Cocoa rolls with cream, white chocolate and pistachios
Last Updated on
ingredients
220 g plain flour 200 g softened butter 100 g icing sugar 100 g coconut flour (blended coconut) 2 pcs plums 3 tbsp cocoa 2 tbsp rum or eggnog
Cream
250 g softened butter 300 ml milk 1 pk vanilla pod 1 packet vanilla pudding 1 tbsp rum
For decoration
1 packet white chocolate 1 packet pistachios
progress
This recipe is especially suitable for the Christmas board :). I got it from my grandmother and it is simply not to be missed at our house over Christmas :).
1.
Mix all the dry ingredients, stir in the egg yolk, rum and softened butter. Let the mixture rest until the next day.
2.
Heat the oven to 180°C. Grease the moulds with oil or softened butter, fill them and put them in the oven to bake for about 15 minutes. Let the moulds cool after removing them and then carefully tip them out.
3.
From milk, sugar and custard powder, make a classic pudding and let it cool at room temperature. Beat the butter until smooth and pale. Beat the pudding in a bowl with a whisk until smooth and combine it with the butter and rum until smooth.
4.
Place the hot cream in a decorating bag and using a pastry decorator, pipe the cream onto the half of the roll, covering it with the other half of the roll. Then pour the white chocolate over the rolls and sprinkle with chopped pistachios. Refrigerate.