Roll the dough into croissant shape. Brush egg on the croissant ( this will give it that amazing brown coloring. Please note you will only be using a small portion of the egg 😉 ). Place croissants onto a cookie tray. Place tray into the oven and cook until golden brown about 15 –...
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This is a tasty twist on a classic Cinnamon Roll, with this version containing chocolate hazelnut spread filling with Terry's chocolate orange drizzle and orange zest sprinkled on top - heaven in a roll. This recipe is especially perfect for Christmas time, or just a nice weekend treat for ...
spread the raspberry jam on the cake. Spread the whipped cream evenly over the jam. Begin rolling up the cake from the long side, as tightly as possible, using the kitchen towel and plastic wrap to help shape the roll. Wrap the roll tightly in ...
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While cake is still warm, roll cake and towel together starting from narrow end; place on a wire rack to let cake cool completely. Make the Filling For the filling, we’re basically going to make buttercream laced with plenty of marshmallow creme. So good! Stir butter, powdered sugar, an...
Admittingly, I do have a strange way to roll the cake – Yes, I use a towel to roll the cake but trust me it is the best way to do it! This recipe will show you exactly how to make the best chocolate roll, including a decadent chocolate cake, whipped cream and buttercream ...
A swiss roll cake is made by rolling a sponge cake around a filling of some sort. Here, I’m using a chocolate genoise sponge, which is airier and, well, spongier than a standard devil’s food cake. The filling is simple: a stabilized whipped cream, which holds its shape for a fe...
If the fondue begins to feel a little stiff, add a tablespoon of heavy cream and stir. It will help it go a little longer. Eventually, it will cook down though, and you may need to start a new pot. Did you enjoy the recipe? Let us know with a rating and review!
How to make this recipe The foundation for this easy chocolate truffles recipe is chocolate ganache, but the ratio of cream and chocolate is not 1 to 1. Less cream is added to the chocolate so that the mixture is firm enough to be rolled into balls. A bit of butter is also added to...