chocolate roulade

chocolate roulade
mid-afternoon
English cuisine
Desserts
chocolate roulade
Portions 4
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prep time
15 min
cooking time
0 min
prep time
15 min
cooking time
0 min
Ingredients
  • 6 tablespoons flour
  • 10 tablespoons of corn starch
  • 4 clear
  • 4 egg yolks
  • 1 Cup of tea with sugar
Ingredients for the cream
  • 4 tablespoons butter
  • 2 cups of tea with powdered sugar
  • 250 GR. coverage chocolate
  • 2 tablespoons of rum
The accompanying ingredients
  • 2 tablespoons full of pistachios
Instructions
  1. Beat the egg whites to snow sign, Add the sugar in the form of rain, continue mixing and forming a merengue. Add the egg yolks, continue mixing until the preparation is a color clear, then sieved the flour and starch.
  2. Line a pan with greased paper, Tip over preparation and wear soft baked 20 minutes. Remove from oven, Sprinkle with sugar in an open kitchen towel and turn the hot dough on it. To make the parchment paper falls off easily brush it with water. So that the dough does not crack, with the help of the towel wrap. Wrap with peeling paper. Book.
To make the cream
  1. beat soft butter with the powdered sugar. Raye and dissolve the water bath chocolate, add it to the butter cream. Whisk a little more and add rum.
  2. Unwrap the dough, cover with 1/3 cream and reroll. Cut the two ends diagonally. Place the rest of the cream in a sleeve to decorate and apply on the rocambole in horizontal lines.
  3. Place the ends cut to the side of the rocambole as if they were pieces of trunks. I dust with the peeled pistachios, chopped. Not too cool the rocambole so cutting not cracking when cutting.
Recipes easy to https://recetasdecocinafaciles.NET /

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