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Strawberry rolls

With MEGGLE Creme Patisserie Unsweetened

Ingredients

2Egg whites
3 TBSPOil
100 gAll-purpose flour
2 TSPCornstarch
100 g Granulated sugar
Dough
200 gBlended strawberries for the puree
2 ½Gelatine slices
30 gGranulated sugar
200 mlMEGGLE Creme
Patisserie Unsweetened
Filling

Preparation

Step 1

  • Whisk egg whites and oil together with 2 teaspoons of cold water for around 20-30 seconds until it’s fluffy.
  • Add flour, sugar, cornstarch, and stir until the sugar dissolves and a smooth foam is created.
  • Let it cool for 1 hour. Oil a spoon and spread dough circles (8-10 cm diameter each) on a silicone baking mat.

Step 2

  • Bake at 180°C for about 10-12 minutes until the edges turn golden.
  • While the dough is warm, roll the dough into rolls and leave it to cool.

Step 3

  • Heat the strawberry puree on medium heat and add sugar.
  • Soak the gelantine in lukewarm water.
  • Squeeze the water out of the gelatine, add to the warm puree, mix and leave to cool.

Step 4

  • Whisk MEGGLE Creme Patisserie Unsweetened until it’s medium solid and gradually mix it into the puree.
  • Let it thicken for at least 2 hours, then stir gently and fill the rolls using a pastry bag.