Chocolate Cigar Dough Roll with Chocolate and Pistachio Cream
Baking and Desserts | Japanese cuisine
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
2
Description
Chocolate Cigar Dough Roll with Chocolate and Pistachio Cream
Ingredients
- Cherry - 5.6 oz
- Sugar - 0.9 oz
- Amaretto Liqueur - 0 fl oz
- Butter - 2.1 oz
- Powdered Sugar - 2.1 oz
- Egg white - 2.1 oz
- Wheat Flour - 1.8 oz
- Cocoa Powder - 0.4 oz
- Dr. Oetker Cream Stabilizer - 0.2 oz
- Pistachios - 0.1 oz
Step by Step guide
Step 1
Place the cherries and granulated sugar in a saucepan, bring to a boil, and add the Amaretto liqueur. Cool the mixture and refrigerate.
Step 2
Blend the softened butter with powdered sugar in a blender until smooth, but not white.
Step 3
Add the egg whites, sifted flour with cocoa, and blend until smooth.
Step 4
Spread the chocolate dough on Teflon sheets (using a stencil of 6 cm by 18 cm) in a thin layer to the thickness of the stencil.
Step 5
Bake at 356°F for 3 minutes.
Step 6
Line metal molds with a thin layer of parchment paper greased with vegetable oil.
Step 7
Pipe the chocolate cream, followed by the pistachio cream. Bake at 356°F for 6 minutes. Then flip and leave in the oven for another 6 minutes.
Step 8
Assemble the roll and decorate with a scoop of ice cream.
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