For the cream: In a saucepan, mix together milk, cornstarch, sugar, and egg
Melt over low heat, stirring constantly until thickened
Remove from heat and add heavy cream and vanilla extract
Stir well and let cool, covering with plastic wrap, adhering to the surface to prevent a skin from forming
While that's cooling, make the dough: Beat egg whites until frothy, then add sugar and cornstarch and continue beating until light and fluffy
Add yeast and potato starch, mixing delicately with a wooden spoon
Grease a rectangular baking dish measuring 31 cm x 45 cm and dust with flour
Spoon the dough into the prepared dish and bake in a moderate oven (180°C) for 10 minutes or until lightly golden
Let the rolls cool on their sides and then turn them over onto a floured surface
Distribute the filling evenly, leaving a 1 cm border around the dough
With the help of a cloth, roll the dough into a cylinder starting from the longer side
Dust with sugar and chill in the refrigerator.
For the cream: In a saucepan, mix together milk, cornstarch, sugar, and egg
Melt over low heat, stirring constantly until thickened
Remove from heat and add heavy cream and vanilla extract
Stir well and let cool, covering with plastic wrap, adhering to the surface to prevent a skin from forming
While that's cooling, make the dough: Beat egg whites until frothy, then add sugar and cornstarch and continue beating until light and fluffy
Add yeast and potato starch, mixing delicately with a wooden spoon
Grease a rectangular baking dish measuring 31 cm x 45 cm and dust with flour
Spoon the dough into the prepared dish and bake in a moderate oven (180°C) for 10 minutes or until lightly golden
Let the rolls cool on their sides and then turn them over onto a floured surface
Distribute the filling evenly, leaving a 1 cm border around the dough
With the help of a cloth, roll the dough into a cylinder starting from the longer side
Dust with sugar and chill in the refrigerator.
Prepare the cream: In a saucepan, mix together milk, cornstarch, sugar, and egg
Melt over low heat, stirring constantly until thickened
Remove from heat and add heavy cream and vanilla extract
Stir well and let cool, covering with plastic wrap, adhering to the surface to prevent a skin from forming
While that's cooling, make the dough: Beat egg whites until frothy, then add sugar and cornstarch and continue beating until light and fluffy
Add yeast and potato starch, mixing delicately with a wooden spoon
Grease a rectangular baking dish measuring 31 cm x 45 cm and dust with flour
Spoon the dough into the prepared dish and bake in a moderate oven (180°C) for 10 minutes or until lightly golden
Let the rolls cool on their sides and then turn them over onto a floured surface
Distribute the filling evenly, leaving a 1 cm border around the dough
With the help of a cloth, roll the dough into a cylinder starting from the longer side
Dust with sugar and chill in the refrigerator.
