This week has not been a good one for baking in the hinny house.
I started the week with enthusiasm, ready to bake chocolate coconut profiteroles. It’s been a few years since I last made choux pastry, and I’ve never made creme patissiere, but I was still fairly confident – how hard can it be?
Well the answer to that is very.
The choux pastry was too thin, so the profiteroles came out as domes rather than balls – although they did have the right taste and texture, so they could have been used were it not for the creme patissiere…
Attempt 1 completely burnt onto the bottom of the pan – immediately thrown into the bin.
Attempt 2 I thought was going well, until I went to pour it an discovered the rather unappetising lumps at the bottom – a moment’s consideration, then into the bin.
Following this massive failure (which i was too traumatised by to take photos) I was left with 4 egg whites – so naturally my next baking attempt was meringue.
Pavlova seemed a bit easy (I know, the previous disaster taught me nothing…) so I decided to go for a meringue roulade. A strawberries and cream meringue roulade, to be precise.
The above picture shows said attempt at a roulade, but as you can see what I actually got was a sloppy strawberry mess.
I’m really annoyed, because I knew before doing it that I was making a mistake, but decided to place my trust in the original recipe… error!
The recipe called for the roulade to have the fillings put in and be rolled up straight away. The fillings inlcuded whipped cream, which predictably melted on contact.
As i rolled it, the cream flowed out, taking several strawberries with it.
Despite it’s slightly unconventional look, it did actually taste ok, and the friendly pony thinks ‘sloppy’ is the best thing a food can be, so it wasn’t an absolute failure.
The recipe works, as long as you dont try and put cold cream on hot meringue straight away!
Strawberry meringue roulade (loosely based on this one)
- 4 large egg whites
- 220g caster sugar
- 150ml double cream
- 50g icing sugar (estimate)
- 100g strawberries (estimate)
- 3 tbsp strawberry jam
Whisk the egg whites with a pinch of salt until thick and stiff. Whisk in the sugar, a spoonful at a time, until glossy. Line a 30 x 20 cm baking tin with greaseproof paper and spread the meringue to fill it. Bake at 180 degrees for about 20 minutes, or until crisp and lightly golden on top.
Turn the meringue out onto another piece of greaseproof paper, dusted with icing sugar. LEAVE TO COOL!!!!
Whip the cream until thick, then fold in icing sugar, a bit a time, to taste. Spread a layer of jam on the meringue, followed by a layer of cream, and then scatter the strawberries all over before rolling up from one of the long edges.
Your slice of delicious meringue roulade should look far neater than this one!