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Mix the yolks with the sugar and vanilla essence until they turn white and become like a cream. Then add, in turn, spoon by spoon, oil and boiling water, mixing well after each. Sift the flour, mix it with the baking powder and incorporate it into the egg cream.
Beat the egg whites hard with a pinch of salt, then incorporate them into composites, mixing lightly with a spatula, with movements from bottom to top. Pour into the tray (42/29 cm) lined with baking paper. Put the tray in the oven over medium heat, for about 15 minutes, until the top is lightly browned on top and the edges begin to brown.
On a piece of baking paper sprinkled with a little sugar, turn the top over and while it is still hot, roll it slowly so that it does not break, even with paper. Let it run like this until it cools, then unroll it and let it cool.
Chocolate, over which I poured liquid cream for whipped cream, melt it over low heat or on a steam bath. When it reaches the boiling point, remove from the heat and mix. Then add the dulce de leche and leave to cool.
Grease the cooled countertop with chocolate cream, roll carefully, place the roll on a plate and refrigerate for at least 1 hour.
Garnish with whipped cream and portion.
3 tablespoons sugar
3 tablespoons grated flour
glazed fruits (whipped cream)
For the filling:
3 tablespoons full of cocoa
1 tablespoon rom
Method of preparation:
Rub the yolks with the sugar until it becomes like a uniform cream. Beat the egg whites and mix lightly with the flour. Grease a rectangular tray well with butter or oil and spread the composition in a thickness of 1 cm. Bake on high heat for 15 minutes.
After baking, sprinkle a thin layer of flour on top, turn it face down on the dough table and let it cool.
For the cream: Rub the butter very well with a wooden spoon, add a little sugar and mix vigorously. Then add the vanilla sugar and cocoa rubbing the cream until it acquires the uniform color of the chocolate.
Grease the entire surface with chocolate cream, then roll. Grease the top with the same cream. Garnish with glazed fruit or whipped cream. Chocolate roll will designate you as the best housewife! Assassin, you will also try the recipe chocolate roll which I proposed to you?
The chocolate roll is perfect for the afternoons when you feel like something sweet.
Thus we prepare the dough for the roll:
melt the butter and gradually incorporate the flour so that it does not become lumpy. One by one we add a few yolks, we continue to add the heated milk and the beaten egg whites. Mix until you get a homogeneous composition.
We put the composition for the roll in a tray lined with baking paper. The tray must be placed in the preheated oven at 180 ° C until golden. When it turns golden, take out the tray and cover the dough with a damp towel. Turn the tray so that the countertop falls over the damp towel.
While the tray with the dough is in the oven, prepare the mascarpone cream:
In a bowl mix with the mascarpone mixer with powdered sugar and the 2 yolks added one at a time, then the melted white chocolate and the whipped cream hardener.
Over the cooled countertop we put a row of melted chocolate, then the mascarpone cream with white chocolate. Roll the dough so that it forms an elegant roll and then put it in the fridge for 2-3 hours. When cutting slices of roll, you must use a very sharp knife so that the creams do not spread. The roll can be powdered with nesquik and a cinnamon powder but you can use powdered sugar or melted chocolate.
Chocolate Chip Cookie Roll & # 8211 a quick and easy recipe
If you want to prepare a quick but delicious roll, I recommend you try this recipe. You will get a tasty dessert, which you will immediately fall in love with. In addition, it goes great with a cup of coffee or a cup of tea. You will definitely want to prepare it every week.
Ingredients for the chocolate biscuit roll:
- 2 packs of biscuits
- 250 ml milk with chocolate, 200 gr cream cheese
- 50 gr powdered sugar, 200 ml sweet cream
- 100 gr ground biscuits, 50 gr milk chocolate
How to prepare chocolate biscuit roll?
Lay on a tray, an aluminum foil. Soak the biscuits in 200 ml milk with chocolate and place them in the tray, side by side. Press them lightly by hand to stick better.
Pour the remaining milk over the biscuits and let them soften. Meanwhile, prepare the filling.
Using the mixer, beat the sweet cream until it hardens, then add the cream cheese, powdered sugar, crushed biscuits and grated chocolate. Mix everything very well.
You will get a thicker cream. Add the remaining 50 ml milk with chocolate and mix. Apply all the cream over the biscuits.
Roll the biscuit top and put it in the freezer for an hour. Then remove the foil and place the roll on a tray. Decorate the roll to your liking, cut it into slices and serve it with your loved ones.
Surely everyone will be delighted by the delicious taste of this roll. You can prepare the roll either when you have guests or when you want to treat yourself to a tasty dessert. Good appetite and increase cooking!
Chocolate Cream Roll - Recipes
ROLL WITH CREAM AND CHOCOLATE GLAZE
Warning: world, world!
Great finger licking contest!
Participate, whether you like it or not, by taking a piece
From the chocolate cream roll.
INGREDIENTS for the countertop sheet
Ingredients for chocolate cream
Ingredients for the glaze
WORK PLAN rolled with cream and chocolate icing
We start with the preparation of the cream. It must be done in time to leave it in the fridge to harden.
Heat the cream without reaching the boiling point, then add the chocolate cut into pieces and mix until it dissolves completely.
We leave the obtained cream in the fridge, preferably overnight, or at least 2-3 hours
For the countertop sheet, separate the egg whites from the yolks.
Beat the egg whites with a pinch of salt, then gradually add the sugar and mix until it becomes a glossy foam like meringue. Mix the yolks with the 3 tablespoons of oil
Add the yolks over the egg white foam and mix with a spatula.
Gradually sprinkle the flour and mix well with a spatula.
Spread the composition in a tray (oven size) lined with baking sheet
and leave in the oven until golden brown, about 20 minutes at 170 degrees. Spread a generous layer of chocolate cream over the entire surface of the roll.
Roll with the baking sheet (while the roll is still hot).
Then put it in the fridge so that the cream does not soften.
For the icing, melt the milk chocolate on a bain-marie and cover the entire surface of the roll.
We keep the roll cold. Preferably overnight, but possible for only a few hours.
Good appetite for rolls with cream and chocolate icing. Or & # 8230 you can choose a vanilla cream roll. It is also very delicious.
Preparation Chocolate cream for cake & # 8211 quick recipe without eggs
In a saucepan (20 cm in diameter) I put water and sugar. I added 4-5 drops of vinegar and put the pan on medium heat. Vinegar has an anticrystallizing role (prevents sugaring). I brought the syrup to a boil and I timed it for 5 minutes (from the moment it started to boil). You will feel the aroma of vinegar in the air (at the end the cream will not have the taste or aroma of vinegar). I mixed occasionally.
After this time I added chunks of chocolate in the syrup (I used Nestle Desert but you can choose other brands). I mixed the chocolate until it melted completely (still on the fire) and I brought the syrup back to the boil. From the moment it started to boil in the mass, I timed another 5 minutes. Ready! I got a fluid composition & # 8211 creamy & # 8211 a glaze.
I let the chocolate syrup cool for about 30 minutes (on the windowsill). I mixed occasionally. By cooling it thickens. It should NOT be mixed vigorously because it can turn into fondant (sherbet) & # 8211 whitens and crystallizes.
Roll with butter cream and condensed milk
This Roll with butter cream and condensed milk came out wonderful, a perfect combination of ingredients!
I think it's been many years since I've done one rolls.I actually saw one here cream super fine of butter with condensed milk and I really wanted to try it. I added a little chocolate cream and I thought it would work perfectly as a filling for a roll.
Of course you can leave it simple, without chocolate cream, so the taste of condensed milk feels much better.
Rolled with cocoa cream, giraffe
Roll with cocoa cream, giraffe: with this roll you can impress anyone, from the smallest to the largest. Not only the way it looks surprises but also the taste.
It is fluffy, fine cream & hellipo perfect combination.