Nutella roll train – Italian Cuisine

»Nutella roll train

First of all prepare the biscuit dough: whip the eggs with the sugar for at least 10 minutes (you will need to obtain a light and fluffy mixture), then add the sifted flour and yeast and finally milk and vanilla.

Pour the mixture onto the oven tray lined with parchment paper, level the surface well and bake in a preheated convection oven at 220 ° C for about 8-10 minutes (check the browning, it should not brown too much).
As soon as it is ready, turn it over on a second sheet of parchment paper and pull off (gently) the old sheet.

While it is still hot, spread the Nutella on your biscuit dough, then roll it up on itself with the help of parchment paper.
Let it harden in the fridge for at least 1 hour.

Take the roll back, divide it into 3 equal parts (they will be the train carriages) and cut off the ends, so as to have sharp and straight edges (keep the cut ends, you will need them for decoration).
Use the Mikado sticks to connect the 3 wagons together.

At this point melt the dark chocolate and use it to attach the cut ends to the wagons, to form the chimney (on the front of the wagon) and the front of the locomotive, and then also the round biscuits, to form the wheels.

Decorate the final wagon as if it were a coal carrier wagon, using melted chocolate to attach the mikadoes (creating a rectangle) and smarties, to be placed inside the rectangle.
Create decorations with melted chocolate on the central car.
Finally, stick with the melted chocolate some smarties on top of the chimney and the rectangular cookies (on the back of the first car, behind the chimney) to create the cabin (remember to attach the cookies together with the melted chocolate as well).

We completed our Nutella roll train by attaching mini marshmallows to the chocolate of the central wagon and red smarties as the roof of the locomotive cabin (we also put one in front of everything, on the front of the locomotive), covering the chimney with melted chocolate, and sprinkling everything with icing sugar to give a more Christmas touch.

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