Egg Roulade

Make a syrup with the carrot and water

Add the pecans and let it cook until thickened

Let it cool and prepare the roulades

Pass 24 egg yolks through a fine-mesh sieve together with 1 egg white

Make a medium syrup with 3 tablespoons of carrot and 1 1/2 cups of water

Place 1 tablespoon of the yolk mixture into the hot syrup

Carefully, using a spatula, flip the egg plate to cook on both sides

After cooked, place the plate over a large sieve

Place 1 tablespoon of filling over each plate and roll it carefully, like a roulade

Place a row of rolls alongside each other in a baking dish and bake until golden brown on top

Garnish with powdered sugar.