Milk cream roll

Milk Cream Roll: An Irresistible Delight for the Whole Family

Who can resist a fluffy roll filled with a fine milk and white chocolate cream? This milk cream roll recipe is not only a delicious dessert but also an excellent choice for little ones, full of flavor and appealing textures. Moreover, it is a simple, quick recipe that is perfect for any occasion. Whether you serve it at an anniversary, a gathering with friends, or simply to pamper the family, this roll will surely be appreciated.

Preparation time: 20 minutes
Baking time: 15 minutes
Total time: 35 minutes
Number of servings: 8 servings

Ingredients

For the base:
- 4 eggs
- 150 g sugar
- 150 g flour
- 2 tablespoons cocoa
- A pinch of salt

For the cream:
- 250 ml milk
- 25 g starch
- 1 tablespoon sugar
- 25 g white chocolate
- 70 g butter (at room temperature)
- 40 g powdered sugar

Instructions

Step 1: Preparing the base

1. Beat the eggs: In a large bowl, beat the eggs with the sugar and a pinch of salt using an electric mixer. Continue mixing until the mixture doubles in volume and becomes light in color (about 5-7 minutes).

2. Add the dry ingredients: Sift the flour and cocoa together to avoid lumps. Gradually incorporate them into the egg mixture, folding gently from top to bottom to retain the air in the mixture.

3. Baking the base: Pour the mixture into a baking tray (approximately 30x40 cm) lined with parchment paper. Ensure it is evenly spread. Bake in a preheated oven at 180°C for 10-15 minutes or until the base is elastic to the touch.

4. Cooling the base: After removing it from the oven, turn the base onto a piece of parchment paper sprinkled with sugar. Carefully invert it, remove the parchment paper from underneath, and roll the base with the paper. Allow it to cool completely.

Step 2: Preparing the cream

1. Starch mixture: In a small bowl, mix the starch with a tablespoon of sugar. Gradually add 50 ml of milk, stirring continuously until you obtain a smooth mixture without lumps.

2. Preparing the cream: In a saucepan, heat the remaining milk (200 ml) along with the white chocolate. Stir until the chocolate is completely melted. Then, reduce the heat to low and add the starch mixture, continuing to stir. Cook until the cream thickens (about 5-7 minutes). Let it cool slightly.

3. Incorporating the butter: In another bowl, beat the soft butter with the powdered sugar until creamy. Gradually add the milk cream with starch, mixing well after each addition.

Step 3: Assembling the roll

1. Filling the base: Unroll the cooled base and spread it evenly with the cream. Distribute the cream over the entire surface, leaving a 1-2 cm margin at the edges.

2. Reforming the roll: Roll the base again, carefully removing the parchment paper. Ensure the roll is tight but not too tight to avoid breaking.

3. Final cooling: Wrap the roll in plastic wrap and refrigerate for at least 1 hour, but ideally leave it for up to 4 hours for the cream to set.

Step 4: Serving

1. Decoration: After it has been in the fridge, remove the wrap and trim the ends of the roll for a uniform appearance. You can sprinkle powdered sugar on top or decorate with grated chocolate, fresh fruit, or chocolate sauce.

2. Serving suggestion: This milk cream roll pairs perfectly with a scoop of vanilla ice cream or a berry sauce to add a contrast of flavors.

Nutritional information (per serving)

- Calories: approximately 280 kcal
- Protein: 4 g
- Fat: 12 g
- Carbohydrates: 40 g

Practical tips

- Choosing eggs: Use fresh, high-quality eggs to achieve a fluffy base. Room temperature eggs whip better.
- Gluten-free version: Replace the flour with a gluten-free alternative, such as almond flour or rice flour, for a delicious roll suitable for those with gluten intolerance.
- Enhancing flavor: You can add a splash of vanilla or rum essence to the milk cream for an extra flavor boost.
- Caring for the bases: The base can break if rolled too tightly. Be gentle at this stage and use a spatula to help it detach from the parchment paper.

Frequently asked questions

- Can I use another type of chocolate?: Absolutely! You can experiment with dark or milk chocolate, but adjust the sugar amount according to the desired sweetness.
- How long can I keep the roll?: The roll can be stored in the fridge for 3-4 days, covered to prevent drying out.
- Can it be frozen?: The roll can be frozen, but it is recommended to consume it fresh to enjoy its fluffy texture.

This milk cream roll is not just a delicious dessert, but also an opportunity to spend time in the kitchen, experimenting and creating pleasant moments with loved ones. So, put on your apron, prepare the ingredients, and let yourself be carried away by the magic of cooking!