Roll with double cream "Night Rendezvous"

Category: Confectionery
Roll with double cream Night Rendezvous

Ingredients

FOR BISCUIT
Wheat flour 60 g
Potato starch 17 g
Cocoa 10 g
Eggs 5 pieces
Sugar 90 g
FOR COOKING CREAM
Yolks 2 pcs
Milk 400 ml
Sugar 130 g
Wheat flour 1 tbsp. l.
Potato starch 1 tbsp. l.
Butter 125 g
Chocolate or confectionery icing 200 g
Gelatin 14 g
FOR DECORATION
Chocolate or confectionery icing 60 g
Almond plates 10 g
FOR CREAM
Cream at least 30% fat 350 ml
Powdered sugar 90 g
Canned pineapple 100 g
Gelatin 5 g

Cooking method

  • CUSTARD
  • 1. Mix the yolks with sugar and flour. Pour in hot milk (350 ml) in small portions. Cook over low heat until thickened.
  • 2. Add softened butter and vanillin to the slightly cooled cream. Melt the chocolate in a water bath and add to the cream. Add gelatin (boil the swollen gelatin in a water bath with 50 ml of milk until dissolved). Send to the refrigerator for solidification (the cream should not completely solidify).
  • Roll with double cream Night Rendezvous Roll with double cream Night Rendezvous
  • Roll with double cream Night Rendezvous
  • BUTTER CREAM
  • 1. Beat the cooled cream (300 ml). Add the icing sugar little by little.
  • Roll with double cream Night Rendezvous Roll with double cream Night Rendezvous
  • 2. Add gelatin (boil the swollen gelatin in a water bath with 50 ml of milk until dissolved). Send to refrigerator for solidification.
  • BISCUIT
  • 1. Beat the cooled egg whites with a pinch of salt, add the starch and stir.
  • 2. Beat the yolks with sugar until the mass turns white. Add a little flour and cocoa, stir. Add whipped egg whites, stir gently. Place the dough on a baking sheet lined with oiled paper and bake at 1600From about 10 min. The size of the layer for the roll is 25x30 cm.A more detailed description of the preparation of this biscuit can be found here (no cocoa)
  • Roll with double cream Night Rendezvous Roll with double cream Night Rendezvous
  • ASSEMBLY
  • 1. Place the finished roll on the foil. Place the custard on top and smooth with a hot spoon.
  • Roll with double cream Night Rendezvous
  • 2. Place butter cream on the custard (leave the edges free). Place 2 strips of pineapple pieces in the center of the roll, pressing them slightly.
  • Roll with double cream Night Rendezvous
  • 3. Twist the roll (connect both edges of the dough), secure with foil, send to the refrigerator for an hour.
  • Roll with double cream Night Rendezvous
  • 4. Drizzle with melted chocolate, sprinkle with almond slices.
  • Roll with double cream Night Rendezvous

Time for preparing:

1 hour 10 min + 2 hours for hardening

Cooking program:

oven, stove

Note

A very delicate sponge cake with a lot of chocolate cream reminiscent of Nutella and a light creamy cream with pineapple sourness!
Roll prepared based on the recipe 🔗

ang-kay
Very festive and I think it's delicious. Thanks for the recipe. I'll take it on board!
Pulisyan
Angela, thank you very much for your attention! I hope that the recipe will come in handy and please you for the holiday !!!
dopleta
Will definitely come in handy! Me too! I not only love spicy, creamy chocolate - no less! Thanks for the delicious recipe!
Pulisyan
Dopletochka, cook with pleasure! I hope you will be delicious !!!
Tumanchik
Sasha, I can't keep up with you. I am generally lost. Everything is so delicious, I don't know what I was going to, and what I was already cooking .... I buy food alone, I think about others, but they ask for something else! Stop bullying me. Stop. Let me catch up!
Pulisyan
Oh, Irish, found culinary inspiration! So the competition came in time - and I really love to participate! Soon the fast will come - there we will eat crackers, and drink some water!

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