Meringue Roll with Yolk Custard: Recipe + 14 Step-by-Step Photos

Custard cream, or pâtissière, is perhaps the most popular type of dessert cream. It's used to fill éclairs and croissants, to frost cakes and waffles, and for decoration.

Nutritional value per serving

191 kcal

Proteins: 8 g
Fats: 6 g
Carbohydrates: 37 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour 10 minutes
Complexity:

For experienced cooks. Special equipment may be required.
Number of servings: 1

There are four main types of custard and over a hundred subtypes. There's something for every taste and budget: classic creamy, fruit-flavored, condensed milk-based, nut-flavored, and many others.
I couldn't resist the French egg yolk cream and meringue roll. The combination of crisp meringue layers with a delicate filling is an absolute favorite among many lovers of exquisite desserts. I'm sure you'll love this luxurious dish too!

Recipe with step-by-step photos

Ingredients

Servings

For the meringue

Egg white

170 G
Powdered sugar

250 G
Cornstarch

25 G
Lemon juice

1 tsp
Salt

1 pinch

For the cream

Egg C1

2 pcs
Milk

500 ml
Sugar

100 G
Flour

25 G
Cornstarch

25 G
Butter

60 G
White chocolate

50 G
Vanilla

1 pinch

Preparation

Step 1

Prepare the custard. Place the sugar in a clean bowl and add a pinch of salt. Beat two room-temperature eggs. If you're using only the yolks, use four. Whisk the mixture until smooth.

Step 2

Pour in half the cold milk. The milk should be cold if you're using both yolks and whites in your recipes. Adjust the fat content to your liking. Stir.

Step 3

Add wheat flour and starch to the egg mixture. The starch will give the cream a smooth, creamy consistency. Mix thoroughly.

Step 4

Place the mixture over medium heat. Pour in the remaining hot milk in a thin stream. You can warm the milk on the stove or in the microwave, but do not bring it to a boil.

Step 5

Increase the heat on the stove and cook the cream, stirring constantly, until it thickens. At this point, you can add vanilla or other flavorings.
Remove the cream from the heat and add the softened butter. Stir the cream thoroughly until the butter is completely melted.

Step 6

Add white chocolate chips. This will give the cream a rich aroma and flavor. Stir until the chocolate melts. Cover the cooled cream with cling film and refrigerate.

Step 7

For the meringue, place the egg whites in a stand mixer. Make sure the bowl is clean and dry. Season with salt. Beat with a mixer on low speed, gradually increasing the speed.

Step 8

When a light white foam begins to form on the surface of the egg whites, begin adding the powdered sugar. Don't add the powdered sugar or sugar at the beginning, to prevent the crystals from crunching on your teeth. Whip the meringue until it forms white peaks.

Step 9

Add starch and lemon juice to stabilize the meringue. Gently fold the mixture with a spatula.

Step 10

Line a baking sheet with parchment paper or a silicone mat. Spread the meringue evenly over a 5cm-thick layer of cake. Smooth the surface with a spatula, offset spatula, or wide knife. Bake in the oven at 150°C (300°F) for 30-35 minutes.

Step 11

Cover the finished meringue with another sheet of parchment paper, turn it upside down, and place it on a wire rack to cool to room temperature.

Step 12

Spread the meringue layer with custard. Try not to make the filling too thick to ensure the roll will roll up smoothly. If desired, sprinkle the meringue layer with nuts, berries, fruit, or drizzle with melted chocolate or caramel.

Step 13

Roll the cake into a roulade. The cake may break if deformed. Use parchment paper to gently help. Cover the roulade with plastic wrap and refrigerate for a couple of hours.

Step 14

Decorate the roll as desired. Enjoy!

How to store custard

Custard is one of the simplest and most affordable creams in pastry. It doesn't contain cream, but it does contain butter and vanilla, which add richness. It's used in many desserts and is even prepared as a simple spread for sweet buns, sugar cookies, and the like.

Because the cream recipe uses only simple ingredients and is relatively quick to prepare, many home cooks are accustomed to making extra cream. This raises a logical question: how to properly store the cream so it can be used for several days in a row?

While regular curd cream can be stored in the refrigerator for up to 2 days, custard cream has a shelf life of only 18 hours. The cream should be placed in an airtight container to prevent it from absorbing odors, and kept on the lowest shelf.

You can store the custard in the freezer. This will extend its shelf life by 1.5-2 months. The custard should be completely cooled and sealed tightly. That way, if you want to make a meringue roulade in 2-3 days, the custard will be there to help.