Toffee Pecan Roulade Recipes

TOFFEE AND PECAN ROULADE

Steps:

• Preheat the oven to 190'C/Gas 5. Line a 33cm x 23cm swiss roll tin or roasting tray with baking paper. You want this to cover the base and the sides.
• Whisk the egg whites in a large bowl until they form stiff peaks. You should be able to tip the bowl upside down and they won't move.
• While still whisking, add the sugar to the egg white mixture, one dessert spoon at a time. The mixture will thicken and become glossy as you do this. Whisk for an extra minute after all the sugar is added.
• Gently fold in the apple cider vinegar. Spoon the meringue into the lined tin, gently easing it into an even layer. You want to be careful not to knock too much air out of it.
• Sprinkle with the chopped pecans and place in the centre of the oven for 10 minutes until it is well risen and beginning to colour. Turn the oven down to 160'C / Gas 3 and cook for a further five minutes. The meringue should be beginning to crack and just firm to the touch.
• Put a teacloth on the worktop and cover with a sheet of non-stick baking paper. Sprinkle a little extra sugar on the paper, then gently turn the hot meringue out onto it. Remove the tin and leave to cool for around one hour.
• Add the cream to a large bowl and whisk for a couple of minutes until it thickens.
• Peel the lining paper from the cool meringue and spread the cream evenly on top. Drizzle over the toffee sauce and then, using the baking paper and tea towel to assist you, roll the meringue from one of the narrow sides.
• Place on a serving plate and decorate with extra toffee sauce, chopped pecans, and the white chocolate stars if using. Serve in thick slices. Best eaten immediately.

CHOCOLATE PECAN TOFFEE

Steps:

• Butter 15x10x1-inch jelly-roll pan.
• Combine sugar, butter, water and salt in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, 7-9 minutes, until mixture comes to a full boil.
• Continue cooking, stirring occasionally, 18-22 minutes, until candy thermometer reaches 300°F or small amount of mixture dropped into ice water forms a hard brittle strand. Remove from heat; stir in vanilla.
• Pour mixture onto prepared pan; spread to desired thickness. Sprinkle chocolate chips over hot candy; let stand 5 minutes. Spread melted chocolate evenly over candy; sprinkle with nuts.
• Cool completely; break into pieces.

TOFFEE PECANS

Steps:

• Line a cooking sheet with parchment paper.
• Place the butter in a large pot over low heat until melted.
• Increase your heat to medium-low and add the sugars, salt, and vanilla.
• Stir briskly until the mixture thickens.
• Add the pecans and stir constantly so the nuts are coated evenly. Continue to stir until the sugar begins to caramelize and turns brown (approximately 5-7 minutes).
• Pour the pecan mixture onto the cookie sheet and separate the nuts with two forks.
• When the nuts have cooled completely, place them in an airtight container. They will stay good for 3-5 days.

TOFFEE PECAN ROULADE

Steps:

• Set the oven to 160C/fan 140C/Gas 3
• Grease a 33 x 23cm swiss roll tin, then line with greaseproof paper (the edges of the paper should overlap the rim of the tin by about 3cm)
• Whisk the egg whites in a clean bowl until they're stiff and foamy
• Gradually whisk in the sugar until the mix forms stiff peaks
• Spoon the mix into the lined tin and gently level the surface with a round-bladed knife
• Scatter the pecans over the top and bake in the oven for 25 mins, until the outside is firm to the touch
• Lay a damp tea towel out flat on your work surface
• Put a clean sheet of greaseproof paper on top of the meringue and then turn the tin upside down, onto the damp towel
• Carefully lift off the tin
• Peel away the greaseproof paper and rest it back on top of the meringue while it cools down
• Meanwhile, whisk the cream into soft peaks
• Once the meringue has cooled, spread the cream over the top
• Use the damp tea towel to roll up the meringue lengthways into a roulade shape
• Drizzle with the toffee sauce, and serve

MAPLE PEAR, PECAN & MASCARPONE ROULADE

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Oil a 30 x 24cm swiss roll tin and line with baking parchment. Put the eggs, vanilla and both sugars in a large bowl, and beat with an electric whisk for 5 mins, or until thickened and doubled in volume. The beaters should leave a thick trail when lifted out of the mixture.
• Sift over the flour, baking powder, cinnamon and ¼ tsp salt, and very gently fold in using a large metal spoon. Pour into the prepared tin and bake for 10-15 mins until golden and springy. Leave to cool in the tin a little, then turn out onto a sheet of baking parchment dusted with icing sugar. Roll up from a longer end, along with the parchment, then leave to cool.
• Toss the pears with the lemon juice in a bowl, then tip into a sieve set over a bowl to drain off any excess liquid. Beat together the mascarpone, double cream and 3 tbsp of the maple syrup until thick and spoonable. Tip the pecans into a food processor and blitz until finely chopped, then spread out on a large sheet of baking parchment.
• When the sponge is completely cool, unroll and drizzle over the remaining maple syrup. Spread with three-quarters of the mascarpone mixture, then scatter over the pears and roll up again tightly. Spread the remaining mascarpone all over the outside of the roulade, then swiftly roll in the chopped pecans. Cut into thick slices and serve with an extra drizzle of maple syrup, if you like.

MAPLE PECAN MERINGUE ROULADE

Steps:

• Preheat the oven to 160°C (140°C fan) mark 3. Line a 28cm x 38cm (11in x 15in) shallow baking tin with parchment paper.
• Put egg whites into a large bowl and whisk until stiff but not dry. Gradually add caster sugar, whisking constantly, until mixture becomes thick and glossy. Briefly whisk in the cornflour and vinegar.
• Spoon meringue into the prepared tin and spread out evenly. Bake for 25min or until it has a light golden crust. Leave to cool in tin for 5min. Meanwhile, dust a rectangle of parchment paper larger than the tin with icing sugar. Flip meringue on to the paper. Remove tin (leaving lining paper on) and leave to cool.
• In a medium bowl, whip the cream and maple syrup until the cream just holds its shape. Carefully peel lining paper off meringue and spread over the cream mixture. Sprinkle over pecans. With the help of the paper underneath, roll up the meringue from a short edge. Transfer to a serving plate, dust with icing sugar and serve.