Hello, I’m Marie. Today, I’m gonna show you how to make cocoa swiss roll with chocolate cream recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Cocoa Swiss Roll with Chocolate Cream Recipe
Cocoa Swiss Roll with Chocolate Cream is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Cocoa Swiss Roll with Chocolate Cream is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have cocoa swiss roll with chocolate cream using 17 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Cocoa Swiss Roll with Chocolate Cream:
- Take Inside measurement of baking tray 36.5 cm x 25.5cm × 2.5cm / 14.4'‘× 10’’ × 0.1’’
- Get ■for cocoa sponge（35×24ｃｍ / 13.8 × 9.4 in）
- Make ready 4 egg whites
- Prepare 4 egg yolks
- Prepare 1/2 cup granulated sugar
- Prepare 2 Tbsp. milk
- Take 5 drops vanilla oil
- Make ready 1/2 Tbsp.
- Make ready 3/5 cup (2.5 oz) cake flour
- Make ready 2.5 Tbsp. cocoa powder, sugar free
- Take ■for chocolate cream
- Take 6/7 cup heavy cream（※）
- Prepare （36％ or less milk fat）
- Get 3.5 oz milk chocolate
- Make ready 3 drops vanilla essence
- Make ready 1/2 tsp.
- Take ※ Chocolate cream will separate if milk fat is high, so please use 36% or less fat heavy cream
Steps to make Cocoa Swiss Roll with Chocolate Cream:
- ★Recipe video★ (my You Tube channel)→https://www.youtube.com/watch?v=2KOdukm1u3M
- 【cocoa sponge】Preheat a oven to 410 ºF. Mix cake flour and cocoa powder. Sift it twice. Separate egg into yolk and white. Beat egg white lightly with a whisk until it becomes watery. Whisk it with a hand mixer on high speed.
- Add a small amount of granulated sugar after it gets fluffy. Whisk until very soft peaks form. Add the remaining sugar in 4 parts. Whisk until it holds stiff peaks. Add egg yolk in 2 parts and whisk.
- Switch to low speed. Whisk it for 1.5 minutes on low speed to smooth the batter. It will gradually become glossy. Add milk and mix on low speed. Add vanilla oil and and mix on low speed.
- Add flour in 4 parts. Fold it gently. Before you mix it up, add the following flour. Continue to fold for 1.5 minutes after the flour disappears. The volume will go down a little and it will get smooth.
- Pour it into a baking tray. Drop the tray to remove big bubbles. Bake it at 356 ºF for 17 minutes. Drop the tray to prevent shrinkage. Let it cool.
- 【chocolate cream】Break chocolate into small pieces. Pour half wormed heavy cream just before boiling. Wait for 30 seconds as it is. Melt until it gets smooth.
- Pour the remaining heavy cream and mix. Let it cool in a fridge for 30 minutes.
- Place the bowl on ice water. Whip it on low speed. When it becomes heavy, add vanilla essence and . Whip it to soft peaks.
- 【Spread the cream and roll.】Peel off the lining paper from the sponge. Spread a plastic wrap over it and turn the other way. Cut off the edge at an angle.
- Spread the chocolate cream on the sponge. Roll up the sponge tightly at first. Lift the plastic wrap and push and roll.
- Re-wrap it with parchment paper to prevent the surface from peeling off. Wrap it with plastic wrap again. Let it sit in a fridge for overnight to make the sponge moist.
- Sprinkle cocoa powder. It’s all done! Thank you❤
So that’s going to wrap it up for this exceptional dish cocoa swiss roll with chocolate cream recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
