Cream Roll a la Cream

Delicious Roll with Chocolate and Vanilla Creme Ole

Who doesn’t love a dessert that combines flavor with a fine texture and an appealing presentation? The roll with Chocolate and Vanilla Creme Ole is a perfect choice for any occasion, from birthdays to gatherings with friends, or simply to treat your loved ones. In this captivating recipe, you will discover the necessary steps to achieve a perfect result, along with some tips and variations to enrich your culinary experience.

Total preparation time: 1 hour and 45 minutes (20 minutes for preparation, 20 minutes for baking, 1 hour for cooling)
Number of servings: 8-10 slices

Ingredients

For the sponge:
- 6 large eggs
- 6 tablespoons of sugar
- 2 tablespoons of oil
- 1 packet of Chocolate Creme Ole

For the cream:
- 200 ml of liquid cream (Hulala is recommended for a thicker texture)
- 200 ml of milk
- 1 packet of Vanilla Creme Ole

For the glaze:
- 100 g of milk chocolate
- 30 g of butter
- 50 ml of liquid cream

A Brief History

Rolls are a classic dessert that has gained popularity worldwide due to their versatility. Whether filled with sweet creams, fruits, or chocolate, these delights bring smiles to the faces of those who enjoy them. In this recipe, the combination of Chocolate and Vanilla Creme Ole offers an explosion of flavors that will instantly captivate you.

Preparing the Sponge

1. Beat the egg whites: Start by separating the egg whites from the yolks. Beat the egg whites with a pinch of salt in a large bowl until they form stiff peaks. This step is essential for achieving an airy texture in the sponge.

2. Add the sugar: Gradually add the sugar while continuing to mix until you achieve a glossy and firm meringue. This will add sweetness and stabilize the egg whites.

3. Incorporate the yolks: In another bowl, whisk the yolks with the oil. Then, pour the yolk mixture over the egg white meringue, gently folding with a wooden spatula using up-and-down motions to avoid losing air.

4. Add the Chocolate Creme Ole: Finally, fold in the packet of Chocolate Creme Ole, mixing carefully until well combined.

5. Bake the sponge: Pour the mixture into a baking tray lined with parchment paper and level the surface. Bake in a preheated oven at 180°C for about 20 minutes, or until the sponge is firm to the touch and a toothpick inserted in the center comes out clean.

Cooling and Rolling the Sponge

1. Removing from paper: Once the sponge is baked, take it out of the oven and carefully turn it onto a slightly damp towel. This step will help in easily peeling off the parchment paper.

2. Rolling the sponge: Start rolling the sponge using the towel, being careful not to tear it. Allow it to cool completely in this position.

Preparing the Cream

1. Whip the cream: In a bowl, combine the liquid cream, milk, and the packet of Vanilla Creme Ole. Mix on medium speed until the cream thickens.

2. Filling the roll: Once the sponge has cooled completely, carefully unroll it and spread the cream evenly using a spatula. Then, roll the sponge back up with the cream inside.

3. Cooling the roll: Wrap the rolled cake in aluminum foil and place it in the refrigerator for at least an hour. This will allow the flavors to meld and make the roll easier to slice.

Preparing the Glaze

1. Melting the chocolate: In a heatproof bowl, combine the milk chocolate, butter, and liquid cream. Place the bowl over a pot of simmering water (double boiler) and stir until the chocolate is completely melted and smooth.

2. Glazing the roll: Let the glaze cool slightly, then pour it evenly over the chilled roll, ensuring it is covered uniformly on all sides.

3. Refrigerate again: Place the glazed roll back in the refrigerator to allow the glaze to set, this time leaving it uncovered to avoid condensation.

Serving

Once the glaze has set, it’s time to enjoy this delicious roll! You can cut it into generous slices and serve it plain or with a dollop of whipped cream on top for an extra touch of elegance. An inspired idea would be to pair it with a cup of coffee or a fragrant tea, which will perfectly complement the tasting experience.

Variations and Tips

- For a more exotic roll, you can add a few drops of rum extract or almond essence to the filling cream.
- If you want a contrast of textures, add some ground nuts or coconut flakes to the filling cream.
- For a lighter version, you can use light cream and dark chocolate, which will add a more intense bitterness.
- Create a fruit roll: replace part of the cream with berry puree or banana slices for a fresh twist.

Nutritional Information

The roll with Chocolate and Vanilla Creme Ole is not only a delicious dessert but also a source of energy due to its content of eggs and healthy oils. Each serving contains approximately 300 calories, providing a combination of carbohydrates, proteins, and healthy fats. Of course, it is a dessert that should be enjoyed in moderation, but it can be included occasionally in a balanced diet.

Frequently Asked Questions

1. Can I use a different type of cream instead of Creme Ole?
Yes, you can experiment with other creams, but make sure the texture and flavor are compatible with the recipe.

2. How can I store leftover roll?
The roll stores well in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days.

3. Can I freeze the roll?
Yes, the roll can be frozen! Make sure it is well wrapped in plastic wrap and then in a freezer bag. You can defrost it in the refrigerator before serving.

I hope this recipe for the roll with delicious creams inspires you to delight your family and friends with an absolutely tasty dessert! Don’t hesitate to share your results and impressions. Enjoy!

 Ingredients: Base: 6 eggs, 6 tablespoons sugar, 2 tablespoons oil, 1 packet of chocolate Creme Ole. Cream: 200 ml liquid cream (Hulala), 200 ml milk, 1 packet of vanilla Creme Ole. Glaze: 100 g milk chocolate, 30 g butter, 50 ml liquid cream.

 Tags:  cream roll a la cream