Chocolate Roll with Vanilla Cream
Baking and Desserts • European
Description
Chocolate Roll with Vanilla Cream
Ingredients
- Whole egg 8 pieces
- Egg white 6 pieces
- Sugar 10 oz
- Vanilla salt ½ teaspoon
- Cocoa Powder ¼ cup
- Wheat Flour ½ cup
- Baking Powder ¾ teaspoon
- Instant coffee 3 tablespoons
- Bittersweet Chocolate 5 oz
- Cognac 3 tablespoons
- Milk 10 fl oz
- Corn Starch 0 oz
- Butter 5 oz
- Vanilla Pod 1 piece
Step-by-Step Guide
Step 1
For the biscuit, beat 6 egg whites with 150 g of sugar until stiff peaks form. In 6 egg yolks, add 1 tablespoon of water, vanilla sugar, and whisk slightly. Melt the chocolate in a water bath, let it cool slightly (this is important, otherwise the yolks will cook) and add it to the yolks, then add coffee and 1 tablespoon of cognac. Gently fold the whipped egg whites into the yolk mixture. Sift the flour, cornstarch, and cocoa powder together and carefully add them in parts to the egg white and yolk mixture. Pour the biscuit batter onto a baking sheet with edges lined with parchment paper and bake in a preheated oven at 340°F for about 10-15 minutes (until a toothpick comes out clean).
Step 2
While the biscuit is baking, prepare a towel of suitable size (we will lay the finished biscuit on it) and sift cocoa powder onto it. This is to prevent the biscuit from sticking to the towel and also for aesthetics. Remove the finished biscuit from the oven, carefully turn it onto the towel (the parchment paper is on top), remove the paper, and immediately gently roll the biscuit with the towel, leaving it to rest for about 10-15 minutes until it cools.
Step 3
For the cream, bring the milk (reserve 3-4 tablespoons for dissolving the cornstarch) to a boil with the vanilla pod cut in half. Remove the vanilla. Dissolve the cornstarch in the remaining cold milk. Whisk 2 egg yolks with 100 g of sugar. Combine the yolks and cornstarch, pour into the hot milk, and cook over low heat until the cream thickens, stirring constantly. Transfer the cream to a bowl, cover it with plastic wrap (place it directly on the cream to prevent a crust from forming). Let it cool. Whip the butter (at room temperature) and, while continuing to beat, gradually add the custard cream one tablespoon at a time, then add 2 tablespoons of cognac.
Step 4
Unroll the biscuit, spread the cream on it, and roll it up again using the same towel, wrap it in foil or parchment paper, and place it in the refrigerator for about 3 hours.
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