Rouleaux de chocolat et d'orange

Les étapes :
1-Stir together potato starch, flour, sugar, and yeast, gradually adding cold water
2-While stirring, incorporate the egg yolk, followed by the cacao powder and the melted butter
3-Gradually increase the speed to medium-low, add the salt, and mix thoroughly until ingredients are well combined
4-Transfer the dough to an oiled bowl, brush the surface with oil, cover it and refrigerate for one hour
6-Roll and spread the dough to 1/8 inches/ 3mm thickness and shape it into a rectangular
7-Spread with the orange cream mixture
8-Roll the dough into a cylinder
9-Slice the roll into 1.5 inch/ 4 cm a piece
10-Arrange each piece in a round oiled ceramic pan and press them down
11-Allow them to proof for one hour, then egg wash
12-Bake at 355°F /180°C for 30 minutes (Baking temperature may vary depending on the oven)
13-Meanwhile prepare the syrup (100 mL Water- 5.3 oz/100 g Sugar, 1 Tbsp orange juice)Bring to a boil, water and sugar, add the orange juice, reduce the heat and keep it for 3 minutes
14-Brush with orange syrup

Ingrédients de la garniture :
1.1 oz/30 g Cornstarch
300 mL Orange Juice
1 gros jaune d'oeuf
2.1 oz/60 g Sugar
1.8 oz/50 g Sugar

1-Combine cornstarch with 1/4 of the orange juice and egg yolk
2-In a saucepan, pour the remaining orange juice and heat it over medium heat.
3-Add in the sugar, allowing it to dissolve.
4-Bring the mixture to a boil
5-To temper the cornstarch mixture, add some of the boiling orange juice mixture.
6-Then, pour the cornstarch mixture into the boiling orange juice, stirring constantly
7-Finally, add the butter,stirring constantly until thickened.
8-Remove the saucepan from the heat and transfer the orange cream to a bowl.
9-Cover with plastic wrap and allow it to cool down in room temperature
Profitez-en !