Ferrero Cake Roll

This doubly layered soft hazelnut sponge cake is filled with a luscious chocolate-hazelnut filling, creating a decadent treat that will leave you craving for more. The log is then expertly covered with even more of that irresistible filling and rolled in crushed and toasted hazelnuts, resulting in a stunning dessert that resembles a real log with rings. It's the perfect centerpiece for any occasion, especially during the festive season!

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The perfect centerpiece for any occasion!

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Ferrero Filling

Begin by heating up the heavy cream until it reaches a gentle boil. Meanwhile, place the chocolates and praliné in a narrow container, ready to be mixed together. Once the cream is heated, pour it over the chocolates and praliné, allowing them to melt and infuse together for a couple of minutes. Next, grab your immersion blender and start mixing the ingredients together. Transfer mixture to a clean bowl and let it cool slightly before placing it in the refrigerator.

Soft Sponge Sheet

One of the most intriguing ways to use choux pastry dough Pâte À Choux is by incorporating it into a sponge cake recipe (Japanese sponge style.) To start, preheat your oven to 410ºF/210ºC and prepare two half sheet trays by greasing them and lining them with parchment paper. For the meringue, begin by whisking egg whites with a portion of sugar and cream of tartar in a stand mixer set to medium speed. In a separate bowl, blend together whole eggs and egg yolks, and set aside. In a saucepan, combine milk, salt, praliné, and butter, and bring the mixture to a quick boil. Remove it from the heat and quickly stir in the flour. Return the saucepan to the stovetop and cook the mixture for 2 minutes over medium heat. Transfer the hot mixture to a large bowl and gradually fold in the blended eggs, with a spatula. Increase mixer speed to high, add remaining sugar and whip eggs whites to a stiff meringue. Once the choux pastry mixture is ready, fold in the stiffly meringue. Divide the batter evenly between the two prepared trays to create two identical sponge sheets.

Baking

Bake sponge sheets for about 10 minutes until golden brown (do not over bake). Let cool and top sponge with greased parchment, and flip. Keep at room temp for 24 hours or refrigerated for up to 3 days, or frozen for up to 3 months.

Simple Syrup

In a saucepan, combine water and sugar. Bring to a boil and cook for 2 minutes. Remove from the heat, and add alcohol. Use syrup at room temperature.

Montage

Whip the chilled Ferrero filling to soft peaks (do not over whip). With an offset spatula, spread a thin layer of the filling on the first sponge sheet. Carefully drap the second sponge on top and repeat. About two-third of the filing should be used for the layers. Save remaining to cover the log.
Roll cake into a tight cylinder wrapped in parchment. Freeze the cake roll for an hour or so. Then moisturize the log with the simple syrup. Place cake roll onto a clean tray and refrigerate until ready to finish.
Cover cake with more filling and smooth it out using a piece of plastic acetate or film.
Roll the log in the chopped and toasted nuts.
Decorate the log with what's left of the filling, and add dots of praliné spread according to your taste. Merry Christmas!