, you can also vary the filling and add the ingredients you prefer: you can use a spreadable cream White chocolate and garnish the roll with a berry sauce; you can fill the base with pastry cream and sprinkle with strawberries Where cherries fresh in pieces, gchocolate eyes, seed of pistachios etc.

You can also opt for a simple orange jam filling and sprinkle the cookie dough with a wet slightly, prepared with sugar syrup and white rum.

If you liked this recipe, also try the mascarpone and chocolate cream roll and the jam roll.


The hazelnut cream roll can be stored in the refrigerator, in a special airtight container, for a maximum of 2-3 days; you can also freeze it: in this case we advise you to cut it into slices, so as to gradually defrost the desired quantity, without any waste.