Cream for biscuit roll
Description
The dish is prepared without unnecessary complications. Making a very tasty and beautiful pastry cream for a biscuit roll is quite simple. There are a few nuances to observe during cooking. For example, remember that egg yolks can curdle, so hot milk must be added in small portions (!), while continuously stirring vigorously with a mixer or whisk. Once the cream is ready, it must cool completely under plastic wrap—this ensures the cream turns out smooth, attractive, and appetizing. Good luck! The finished dessert can now be served.
Instructions
- 1
Step 1
In a suitable container, use a mixer to cream the yolks with sugar and powdered sugar.
- 2
Step 2
Gently heat the milk (almost to boiling) and gradually pour it into the egg yolks in small portions, continuously mixing with a mixer (this is very important to prevent the yolks from curdling). Then pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens. Add the pieces of chocolate and stir until completely melted.
- 3
Step 3
In the end, you should get a beautiful, smooth, and homogeneous chocolate mass.
- 4
Step 4
Transfer the cream to a container, cover with plastic wrap, and let it cool completely. Our biscuit roll cream is ready!
- 5
Step 5
Spread the cream and roll it up into a roll :)