CHOCOLATE ROLL WITH PUMPKIN FILLING

Ingredients

For the roll:

100 g Extra white flour type 400
25 g of cocoa
1 teaspoon baking powder
1 teaspoon salt
4 eggs
150 g sugar
2 tablespoons milk
1 teaspoon vanilla extract

For the filling:

200 g pumpkin puree
120 g butter at room temperature
300 g powdered sugar
1 teaspoon cinnamon
a few drops of orange

For the chocolate glaze:

150 g chocolate
6 tablespoons milk
whipped sweet cream for decoration.

12

50

PREPARATION

First, beat the eggs with the sugar, then add the milk, vanilla and dry ingredients and mix together. Pour the mixture into a baking tray lined with parchment paper and bake for about 15 minutes in a preheated oven at 170 degrees. Transfer the dough to a kitchen towel sprinkled with powdered sugar and then roll. Allow to cool so that the roll can be folded more easily. For the filling: in a bowl with an electric mixer, whisk together the butter, powdered sugar, cinnamon and pumpkin puree. Add orange and mix well. Apply the filling to the cooled crust and roll again. Make a chocolate glaze on top by melting the chocolate and milk. Leave to harden and decorate with whipped cream.

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Honey hearts

For the dough: 500g Bakery flour type 500 250g honey; 100g sugar; 150g margarine; 1 egg; 10g cocoa; 2 teaspoons cinnamon; 1 bag of baking powder; 100g finely chopped almonds. Filling: 2 vanilla pudding; ½ liter milk.

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PUFF PASTRY WITH MASCARPONE AND SPINACH

300 g Extra white flour type 400 150 ml water 120 g melted butter 1 tablespoon salt For the butter mixture: 400 g butter 180 g Extra white flour type 400 For the filling: 150g mascarpone 1 egg 100 g grated cheese salt and ground black pepper 50 g fresh young spinach 4 red peppers […]

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