Moist chocolate cake rolled together with a custard buttercream. The perfect chocolate dessert recipe!
Chocolate Custard Roll
Yield: 12″ Roll (10-12 slices)
Ingredients for the Custard Buttercream:
egg yolks
sugar
whole milk
unsalted butter, room temperature
vanilla extract
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
How to make Custard Buttercream:
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.
In a mixer, whip 3 sticks of unsalted, room temperature butter until very pale in color and drastically increased in volume, scraping the bottom of the bowl about 2-3 times throughout, about 5-7 minutes.
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