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Chocolate Cream Swiss Roll

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Chocolate Cream Swiss Roll

This is one of my favorite desserts…..I’ve been making Chocolate Cream Pastry since I was 15 years old and my Home Economics professor at the Hotel Academy taught us how to make the simplest yet most delicious cake and pastry filling…..EVER.

Chocolate Cream pastry is basically CHOCOLATE Swiss Roll filled with flavored and cooked whipped cream…..simple….easy….delicious….

You need to prepare the Chocolate Cream in advance as it need to rest in the fridge for at least 12 hours (overnight).

PRINTABLE RECIPE:

Ingredients for Chocolate Cream:

  • 2 cups Whipped Cream 
  • 3 oz Semi-Sweet Chocolate or Cocoa Powder (chopped)
  • 1 Tbsp Grand Marnier or Vanilla (optional)

STEP 1: Put all the ingredients into a pot.

STEP 2: On medium-low heat bring to boil while stirring occasionally. Make sure the cream doesn’t boil over.

STEP 3: Take it off the heat. Let it sit for 10-15 minutes.

STEP 4: Pour into a container with a lid. Place it in the fridge for at least 12 hours.

STEP 5: When ready to be used whip as regular whipped cream.

Ingredients for Chocolate Roll:

  • 5 Large Eggs
  • 1/2 cup Sugar
  • 1/2 cup Cake Flour
  • 2 Tbsp Cocoa Powder

STEP 1:  Preheat the oven to 350F. Line a jelly roll pan with wax paper.

STEP 2: In a large bowl cream together egg yolks and sugar until light and fluffy.

STEP 3: Gradually add the flour and cocoa. Blend together well.

STEP 4: In another bowl beat egg whites until they form peeks. Gently fold into the cake mixture.

STEP 5: Pour into the jelly roll pan and bake for 20-25 minutes.

STEP 6: When the cake is done. Take a clean and wet dishcloth and spread it onto the surface. Remove the cake from the jelly roll pan and place it on the dishcloth with the wax paper still attached. Roll together tight and let it cool.

STEP 7: After the cake is cool. Unwrap it and remove the wax paper. Place the cake down on the surface which is lightly covered with icing sugar (for no sticking).

STEP 8: Spread the chocolate whipped cream and  roll the cake tightly again.

STEP 9: Place it in the freezer for 3-4 hours to firm up and then keep it in the fridge until you are ready to serve it.

Tip: You can frost the roll with some of the chocolate whipped cream or coat it with chocolate ganache. I usually just use icing sugar.

Chocolate Cream Swiss Roll

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