Chocolate and Hazelnut Spring rolls

Spring roll pastry – Convenience spring roll pastry can be purchased from any grocery store. If feeling adventurous attempt to make your own.

Yield - 395g of Pastry

225g Bread flour 

4g Salt 

185g Water 

35g Vegetable oil 

Vegetable oil , for coating – As needed 

Method: 

1. Sift the flour and salt. Add the water and oil and blend on a low speed using a dough hook attachment until just blended. Mix on high speed until the dough is smooth, satiny and very elastic, about 10min.

2. Turn out the dough onto a work surface and gather it into a ball. Rub it with oil and wrap in plastic wrap. Let the dough rest at room temperature for 1 hour, or refrigerate overnight before using.

3. Allow the dough to come to room temperature before stretching and rolling. 

Filling for Chocolate and Hazelnut spring rolls

Yield – 500g of filling 

326g Dark Chocolate , finely chopped

164g Cream 

Roasted Hazelnuts, coarsely chopped

Method:

1. Place the chocolate in a stainless steel bowl

2. Bring the cream just to a simme. Pour the hot cream over the chocolate, allow to stand for minute and stir until the chocolate is thoroughly melted

3. Add in the hazelnuts.

4. Allow the mixture to cool and set before incorporating into springrolls

*Once you have completed both elements it is time to put your spring rolls together:

1. Roll pastry out to about ½ cm thick 

2. Cut pastry into long strips

3. Beat one egg and use as a sticking paste

4. Place the cooled ( and set filling) in the center of the pastry

5. Fold over diagonally. Stick by dipping your fingertip into the egg and apply to the pastry

6. Holding your fingertips over the “roll” use your thumbs to roll the pastry slightly to enclose the filling.

7. Fold in the sides and stick using the egg.

8. Roll until fully closed and stick using the egg.

9. Repeat this until all of your chocolate hazelnut filling is complete

10. Place in the freezer until ready to deep fry in oil.

11. The spring rolls must be tightly wrapped and sealed to ensure all the molten chocolate stays in the wrap rather than leaking into the hot oil when frying.

Recipe source : Mastering the art and craft of Baking and Pastry 3rd Edition – The Culinary Institute of America.