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Japanese roll biscuit with choux pastry and meringue
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.
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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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