Monday, 21 April 2014

Nutella Palmiers with Hazelnuts

These are very simple to make and a very tasty treat.
You only need:
Ready rolled puff pastry
Nutella spread
Chopped hazelnuts
Demerara sugar
Egg wash
Roll out the puff pastry and spread a thin layer of nutella spread all over the top and sprinkle hazelnuts covering the spread evenly, using a flat knife to push the nuts down to stick.
Turn over and cut into 2cm thick.
 Hot Tip
When you rolling up the sides, make sure it is rolled up tightly wrapped otherwise it will pop out in the centre when baking.
Brush the sides with some egg wash and place into the demerara sugar
 coating all the way round and some more egg wash on the top of the palmier before baking.
Bake in a preheated oven at 200c for 15-20 minutes.
Leave to cool of a wire rack & tuck in!
It is really that simple, I hope you will enjoy it as much as we did.

Chocolate Swiss roll

2 eggs 
40g caster sugar
40g self raising flour
10g cocoa powder 
30ml of corn oil 
Sweet whipped cream and raspberries
Chocolate  rice to cover the Swiss roll

I used a 9x9 square baking tin, line the tin with parchment paper to cover bottom & sides of the tray.
Sift the flour & cocoa powder together, set aside. 
Preheat the oven at 200c.

Beat the eggs and sugar together until ribbon stage. 
Fold in the flour with cocoa powder til combines.
Add some batter mix with the oil and mix, transfer back into the chocolate batter. 
Fold and combine the oil well with the chocolate batter. 
Pour into tin and bake for 8-10 minutes. 

Leave to cool for 5 minutes before removing it from the parchment paper. Use a fresh piece of parchment paper to roll the sponge. 
Once cooled, spread thin layer of cream over the top of the Swiss roll add raspberries and roll. 
Add extra cream over the rolled Swiss roll and sprinkle with chocolate rice. 
Chill for 20 minutes and its ready to eat.