Fine coffee cream wraped in nut - egg whites dough and chocolate. You just have to try.
recipe,photo-recipe,unsalted butter,black coffee,cooking chocolate,Roulades,Christmas
No. of servings
1 h. 30 min.
|all-purpose flour / plain flour||5||oz||140||grams|
|semi skimmed milk 1,5%||6.75||tbsp||100||milliliters|
Whip the tough snow from the egg whites and add sugar.
Pour the dough into a baking tin (30x40 cm) lined with parchment paper.
Bake for 10 minutes at 180 °C.
By baking you get soft dough, which you separate while still warm from the baking paper and cut lengthwise into 3 strips.
Prepare roux from butter and flour...
...and add milk with coffee. After thickening, put aside and let it cool with occasional stirring.
brandy 2.75 tbsp (40 ml)
Add cooled coffee cream, a little brandy to the sugar with yolks and mix well.
Spread cream to two thirds of the dough strip and roll up.
Let the rolls rest in the cold ...
...and cut them then into shorter parts.
Melt the chocolate over the steam and add butter until it has the right consistency and dip. Soak both ends of the rolls in the melted chocolate icing ...
.. and let it cool on the baking rack.