Halloween Choc-Cream Roulade

It’s finally halloween again, the time you can dress up as anything you like and nobody can really judge you 🙂

I made a couple of treats, no tricks, this past weekend and all Halloween themed! I’ll start with the Roulade or Swiss Roll.


For the roll:

4 eggs (separated)

120 gr sugar

100gr flour

1tsp baking powder

2-3tbsp warm water

60gr soft butter

For the filling:

250 gr thickened cream

100gr chocolate buttons

orange and black food colouring

printed stencils (see pics below)

Turn oven on 180°. Line a rectangular tray with parchment and lightly grease it with spraying oil. I printed these pumpkins to use as stencils. So place them on the tray and covered with parchment paper.


Set the egg whites aside and mix yolks and sugar till pale. Add flour baking powder, water and butter until combined. Set aside and beat the egg whites reaching soft peaks.

With a spatula or metal spoon fold the egg whites with the rest of the batter mix. Pour 1/4 or the batter in a separate bowl and add the black to it. Mix. Pour the black batter in a piping bag with a very thin nozzle and start drawing the pumpkin outlines. Take out the paper from under the designs very carefully. Put in the oven it in the oven for literally 2 minutes timed!

Colour the rest of the batter orange, when the 2 minutes are up, pour the rest in the tray to and put in the oven for 10-12 minutes.

Take off the tray and cover with a damp clean tea towel until completely cooled.

In the meantime you can melt the chocolate in the microwave (30seconds at the time, stirring each time) and whip the cream.

Spread chocolate on the swiss roll and the evenly cover with cream, and start rolling along the long side of the pastry. Help yourself with the parchment paper to roll. And there you go!

img_3642 img_3643

Cut the extremities to make it even and put in the fridge for at least an hour before serving.


Ciao For now! xox

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