Girelle: the recipe for bicolor Nutella snacks
He tour they are greedy homemade sandwiches made with a bicolor biscuit dough base: light and cocoa, filled with Hazelnut cream either Nutella and glazed on one side with melted dark chocolate. The recipe is similar to that of the Nutella roll but it is inspired by the famous snacks of the 70s which, in their homemade version, will be very similar to the originals and will win over young and old alike.
The preparation is simple but you have to follow all the steps well: once the base dough is prepared with the eggs, flour, sugar and yeast, the mixture will be divided in half, adding the cocoa to one side. So you need to cook it first. white part in the oven, then add that to cocoa and cook for a few more minutes. Once the base has cooled, it will be soft and ready to be filled with the spreadable cream and rolled. The roll will be stored in the fridge for a few hoursbefore being sliced ​​and dipped on one side in melted chocolate.
Here are the steps to make delicious two-tone swivels at home in just a few steps.
try this recipe too
How to prepare nutella rolls
Step 1
Step 1
Separate the yolks from the whites. Beat the egg yolks with the sugar and seed oil. 1.
Separate the yolks from the whites. Beat the egg yolks with the sugar and seed oil. 1.
Step 2
Step 2
Beat the egg whites until stiff, add them little by little to the egg yolk mixture 2 with movements from the bottom up.
Beat the egg whites until stiff, add them little by little to the yolk mixture (2) with movements from the bottom up.
Step 3
Step 3
Add the sifted flour 3 and mix well.
Add the sifted flour 3 and mix well.
stage 4
stage 4
Separate the dough into two bowls. In one add the cocoa powder 4 and mix it well.
Separate the dough into two bowls. Add cocoa powder (4) to one and mix well.
step 5
step 5
In the other bowl add the potato starch and mix 5.
In the other bowl add the potato starch and mix 5.
step 6
step 6
Distribute the white batter on the parchment paper covered baking sheet. 6. Bake in a static oven at 190°C for 5 minutes.
Distribute the white mass in the mold covered with parchment paper (6). Bake in a static oven at 190°C for 5 minutes.
step 7
step 7
Pour in the chocolate mixture and spread it evenly. 7. Cook for another 8 minutes.
Pour in the chocolate mixture and spread it evenly (7). Cook for another 8 minutes.
step 8
step 8
Let the cookie dough cool and spread the hazelnut cream 8.
Let the biscuit dough cool and spread the hazelnut cream (8).
step 9
step 9
Roll up well helping you with the parchment paper. 9.
Roll up well helping you with the parchment paper. 9.
step 10
step 10
Leave in the fridge for 1 hour. Cut the roll into slices. 10 and dip one side in melted dark chocolate.
Leave in the fridge for 1 hour. Cut the roll into slices. 10 and dip one side in melted dark chocolate.
step 11
step 11
Two-tone swivels are ready to be enjoyed. eleven.
Two-tone swivels are ready to be enjoyed. eleven.
Advice
You can also add 1 teaspoon of vanilla extractto make some double taste swivels even more delicious.
Lightly heat the hazelnut cream, this way it will be easier to spread on the biscuit dough.
For the filling you can also use a simple and delicious chocolate and hazelnut cream, a light spreadable cream made only with dark chocolate, hazelnuts and skimmed milk.
storage
You can save the spins for 3-4 days under a glass bell jar or in an airtight container.
