Easiest Way to Cook Delicious Chocolate Cream & Cocoa Swiss Rolls

Posted by MAU 7

Kamis, 03 September 2020

Chocolate Cream & Cocoa Swiss Rolls. Like chantilly cream (sweetened vanilla whipped cream), the most important ingredient in chocolate whipped cream is cold heavy whipping cream. Depending on where you live, you may also see heavy whipping cream sold as heavy cream, whipping cream, or double cream. These all have slightly different fat percentages, but they will all work just fine.

Place over medium heat and bring to a boil. Pour the hot cream over the chocolate, stirring until smooth and the chocolate is melted. Sift the confectioners' sugar and cocoa onto a sheet of waxed paper. You can cook Chocolate Cream & Cocoa Swiss Rolls using 9 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Chocolate Cream & Cocoa Swiss Rolls

1. Prepare of Sponge Cake.
2. You need 60 grams of Cake flour.
3. Prepare 20 grams of Cornstarch.
4. You need 4 of Eggs.
5. It's 70 grams of Sugar.
6. Prepare 3 tbsp of Hot chocolate mix or sweetened cocoa powder.
7. You need of Chocolate cream (Recipe ID: 1009346).
8. You need 4 of bars Milk chocolate.
9. It's 200 ml of x 2 Heavy cream.

While whipping the cream, feed in the sugar-cocoa mixture. This chocolate pastry cream recipe is the base of mocha pastry cream, bourbon/rum chocolate pastry cream, cinnamon chocolate pastry cream, and jaffa pastry cream (chocolate orange pastry ream). Fold cocoa mixture and vanilla into egg mixture until well blended. Pour batter into prepared pan and spread evenly.

Chocolate Cream & Cocoa Swiss Rolls step by step

1. Break the chocolate into small pieces and melt suspended over a pan of boiling water..
2. Add the cream to a bowl and whip with a hand mixer. Pour in the melted chocolate from Step 1..
3. Mix the chocolate and cream together briskly with a whisk..
4. Keep whisking until fully mixed..
5. Make a meringue by whisking together the egg whites with a hand mixer..
6. In a separate bowl, combine the egg yolks and sugar with the sifted flour, cornstarch and cocoa. Add 1/3 of the meringue and mix until smooth..
7. Add the rest of the meringue in 2 more batches and mix in..
8. Line a baking tray with baking paper and pour the mixture from Step 7 in from a height to eliminate any excess air. Bake for 10 minutes in an oven preheated to 180℃..
9. Once baked, wrap tightly in cling film whilst still warm. (Once cooled, peel away the wrap to get rid of the burnt surface)..
10. Lay the sponge on top of some baking paper and spread the cream from Step 4 evenly over the top. Heap the cream up more on the side closest you so that the middle of the rolled cake is more cream-filled..
11. Roll the sponge away from you gently. Then wrap with cling film and chill in the refrigerator to finish..
12. Fluffy Strawberry Cream Swiss Roll..
13. Matcha Swiss Roll Adzuki Cream. https://cookpad.com/us/recipes/150469-adzuki-cream-filled-matcha-swiss-roll.

Then, cream together the butter and cocoa powder until well-combined. After each addition has been combined, turn mixer onto a high speed for about a minute. It's true: ganache is the simple process of introducing finely chopped chocolate to very warm cream, waiting a few minutes for the chocolate to melt, and then stirring until it blends together into a rich, shiny, beautiful mass. Mix in cornstarch, cocoa powder, and salt. Cook over medium-high heat, stirring constantly, until mixture begins to bubble.

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