Boston Cream Pie Swiss Roll

boston cream pie swiss rollI just had to revisit my boston cream pie cupcakes at some point. When there is custard involved things are never too far from my mind. I had a thought, maybe it was a custardy dream, that I could convert it to a swiss roll, I could visualise it, luscious with chocolate ganache.

The conversion was easy to do, I simply used my swiss roll recipe, filled it with creme patissiere and whipped up the same chocolate ganache from the cupcakes recipe. I had egg yolks to use up from many batches of macarons I’ve been baking, making the perfect excuse for creme patissiere.

We had this swiss roll for dessert one night, the remains were delicious the following day after a night in the fridge.

I’ve had a super busy weekend since baking this pud, we drove down to Yorkshire from Scotland and I have been photographing some gorgeous girls for the 2014 Hotties Supporting Help for Heroes Calendar. It certainly makes a change from photographing cake!

boston cream pie swiss roll | Vagabond BakingBoston Creme Pie Swiss Roll

The Swiss Roll

oven 190 C / gas 5 / 375 F

swiss roll tin lined with parchment

For the sponge.

  • 3 free-range eggs
  • 80 g { 2/5 cup } caster sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp hot water
  • 80 g { 3/5 cup } plain flour

Put the eggs, sugar and vanilla extract into a large bowl and whisk with an electric mixer for about 5 minutes. The batter should become thick, pale and voluminous with air. If you lift a beater out it should leave a trail that takes around 5 seconds to sink back into the batter. Don’t skimp this stage, the batter needs to be this thick.

Carefully fold in the spoonful of hot water with a metal spoon.

Sift in the flour and very gently, and with as few stirs as possible, fold in the flour.

Gently spread the plain batter into the swiss roll tin, levelling with the back of a spoon. Put into the oven and bake for 10-12 minutes until springy and slightly golden.

Turn out immediately onto a sheet of parchment dusted with caster sugar resting on a cooling rack. Leave for 10 minutes then carefully peel the top layer of parchment off. I start by loosening it off around the sides.

Let it cool completely resting on the sugar dusted parchment.

When you have made and cooled the creme patissiere, spread it over the top of the sponge {still resting flat on the sugared parchment}, leave a centimetre or so border around the edge so everything doesn’t squidge out.

Now, with one of the shorter edges of the sponge facing you start to roll it up, I cut a centimetre strip and fold that in before rolling it as tightly as you can without pushing all the filling out. Use the parchment to help you ease the sponge round, it shouldn’t split. Now leave in the parchment and chill it while you make the ganache.

Creme Patissiere {adapted from this recipe by Donal Skehan}

{or use ready-made custard for instant results!}

  • 3 free-range egg yolks
  • 60 g {1/4 cup} golden caster sugar
  • 22 g {3 tbsp} cornflour {cornstarch}
  • 225 ml {1 cup} milk
  • 1 vanilla pod

Put the milk into a saucepan and gently bring up to the boil. With a sharp knife, split the vanilla pod lengthways and use the back of the blade to remove the seeds by dragging it down. Put the seeds to one side and add the pod to the milk in the pan.

In a bowl, beat the egg yolks, sugar, cornflour and half the vanilla seeds with a balloon whisk until thick.

Once it reaches boiling point, take the milk off the heat and discard the vanilla pod, pour it over the egg yolk mixture and whisk it together. Pour it back into the pan over a medium flame, continually stirring with a wooden spoon until it becomes a very thick custard. Remove from the heat.

Transfer it into a clean bowl and cover with cling film touching the surface and leave to cool. If it is left to go very cold it will set, just whisk it to loosen.

For the ganache topping

  • 150 ml {2/3 cup} double {heavy} cream
  • 100 g {3 1/2 ounces) dark chocolate
  • 1 tsp butter
  • 2 tsp caster sugar to sweeten if the chocolate is quite bitter {optional}

Chop the chocolate really finely, or better still grate it. Place it into a bowl and set aside.

Bring the cream carefully to the boil in a saucepan, take off the heat and pour over the chocolate. Quickly stir, the chocolate will melt into the hot cream. Use a balloon whisk to beat it, adding the teaspoon of butter to add gloss. Beat it for a minute or two until thick and smooth. Taste, and add a touch of sugar to sweeten if necessary. Allow to cool a little.

Now remove the swiss roll from the fridge, peel off the parchment and stand it on your serving plate. Spoon the ganache over the sponge, letting it run down the sides. Pop back in the fridge for the ganache to set, or not if you can’t wait that long!

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10 responses to “Boston Cream Pie Swiss Roll

  1. Pingback: Boston Creme Cake | What's On the Stove?·

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