Chocolate Custard Roll Recipe

All the richness and deliciousness of a Bird’s Milk Cake aka Ptiche Moloko cake in the shape of a roll. The Chocolate Angel Food Cake combined with the Egg Yolk only Custard Buttercream is quite magical together, especially when you add a good downpour of Chocolate Ganache on top. This Chocolate Custard Roll is a true beauty my friends, true beauty!

I made this Chocolate Custard Roll a couple of weeks ago right before our little getaway to Seattle. As usual we hit the Piroshky’s for their Smoked Salmon piroshkys, then Ellen’s for their yogurt,

Ingredients

• Custard Buttercream
• 10 egg yolks
• 3/4 cups sugar
• 3/4 cups whole milk
• 3 sticks unsalted butter room temperature
• 1 Tbsp vanilla extract
• Chocolate Angel Food Cake Ingredients (Egg White only Chocolate Cake)
• 240 gr egg whites about 10
• 300 gr granulated sugar
• 120 gr all-purpose flour
• 40 gr cocoa powder
• Chocolate Ganache
• 1/4 cup heavy whipping cream
• 1/3 cup chopped dark chocolate or dark chocolate chips
• Equipment to use (affiliate links)
• Electric mixer
• Jelly Roll Baking Pan
• parchment paper
• Pastry Bags
• Any kind of Closed Star Tip
• Rectangle serving plate for the Roll

Instructions
How to make Custard Buttercream

1. In a saucepan combine 10 egg yolks with 3/4 cup sugar and vigorously whisk until smooth. Right away, whisk in 3/4 cup whole milk. Set over medium heat and while continuously whisking cook until thickened. The custard should coat the back of the spoon nicely. Do not bring to a boil or the mixture will curdle and become unusable (you will need to start over, if this does happen). Allow to completely cool to room temperature.
2. ..............................

for full recipes please see : letthebakingbegin.com

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