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🍽️ Crispy Chocolate Rolls

883 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• flour (for rolling out)
• 0.5 tbsp sunflower oil (for brushing)
• 0.5 tbsp oil (for brushing)
• salt
• 250 ml heavy cream
• 1 vanilla pod
• 4 egg yolks
• 100 g sugar
• 250 g butter
• 150 g dark chocolate
• 3 tbsp chopped pistachios
• 3 tbsp chopped hazelnuts
• pistachios (chopped, for sprinkling)
• hazelnuts (chopped, for sprinkling)

Instructions

1. 1. Place the flour and a pinch of salt on the work surface.
2. 2. Stir the oil into the flour.
3. 3. Add about 125 ml of water.
4. 4. Knead the dough until it is smooth and elastic.
5. 5. Continue to knead the dough vigorously for 10 minutes.
6. 6. Divide the dough into 6 equal pieces.
7. 7. Form small balls from the pieces.
8. 8. Place the dough balls on a cloth dusted with flour.
9. 9. Cover the balls with a slightly damp cloth.
10. 10. Let the dough rest for 1 hour.
11. 11. Bring the cream and the slit vanilla pod to a boil.
12. 12. Let the cream steep briefly.
13. 13. Separate the eggs into yolks and whites.
14. 14. Whisk the egg yolks with the sugar.
15. 15. Stir the hot cream into the egg yolk and sugar mixture.
16. 16. Return the mixture to the pot.
17. 17. Stir the cream over low heat with a rubber spatula.
18. 18. Wait until the cream thickens.
19. 19. Make sure the cream does not boil again.
20. 20. Strain the cream through a fine sieve.
21. 21. Let the cream cool to room temperature.
22. 22. Beat the lukewarm butter with the mixer until stiff and foamy.
23. 23. Beat the butter for about 10 minutes.
24. 24. Wait until the butter looks white and thick like whipped cream.
25. 25. Gradually stir the cooled vanilla cream into the butter.
26. 26. Melt the dark chocolate couverture in a water bath.
27. 27. Mix the melted chocolate into the cream.
28. 28. Add the pistachios and hazelnuts.
29. 29. Mix everything well.
30. 30. Roll out the dough balls one by one on a floured surface as thinly as possible.
31. 31. Stretch the dough even thinner with your hands in all directions.
32. 32. Stack the dough sheets.
33. 33. Brush the bottom dough sheet with a little oil.
34. 34. Cut out 6 rectangles from the dough.
35. 35. Place the chocolate cream in the center of the rectangles.
36. 36. Roll the rectangles from the side.
37. 37. Fold the ends of the rolls down.
38. 38. Place the rolls on a baking sheet lined with parchment paper.
39. 39. Sprinkle the rolls with pistachios and hazelnuts.
40. 40. Press the rolls down slightly with the flat of your hand.
41. 41. Preheat the oven to 200°C (Convection 180°C).
42. 42. Bake the rolls for 20-25 minutes.

Nutrition per serving

• kcal: 883
• Protein: 9 g · Fett/Fat: 69 g · Carbs: 58 g