White Chocolate Roulage White Chocolate Roll Recipes

CHOCOLATE ROLL I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.
• Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar.
• Sift the remaining sugar, cocoa, and flour together. Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff). Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
• Bake at 325 degrees F (165 degrees C) for 20 minutes. Let cake cool for 5 minutes. Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely. Unroll cake and spread with the whipped cream. Roll again. Serve with Foamy Butter Sauce or Fudge Sauce. For variation, you can add 2 tablespoons of rum or your favorite liqueur to the whipped cream. Serves 8.

WHITE FOREST MERINGUE ROULADE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter, then line a 23 x 32cm baking tray. Using an electric hand whisk, beat the egg whites, lemon juice and a pinch of salt until stiff.
• Add 1 tbsp of the caster sugar, then whisk until the mixture makes stiff peaks. Repeat with the rest of the sugar, spoon by spoon, until the mix is thick and shiny. Spread into the tin, then bake for 15 mins or until crisp to the touch and lightly golden in places. Leave to cool.
• Simmer the cherries, orange juice, sugar and cloves for 10 mins, or until the cherries are soft but still holding their shape. Mix the cornflour with 2-3 tsp cold water to make a paste, stir into the cherries and cook for a couple mins more until the juices thicken. Leave to cool.
• To assemble, sift icing sugar over a large piece of parchment, then carefully flip the meringue onto it. Remove the tin and parchment. With a short end facing you, score a line 2cm into the meringue.
• Whip the cream, icing sugar and vanilla until thick but not stiff, then spread over the meringue. Spoon over about half of the cherry sauce and scatter with the grated chocolate. Roll up the roulade, starting with the scored short end and using the paper underneath to help. Freeze the roulade for up to a month then defrost overnight. Freeze by setting on a parchment-lined tray then, once firm, wrap the parchment around it and cover with cling film. Freeze the remaining cherry sauce for up to a month.
• To serve, drizzle with the melted white chocolate. Top with a few of the whole cherries and serve the remaining sauce on the side.

CHOCOLATE ROULADE

Steps:

• Preheat oven to 350 degrees. Line a 13-by-17-inch rimmed baking sheet with parchment paper. Melt chocolate with coffee or water in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Let cool completely. Whisk together yolks and granulated sugar with a mixer on medium speed until pale and thick, about 3 minutes. Reduce speed to low, and slowly add chocolate mixture, whisking until incorporated.
• Whisk whites in a medium bowl until soft peaks form. Gently fold whites into chocolate mixture, using a rubber spatula, until combined, being careful not to deflate whites.
• Spread batter evenly on lined baking sheet. Bake until cake is cooked through, about 20 minutes. Transfer sheet to a wire rack, and let cool slightly, about 10 minutes.
• Loosen edges of cake from pan using a knife or an offset spatula. Dust top with cocoa powder, and turn out onto wire rack. Remove parchment, and let cool at least 1 hour. Beat cream and confectioners' sugar until soft peaks form. Spread evenly over top of cake, leaving a 1-inch border around the edges, and tightly roll, starting at 1 short side. Transfer to a baking sheet, and refrigerate for at least 1 hour or overnight. Lightly dust cake with cocoa powder.

WHITE CHOCOLATE ROULAGE (WHITE CHOCOLATE ROLL)

Steps:

• Cake:.
• Lightly oil bottom and sides of a 15x10x1 inch jellyroll pan with vegetable oil; line with wax paper and lightly oil and flour wax paper. Set prepared pan aside.
• Beat egg yolks at high speed with an electric mixer until foamy. Gradually add 1/4 cup sugar; beat until mixture is thick and pale (about 5 minutes). Stir in vegetable oil and vanilla; set aside.
• Beat egg whites at high speed with an electric mixer until foamy. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves; fold into yolk mixture. Combine flour, baking powder and salt; gradually fold into egg mixture. Spread batter evenly into pan. Bake 350 degrees for 8 to 10 minutes.
• Sift powdered sugar in 15x10 inch rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan and turn out onto towel. Carefully peel off wax paper. Starting at narrow end, roll up cake and towel together; cool completely on a wire rack, seam side down.
• Unroll cake; spread spread with White Chocolate Cream Filling and carefully reroll. Place cake on platter, seam side down. Can sift powdered sugar over roll or frost with Buttercream Frosting and top with chocolate curls.
• White Chocolate Cream Filling:.
• Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Add grated white chocolate, stirring constantly, until chocolate melts; cool 5 minutes.
• Combine whipping cream and gelatin mixture in a small mixing bowl; beat at medium speed with an electric mixer until thickened (do not overbeat). Stir in vanilla and chill. (Yields 1 1/2 cups).
• Buttercream Frosting:.
• Beat butter at medium speed with an electric mixer; gradually add sugar, beating until light and fluffy. Add 1 teaspoon milk; beat until spreading consistency. Add milk, if needed. Stir in vanilla. (Yield 1 1/2 cups).
• Note:.
• To make white chocolate curls, melt 3 ounces white chocolate-flavored baking bar; pour onto wax paper in a 3 inch wide strip. Let cool until chocolate feels slightly tacky, but is not firm. Pull a vegetable peeler or cheese plane across chocolate until curl forms.