Chocolate Pistachio Hazelnut Pastry Rolls
Ingredients
- For the pastry
- 250 grams Pastry flour
- Pastry flour (for the table)
- 1 Tbsp sunflower oil
- 1 Tbsp vegetable oil (to brush)
- salt
- For the chocolate cream
- 250 milliliters Whipped cream
- 1 Vanilla bean
- 4 egg yolks
- 100 grams sugar
- 250 grams butter
- 150 grams Dark chocolate
- 3 Tbsps chopped Pistachio
- 3 Tbsps chopped Hazelnuts
Preparation steps
For the pastry: Mix the flour with a pinch of salt on a table or in a bowl. Mix with the sunflower oil and about 125 ml (approximately 1/2 cup) of water and knead into a smooth dough. Let rest for about 10 minutes. Knead again. Divide the dough into 6 equal portions and shape into balls. Place on a cloth dusted with flour. Cover with a damp cloth and let rest for about 1 hour.
For the chocolate cream: Bring the cream to a boil with the vanilla bean. Remove the vanilla bean. Separate the eggs. Mix the eggs with the sugar until light in color. Stream in the hot cream and whisk vigorously. Transfer back into the pot and stir continuously over low heat with a rubber spatula until it thickens. Do not let it boil. Press through a sieve and let cool to room temperature.
Beat the room temperature butter in the mixer for about 10 minutes. Beat until thick and frothy. Gradually add the vanilla cream into the butter. Melt the dark chocolate over a pot of simmering water and add the chocolate to the cream and butter. Fold in the pistachios and hazelnuts.
Roll the dough balls out on a floured surface as thinly as possible. Carefully pull out the dough with your hands even thinner.
Brush the dough sheets with oil. Evenly spread the chocolate cream over the pastry sheets. Roll into a log and put on a tray with the seam down. Sprinkle with pistachios and hazelnuts. Bake in a preheated oven at 200°C (approximately 400°F) for 20-25 minutes, until golden brown. Serve sprinkled with powdered sugar.
