Recipe of Super Quick Homemade Biscuit roulé au nutella

Hey everyone, it is Drew, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Recipe of Speedy Biscuit roulé au nutella. It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Biscuit roulé au nutella, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Biscuit roulé au nutella delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Biscuit roulé au nutella is Pour 1 à 6 personne. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Biscuit roulé au nutella estimated approx 50 min..

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Biscuit roulé au nutella using 3 ingredients and 11 steps. Here is how you can achieve that.

Recette du biscuit roulé au nutella pour les gros gourmands petits et grands.

Ingredients and spices that need to be Make ready to make Biscuit roulé au nutella:

1. 4 à 6 oeuf selon le calibre
2. 125 g sucre semoule
3. 125 g farine tamisée

Instructions to make to make Biscuit roulé au nutella

1. Beurrer une plaque à pâtisserie, chemiser la plaque avec un papier sulfurisé et beurrer le papier (ou bien beurrer une plaque à génoise si vous en avez une de préférence anti-adhésive).
2. Réunir les ingrédients. Blanchir les oeufs avec le sucre. Placer la cuve ou le cul de poule sur un bain-marie.
3. Préchauffer le four à 180°C. Battre les oeufs au fouet (ou au batteur électrique). Vérifier constamment la température, elle doit atteindre (et ne pas dépasser) 50°C. Les oeufs doivent doublés de volume.
4. Une fois la température de 49 -50°C atteinte, enlever la cuve/cul de poule du bain-marie et battre jusqu'à ce que le sabayon soit bien monté, revenu à t° ambiante et forme le ruban.
5. Incorporer la farine en deux à trois fois. Bien faire un mouvement de bas en haut pour bien l'incorporer (avec une maryse ou une petite écumoire). Surtout bien s'assurer que la farine soit complètement incorporée (s'il y à quelques grumeaux cela n'est pas trop grave).
6. Verser l'appareil à génoise sur la plaque à pâtisserie. Bien égaliser en inclinant la plaque de part et d'autre puis la claquer deux trois fois sur le plan de travail pour chasser les bulles et favoriser une levée uniforme de la génoise.
7. Enfourner et cuire 12 à 14 min à 180°C (chaleur convection). Baisser à 170°C si la génoise colore trop.
8. Préparer un torchon légèrement humidifié. Démouler la génoise sur le torchon, retirer le papier cuisson et saupoudrer la génoise de sucre. Enrouler la génoise dans le torchon humidifié et la réserver au frais pendant 20 min.
9. Dérouler la génoise. Ramollir au bain-marie le nutella s'il n'est pas assez liquide. Recouvrir la génoise de nutella.
10. Enrouler la génoise, la saupoudrer de sucre semoule, couper les extrémités (et manger les) pour une meilleure présentation et déposer le biscuit roulé sur une grande assiette ou un plateau. déguster :=)
11. Le petit + : il est possible de recouvrir le biscuit avec une crème au beurre pour former une buche. Vous trouverez ma recette de crème au beurre ici > https://cookpad.com/fr/recettes/11589730-creme-au-beurre

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