How to make the most mouth-watering roulades ever!

Name: How to make the most mouth-watering roulades ever!
Uploaded: 2018-12-31T10:02:42Z
Duration: PT203.866S
Channel: Top Cookist ideas

published on 31 December, 2018 at 11:02

Hazelnut Spread Crepe Roulade:

Ingredients:
12 Crepes: (3 eggs, 375ml milk, 120g flour, mix cover for an hour then cook in a crepe pan)
800g Hazelnut Spread
340g White Chocolate
200ml Cream
Sugar Pearls to decorate

Instructions:
Place two crepes side by side and overlap a little then cover with hazelnut spread. Using a jug filled with hot water will help keep your spoons and knives warm and ease the spreading of the spread).
Roll these first two crepes into a sausage as tightly as possible and set aside.
Repeat with the next two crepes then place the ‘sausage’ we set aside at the front of these two crepes and roll again.
Repeat this 6 times to use up all 12 crepes.
This large ‘sausage’ will be difficult to handle so be careful.
Measure off against a 1kg loaf tin and trim.
Wrap in cling film place in the loaf tin and chill for 3 hours.
Heat the cream over a medium heat being careful not to scorch.
Pour over the white chocolate and stir to melt.
Chill this white chocolate ‘ganache’ for 30 hours.
When everything is chilled whisk the ganache and place into a piping bag.
Pipe circles of varying sizes onto the roulade and add sugar pearls to decorate.

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Crepes roulade in a pan:

Roll up the crepes in a pan to make one of the tastiest desserts ever!

for two roulades:
INGREDIENTS
4 eggs
160g sugar
salt
500ml milk
300g flour
180ml vegetable oil
hazelnut spread

DIRECTIONS
1. Beat together the eggs, sugar and salt. Add the milk, oil and flour.
2. The batter should be thick. Pour a spoonful of batter into the pan, then pour hazelnut spread over it.
3. Roll it up completely and pour more batter into the pan and roll. Keep going until you’ve made a good size roll.
4. Cook on low heat and dust with powdered sugar before serving.

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No oven brioche roulade:

INGREDIENTS
80g powdered sugar
500g mascarpone cheese
strawberries, as needed
sliced brioche, as needed

DIRECTIONS
1. Lay the slices of brioche close to one another, join them by using a few drops of milk and rolling them out.
2. Fill with mascarpone cream and the strawberries.
3. Roll them up and wrap them in plastic wrap. Freeze them for one hour.
4. Brush with egg wash ( made with egg, sugar, and milk) and bake at 220 °C for 8 minutes.
5. Dust with powdered sugar before serving.