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.
Servings 4
Cook Time 60 minutes
Ingredients
Pancakes:
- 1 piece Chicken egg
- 150 ml Milk
- 25 gram Rice flour
- 25 gram Corn starch
- 5 gram Cocoa powder
- 1 teaspoon Fruit syrup date
- 1 teaspoon Sugar to taste
- 5 ml Olive oil
- 1 pinch Salt
Cream:
- 300 ml Milk
- 1 piece Egg yolk
- 20 gram Corn starch
- 2 tablespoons Sugar to taste
Instructions
- Prepare all ingredients. In a cup, mix the egg, butter and milk and whisk with a blender.
- Add the sifted flour, corn starch, cocoa and sugar. Whisk with a blender.
- Then add a spoonful of date syrup. Mix everything together.
- 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.
- 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.
- 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.
- 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.
- Roll everything into a roll.
- Wrap in plastic wrap and refrigerate for a couple of hours or overnight.
- Before serving, cut the roll into rings and put it on a plate. Decorate as desired.
- Bon Appetit!