Heavenly Roule Noisette Caramel avec Glacage Cremeux Recipe

Warm memories of french pastry shops dance through my noisette caramel roulé with creamy glaze.

Sweet almond notes mingle delicately with rich caramel undertones.

Delicate layers promise a decadent experience that whispers elegance.

Soft textures promise to transport you directly to parisian bakeries.

Crafting this dessert requires patience and precision.

Each careful fold builds complexity and depth.

You can create magic with simple ingredients and thoughtful technique.

Let’s embark on a delicious culinary adventure that celebrates sweet indulgence.

What to Serve with Roule Noisette Caramel avec Glaçage Crémeux

• Pair this delicate hazelnut caramel roll with a glass of tawny port, which complements the rich caramel notes and enhances the nutty undertones with its warm, sweet complexity.
• Serve alongside a smooth cappuccino or latte, where the espresso's boldness cuts through the sweetness and the milk foam echoes the roll's creamy glaze texture.
• Select a moscato d'asti, its light bubbles and honeyed sweetness perfectly balancing the dessert's delicate hazelnut and caramel flavors without overwhelming the subtle cake base.
• Enjoy with a small shot of hazelnut liqueur like Frangelico, which intensifies the nutty profile and creates a luxurious complementary flavor experience.

Versions to Try for Roule Noisette Caramel avec Glaçage Crémeux

• Gluten-Free Nutty Caramel Roll: Replace wheat flour with almond flour or gluten-free flour blend to accommodate celiac or gluten-sensitive individuals. Maintain the same baking technique and ingredients.
• Vegan Hazelnut Caramel Delight: Substitute eggs with aquafaba or flax eggs, use plant-based milk, and swap regular sugar for coconut sugar. Create a creamy vegan caramel sauce using cashew cream and maple syrup.
• Low-Sugar Nut Caramel Swirl: Reduce sugar content by using stevia or monk fruit sweetener. Add sugar-free caramel flavoring and incorporate chopped sugar-free nuts for texture. Perfect for diabetic-friendly diets.
• Dairy-Free Nutty Caramel Roll: Replace butter with coconut oil or vegetable oil. Use dairy-free milk alternatives like almond or oat milk. Ensure the caramel glaze is made with non-dairy ingredients for lactose-intolerant individuals.

Highlights of Roule Noisette Caramel avec Glaçage Crémeux

• A French-style dessert that looks sophisticated but requires minimal baking skills, perfect for home cooks wanting to impress without stress.
• Total time from start to finish is under 30 minutes, making it an ideal last-minute dessert for spontaneous gatherings or sweet cravings.
• Adaptable recipe that can be customized with different nut variations or filling options, allowing creative home bakers to personalize their creation.
• Combines light, airy sponge cake with rich caramel and creamy glaze, delivering a multi-layered sensory experience in every single bite.

Roule Noisette Caramel avec Glaçage Crémeux Ingredient List

• Eggs, Sugar: The foundations of the sponge cake, creating a light, airy texture that rises beautifully when whipped together. Fresh, room-temperature eggs work best.
• Flour: Provides structure to the delicate sponge cake. Use all-purpose flour and sift to ensure smoothness and prevent lumps.
• Salt: Enhances overall flavor and balances the sweetness of the cake.

• Vanilla Extract: Adds a warm, rich aromatic flavor to the sponge cake. Pure vanilla extract offers the best taste profile.

• Parchment Paper: Ensures easy cake removal and prevents sticking to the baking sheet. Non-stick and heat-resistant quality is crucial.

Step-by-Step for Roule Noisette Caramel avec Glaçage Crémeux

Step 1: Prepare Baking Setup

Preheat the oven to 350°F. Line a baking sheet with parchment paper, ensuring full coverage and smooth edges.

Step 2: Create Fluffy Egg Base

• Eggs
• Sugar

Whip vigorously for 5-7 minutes until the mixture triples in volume and becomes incredibly light and airy, transforming into a soft, pale foam.

Step 3: Fold Dry Ingredients

• Sifted flour
• Pinch of salt

Fold carefully to maintain the delicate air bubbles, using a gentle lifting and turning motion.

Step 4: Add Flavor Enhancer

Stir in vanilla extract, blending briefly to distribute evenly throughout the batter.

Step 5: Spread Batter

Pour the batter onto the prepared baking sheet, using an offset spatula to create an even, smooth layer that reaches all corners.

Step 6: Bake to Perfection

Slide the baking sheet into the preheated oven. Bake for 10-12 minutes until the sponge cake turns a delicate golden color and feels springy when lightly touched.

Helpful Tips for Roule Noisette Caramel avec Glaçage Crémeux

• Whip Eggs Perfectly: Beat eggs and sugar thoroughly until the mixture becomes light, fluffy, and triples in volume for a soft, airy sponge cake texture.
• Sift Flour Gently: Use a fine-mesh sieve to sift flour, preventing lumps and ensuring a smooth, delicate cake batter without deflating the whipped eggs.
• Check Baking Doneness: Look for a light golden color and springy touch when gently pressing the cake surface to determine the perfect baking time.
• Avoid Overmixing: Fold flour carefully with a spatula using gentle, minimal strokes to maintain the cake's airiness and prevent a dense, tough texture.
• Use Quality Vanilla: Choose pure vanilla extract for a rich, authentic flavor that enhances the overall taste of the sponge cake.

Best Way to Store Roule Noisette Caramel avec Glaçage Crémeux

• Store wrapped tightly in plastic wrap or airtight container for up to 3 days, keeping the cake's moisture and flavor intact.
• Slice cake before freezing, wrap individual portions in plastic wrap and aluminum foil, storing for maximum 1 month to preserve texture and taste.
• Remove from freezer and let cake sit at room temperature for 1-2 hours, allowing gradual defrosting without compromising quality.
• Warm briefly in microwave at 50% power for 15-20 seconds, checking to prevent drying out, ensuring soft and delicious serving.

Roule Noisette Caramel Avec Glacage Cremeux Recipe

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4.7 from 15 reviews

• Total Time: 45 minutes
• Yield: 8 1x

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Description

Decadent French pastry “Roule Noisette Caramel” blends hazelnut and caramel in a dreamy rolled delight. Sweet layers meld with creamy glaze, promising a luxurious experience that whisks you straight to a Parisian patisserie.

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Ingredients

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Cake Base:

• 4 eggs
• 100 grams (3.5 ounces) powdered sugar
• 100 grams (3.5 ounces) sifted flour
• 1 pinch salt
• 1 teaspoon vanilla extract

Filling Ingredients:

• 150 grams (5.3 ounces) roasted and roughly chopped hazelnuts
• 200 grams (7 ounces) salted butter caramel (homemade or store-bought)
• 150 grams (5.3 ounces) mascarpone cheese
• 100 grams (3.5 ounces) cream cheese

Decoration and Finishing:

• 50 grams (1.8 ounces) powdered sugar
• 1 teaspoon vanilla extract
• Hazelnut fragments
• Caramel drizzle
• Mint leaves

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Instructions

1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper, ensuring complete coverage and smooth edges.
2. Whip eggs and sugar vigorously in a mixing bowl for 5-7 minutes until the mixture dramatically increases in volume, becoming pale, fluffy, and ribbon-like when the whisk is lifted.
3. Gently sift flour and salt over the egg mixture, using a spatula to fold ingredients with delicate, sweeping motions to preserve the air bubbles and maintain the batter’s delicate texture.
4. Introduce vanilla extract and fold briefly, ensuring even distribution without deflating the airy mixture.
5. Carefully pour the prepared batter onto the lined baking sheet, using an offset spatula to spread evenly and create a uniform thickness across the entire surface.
6. Place in the preheated oven and bake for 10-12 minutes, watching for a light golden color and a soft, springy texture when gently touched – the sponge should bounce back immediately.

Notes

• Toast chopped hazelnuts before adding to enhance their nutty flavor and create deeper, richer aromatics in the cake.
• Carefully roll the sponge cake while still warm to prevent cracking and ensure a smooth, flexible texture for filling.
• Use room temperature eggs for better volume and smoother incorporation when whipping, which helps create a lighter, airier sponge cake.
• Replace wheat flour with almond flour for a gluten-free version, maintaining the delicate texture while adding a subtle nutty undertone.

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

Nutrition

• Serving Size: 8
• Calories: 300
• Sugar: 30 g
• Sodium: 150 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 80 mg