First, let's bake a biscuit for the roll.

Carefully separate the eggs into yolk and white.

Whisk the egg whites at low speed with a mixer until frothy.

Now here we introduce sugar in small portions.

Beat egg whites with sugar until stiff peaks form.

Add the egg yolks to the beaten egg whites one at a time, continuing to beat.

Pour the flour into a sieve.

We add the sifted flour to the dough in three steps, gently mixing the dough with a spatula so that the dough does not settle.

Put the finished dough on a baking sheet covered with parchment paper.

Spread the dough evenly over the baking sheet.

The size of my pan is 43*35 cm.

We put the biscuit in a preheated oven to 180 degrees.

Bake for approximately 10-15 minutes, until dry.

It is not necessary to rebake the biscuit, otherwise it will break when folding.

We transfer the baked biscuit to a towel and remove the parchment paper.

All this must be done quickly while the biscuit is hot.

Roll the biscuit together with a towel and set to cool.

Now let's prepare the cream.

Cut three oranges in half and squeeze the juice out of them.

Strain the orange juice through a sieve to remove the pulp.

You should get about one and a half glasses of juice.

We leave half a glass of juice, and pour the rest into a saucepan and put on a small fire.

While the juice is heating, grind the yolks with sugar.

Starch is diluted in the remaining orange juice.

As soon as the juice boils, add sugar and yolks here and mix.

Here we immediately add starch, diluted with juice.

We brew the cream small fire constantly stirring until boiling.

As soon as the cream boils, remove it from the heat, and stir a little more.

Leave the cream to cool at room temperature.

Beat butter at room temperature with a mixer until white.

In the whipped butter, add one tablespoon of the already cooled custard base.

It is important that the oil and custard base are at the same temperature.

Now we will prepare the syrup for soaking the biscuit.

Pour half a glass of sugar and half a glass of water into a saucepan.

We put on fire, bring to a boil, and let the syrup cool.

Unroll the cooled biscuit and remove the towel.

The whole biscuit from the inside is abundantly soaked with sugar syrup.

We spread the prepared cream on the biscuit and evenly distribute it over the entire surface.

Gently roll the biscuit with cream into a roll.

The roll is wrapped in cling film and send to cool in the refrigerator for a couple of hours.

We cut the cooled roll according to the size of the dish in which we will serve it.

At the rest of the roll, cut off a piece at an angle and put it on the side in the form of a branch on a dish.

The gap between the rolls is aligned with scraps.

While the prepared roll is cooling in the refrigerator, prepare the chocolate cream for decoration.

Break the chocolate into pieces in a bowl and add to it. butter.

We put a bowl of chocolate in a water bath.

Melt chocolate with butter, stirring constantly.

Once half of the chocolate has melted, remove the bowl from the water bath and stir until all the remaining chocolate has melted.

Be careful not to get water in the chocolate.

We apply the finished chocolate cream on the roll, imitating the bark of a tree.

For beauty, we also apply to sections chocolate icing and then almost completely remove it with a spatula.

To decorate the roll, we will prepare biscuit moss.

Pour 30 grams of protein into a bowl, beat a little and add 7 grams of sugar.

We beat everything until a strong foam.

Sift flour and baking powder through a sieve into beaten egg whites.

Add green food coloring to this.

Beat everything for a short time so that the mass does not settle.

Ready biscuit dough Fill disposable cups ⅓ full.

We put the glass in the microwave at maximum power, for 1 minute.

Turn the baked biscuit in cups and set to cool on a wire rack.

To get the biscuit moss, cut the glass.

We decorate the Christmas log with the resulting moss and cranberries.

Decorate dessert on top powdered sugar imitating snow.

Preparing a biscuit:
1. Preheat the oven to 190C. Line a baking sheet with parchment. Grease parchment vegetable oil and dust lightly with flour.
2. Sift flour with baking powder several times.
3. Beat the whites with the addition citric acid at high speed with a mixer until soft peaks. Citric acid is needed in order to keep the splendor of whipped proteins. Then add vanilla extract and salt. Continue beating while adding 2 tablespoons of powdered sugar. Whip to stiff peaks.
4. Add the flour mixture to the whipped proteins, and gently mix with a silicone spatula, from the bottom up until smooth. Without fanaticism, otherwise the squirrels will settle.
5. We shift the dough into a pastry bag or a syringe with a round nozzle and place strips diagonally on the parchment (see photo), then sprinkle with powdered sugar, bake in the oven for 12-15 minutes. Focus on your oven!
5. We take the biscuit out of the oven, and tip it onto a new sheet of parchment sprinkled with sugar (the parchment will be on top of which the biscuit was baked).
6. Carefully remove the parchment on which the biscuit was baked (it easily leaves, you can not moisten it with water).
7. Then calmly roll up the roll. Do not force, do not try to wrap the biscuit too tight. Rolled roll can be fixed cooking string or tape in two places. Allow the biscuit in this form to cool slightly at room temperature.

Cooking custard + exotic fruits:
1. Mix starch with sugar (4 tablespoons), beat in eggs, grind everything until there are no lumps left.
2. Other 4 tbsp. pour spoons of sugar into a saucepan with milk, bring to a boil, add vanilla extract.
3. In a thin stream, stirring the mass, pour hot milk into it. After pour everything back into the saucepan, boil over low heat for several minutes until thickened (do not bring to a boil). Remove the cream from the heat, transfer to a bowl, cover with cling film (touching the surface so that a crust does not form) and cool completely.
4. After the cream has cooled down, add the curd cream cheese mix with a whisk until smooth.
5. Exotic fruits Throw in a colander, collect the syrup, you will need it to impregnate the biscuit. Cut fruits into small pieces.

ROLL ASSEMBLY:
1) slightly chilled biscuit cake Carefully unroll, remove parchment and soak in fruit syrup. Leaving the inner edge of the cake slightly bent, spread the chilled cream over the inner surface of the roll, and put chopped fruit on top of the cream. Roll carefully. Place the biscuit roll seam side down on a serving dish. In this form, refrigerate for an hour or overnight.
2) Before serving, cut off the edges and sprinkle the top with powdered sugar. And serve to the table.

1. We will start preparing this wonderful roll by making the custard. To do this, take a convenient container and mix 150 ml of milk and 2.5 tablespoons in it. flour. We try to mix actively and thoroughly so that there are no lumps of flour. To simplify and speed up this process, you can use a mixer or blender. Pour the remaining milk into a small saucepan and mix it with sugar (beat with a whisk or the same blender). If you do not like too sweet creams or are afraid that the roll will not turn out too sweet, then use less sugar (to your liking).
2. We send a saucepan with sweet milk to the fire and bring it to a boil over moderate heat. At the same time, in the process of heating the milk, add milk with flour in small portions to it, constantly stirring with a whisk so that there are no lumps and the cream begins to thicken. Boil the cream until it thickens, then remove it from the heat and let it cool to room temperature. After that, it will become even thicker.
3. We will prepare the biscuit. So, we separate the proteins from the yolks, after which we beat the yolks with sugar until smooth, so that almost all the sugar dissolves, and the yolks themselves brighten. In a separate bowl (with a clean nozzle of a blender / mixer!) Beat the chilled proteins until peaks (thick foam) appear.
4. Sift the flour into a container with yolks (this is necessary so that the dough turns out to be airy!) And stir everything. At the same time, we alternate the addition of flour and whipped whites, adding everything in small portions (this way the dough is kneaded easier). Gently, slowly knead the dough with a spatula, without destroying the structure of the whipped proteins.
5. Cover the baking tray baking paper. Pour the dough onto a baking sheet, level it over the entire surface and immediately put it in an already preheated oven for 15 minutes (at a temperature of 190 degrees).
6. We take out the finished biscuit from the oven and immediately, before it has cooled down, we roll it up in the form of a roll (right with paper), placing a towel under the parchment. Let the roll cool completely.
7. Take the butter softened at room temperature and beat it with a mixer. Now gradually add the custard to the butter, whisking everything together with a mixer for about 3-4 minutes. By the way, if desired, such a cream can be made colored by simply adding the appropriate food colorings. But to make it even more fragrant, you can add a little alcohol (cognac, rum or Baileys, for example).
8. Unfold the cooled biscuit and carefully remove the parchment from it. We coat the cake raspberry jam and let it soak in for a couple of minutes. Next, spread the custard on top of the jam layer (it is very convenient to do this with a kitchen spatula or spatula). Moreover, we do not spread the whole cream, but only part of it (the rest will go to decoration). Now carefully roll the biscuit back into a tight roll.
9. Now the fun part - decoration! We shift the roll to a suitable dish (tray) and trim the edges with a knife. Lubricate the surface of the roll with the remaining cream (and you can draw some beautiful patterns from the cream using a regular pastry bag with a nozzle). After that, we decorate the dish with raspberries (you can take both frozen and fresh), a sprig of lemon balm and crushed pistachios. Incredible handmade beauty!

Prepare the custard in advance: combine sugar with orange peel and rub it with your hands. Next, add tangerine juice and an egg to the sugar (beat the egg lightly with a whisk). Mix everything well and put on fire. Warm the mixture a little, and then add the butter and flour. Bring the cream to a boil, stirring constantly. Cook over low heat, stirring constantly, until thickened, about 15 minutes, then cool.

Prepare ingredients for the biscuit roll.

Then add the yolks and vegetable oil, beat again. Add sifted flour to egg mixture and mix gently until smooth.

Preheat the oven in advance. Put the baking sheet with the dough in the oven and bake at a temperature of 180 degrees for 10-15 minutes, until golden brown (guided by your oven).

Cover the biscuit with a cotton towel and quickly turn over. Remove parchment. Lubricate the biscuit custard.

Sprinkle with powdered sugar delicious biscuit roll with custard.

Happy tea!

And now I propose to make custard buns.

The recipe is simple but awesome! Easy to make and great in taste. Go? 🙂

Ingredients:

For test:

• 3 eggs;
• 50 g fresh yeast;
• 75 g of sugar;
• ½ cup milk (half a cup that is);
• 100 g butter;
• about 3 cups flour.

For cream:

• 1 glass of milk;
• 2.5 tablespoons of flour;
• 1 egg:
• half a glass of sugar;
• 50 g butter.

For greasing buns - 1 egg.

How to make Sweet Yeast Custard Buns:

We knead the rich yeast dough according to my favorite recipe - follow this link you can see it step by step, but here I will repeat it briefly: we grind the yeast with 1 tablespoon of sugar, dilute it with warm milk, mix a little (half a cup) flour and put in heat. Beat eggs with sugar, add melted butter, mix and combine everything with the approached dough. Gradually add the rest of the flour to make a soft, non-sticky dough. Put it in heat for 15 minutes, and in the meantime prepare custard.

Whisk all the ingredients, except for the oil, with a mixer and put on a small fire. Whisk occasionally so that there are no lumps, and when the cream becomes thick, remove from the stove and let cool. Then beat with butter, and the cream is ready! And the dough came up - you can sculpt buns!

How to form buns with cream so that the cream does not "run away"? I have a collection of bun shapes on my site, but I wanted something new, original, so I consulted with my friend Marina, who also loves to cook deliciously, and she told me how to make beautiful buns. Exactly what is needed!

We crush the dough that has come up, divide it into pieces-koloboks, roll out rectangular cakes. Put the cream on one edge, cover with the edge of the dough and pinch well. Cut the second edge into strips and wrap the bun.

We lay out the buns on a baking sheet greased with vegetable oil, at some distance from each other so that they do not stick together, let them rise a little while the oven heats up.

We bake at 180-200C for about half an hour, and when the buns rise and the crust grabs a little, grease them with a beaten egg using a pastry brush. And bake for another 5 minutes on a slightly higher heat to brown.