Dreamy Roule Noisette Caramel Recipe with Silky Smooth Glaze

Decadent desserts often surprise us with unexpected delights, and this roule noisette caramel avec glacage cremeux captures the essence of French pastry magic.

Layers of nutty hazelnut sponge dance with rich caramel notes, creating a symphony of textures and flavors.

The delicate rolled cake whispers elegance from the first glance, promising a sensory journey through classic French patisserie.

Silky caramel glaze blankets the tender cake, adding a luxurious sheen that beckons sweet lovers.

Hazelnuts provide a warm, earthy undertone that perfectly complements the buttery caramel coating.

Each slice promises a moment of pure indulgence, transporting you to a charming Parisian café.

Savor this exquisite dessert and let its refined flavors tell a story of culinary craftsmanship.

Ajoutez Des Parfums à Votre Glaçage ou à La Crème

• Tips for Perfecting Your Hazelnut Caramel Swiss Roll
• Gently fold flour into egg mixture using a spatula with light, sweeping motions to preserve the delicate air bubbles and ensure a light, fluffy sponge texture.
• Roll the warm sponge cake immediately after baking while it's still flexible to prevent cracking and help it maintain a smooth, elegant shape when filled.
• Let the cake cool completely before adding caramel filling to prevent melting and ensure clean, defined layers in your swiss roll.
• Substitute regular flour with almond flour or gluten-free cake flour blend for celiac or gluten-sensitive bakers, maintaining the recipe's delicate texture.
• Prepare the swiss roll a day in advance and store in the refrigerator, allowing flavors to meld and making serving easier for elegant gatherings.

Présentez Ce Dessert en Rouleau Pour Éblouir

• Nutty Caramel Elegance: Serve this decadent Swiss roll on a beautiful white ceramic platter to highlight its golden-brown exterior and delicate texture.
• French Cafe Style: Pair each slice with a small espresso or cappuccino, creating a classic European dessert experience that complements the rich caramel and hazelnut flavors.
• Garnish Glow: Sprinkle finely chopped roasted hazelnuts around the plate and dust the roll with powdered sugar for an elegant, professional presentation that adds visual and textural interest.
• Summer Dessert Delight: Accompany the roll with a small scoop of vanilla bean ice cream or fresh whipped cream to balance the sweet caramel and enhance the dessert's creamy profile.

Astuces Pour Bien Conserver Ce Délice Noisette

• Store this delicate roll in an airtight container within the refrigerator, keeping it fresh for 3-4 days. The cool environment helps maintain its soft texture and prevents flavor degradation.
• Wrap the roll tightly in plastic wrap, then aluminum foil to prevent freezer burn. Frozen rolls stay delicious for up to 2 months when properly sealed, perfect for advance preparation.
• Place a paper towel inside the storage container to absorb excess condensation, preventing soggy edges and maintaining the roll's delicate crumb structure.
• Allow the caramel glazed roll to sit at ambient temperature for 15-20 minutes before serving, which helps restore its original texture and enhances the flavor nuances of the caramel and noisette elements.

FAQs

• What are the key ingredients for Roule Noisette Caramel avec Glacage Cremeux?

The key ingredients include eggs, sugar, flour, vanilla extract, salt, and typically hazelnuts and caramel for the filling and glaze.

• Is this recipe difficult for beginner bakers?

This recipe requires some baking skills, especially when whipping eggs and sugar to the right consistency and carefully folding in flour without deflating the mixture. Beginners might need a few practice attempts.

• What technique is used to create the cake's light texture?

The recipe uses a classic genoise method where eggs and sugar are whipped to create a voluminous, airy base that gives the cake its characteristic light and delicate texture. Gently folding in flour helps maintain the air bubbles.

• Why is it important to sift the flour in this recipe?

Sifting the flour helps prevent lumps, ensures even distribution, and maintains the cake’s delicate, fluffy texture by incorporating air and breaking up any compacted flour particles.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 482 kcal

Servings: 9

Roule Noisette Caramel: Ce Qu’il Vous Faut

• Eggs, Sugar: Crucial for creating light, airy sponge cake with rich sweetness, choose fresh room-temperature eggs for optimal volume and smooth texture.
• Vanilla Extract: Enhances overall flavor profile, select pure vanilla for authentic, deep aromatic notes.
• Salt: Balances sweetness and amplifies other ingredients' flavors, use fine-grain salt for even distribution.

• Flour: Provides cake's foundational structure, sift to prevent lumps and ensure smooth, delicate crumb, choose all-purpose flour for consistent results.

• Parchment Paper: Prevents sticking, ensures easy cake removal, select high-quality, non-stick baking paper for clean edges and smooth surface.

Ustensiles Pour Un Roule Réussi et Crémeux

• Stand mixer or hand mixer: Essential for whipping eggs and sugar to fluffy, voluminous texture.
• Large mixing bowl: Perfect for combining ingredients smoothly.
• Sifter: Crucial for evenly distributing flour and removing lumps.
• Spatula: Helps gently fold ingredients without deflating the egg mixture.
• Baking sheet: Lined with parchment paper for even baking of the sponge cake.
• Oven: Needed to bake the delicate génoise at precise temperature.

Comment Préparer Un Roule Noisette Caramel Comme un Chef

• Whip Up the Fluffy Base

Beat eggs and sugar vigorously for 5-7 minutes until the mixture becomes light, airy, and triples in volume, creating a cloud-like texture.

• Gently Fold in Dry Ingredients

Carefully sift flour and add a pinch of salt, folding gently with a spatula to preserve the delicate air bubbles in the mixture.

• Add Vanilla Essence

Stir in vanilla extract briefly to enhance the overall flavor profile of the batter.

• Prepare the Baking Surface

Line a baking sheet with parchment paper, ensuring an even, smooth surface for perfect cake spreading.

• Spread and Bake

Pour the batter onto the prepared sheet, spreading it uniformly with smooth, even strokes. Bake in a preheated oven at 180°C (350°F) for 10-12 minutes until the sponge turns a delicate golden color and feels soft when touched.

Velvety Roule Noisette Caramel Avec Glacage Cremeux

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4.7 from 22 reviews

• Total Time: 45 minutes
• Yield: 9 1x

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Description

Roule Noisette Caramel avec Glacage Cremeux blends French pastry elegance with nutty caramel complexity. Delicate layers of hazelnut sponge and silky caramel cream promise a refined dessert experience for passionate bakers.

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Ingredients

Scale 1x2x3x

• 4 eggs
• 100 g (3.5 oz) powdered sugar
• 100 g (3.5 oz) sifted flour
• 1 pinch salt
• 1 tsp vanilla extract
• 150 g (5.3 oz) roasted and roughly chopped hazelnuts
• 200 g (7 oz) salted butter caramel (homemade or store-bought)
• 150 g (5.3 oz) mascarpone cheese
• 100 g (3.5 oz) cream cheese
• 50 g (1.8 oz) powdered sugar
• 1 tsp vanilla extract
• hazelnut fragments
• caramel drizzle
• mint leaves

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Instructions

1. Prepare Base: Preheat oven to 180°C (350°F) and line baking sheet with parchment paper, smoothing edges carefully for even cake formation.
2. Create Aerated Mixture: Whip eggs and sugar intensely for 5-7 minutes until mixture transforms into a voluminous, pale cream with ribbon-like consistency when whisk is lifted.
3. Incorporate Dry Ingredients: Delicately sift flour and salt over whipped mixture, using gentle folding techniques to maintain air pockets and preserve the batter’s ethereal texture, then briefly integrate vanilla extract.
4. Spread and Bake: Pour batter onto prepared sheet, using offset spatula to distribute evenly and create uniform thickness; bake 10-12 minutes until golden and responsive to light touch, with sponge immediately springing back when pressed.
5. Cool and Prepare for Rolling: Remove from oven and immediately invert cake onto clean kitchen towel dusted with powdered sugar, carefully peeling off parchment paper to prevent sticking.
6. Shape and Fill: While cake is still warm, roll gently with towel to create memory of shape, then unroll, spread caramel evenly across surface, and re-roll carefully to prevent cracking.
7. Finish and Glaze: Allow rolled cake to cool completely, then generously coat with creamy glaze, ensuring smooth, even coverage for an elegant presentation.

Notes

• Preserve Aeration: Fold ingredients gently and use delicate motions to maintain the egg mixture’s volume, preventing batter deflation which could result in a dense, flat cake.
• Temperature Control: Monitor oven closely during baking to avoid over-browning; golden edges indicate perfectly cooked sponge cake with ideal moisture and texture.
• Surface Smoothing: Use an offset spatula with consistent, even pressure when spreading batter to ensure uniform thickness and prevent uneven baking areas.
• Moisture Retention: Cool the sponge cake on a clean kitchen towel immediately after baking to lock in moisture and prevent cracking during rolling, creating a soft, pliable texture for filling and shaping.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 9
• Calories: 482
• Sugar: 30 g
• Sodium: 210 mg
• Fat: 34 g
• Saturated Fat: 21 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 145 mg