Almond roll with chocolate cream

Category: Confectionery
Almond roll with chocolate cream

Ingredients

Biscuit:
egg 1 PC
yolk 1 PC
proteins 3 pcs
flour 20 g
butter 20 g
powdered sugar 50 g
almond 50 g
Custard:
yolks 2 pcs
powdered sugar 20 g
flour 20 g
milk 200 ml
granulated sugar 20 g
chocolate 40 g
Glaze:
butter 50 g
chocolate 50 g

Cooking method

  • Biscuit:
  • Dip the almonds in boiling water for a few minutes, put them on a sieve, rinse with cold water and peel them, dry them on a paper towel.
  • Grind almonds with powdered sugar in small portions in a coffee grinder in 2-3 passes (if there is no coffee grinder, you can grind them in a blender into very fine crumbs).
  • Melt the butter and cool.
  • Beat one egg and one yolk with almonds and icing sugar until fluffy.
  • Add sifted flour, mix gently.
  • Beat the whites into a firm foam and add to the dough.
  • Add butter, stir gently.
  • Cover a baking tray (30x40 cm) with paper, lay out the dough. It is better to take white paper (Paclan), of good quality, so that later there will be no problems with the separation of the finished biscuit from the paper.
  • Bake in an oven preheated to 200C (convection 180C) for 12 minutes.
  • Roll the finished roll together with the paper into a roll (on the long side) and cool.
  • Cream:
  • Grind the yolks with powdered sugar and flour.
  • Boil the milk with sugar. Remove from heat, wait until boiling stops and pour about half of the milk into the yolks, stirring vigorously.
  • Pour the mixture back into the saucepan (to the remaining milk) and cook, stirring occasionally, over low heat until thickened.
  • Add pieces of chocolate to the hot cream and stir until smooth. Cool, covered with foil.
  • Unfold the roll, spread with cream, roll back with paper.
  • Refrigerate for at least an hour.
  • Glaze:
  • Melt the chocolate and butter together in the microwave or a saucepan, stir and pour over the roll with the finished glaze.
  • Done!
  • Almond roll with chocolate cream
  • Almond roll with chocolate cream
  • Enjoy your tea!

The dish is designed for

4 servings

Time for preparing:

30 minutes + cooling time

Cooking program:

oven

Note

Irina Chadeeva's recipe: 🔗
The roll is very tender. The husband said that these are the tastiest pastries he has ever tasted.
Instead of chocolate, you can safely add lemon or orange zest to the custard.

P.S For a roll (biscuit + cream) you need 4 eggs.
P.P.S Chocolate took 75% bitter Babaevsky, with Ecuadorian 75% chocolate it turned out also delicious, but I did not have enough sweetness.

Tanyulya
Manyashaaaa, what a beauty !!!! Malinkaaaa
Doesn't give plus to bet
Sonadora
Thank you, Tanyush!
Quote: Tanyulya

Malinkaaaa
When I saw her in the store, I realized that I would not leave without her!
Vilapo
What a delicious roll and raspberry I will definitely try
And your avatar is just lovely now
notglass
What a beauty !!!! Mania, how on time. I sit brains on dry land: why would such a tasty newcomer figure out. I'll bake it tomorrow.
BlackHairedGirl
Oh!!! What beauty has dragged away to the bins.
MariS
What a tempting roll Marish!
Raspberry-berry, chocolate Photo - super!
Sonadora
Lenochka, Anna, Tatiana, Marisha! Thank you girls! I will be glad if you like it, everything is prepared simply and quickly.

Anya, I will wait for you with a roll!
Medusa
A taste that goes to infinity.
Merri
Marina, lovely!
Sonadora
Medusa, You with raspberries?

Irish, try it!

On Saturday I will be churning out rolls on an industrial scale for my husband's upcoming DR, with chocolate and lemon cream.
If necessary, I can take pictures of the cooking process.
Gasha
Man, how beautiful! You have become a real master !!! Clever girl !!!
Sonadora
Ganya! You can't spoil a good recipe!
notglass
Marish, take the report!

Almond roll with chocolate cream

Since in our part of the Moscow region, the season of raspberries in supermarkets has not yet begun, and the season for collecting icicles is in full swing, I laid freshly frozen cherries in the middle. The roll is delicious !!!! Thank you!!!!
Sonadora
Anyuta! A magnificent roll turned out and the cherry is so delicious!
Thank you very much for sharing such beauty! I am very glad that you liked the recipe.

Quote: notglass

in the midst of the icicle picking season, I laid frozen cherries in the middle
A good idea! I have a whole freezer icicles frozen berries.
naya
Sonadora Thanks for the recipe! I made a roll for the first time and it worked! Very tasty !!!
Sonadora
Natasha, to your health! I am very pleased that the roll is to my taste!
Quote: naya

I made a roll for the first time and it worked!
Yeah, I also love this roll very much because it always turns out delicious! Now, for family holidays, I only stamp it at the request of the workers.
Markilena
Quote: Sonadora

Yeah, I also love this roll very much because it always turns out delicious!

Can I put it on a silicone mat? And can you stir up a double or triple portion of the dough at once or do you need to take turns?
Sonadora
Quote: Markilena

Can I put it on a silicone mat?
Better on paper, the roll with it is then rolled up after baking and cools rolled up.

Quote: Markilena

And can you stir up a double or triple portion of the dough at once or do you need to take turns?
If I need to bake 2 or 3 rolls, I balance and peel the almonds for all portions at once, and I make the dough for each roll separately. While one is being baked in the oven, I just manage to make the next batch of dough.
Olekma
Masha, if you beat the eggs with sugar, and add ground almonds to the dough along with flour, will the result change greatly?
Sonadora
Katerina, I don't know, I always do it as in the recipe.
Olekma
Quote: Sonadora

Katerina, I don't know, I always do it as in the recipe.
Oh, I'm so lazy ... but how to find out until you try this and that. We'll have to try.
Sonadora
Do you think if the almonds are then added to the dough, the eggs will beat better?
Olekma
Quote: Sonadora

Do you think if the almonds are then added to the dough, the eggs will beat better?
it just seems to me that it will be faster in time to beat all the eggs with sugar at once, and almonds can be added to the dough with flour. Well, this is me, by analogy with the classic biscuit, there are all separately according to the recipe zhetlki - proteins, and in the VNK together eggs, and then flour. And as a result, the time spent on making the dough is faster ...
I wish someone who knew would explain

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