Melted butter for greasing
For the dough:
3/4 cup of hazelnuts (75 g)
3 tablespoons of cornstarch
1 tablespoon of active dry yeast
3 eggs
1/2 cup of confectioner's sugar
Confectioner's sugar for dusting
For the filling and topping:
2 cups of heavy cream
1/4 cup of whole hazelnuts (40 g) for decoration
Melted butter for greasing
For the dough:
3/4 cup of hazelnuts (75 g)
3 tablespoons of cornstarch
1 tablespoon of active dry yeast
3 eggs
1/2 cup of confectioner's sugar
Confectioner's sugar for dusting
For the filling and topping:
2 cups of heavy cream
1/4 cup of whole hazelnuts (40 g) for decoration
Preheat the oven to hot (200°C)
Grease a 24 cm x 34 cm baking dish with melted butter
Line the bottom with parchment paper and grease it too
Prepare the dough: In a small bowl, mix together the hazelnuts, cornstarch, and yeast. Reserve
In a blender, beat the eggs with confectioner's sugar until smooth
Pour into the hazelnut mixture and stir slowly to combine
Place in the prepared baking dish
Bake for 15 minutes or until golden brown
Dust with confectioner's sugar
Remove the dough still warm from the oven onto a plate and carefully remove the parchment paper
Let cool
Prepare the filling and topping: In a blender, beat the heavy cream until stiff peaks form
Spread 2/3 of the whipped cream over the cooled dough and roll it up
With care, place the rocambole in a serving dish
Cover with the remaining whipped cream and decorate with whole hazelnuts
Wrap in aluminum foil and refrigerate for 1 hour
Serve chilled.
