Cream tea trunk
Instructions
Preheat oven to 180 degrees.
Cover a rectangular baking dish with a sheet of greaseproof paper and imburrerete.
Melt the butter over low heat.
Beat with the whisk the yolks with sugar 6.
Add the sifted flour and then the melted butter.
Whip the whites until foamy sodissima.
Gently blend the mixture that you put into the mold forming 1 inch thick.
Smoothed the surface and bake for 15 minutes.
When the pasta is cooked (you should disconnect from the paper) put it on a damp cloth.
Cover it with paper and roll it up on itself along with the cloth.
Allow it to cool.
Prepare the cream: milk, bring to the boil, turn off the heat and stand for a few minutes to infuse the tea bag.
Beat with the whisk the egg yolks with sugar, add the sifted flour and stir.
Add then the milk and cook over low heat without stop whisking until it thickens.
Let cool slamming from time to time.
Melt the chocolate in a Bain-Marie in a saucepan.
Plunge the leaves of Ivy and estraetele immediately.
Put them to cool on a plate in the refrigerator.
When the strain is ready remove the leaves gently, keeping only the chocolate leaf.
Unroll the dough and sprinkle with cocoa.
With a spatula, spread the cream over the entire surface to a thickness of 1 inch.
Roll up the dough over itself and cut the two extremes to have sharp surfaces.
Put the strain on a plate, spolverizzatelo with powdered sugar and cocoa.
Decorate with chocolate leaves.
Ingredients and dosing for 8 persons
- For the dough:
- 6 eggs
- 175 g of sugar
- 150 g of flour
- 90 g of butter
- Cocoa powder
- For the cream:
- 1 sachet of earl grey tea
- 50 cl of milk
- 5 egg yolks
- 30 g of flour
- For the leaves:
- 100 G = = Chocolate
- Icing sugar
- Ivy leaves