Rocambole with Cream

Basic dough for rocambole

Cut a leaf of parchment paper to the exact size of the bottom of a 38 cm x 25 cm x 2.5 cm baking dish

Place the parchment paper on the bottom of the baking dish and grease it with butter, as well as the sides of the baking dish

To shape the rocambole dough, sprinkle a piece of parchment paper with butter

Beat the eggs in a medium-sized bowl until they become frothy, adding the butter gradually, beating until a smooth mixture is obtained, for about 6 or 7 minutes

Sift the flour and sprinkle it evenly over the egg mixture

Mix with a rubber spatula until all the flour is well incorporated into the dough

Pour the dough onto the baking dish, on top of the parchment paper, spreading it gently with a rubber spatula

Place the baking dish in a strong oven (220°C) and bake for about 9 minutes, or until golden brown

Remove the rocambole from the edges of the baking dish with a knife

Unmold onto another piece of parchment paper sprinkled with butter and let it cool slightly

Remove the parchment paper that was used to bake the dough and spread the jelly on top

Roll up the rocambole using the parchment paper, starting from the narrowest part

Cut into slices

Line a round serving dish that can be taken to the table with slices of rocambole

Fill with cold cream

Basic Egg Cream

Beat the egg yolks until they become pale in color

Add butter and mix well

Mix milk, heavy cream, and vanilla extract, heating it to a boil

Gradually add the egg yolk mixture to the hot cream mixture, stirring constantly

Let it cool slightly, then stir occasionally as it cools

Moisten slices of rocambole with a little Madeira or sherry wine

Cover with cream

Garnish with whipped cream, if desired

For the photo recipe, we doubled all the ingredients.