Pastry chefs
Marzipan & hazelnut crunch log
A rolled sponge filled with a light cream, dressed in a thin sheet of marzipan and sprinkled with shards of hazelnut crunch for texture. The festive Yule log, revisited with our ingredients.
Ingredients
- 200 g Silly marzipan 30 %
- 150 g Silly hazelnut crunch
- 4 eggs
- 120 g sugar
- 80 g flour
- 300 ml whipping cream
Preparation
- Whisk the eggs and sugar to the ribbon stage, fold in the flour, spread on a tray and bake for 8 to 10 minutes at 200 °C.
- Whip the cream until firm and fold in half the hazelnut crunch for texture.
- Fill the cooled sponge, roll it up tightly and chill for 1 hour.
- Roll out the marzipan thinly, wrap the log in it, then decorate with shards of hazelnut crunch.
Silly products used
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