Cream "Muslin" and chocolate roll

Description

Cream "Mousseline ". I offer you the recipe for the French cream that is often used in various pastries and cakes. I cooked it a 2 dessert French cake "Tropezienn e" and a chocolate roll. I want to offer you a great roll, which really reminded me of the taste of the Soviet sponge cakes, which I ate in my childhood. Very tasty! And cream... no words. The combination of custard and oil cream... what can I add? Solid tenderness!

Ingredients

Sugar

250 g
Chicken egg

5 piece
Milk

200 g
Starch

25 g
Butter

60 g
Vanilla sugar

1 pack
Flour

100 g
Leavening agent

1 tsp
Cocoa powder

4 Tbsp
Water

4 Tbsp
Fruit

Cooking

So, the recipe for a great cream that goes great with many desserts. In a saucepan bring to boil milk, 50 g sugar, vanilla. Remove from heat, let cool slightly. In a separate saucepan, whisk the remaining 50g of sugar with 1 egg until fluffy foam, add corn starch, stir well.

While stirring, pour hot (but NOT boiling milk), and stir.

The resulting mass pour into a saucepan and simmer until thick (it took me about 5 minutes). 30 g butter stir in the cream harachoi.

Then a bowl of cream cover with cling film and set aside until cool.

When the cream is completely cool, with a mixer to drive the remaining 30 g of soft butter.

Will air cream with delicate creamy taste.

Now the roll. Mix the flour, cocoa and baking powder.

Separate the yolks from the whites.

In a separate bowl, beat egg whites with cold water until fluffy foam, gently gradually add sugar, again whisking until smooth foam (literally 30 seconds).

Pour the egg yolks, again whisking.

Connect "dry" and "wet" mixture.

Turns smooth, thin batter which is poured onto the baking tray lined with baking paper. The pan should be large, about the size of 30x40 cm

Bake in preheated oven at 200 degrees for about 15 minutes.

Biscuit lay open side down on a wet towel or parchment sheet, gently remove the paper.

Hot rolling roll together with the towel. Fully cooling.

Then to deploy, coat with cream.

Optionally, you can add any fruit. I had apricots that I put on the edge of the cake, which begin to wrap the roll, they will be in the center.

Then wrap the roll, I still was wrapped in plastic wrap, to better hold the shape. Then put in the fridge for a while. Before serving, remove foil, carefully slice and serve!

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