About This Recipe
A rolled log, topped with a light mascarpone mousse and crunchy hazelnut cream: a refined, easy-to-prepare dessert, perfect for enhancing your festive tables!
Ingredients
Chez Oliviers&Co
5 cl of Holiday Olive Oil - Sabino Leone
1 pot of crunchy hazelnut cream with olive oil
1 pinch of fleur de sel
At the market
120g sugar + 1 pinch
4 eggs
30 g rice flour
30 g chestnut flour
40 g cornstarch
400 g mascarpone
20 cl whipping cream
Directions
Prepare the cookie: turn the oven on to 180°, remove the baking tray and line it with a sheet of baking parchment.
Separate the egg yolks from the whites, whisk the yolks with the sugar until the mixture whitens, then add the sifted flours.
Add olive oil and a pinch of salt.
Beat the egg whites with the pinch of sugar until stiff, then fold them into the mixture, lifting the whole. Spread and smooth the dough with a spatula on the parchment paper and bake for 11 minutes.
Remove the baking paper from the cookie as soon as it comes out of the oven, and place it on a clean, damp kitchen towel while still warm.
Wrap the cookie around itself, leaving it to cool enclosed in the cloth.
For the mousse: whip the mascarpone with the whipping cream and fold in the hazelnut cream, lifting the mixture.
Unroll the cookie and spread half the mousse over it, leaving a 1 cm border. Roll up the cookie and chill for 30 minutes.
Cut off the ends, place the remaining mousse in a piping bag with a fluted tip and cover the cookie. Return the log to the fridge.