Gorgonzola Roll

Name: Gorgonzola Roll
Yield: 7
Ingredients: Oil (for greasing); For the dough; 1/3 cup of butter (65 g); 1/4 cup plus 2 tablespoons of all-purpose flour (45 g); 1 1/4 cups of milk (300 ml); 6 eggs (separated into whites and yolks); 1 pinch of salt; 1 tablespoon of active dry yeast; For the filling; 5 tablespoons of cornstarch (30 g); 2 cups of milk (480 ml); 3/4 cup of Gorgonzola cheese (110 g)

1
Oil (for greasing)
2
For the dough
3
1/3 cup of butter (65 g)
4
1/4 cup plus 2 tablespoons of all-purpose flour (45 g)
5
1 1/4 cups of milk (300 ml)
6
6 eggs (separated into whites and yolks)
7
1 pinch of salt
8
1 tablespoon of active dry yeast
9
For the filling
10
5 tablespoons of cornstarch (30 g)
11
2 cups of milk (480 ml)
12
3/4 cup of Gorgonzola cheese (110 g)

Ingredients

1
Oil (for greasing)
2
For the dough
3
1/3 cup of butter (65 g)
4
1/4 cup plus 2 tablespoons of all-purpose flour (45 g)
5
1 1/4 cups of milk (300 ml)
6
6 eggs (separated into whites and yolks)
7
1 pinch of salt
8
1 tablespoon of active dry yeast
9
For the filling
10
5 tablespoons of cornstarch (30 g)
11
2 cups of milk (480 ml)
12
3/4 cup of Gorgonzola cheese (110 g)

Directions

1
Preheat the oven to 350°F (medium-high)
2
Grease a baking dish with oil, measuring 21 cm x 30.5 cm
3
Line the dish with parchment paper and grease again with oil. Reserve
4
Make the dough: in a large saucepan, melt the butter over medium heat
5
Add the flour, stirring constantly until a smooth mixture forms (about 2 minutes)
6
Add the milk, yolks (one at a time), and salt, continuing to stir until the mixture thickens and releases from the bottom of the saucepan (about 10 minutes)
7
In a stand mixer, beat the whites until stiff peaks form
8
Add the yeast and beat just to combine
9
Gradually add the flour mixture, stirring gently
10
Place in the reserved baking dish and put it in the preheated oven to rise and the center to be firm (about 20 minutes)
11
Release the sides of the dough with a knife and let it cool for 15 minutes
12
Invert the baking dish over a parchment paper, remove the parchment paper that covers the dough, and reserve
13
Prepare the filling: in a medium saucepan, dissolve the cornstarch in milk, add the Gorgonzola cheese, and bring to a boil, stirring constantly until thickened (about 15 minutes)
14
Distribute the filling over the reserved dough and roll it up along the longest side, like a roulade
15
Just before serving, place the roll in an oven-safe dish, cover with aluminum foil, and bake at 350°F for about 15 minutes
16
Serve immediately
17
(304 calories per slice)