Wednesday, April 25, 2012

Wanted to show you guys/gals a good recipe for a rolled cake by Jacque Pepin in his book "La Technique"
Biscuit Roule
3 large eggs at room temp.
1 egg yolk
1/2 cup of sugar
1/4 teaspoon vanilla extract
1/2 cup of all purpose flour
1/4 stick (2 tablespoons) butter, melted
Place the eggs, egg yolk, sugar and vanilla in a mixing bowl and let mixture get lukewarm by placing bowl over boiling water for a few seconds. Remove from the heat and beat on medium to high speed for 5 to 6 minutes. Add the flour, then butter

Butter Lightly, in 2 to 3 spots a 16-x-12inch cookie sheet and line with a piece of parchment paper or wax paper. (butter anchors paper to tray) Butter and flour the paper. Spread the mixture evenly in the tray and bake in  a 330 degree  pre-heated oven for 11 to 13 minutes

let cake set for 5 minutes. Place a piece of wax paper on the table and turn the cake upside down on top of it. Remove the paper which covered the bottom of the cake and loosely place it back on the cake.

let cake cool to barely lukewarm; then, roll between two sheets of paper. Fold both ends to enclose the cake and keep refrigerated or in a plastic bag until you are ready to use.

Chocolate butter cream
3 ounces chocolate (1 semisweet, 2 bitter)
1/3 cup sugar
1/4 cup water
3 egg yolks
2 sticks (1/2 pound) sweet butter, softened

bowl of an electric mixer. Pour the sugar syrup on top of the yolks, mixing at medium speed. Put on high speed and keep beating for 5 minutes until the mixture is thick and pale yellow. add the butter bit by bit, mixing at medium to low speed until the cream is smooth. now add the melted chocolate to the remaining butter cream and beat until smooth.
then frost Biscuit Roule

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