Break 2 of the 4 eggs intended for the cookie dough and place them in a bowl. Add the egg yolks of the remaining two eggs while keeping the egg whites to the side.
Add 70 gr of sugar to the bowl with the 2 whole eggs and the 2 egg yolks. Keep 10 gr of sugar to the side. Pour the mixture of eggs and sugar in a mixing bowl suitable for a bain-marie preparation. Heat enough water for the bain marie.
Place the mixing bowl on top of the pan when the water starts to shudder and start whisking the mixture au bain-marie for at least 10 minutes until creamy and fluffy.
When passed, turn off the mixer and place the bowl on a kitchen board. Use a spatula to cool the mixture by gently folding air into the mixture. This is done by rotating the spatula in one direction moving from the bottom of the bowl upwards and folding the mixture on top of itself. Now, add half a sachet of vanilla sugar to the 80 gr of flour.
Blend in the two ingredients and pour them, through a sieve into the bowl. Incorporate the sifted ingredients by making the same rotating movement with the spatula.
Heat the 30 gr of butter in the microwave or in a pan and pour it into the mixing bowl. Fold in the melted butter with the spatula.
Take a second mixing bowl and pour in the 2 egg whites kept to the side. Add a pinch of salt and whisk to form stiff peaks.
Join the remaining 10 gr of sugar and whisk for another two minutes. Add the egg whites to the mixture prepared in the first bowl.
Use a spatula to incorporate the egg whites into the mixture and use the same rotating movement from the bottom of the mixing bowl upwards to keep as much of the fluffiness as possible. Preheat the oven to 220° and grease an oven dish with some butter.
Place a sheet of baking paper on top of the greasy oven dish and grease again with butter. Now, pour the cookie dough mixture onto the baking paper.
Level the cookie dough layer by gently rotating the dish in your hands. Place in the oven for about 5-7 minutes. In the meanwhile, moisten a clean kitchen cloth with some water and place it on top of a kitchen board. When baked, take the dish with the cookie dough layer out of the oven and turn it upside down on top of the kitchen cloth.
The part with the baking paper should be facing upwards so that you can carefully and slowly remove it by keeping one hand on the cookie dough layer and using the other hand to remove the paper. Once removed, roll the dough in the damp cloth and let it cool completely. This operation is used to avoid the surface of the dough from sticking to itself as it cools. When cooled completely, the cookie dough layer can be unwrapped.
Unroll the cookie dough and use the Nutella for the filling. Pour as much of the spread as necessary, about 300-400 gr, and level the Nutella with a spatula.
Roll the with Nutella filled cookie dough with meticulousness and wrap it in some baking paper. Seal the Nutella Roll with a string.
Place the sealed Nutella Roll in the fridge to solidify for about 20-30 min. When passed, carefully unwrap the roll.
Use a knife to clean the edges of solidified Nutella and trim the ends of the roll cutting off the two outer ends.
Sprinkle the Nutella Roll with some sifted icing sugar and cut it into slices with a thickness of 2 cm. Heat the slices for about one minute in the microwave or oven and serve just before that delicious Nutella comes pouring out!
Make sure to whisk the eggs and sugar for at least 10 minutes au bain-marie. The longer you will whisk the more fluffy the mixture will become.
Let the mixture cool off before adding the sifted flour or it will be harder to smoothen the lumps.
The amount of Nutella can be added according to taste and the 300-400 gr is just a guideline.
Use a string to wrap the Nutella Roll as the Nutella will solidify within the baking paper without running through your fridge.
Heat the slices of Nutella Roll for just a minute before serving and the Nutella will have that original smooth and rich chocolate taste!
Instead of a Nutella filling you can use jam, whipped cream, custard, cream ganache or other sweet stuffings.
For a stronger cookie dough flavor you can add drops of liquor such as rum, alkermes, maraschino or cointreau.