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Japanese roll biscuit with choux pastry and meringue

Recipe by Once Upon a Time Pastry

An ultra‑moist roll biscuit, light as a mousse, made with choux pastry enriched with meringue. Ideal for Christmas yule logs or as a base for festive desserts.

MediumFrenchServes 8

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Source Video
1h 8m
Prep
15m
Cook
10m
Cleanup
1h 33m
Total

Cost Breakdown

Total cost:$3.04
Per serving:$0.38

Critical Success Points

  • Cooking the choux pastry until a thin film forms at the bottom.
  • Gradual incorporation of the eggs off the heat.
  • Formation of a firm and glossy meringue.
  • Delicate incorporation of the meringue into the dough to retain aeration.

Safety Warnings

  • Handle the hot saucepan with care to avoid burns.
  • Use kitchen gloves when removing the dish from the oven.
  • Do not leave egg whites at room temperature for more than 2 hours to avoid any risk of salmonella.

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