Print Recipe
 Chocolate Roll with Custard Recipe
Chocolate roll with custard is an amazing dessert with the most delicate filling for tea or coffee. Cooking it in a slow cooker is very simple and relaxed. Delicate, delicious pastries with chocolate-cream flavor are ideal for a festive table.
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Russian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Pancakes:
Cream:
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Russian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Pancakes:
Cream:
Instructions
  1. Prepare all ingredients. In a cup, mix the egg, butter and milk and whisk with a blender.
    Prepare all ingredients. In a cup, mix the egg, butter and milk and whisk with a blender.
  2. Add the sifted flour, corn starch, cocoa and sugar. Whisk with a blender.
    Add the sifted flour, corn starch, cocoa and sugar. Whisk with a blender.
  3. Then add a spoonful of date syrup. Mix everything together.
    Then add a spoonful of date syrup. Mix everything together.
  4. Turn on the slow cooker. As soon as the green indicator lights up, you can bake. The coating of the panels is non-stick, there is nothing to lubricate them with.
    Turn on the slow cooker. As soon as the green indicator lights up, you can bake. The coating of the panels is non-stick, there is nothing to lubricate them with.
  5. Place the dough on the slow cooker panel. Close the mold and bake our pancakes for 3-4 minutes. If you bake on a baking sheet, then bake on each side for 1-2 minutes. Open the lid. Transfer the finished pancake to a plate.
    Place the dough on the slow cooker panel. Close the mold and bake our pancakes for 3-4 minutes. If you bake on a baking sheet, then bake on each side for 1-2 minutes. Open the lid. Transfer the finished pancake to a plate.
  6. Next, for the cream in a saucepan, mix the milk, yolk, corn starch and put on medium heat. Cook until thickened, stirring constantly. When everything is ready, let it cool down.
    Next, for the cream in a saucepan, mix the milk, yolk, corn starch and put on medium heat. Cook until thickened, stirring constantly. When everything is ready, let it cool down.
  7. Put the pancake on a plastic wrap and spread it with cream. We put a new pancake on top (slightly retreating), lubricate it with cream again, and so on.
    Put the pancake on a plastic wrap and spread it with cream. We put a new pancake on top (slightly retreating), lubricate it with cream again, and so on.
  8. Roll everything into a roll.
    Roll everything into a roll.
  9. Wrap in plastic wrap and refrigerate for a couple of hours or overnight.
    Wrap in plastic wrap and refrigerate for a couple of hours or overnight.
  10. Before serving, cut the roll into rings and put it on a plate. Decorate as desired.
    Before serving, cut the roll into rings and put it on a plate. Decorate as desired.
  11. Bon Appetit!
    Bon Appetit!
0 0 votes
Article Rating
       

Related posts:

Custard Cakes-Rolls with Custard Cream Recipe Roll with Chocolate “Double Two” Recipe Roll with Chocolate-Curl Recipe Chocolate Roll without Flour and Sugar Recipe Chocolate Roll with Coconut Cream Recipe Eclairs with Apple Cider and Custard Recipe Chocolate Custard Recipe Chocolate Meringue Roll with Whipped Cream Recipe Pudding from Cakes with Custard Recipe Bagels with Custard Recipe Cakes “Potato” with Custard Recipe Italian Pie with Cottage Cheese and Custard Recipe
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments