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Instructions
1. Prepare the Choux Pastry Base
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, and sugar. Heat over medium heat until the butter melts and the mixture begins to simmer.
- Add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth dough that pulls away from the sides of the pan.
- Transfer the dough to a mixing bowl. Let it cool for 5 minutes, then beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be smooth and glossy.
- Spread the choux pastry evenly onto the prepared baking sheet, creating a rectangular layer about ¼ inch thick. Smooth the surface with a spatula.
- Bake for 20–25 minutes, or until puffed and golden brown. Remove from the oven and immediately cover with a damp tea towel to prevent cracking. Let it cool completely.
2. Make the Vanilla Custard Filling
- In a medium saucepan, heat the milk over medium heat until steaming (not boiling).
- In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a pudding-like consistency.
- Remove from heat and stir in vanilla extract and butter until smooth. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until cool.
3. Assemble the Roulade
- Once the choux pastry has cooled, gently peel it off the parchment paper. Place it on a clean surface with the smooth side down.
- Spread the chilled vanilla custard evenly over the surface, leaving a small border around the edges. Top with whipped cream for added decadence.
- Carefully roll the pastry from one short side to the other, using the parchment to guide you if needed. Place the roulade seam-side down on a serving plate.
4. Garnish and Serve
- Dust the roulade generously with powdered sugar. Add fresh berries or sliced almonds for a decorative touch.
- Chill for at least 1 hour before slicing to allow the flavors to meld.
Tips for Success
- Prevent Cracking: Ensure the choux pastry is covered with a damp towel immediately after baking to keep it pliable.
- Custard Shortcut: If short on time, use store-bought custard or vanilla pudding, but homemade offers unparalleled flavor.
- Make Ahead: Prepare the choux pastry and custard a day in advance and assemble the roulade just before serving.
Serving Suggestions
Serve this Vanilla Custard Choux Pastry Roulade as a centerpiece dessert at gatherings or enjoy it as an indulgent treat with coffee or tea. Its light, creamy texture and subtle sweetness make it a crowd-pleaser.
Elevate your dessert game with this delightful roulade that looks as good as it tastes. Whether you’re entertaining guests or savoring a quiet moment, this recipe is bound to impress!
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