Description
Rich Swiss chocolate custard rolls offer a luxurious dessert experience that melts smoothly across taste buds. Belgian chocolate and silky cream combine in this elegant pastry, inviting you to savor pure culinary indulgence.
Ingredients
Scale
Main Ingredients:
- 10 egg yolks
- 1 ½ cups (340 grams) unsalted butter, room temperature
- 240 grams (about 10) egg whites
- 300 grams granulated sugar
- 120 grams all-purpose flour
- 40 grams cocoa powder
Liquid and Flavor Ingredients:
- ¾ cups (180 milliliters) whole milk
- 1 tablespoon vanilla extract
- ¼ cup (60 milliliters) heavy whipping cream
Chocolate Components:
- ⅓ cup (55 grams) chopped dark chocolate or dark chocolate chips
- ¾ cups (150 grams) granulated sugar
Instructions
- Prepare a pristine workspace and gather all necessary equipment for crafting the custard buttercream, ensuring utensils are immaculately clean.
- Whisk egg yolks and sugar vigorously in a saucepan until achieving a silky, uniform texture, then immediately incorporate whole milk.
- Position the saucepan over medium heat, continuously stirring the mixture. Monitor temperature carefully, aiming for a thick consistency that coats the back of a spoon without curdling.
- Allow the custard to cool completely to room temperature, preventing potential separation.
- Using an electric mixer, whip butter until it transforms into a pale, voluminous cream, scraping the bowl periodically to ensure even incorporation.
- Gently fold the cooled custard into the whipped butter in two careful additions, maintaining the mixture’s delicate structure.
- Separate and reserve a portion of the custard buttercream for later decoration.
- Preheat the oven and prepare a baking sheet with parchment paper, creating an ideal surface for the chocolate angel food cake.
- Whip egg whites to a glossy, thick meringue, gradually introducing sugar to create a stable, airy base.
- Delicately sift flour and cocoa powder over the meringue, folding gently to preserve the mixture’s lightness.
- Spread the batter evenly on the prepared baking sheet, baking until a toothpick emerges clean.
- Once cooled, carefully remove the cake from the parchment paper, positioning it for filling.
- Spread a uniform layer of custard buttercream across the cake, leaving a small border on one short side.
- Roll the cake tightly, creating a neat cylinder with the seam facing downward.
- Chill the rolled cake to set its shape and firm the buttercream.
- Apply a smooth layer of reserved cream over the entire roll, creating an even exterior.
- Trim the roll’s edges for a refined presentation.
- Prepare chocolate ganache by combining hot cream and chocolate, stirring until achieving a glossy, pourable consistency.
- Drizzle the ganache over the roll, allowing it to cascade elegantly.
- Pipe decorative buttercream flowers using a star tip, varying their sizes for visual interest.
- Optional: Embellish flower centers with chocolate pearls or similar decorative elements.
- Transfer the completed Chocolate Custard Roll to a serving plate, refrigerating until ready to present.
- For pristine slices, warm the knife blade before cutting, ensuring clean, smooth portions.
Notes
- Master the egg white whipping technique carefully, as the meringue’s stability determines the cake’s texture and volume.
- Precise temperature control is crucial when making custard to prevent curdling and ensure smooth, creamy consistency.
- Always use room temperature butter and cool custard for perfect buttercream integration without separation.
- Refrigeration helps set the roll’s shape and allows flavors to meld, creating a more cohesive dessert experience.
- Trim cake edges for a professional presentation and clean, attractive slicing.
- Hot water-dipped knife ensures smooth, clean cuts through the delicate chocolate custard roll.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 590
- Sugar: 40 g
- Sodium: 50 mg
- Fat: 42 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 230 mg