I grew up in Iran and rollette has always been my favorite pastry. Leave the whip cream in the fridge for at least 30 minutes. It is safe to say that most Iranian women that I came across growing up had a copy of this book. The three are such a delicious combination. But in the end, I have to say, it was all worth it. I would have never in a million years thought tomato paste would go with pastry!!! Directions to prepare the Roulette:
If you really want to get fancy, you could also add some rum to your Ganache. Assemble the log before icing. With a serrated knife cut each end of the cake sheet roll. Then cut one small portion of it diagonally, as shown above. Spread the saved whipped cream on the diagonally cut end of the smaller piece. The whipped cream will serve as glue. Attach the piece to the log. I repeat it is all OK because lucky us, it is all going to be covered!!
This takes a little while and a bit of patience. I found that it was easier to cover the whole log with chocolate, then place it in the fridge for about half hour. Cover and place back in the fridge until ready to serve! Not bad for a first try!!! The cake sheet should be nice and moist. The whipped cream should have a hint of sweetness. The three are such a delicious combination. And there you have it people!!! I can now let you in on a little secret. After having done this, I can openly announce that Persian Roulette will most definitely make an appearance on this blog very soon….
I would have never in a million years thought tomato paste would go with pastry!!! The last time I baked a cake was last year. It did look great but was a bit too heavy! Gorgeous and cute at the same time, if that makes any sense.
I admire your patience and sheer commitment! Bria, I was seriously impressed with myself too! Merry Xmas and happy new year Maryam, If i can bake this, so can you!!! Best of wishes for a Merry xmas to you and yours!
The only Yule Log that will be making an appearance in my household is the one on TV. Thank you so much for sharing such detailed and wonderful instructions- beautiful pictures, too!! I made another one this afternoon for tomorrow.
Hi, I like this sweet very much. But can it me make without eggs???? I mean instead of egg can we add something else to make this desert???? Thank you so much for sharing detailed instructions with photos like this. I grew up in Iran and rollette has always been my favorite pastry. I live in the U. I will let you know how it will come out once I try it.
Vira, rollette is so so so good. Which reminds me that I should probably make it and post it on here. Please do let me know how yours comes out!
Haha, I recognize it too. So cool that you pulled it off: Hi, I loved it. Very detailed and clear. You have done an amazing job on explaining the procedure.
I just did not understand what rum is. I guess I can still go ahead and make it without rum. I am going to start baking it tonight. It sounds a bit difficult, so I am not expecting a huge success today.
I am sure it will be easier next week that I have some friend over here in my apartment and I want to show off Persian pastry. Thanks for sharing it! Everything got stuck to that and none of my effort worked to get the cake sheet away of paper. Everything went to trash bin! I tasted the half baked cake and it tasted good though. I am going to try it tomorrow night Just a quick question: Have a wonderful day, Baharak.
I had to do it twice. I would say it takes about 5 minutes or so to beat the egg whites. I finally made my first Roulette. Despite my rush to finish it was late night , it was tasty and good looking! Thanks for your help and instructions! Hi I just found out your website and I love everything you have posted there.
Grease the foil a bit and sprinkle with some flour. Preheat the oven to degrees F. In the bowl with the egg whites add 1. In the bowl with the egg yolks add 3. Then add the vanilla and 3 tablespoons of oil and blend well again. Finally add the baking powder and flour and blend.
Now add the egg white mixture to the egg yolk mixture and use a spatula to gently mix the contents. Empty the mixture into the pan and spread out evenly then place in oven for 10 — 12 minutes if you think it needs more time or less time to cook adjust the time…ovens vary.
Before you remove the roulette bread wet a towel and have it prepared to move the foil onto. When you remove the pan from the oven take the foil off and place it onto the wet towel you have prepared.
Begin rolling the foil with the bread still on it and then wrap the wet towel over the foil. This well help it cool faster. Set the bread aside for 30 minutes to 45 minutes. Directions to prepare the cream filling: