Butter (for greasing)
For the dough
1/3 cup unsalted butter (65g)
1/4 cup plus 2 tablespoons all-purpose flour (45g)
1 1/4 cups whole milk (300ml)
6 large eggs, separated
1 pinch of salt
1 tablespoon active dry yeast
For the filling
5 tablespoons cornstarch (30g)
2 cups whole milk (480ml)
3/4 cup crumbled gorgonzola cheese (110g)
Butter (for greasing)
For the dough
1/3 cup unsalted butter (65g)
1/4 cup plus 2 tablespoons all-purpose flour (45g)
1 1/4 cups whole milk (300ml)
6 large eggs, separated
1 pinch of salt
1 tablespoon active dry yeast
For the filling
5 tablespoons cornstarch (30g)
2 cups whole milk (480ml)
3/4 cup crumbled gorgonzola cheese (110g)
Preheat the oven to 350°F (medium)
Grease a 21 cm x 30.5 cm baking dish with butter
Line the baking dish with parchment paper and grease again with butter. Reserve
Make the dough: In a large saucepan, melt the butter over medium heat
Add the flour, stirring constantly until smooth (about 2 minutes)
Add the milk, egg whites (one at a time), and salt
Continue stirring until the mixture thickens and forms a ball on the bottom of the pan (about 10 minutes)
In a stand mixer, beat the egg whites until stiff peaks form
Add the yeast and mix just to combine
Gradually add the flour mixture, stirring delicately
Place in the reserved baking dish and bake at 350°F for about 20 minutes or until firm to the touch
Loosen the sides of the dough with a knife and let cool for 15 minutes
Turn the baking dish over onto a sheet of parchment paper, remove any excess grease, and reserve
Make the filling: In a medium saucepan, dissolve the cornstarch in milk
Add the gorgonzola cheese and bring to a boil, stirring constantly (about 15 minutes)
Spread the filling over the reserved dough and roll up tightly, like a roulade
Place the roulade in a baking dish, cover with aluminum foil, and bake at 350°F for about 15 minutes
Serve immediately
304 calories per slice
