Recipe of Super Quick Homemade Gâteau roulé à la crème pâtissière

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we're going to make a distinctive dish, How to Prepare Perfect Gâteau roulé à la crème pâtissière. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Gâteau roulé à la crème pâtissière, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gâteau roulé à la crème pâtissière delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gâteau roulé à la crème pâtissière is 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Gâteau roulé à la crème pâtissière estimated approx 15 minutes.

To get started with this recipe, we must first prepare a few ingredients. You can have Gâteau roulé à la crème pâtissière using 11 ingredients and 14 steps. Here is how you can achieve it.

Recette facile **

Ingredients and spices that need to be Prepare to make Gâteau roulé à la crème pâtissière:

1. Pour la crème pâtissière
2. 3 œufs 🥚
3. 50 cl lait 🥛
4. 60 g farine
5. 40 g sucre en poudre
6. La génoise
7. 4 œufs 🥚
8. 110 g sucre en poudre
9. 60 g farine + un peu pour la plaque
10. 30 g maïzena
11. 30 g beurre 🧈 + un peu pour la plaque

Steps to make to make Gâteau roulé à la crème pâtissière

1. Crème pâtissière
2. Dans un saladier travaillez au fouet le sucre et les œufs 🥚, puis la farine.
3. Portez le lait 🥛 à ébullition, puis versez le progressivement sur la préparation précédente, sans cesser de mélanger.
4. Reversez la crème pâtissière dans la casserole. Faites la chauffer à feu 🔥 doux jusqu’à l’ébullition, en remuant constamment au fouet, afin d’éviter la formation de grumeaux, versez la crème dans un saladier filmé au contact conservez au réfrigérateur.
5. La génoise
6. Préchauffez le four à 180*C (th. 6) Et beurrez et farinez une plaque de 40/29
7. Séparez les blancs d’œufs des jaunes. Fouettez les jaunes d’œufs avec 90 g de sucre jusqu’à ce que le mélange blanchisse.
8. Battez les blancs en neige ferme avec le reste de sucre.
9. Incorporez les délicatement aux jaunes sucrés à l’aide d’une spatule.
10. Ajoutez la farine et la maïzena tamisées puis le beurre 🧈 fondu. Toujours en mélangeant délicatement avec une spatule.
11. Étalez régulièrement la pâte sur la plaque Enfournez pour 12 minutes.
12. Posez un torchon humide et sucré, retournez votre génoise dessus d’un seul coup.
13. Étalez votre crème pâtissière dessus sans trop en mettre. Rouler de suite. Coupez les deux bouts. Moi avec le reste de la crème pâtissière je les étale dessus.
14. Merci d’avoir suivi cette recette, je vous souhaite une bonne dégustation.

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