For the filling: In a saucepan, combine the ingredients and bring to a simmer, stirring constantly until thickened. Let it cool, covered with plastic wrap stuck to the cream to prevent a skin from forming. Reserve.
To prepare the dough for the rocambole: Beat the egg whites in a snow-like consistency, then add the powdered sugar and beat a bit more. Add the yolks and beat again. Sift the flour with the yeast and gradually mix it with the egg mixture, stirring with a spatula.
For the chocolate: Melt the chocolate in a double boiler or in a heatproof bowl set over a pot of simmering water.,
For the filling: In a saucepan, combine the ingredients and bring to a simmer, stirring constantly until thickened. Let it cool, covered with plastic wrap stuck to the cream to prevent a skin from forming. Reserve.
To prepare the dough for the rocambole: Beat the egg whites in a snow-like consistency, then add the powdered sugar and beat a bit more. Add the yolks and beat again. Sift the flour with the yeast and gradually mix it with the egg mixture, stirring with a spatula.
For the chocolate: Melt the chocolate in a double boiler or in a heatproof bowl set over a pot of simmering water.,
Makes the filling: In a saucepan, combine the ingredients and bring to a simmer, stirring constantly until thickened
Let it cool, covered with plastic wrap stuck to the cream to prevent a skin from forming. Reserve
While this cools, prepare the dough for the rocambole: Beat the egg whites in a snow-like consistency, then add the powdered sugar and beat a bit more
Add the yolks and beat again
Sift the flour with the yeast and gradually mix it with the egg mixture, stirring with a spatula
Grease a 38 x 24 cm baking dish with butter
Divide the dough in half and spread spoonfuls of the dough along the baking dish without spreading too much. Reserve
Sift the chocolate over the remaining dough and mix
Again, spread spoonfuls of the dough on top of the chocolate in the baking dish
With the handle of a wooden spoon, spread out the two doughs, making circular motions to leave a marbled effect
Put it in a moderate oven (180°C) that has been preheated for 35 minutes
Remove from the oven and let cool completely
Trim the edges of the dough and unmold onto parchment paper or a clean cloth
Fill with chocolate creme and roll up through the longest side
Apartamento, 15 portions
Cooks per portion: 192 calories.
