Continue with the previous chapter - Mille Feuille, I made it into a Napoleon Roll by using a swiss roll sponge, custard, whipped cream, some chopped toasted walnut and the puff pastry. The texture was crisp from the inside and soft at the outside. The walnut had added a crunchy texture and the cream and custard had moisten up the entire roll.
Ingredients for the sponge: 4 eggs / 80g sugar / 67g plain flour
: Place the eggs and vanilla extract into a bowl. Gradually add in sugar and whisk until pale and thickened. Sift the flour into the bowl and fold together. Pour the sponge mixture into a baking tray with baking paper and bake for 10 minutes at 200'C preheated oven. Place the cooked sponge on a wire rack and place the sponge together with the wire rack into a plastic bag for cooling down. This is to keep the sponge moisture and much easier to roll up.
Ingredients for the fresh custard: 2 egg yolks / 133ml milk / 40g sugar / 13g flour / 1 tsp vanilla extract / 6g butter / 2 tsp Rum (optional)
: Mix the egg yolks with two teaspoon of milk in a bowl until well combined. Then, mix in the flour and make sure there is no lumps. Place the milk in a saucepan with vanilla extract and sugar, bring to the boil. Once the sugar dissolve in the milk, gradually pour onto the eggs mixture and stir then pour back into the pan. Return to the heat and using a whisk, lightly stir the mixture to thicken, do not boil. As the egg yolks warm, it will thicken to create custard. Keep stirring until it coats the back of the spoon. Remove from the heat and keep stirring and add in the butter. When the custard slightly warm add in rum. Pour the custard into a shallow bowl and cover with cling wrap. Place it into the fridge when it completely cool down and ready to use.
To assemble the roll:
- Spread the whipped cream onto the swiss roll sponge evenly. Divide the puff pastry into 3 longish shape portions (second picture).
- Stack a piece of the pastry on the sponge. Spread some custard on the pastry and sprinkle some toasted walnut (chopped).
- Stack another piece of pastry and continue like the step 2 until the last piece of pastry.
- Roll up the sponge with cling wrap and chilled in the fridge.
- Cut the roll with a serrated knife into 8 thick portions.
Wow Grace! I've seen this recipe many times, but just have no "guts" to make it. Looks very tedious. Really would like to try it one day. I see your oven is the same as mine, I'm very happy. I see your oven thermometer yah? I hope you're happy with the thermometer. :p Thanks for sharing the recipe!
Yes, we need to put more efforts on the pastry, but worth it! The thermometer is quite useful. Thanks for recommmendation! :)
hey! your cake looks very delicious, however the recipe is unclear. Do you mind if you elaborate it a litte more, that will be very useful thankyou! :D
Thanks for viewing my blog. I'll be happy to explain more details if you could let me know which part of the process you're unclear. Cheers!
Sorry for the trouble! For instance, the first method ( I assume its for the sponge? )indicates, place the eggs and vanilla extract, however there is no indication of vanilla extract in the recipe and how much is to be used. Also for method two ( I assume its for custard? ) The two teaspoon of milk in not from the 133ml? Thanks again.
For the sponge, adding the vanilla is quite optional. You could add 1 teaspoon if you like. Some people like to add almond extact. For the custard, take out two teaspoon of milk from the 133ml. Sorry for the unclear recipe. Thank you!
Thanks so much for being generous with your recipes and prompt with your replies :D Happy baking, cheers :D
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