Mini chocolate rolled from Délices et Gourmandises

Mini chocolate rolls, vanilla or plain flavor are some of the most popular pastries provided by the online store Délices et Gourmandises. While waiting for your next order to be delivered, in case you have unexpected guests, why not make these gorgeous lithe cakes on your own following this simple recipe?

Delicious chocolate rolls according to tradition

Find the authentic taste of mini rolls prepared the traditional way by Délices et Gourmandises’ team, they will delight you without harming your health.

For 8 people, you will need:
For the sponge cake:
– 6 eggs
– 110g sugar
– 70 g flour
– 1 teaspoon baking soda

For the filling:
– 200 g dark pastry chocolate
– 5 tablespoon single cream

Preparation:

– Set the oven to Gas Mark 6 or 200°C.
– Separate the egg yolks from the whites.
– Blanch the yolks with sugar (the mixture should double in volume) and add the flour.
– Beat the egg whites until stiff with the baking soda and as soon as they are firm and shiny, stir them gently to prepare by lifting the mixture.
– Roll out the dough on a greased round cake plate or a metal plate lined with parchment paper.
– Bake for 15-20 minutes.
– Right out of the oven, flip the cake onto a clean tea towel and remove the baking paper.
– Cut the edges since they are too dry to be properly rolled.
– Roll the dough over itself.
– In a double boiler, melt the chocolate with the cream until you get a smooth and shiny ganache.
– Use the ganache to spread over the top with a spoon and let it run down the sides a little. Smooth over with a palette knife dipped in hot water.
– Cut it into 8 rectangles of equal size and roll them one by one starting from the outer edges while holding it tightly.
– Now, you only have to decorate the top (fruit, hazelnut whipped cream, etc.)!

For breakfast, dessert or snack time, your little chocolate rolls are perfect with a good cup of tea or coffee. For pastries lovers, Délices et Gourmandises’ small rolls are also available in vanilla or plain flavor.

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