Hazelnut Roll

[ts]
Another "sweet" post from [eatingclub] vancouver? Wonders never cease!

[js]
We were watching French Food at Home the other day, and somehow, yet again, Laura Calder managed to make 5 dishes in the space of 30 minutes, including this hazelnut roll.

She made this hazelnut roll seem so easy, finishing it in what must have been just the first five minutes of the show -- and that, while wearing what seems to be an uncomfortably tight-fitting outfit.

Or maybe the dress was comfortable, who knows, but then my standard of "comfortable" is very high (or is that very LOW?), as my idea of comfort is a loose T-shirt and pajama bottoms.

TS, being the hazelnut-lover that she is, immediately set about making this roll.



[ts]
Good thing this recipe was in her book, French Taste: Elegant Everyday Eating. It saved me the trouble of taking notes while watching the program.

She really makes everything look easy. So, even though I had to roast, then peel, then grind the hazelnuts myself, I persevered.



[ts]
To make the cake, I used an electric mixer to beat eggs and sugar over simmering water until the mixture was thick, light-colored and ribbony. Then the ground hazelnuts and a touch of flour were added. Onto a baking sheet the batter went, and into the oven. It only took about 10 minutes to bake.

Note: My baking sheet was larger than in the recipe, so it took even less time to cook.



[ts]
Then, I rolled the cake in a tea towel to cool. It looked so cute (meaning: tiny, hehe). This was the hardest part: the waiting!



[ts]
Finally, I whipped some cream with a tiny bit of sugar (I didn't bother with the cinnamon or vanilla) and spread it onto the cake. One final roll, and done!



[js]
I find it hard to believe that this cake will serve 6 to 8 people. It is not very big and it is a very light cake that one is just tempted to eat more of it.

[ts]
Exactly. The resulting roll was tiny! I think 4 servings is probably the correct number. Of course, that's just me and my gluttonous self talking. If it were up to me, this would make just 1 serving.

Oh, hazelnut roll. You were so intoxicating with your roasted hazelnut aroma and a full flavor to match.

One could definitely eat this in one sitting.


Open wide!

Our Laura Calder & Laura Calder-inspired posts
Piedmont Marinated Eggs
Stuffed Savoy Cabbage with Pork
Pain Perdu (French Toast) with Sautéed Cherries
Hazelnut Roll

Laura Calder website

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Recipe
Hazelnut Roll
from French Taste: Elegant Everyday Eating
Makes 6 to 8 servings

3 eggs
1/3 cup sugar
2 tablespoons flour
1/2 cup (70g) ground hazelnuts, more for garnish
2/3 cup heavy cream
A drop of vanilla
Pinch cinnamon
cocoa powder, for dusting
icing sugar, for dusting

Heat the oven to 400F (200C). Butter an 8- x 12-inch (20x30cm) sided baking sheet, line the bottom with parchment, and butter the parchment.

Put the eggs and sugar in a glass or metal bowl, set it over a pot with an inch of simmering water in the bottom (do not let the bowl touch the water), and beat until tripled in volume and very thick and ribbony, like cake batter. This will take about 10 minutes. Remove from the heat.

Sift the flour and nuts over the batter, and gently fold together. Pour evenly into the pan. Bake until slightly golden on top, 10 to 12 minutes.

Meanwhile, get set up for unmoulding the cake: lay a damp tea towel on a cutting board or on the back of another baking sheet. When the cake comes out, flip it onto the towel, carefully peel off the parchment, trip the edges of the cake if you want, and immediately roll it up from the short side, rolling up the towel with the cake. Set aside to cool to room temperature.

Whip the cream to stiff peaks with a hint of vanilla and a pinch of cinnamon. Unroll the cake, sieve over a light dusting of cocoa powder, spread over the cream, and roll up the cake again, this time without the towel. Set on a platter, seam side down.

Sift over a little icing sugar and cocoa powder. Decorate with a button row of hazelnuts. Cover, and refrigerate until serving, which you'll want to do the same day, preferably within a few hours.

Cuban Pastelitos de Guayaba y Queso (Guava and Cheese Pastries)

[ts]
We had almost forgotten about these little treats. I first had these guava and cheese pastries several years ago when JS and I, along with a couple of the gongs (our cousins), went on a trip to LA. One of our stops was Porto's Bakery. Actually, we made a few stops at Porto's, including a stop to stock up on pastelitos before flying back to to Vancouver.

Porto's Bakery (Glendale, CA)



[js]
My original plan was to grab a couple (okay, TWO DOZEN) of these pastelitos from Porto's on our way up to San Francisco (to attend the Foodbuzz Food Blogger Festival). But, as you well know, that didn't happen.

Oh well. I consoled ourselves with the thought that there's always a next time.

I didn't know that next time would be today, when TS had it in her sight to make these morsels of deliciousness. I casually reminded her that we did have guava paste in the pantry. The guava paste was a purchase several months ago, just a purchase on who-knows-what-whim.



[js]
I never expected that the guava paste would be enlisted to a higher calling.

[ts]
I rushed out of the house to buy puff pastry. Then, I realized that I wouldn't be able to make these pastries the same day because the puff pastry had to thaw! The waiting!

The next day, I prepared the cream cheese filling -- cream cheese loosened with some milk and lemon juice, and sweeteened with the smallest amount of sugar -- and the rest was basically an assembly job.

For various reasons, I had a really trying time with the whole job. I was actually very annoyed during the whole time, but I willed myself to finish because despite the annoyance, I was still very excited to eat them.



[ts]
I decided to cut each pastry sheet into 9 pieces, as I knew the more pieces there are, the better. Look at how sorry my pastry squares looked.



[ts]
I filled each square (or whatever shape these can be called) with some cream cheese filling, then some of the guava paste.



[ts]
The first 9. Look at how ugly those shapes are. The next 9 didn't fare any better. I brushed egg wash on them before placing them in the oven. When they were fairly golden, I brushed some simple syrup on them -- equal parts of water and sugar, heated until the sugar is dissolved -- and baked them some more.



[ts]
Here they are out of the oven. Almost all of them were not sealed properly and had either cream cheese or guava, or both, oozing out of them. I guess that's what happens when one greedily overfills tiny pastry squares. As I said, it was a very bad day for me and these pastelitos.



[ts]
But, no matter.
These Cuban pastelitos were fantafreakingbuloutastic!

Brushing them with simple syrup seemed to be a must, as it gave the exterior the same quality as the pastries from Porto's. I was quite powerless to resist these, stuffing my face even though I was extremely full. It was probably for the better than I only made so few. And yes, 18 small pastries is a few.

[js]
Just like the Refugiados from Porto's, I couldn't stop eating these! The filling was the perfect balance of sweet, tangy, fruity, creamy. Needless to say, we finished off our batch in a couple of hours.


interior of a pastelito

[ts]
I made sure to save some to give to the gongs. They had no trouble at all remembering these pastelitos.

Actually, gong2 almost missed out altogether! She mistakenly held out until the next day to eat one, and only managed to snag HALF of one as she caught someone taking the final pastry.



One could probably just wing it when making these pastries. But, this is the recipe I referred to. For the Love of Food: Guava Pastries

[eatingclub] Cuban
Cuban Pastelitos de Guayaba y Queso (Guava and Cheese Pastries)
Grilled Cuban Chicken
Cuban Arroz con Salchichas (Yellow Rice with Vienna Sausages)
Slow-Roast Pork Shoulder, Two Ways

[eatingclub] vancouver Regional Recipes posts
Greek Meatball Soup (Giouvarlakia)
Simmered Saba Mackerel with Daikon Radish (Saba Oroshi-ni)
Thai Fried Chicken
Roast Pork Belly with Puy Lentils
Beef "Ribbon" Kebab (Pasanda Kabab) with Cilantro Chutney
Canadian Onion Soup with Oka Cheese
Muffuletta
Börek with Beef Filling
Korean Pork Bulgogi (with Muu Namul, Kong Namul)
Lobster Congee from a Lobster Feast
Pork Jowl (Pork Cheeks) with Brown Sugar Rub
Beef Salpicao
Cuban Arroz con Salchichas (Yellow Rice with Vienna Sausages)
Cuban Pastelitos de Guayaba y Queso (Guava and Cheese Pastries)
Vietnamese Spring Roll (Cha Gio)
Grilled Fish Fillet on Oregano
Pastéli (Greek Sesame Snaps)

Enjoyed this post? Why not subscribe to our blog? Subscribe via reader or subscribe via email. Thank you!

We're submitting this to Regional Recipes, a blogging event created by Blazing Hot Wok that celebrates food from all over the world.

The region for this edition is Cuba. The round-up will be hosted at Blazing Hot Wok and will be posted after November 15.

Regional Recipes information

Cuban Arroz con Salchichas (Yellow Rice with Vienna Sausages)

[ts]
JS and I were at a loss at first when we found out that Cuba is the focus of this month's Regional Recipes. But, I realized that I was subscribed to Nathan's blog, La Cocina de Nathan: Cuban, Spanish, Mexican Cooking & More. Perfect. A quick browse, then I quickly remembered that I had bookmarked a specific dish from his blog so many months ago. (Regional Recipes information at end of post.)

[js]
Looking at recipes of Cuban food, I can't help noticing how similar some of the Cuban dishes are to Filipino dishes. This is not surprising, as both the Philippines and Cuba have a shared Spanish colonial history and a similar American "liberation" period.

Which I suppose explains the fascination with canned vienna sausages. We grew up on Purefoods (a Philippine brand) Vienna sausages. In desperate times and not-so-desperate times, a tin can of Vienna sausages would tide us over to the next meal.

We usually pan-fried these sausages to develop a crispy crackle on the outside, and we would eat them sometime with eggs, sometimes with garlic rice, sometimes with "tasty" bread (which was what we called soft, white bread).



[js]
However, I don't remember our Philippine Vienna sausages having the flavour of smoke. In fact, when I first tasted these Maple Leaf sausages oh-about-two-decades ago, I recoiled because the smoke flavour was just overwhelming. Time is such a great equalizer and I don't mind these Maple Leaf ones as much. I don't eat them that often, though, so I suppose that might have something to do with not minding them as much.



[ts]
I'm not a Vienna sausage fanatic, but for some inexplicable reason, arroz con salchichas spoke to me. I have even taken to calling it my "fantasy recipe." Granted, it did take me almost a year until I finally made it, but I was as excited as could be once I realized I could make this dish for our Regional Recipes entry.

I skipped to the kitchen, clapping my hands, and started my fantasy recipe.


achiote/annato seeds

[ts]
The recipe called for annato (achiote) powder. We've used up the last of ours making another pot of kare-kare recently (delicious!), so I decided to grind up some whole annato/achiote seeds.



[ts]
To start, some onions and green peppers sweated it out in our wok, followed by garlic and red peppers.



[ts]
The seasonings were next: ground achiote/annato, cumin, and dried bay leaves. I used 3 4-oz cans of Vienna sausages, each sausage cut into thirds. Those went in last.



[ts]
Next, the magic of the rice cooker!


before & after

[ts]
For people who haven't used rice cookers before, they usually come with a little cup for measuring raw rice. Then, it's a simple matter of filling the cooker with rice, then pouring in water until it reaches the appropriate level. There are grooves on the inside of the cooker for this purpose. Using 4 "cups" of rice? Pour the water until it reaches the "4" line.

Nathan's recipe called for 3 cups of rice. Since the standard "cup" size for our rice cookers is actually 2/3 cup, I used 4 rice-cups. I measured this all out, then added the Vienna sausage mixture. I pushed the switch to "cook" and the rice cooker did all the work. After that little "click" from the rice cooker, it was done.



[ts]
Following Nathan's example, I ate this with some leftovers: my mother's soy-braised long beans and some Vietnamese fried spring roll from a nearby eatery.



[ts]
Well, the spring roll was just for show. The wrapper didn't really fare well after a night in the refrigerator.

Seeing the wok and its bell peppery residue, JS and I thought it was the perfect time to make shakshuka (post is here!). If I had to wash the wok, I might as well use it one more time before doing so, right?

So, I ate the rice with long beans and my shakshuka (not pictured).



[ts]
Our rice didn't turn out as yellow as Nathan's, probably because of my achiote; perhaps they weren't ground fine enough. But, I don't think that the dish suffered because of it. We're quite happy to have discovered a piece of Cuban home-style cooking. As with home-style dishes, this one hit the spot.

Up next, a Cuban treat that we've almost forgotten. We gorged on these several years ago during a trip to LA.
Cuban Pastelitos de Guayaba y Queso (Guava and Cheese Pastries)

Recipe from La Cucina de Nathan: Arroz con Salchichas

[eatingclub] Cuban
Cuban Pastelitos de Guayaba y Queso (Guava and Cheese Pastries)
Grilled Cuban Chicken
Cuban Arroz con Salchichas (Yellow Rice with Vienna Sausages)
Slow-Roast Pork Shoulder, Two Ways

[eatingclub] vancouver Regional Recipes posts
Greek Meatball Soup (Giouvarlakia)
Simmered Saba Mackerel with Daikon Radish (Saba Oroshi-ni)
Thai Fried Chicken
Roast Pork Belly with Puy Lentils
Beef "Ribbon" Kebab (Pasanda Kabab) with Cilantro Chutney
Canadian Onion Soup with Oka Cheese
Muffuletta
Börek with Beef Filling
Korean Pork Bulgogi (with Muu Namul, Kong Namul)
Lobster Congee from a Lobster Feast
Pork Jowl (Pork Cheeks) with Brown Sugar Rub
Beef Salpicao
Cuban Arroz con Salchichas (Yellow Rice with Vienna Sausages)
Cuban Pastelitos de Guayaba y Queso (Guava and Cheese Pastries)
Vietnamese Spring Roll (Cha Gio)
Grilled Fish Fillet on Oregano
Pastéli (Greek Sesame Snaps)

Enjoyed this post? Why not subscribe to our blog? Subscribe via reader or subscribe via email. Thank you!

We're submitting this to Regional Recipes, a blogging event created by Blazing Hot Wok that celebrates food from all over the world.

The region for this edition is Cuba. The round-up will be hosted at Blazing Hot Wok and will be posted after November 15.

Regional Recipes information