Japanese roll biscuit with choux pastry and meringue

Ingredients

• 120 ml Water (at room temperature)
• 120 ml Whole milk (non‑skim for richer texture)
• 30 g White sugar (for the choux pastry)
• 0.5 g Salt (a pinch)
• 80 g Unsalted butter (cut into small dice, added off the heat)
• 120 g All‑purpose flour (sift before adding to the pot)
• 4 pcs Whole eggs (beaten into an omelette, added off the heat)
• 2 c. à soupe Vegetable oil (grape seed) (added to the choux pastry after the eggs)
• 4 pcs Egg whites (for the French meringue)
• 120 g Granulated sugar (for the meringue) (added gradually to the whipped whites)

Instructions

1. Prepare the liquid for the choux pastry

   In a saucepan, pour the water, milk, sugar and salt. Bring to a boil over medium heat.

   Time: PT5M

2. Incorporate the butter

   Remove the saucepan from the heat and add the diced butter. Stir until completely melted.

   Time: PT2M

3. Add the flour and cook the dough

   Return the saucepan to low heat, add the flour all at once and mix vigorously with a wooden spoon until the dough forms a thin film that separates from the sides.

   Time: PT5M

4. Cool the dough slightly

   Remove from heat and let the dough cool for a few minutes (about 5 min) so as not to cook the eggs with the next addition.

   Time: PT5M

5. Incorporate the eggs

   Beat the eggs into an omelette (just mixed). Add the eggs one by one to the dough, mixing well between each addition with the wooden spoon.

   Time: PT5M

6. Add the vegetable oil

   Pour the grape seed oil and incorporate quickly.

   Time: PT1M

7. Prepare the French meringue

   In a clean bowl, whisk the egg whites until they become foamy. Add the granulated sugar little by little while continuing to whisk until you obtain a firm and glossy meringue.

   Time: PT10M

8. Incorporate the meringue into the choux pastry

   With a spatula, gently fold the meringue into the choux pastry by lifting the mass from the bottom to the top, until the mixture is homogeneous and airy.

   Time: PT5M

9. Spread the dough on the sheet

   Line the sheet with parchment paper. Pour the dough and spread it evenly with the spatula to form a layer about 1 cm thick.

   Time: PT5M

10. Baking

    Place the sheet in the pre‑heated oven at 190°C for 20 minutes, or until the biscuit is golden and slightly risen.

    Time: PT20M

    Temperature: 190°C

11. Cooling and unmolding

    Remove the biscuit from the oven, let cool 10 minutes on the sheet, then place on the cooling rack. Once warm, detach from the paper and place on a clean kitchen towel.

    Time: PT15M

12. Rolling

    Roll the biscuit onto itself using the towel (without moisture) to form the roll. Let cool completely before filling.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g