Chocolate Custard Roll Recipe

Moist chocolate cake rolled together with a custard buttercream. The perfect chocolate dessert recipe!

Chocolate custard roll on a cooling rack topped with chocolate ganache.
Chocolate Custard Roll
Yield: 12″ Roll (10-12 slices)

Ingredients for the Custard Buttercream:
egg yolks
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.

Making the custard buttercream in a mixer.
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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