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Chocolate roll with vanilla cream


Wheat:

Beat the egg whites with a pinch of salt, gradually add the 6 tablespoons of sugar until you get a meringue that if you turn it over your head does not flow :)

Add the yolks, water and with a silicone spatula or a wooden spoon, mix gently from the bottom up.

Add flour mixed with baking powder and 2 tablespoons of cocoa.

Put in a parchment paper tray.

Bake for 30 minutes on medium heat

Remove from the oven and pour over a damp towel and roll.

Vanilla cream:

Over the cold milk add the cream sachet, powdered sugar and vanilla sugar and mix with the mixer on low speed then a few minutes on high speed.

Assembly:

Rulada gets rid of parchment paper.

Grease with a few tablespoons of Nutella, add vanilla cream, spread on the entire surface of the countertop.

It's running.

The icing powder is mixed with 3 teaspoons of cold water and spread over the roll.

Sprinkle with ground walnuts.

Refrigerate for a few hours.



Roll with vanilla cream and coconut

Start with the preparation of the cream: eggs, salt, sugar and vanilla sugar are mixed in a pan. Add milk and flour and mix. Add the diced butter and put the pan on low heat. Stir continuously with a whisk until the cream thickens. Allow to cool.


Turn on the oven to heat.


Continue with the preparation of the countertop: separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt. Then mix with sugar and vanilla sugar until they become like meringue. Add the yolks and oil and mix. Incorporate the flour, then the grated coconut, lightly, mixing the dough from the bottom up with a silicone spatula.


In a pan greased with oil and lined with baking paper, spread the dough and place in the oven until nicely browned. Remove the hot top from the tray with the baking paper and place on a damp towel. Roll and leave to cool wrapped in a towel.


Put grated coconut over the cream and incorporate. Add the whipped cream and mix.


Remove the top from the towel, without removing the baking paper. Spread half of the cream over it and roll again, removing the baking paper. Place the roll on a plate and garnish with the rest of the cream, grated coconut and wafer daisies.


Chocolate roll with vanilla cream - Recipes

ROLL WITH WALNUT AND VANILLA CREAM

Roll with walnuts and vanilla cream
If you have someone in the family
Who would only eat dessert, come on
tell me breathlessly: do you?

INGREDIENTS for the countertop

  • 8 egg whites
  • 8 tablespoons flour
  • 200 ground walnuts
  • 150 gr sugar
  • 1 sachet of baking powder

for the cream

  • 8 yolks
  • 800 ml milk
  • 4 tablespoons flour
  • 4 tablespoons starch
  • 200 gr sugar
  • 200 gr butter (at room temperature)
  • vanilla pods or vanilla essence

for the glaze

  • 150 gr dark chocolate
  • 100 ml liquid cream (whipped cream)
  • optional white chocolate flakes sprinkled on top

WORK PLAN rolled with walnut and vanilla cream

  1. For the countertop: separate the egg whites from the yolks. Mix the egg whites with a pinch of salt, then gradually add the sugar and mix until you get a firm foam that stays "beating".
  2. gradually add the flour mixed with baking powder and mix with a silicone paddle. Add the ground walnuts and mix well.
  3. we spread the composition obtained in a tray the size of the oven, lined with baking paper.
    put in the hot oven at 180 degrees for about 20 minutes, until golden brown. We check with the toothpick if the countertop is made.
  4. For cream (except quantities), step by step pictures are in the imperial cake recipe. Mix the yolks together with the sugar.
  5. Pour 50 ml of milk and mix.
  6. Add the flour with the starch, mix with the whisk (so as not to form lumps), then pour another 50 ml of milk and mix.
  7. The rest of the milk (700 ml of milk) is boiled together with the seeds from a vanilla pod. When the milk has started to boil, add the yolk mixture and mix continuously with the whisk, keep on low heat until you get a pudding. Let it cool.
  8. Mix the butter, then gradually add the cooled pudding and mix until you get the final cream.
  9. Add the cream over the counter, then we run.
  10. For the icing, melt the chocolate together with the whipped cream on a bain-marie. Another faster solution is to put the whipped cream on the fire, bring it to the boil (without boiling), take it off the heat and add the chocolate. Stir until the chocolate is completely melted.
  11. We dress the chocolate roll , then garnish with white chocolate flakes.
  12. good appetite for roll with walnuts and vanilla cream!

Method of preparation

Preheat the oven to 180 degrees and line a stove tray with baking paper. Then separate the eggs and mix the yolks with the sugar for about 5 minutes, until you get a cream the consistency of an ointment. Then add flour, sifted with baking powder and cocoa. At the end we add the egg whites, beaten with hard foam, with a pinch of salt. For the egg white foam, mix with movements from bottom to top. Pour the composite in the prepared tray, level it nicely and put it in the oven for about 15 -20 minutes. The countertop should not be left too long because it dries and the crack can no longer be rolled.

After 15 minutes, turn the top over on a clean and slightly damp kitchen towel, or roll it with baking paper after inserting the knife under the top so as to peel off the roll.

We roll it tightly and leave it like this until we prepare the cream.

Mix the egg, pudding powder and milk and put them to boil over low heat, in a double-bottomed bowl or in a bain-marie. Stir continuously, aiming, taking care not to stick to the bottom of the pot. When it thickens and acquires the consistency of a pudding, remove the pan from the heat and let it cool completely. Separately, froth the butter, then add the powdered sugar and mix until completely melted, preferably with a wooden spoon and not with a mixer so as not to cut. Cold pudding is also included.

Then divide the composition into two equal parts and in one of them add the rum and cocoa and in the other we put the vanilla essence if you want you can put the grated orange peel. Grease the top with a layer of vanilla cream, then with cocoa, and roll as tight as we can. Refrigerate for at least 2 hours to set. Then decorate it with melted chocolate, depending on your preferences. I used for decoration 200g of white chocolate and 100g milk chocolate. I melted the chocolate with a tablespoon of oil and spread it evenly on the roll. I used milk chocolate only to "sprinkle" the roll.

If you coat the roll in chocolate, don't forget to cut it with a knife that you keep under hot water, to make sure that all the chocolate icing does not crack when cut.


Roll with vanilla cream with walnuts and glazed with chocolate!

  • Servings: 6 People
  • Preparation Time: 20
  • Cooking Time: 20
  • Calories: 346
  • Difficulty: Medium

The chocolate roll is so easy to make that it's not even worth buying. It's much easier to do at home!


How to make roll with vanilla cream

They will separate egg whites in separate bowls.

whites, will mix hard foam with a salt powder and 2 tablespoons cold water.

The yolks together with the caster sugar, will mix until it becomes a whitish cream with increased volume.

Over yolks the foam will be added oil, still mixing, then sifted flour with baking powder and cocoa (the mixer will be given up), mixing with a spatula from bottom to top.

whites hard foam, add spoon by spoon, mixing until completely incorporated with a spatula.

In the large tray from the stove, lined with baking paper and greased with oil, pour the dough, leveling it with a spatula (to be uniform) and put in the preheated oven at 190 degrees, for about 15 minutes (as it will harden the surface and acquire a slightly yellow color).

Tray, will be removed from the oven, and the top will be powdered with a thin layer of powdered sugar (it will be much easier to roll and will not stick), and on a slightly damp towel, place the top with the baking paper, then rolled and left about 10 minutes to cool.

leaf cooled, it will unfold, then transferred to another baking paper (the size of the countertop), filled with vanilla cream (you can also add bananas, berries, raisins) and sprinkled with coconut.

leaf greased will be rolled carefully (so as not to come out the cream on the ends), then dressed with a chocolate icing, coconut or left as is.

Vanilla cream roll, it will be refrigerated, then sliced ​​and placed on a serving platter.


For the sheet: beat with a mixer, beat the egg whites with a pinch of salt and 2 tablespoons of sugar. Separately, beat the yolks with the remaining sugar. Then pour the yolks over the egg white foam, gradually incorporating them. Add the oil, lemon peel, flour and baking powder and mix well.
Transfer to a tray spread on baking paper and bake over medium heat until lightly golden, but fluffy. Pour it on a kitchen towel on which I sprinkled sugar, powder the sponge cake with a little sugar and roll hot. Leave to cool.

For the vanilla cream: mix the yolks with the sugar, starch, a pinch of salt and cold milk, beating with a whisk, to aerate and homogenize them. Boil the mixture over low heat until it thickens, then set aside, add the butter and vanilla essence and mix well. Leave to cool.

For assembly and decoration: spread the cream on the sponge sheet, add the washed and peeled cherries and roll. Melt the milk chocolate and the bitter chocolate in a bain-marie, then pour it over the roll and level it nicely. Decorate with cherries, popcorn and wafer. Refrigerate until ready to serve.

Baking time: about 8-10 min,
Preparation time: 1h
Gates: 12