Giraffe roll

1. 

Pre-draw the giraffe pattern on paper in a baking sheet size or print it from the internet. You can find it on the internet under the link "giraffe pattern" or "giraffe vector pattern"

2. 

egg yolk 5 pcs • powdered sugar 2.75 oz (80 g)

Whip the egg yolks and sugar till foam.

3. 

pastry flour / soft flour 3.5 oz (100 g)

Mix the flour into the whipped egg yolks.

4. 

egg white 5 pcs

Beat the egg whites until they are foamy.

5. 

Gently fold egg whites foam into the mixture.

6. 

Put the pastry bag in a tall glass and fill it with 3 tablespoons of dough.

7. 

Place the pre-printed or pre-drawn pattern in a baking sheet and, put baking paper on it. Cut off a small piece on the pastry bag and press the dough out of the bag on the white places of the pattern.

8. 

Bake the roll base prepared in this way for 2 minutes at 670°F (355°C)F (355°F (180°C)) C.

9. 

cocoa powder 2 tbsp

Remove the paper with the drawn pattern from the baked base. Mix cocoa into the dough and pour it evenly on the baked pale dough.

10. 

Bake for 8 minutes at 180 °C.

11. 

Immediately after baking, roll the dough with the baking paper in a wet dish kitchen towel. After cooling, remove the baking paper.

12. 

egg yolk 2 pcs • chicken egg 3 pcs • sugar granulated 4.25 oz (120 g)

While the dough is cooling, prepare the filling. Whip eggs with yolks and sugar over steam for about 8 to 10 minutes until the cream boils and thickens. Let it cool down.

13. 

unsalted butter 7 oz (200 g)

Whip butter into the cooled cream.

14. 

Roll the roll, spread it with cream, add fruit (strawberries, banana, etc.) and roll it up again.