Hazelnut Roll

Preheat the oven to a very hot temperature

Grease a 25x37 cm baking dish with soured butter

Line a sheet of parchment paper with soured butter, too

Mix the chopped hazelnuts with cornstarch and yeast powder

Whisk together the eggs and granulated sugar in a bowl

Beat until it thickens

Add the hazelnut mixture to the egg mixture, stirring carefully with a metal spoon

Spread the mixture into the prepared baking dish

Bake for 10-15 minutes or until the mass is shrunk from the sides of the baking dish

While the mass is baking, prepare a sheet of parchment paper

Dust with additional granulated sugar

Flip the baked roll over onto that paper and carefully remove the top layer of parchment

Whip the heavy cream to a chantilly

When the roll is cooled, spread half the remaining chantilly on top

Lay banana slices in thin rounds on top

Wrap like a croissant, starting from the longer side

Carefully place into a serving dish

Garnish with remaining chantilly, chocolate shavings, and 1 hazelnut each

Serve chilled, same day

Cut into 12 pieces.