Salted Caramel Roulade
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This salted caramel roulade is my go to dessert when I want to impress without spending hours in the kitchen. The whole thing comes together in just an hour, and honestly, most of that is hands off baking time. I love how the dark chocolate chips add a touch of antioxidants to balance out all that decadent caramel, plus the fresh raspberries brighten everything up beautifully. The flaky sea salt is what really makes this special, cutting through the sweetness in the most elegant way. It looks fancy enough for company but it's surprisingly simple to pull together with basic pantry staples.
Ella x
Ingredients
- 400pastry dough
- 150unsalted butter
- 200granulated sugar
- 4egg yolks
- 100heavy cream
- 400salted caramel sauce
- 20flaky sea salt
- 100dark chocolate chips
- 200fresh raspberries
- 100confectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F).
Tip: Line a baking sheet with parchment paper for easy pastry removal.
- 2
Roll out the pastry dough to a thickness of 3mm. Transfer to a 20x20cm baking dish.
Tip: Dust the pastry with confectioners' sugar for a delicate sheen.
- 3
Mix the granulated sugar, egg yolks, and heavy cream in a medium bowl until smooth. Pour into a heatproof bowl set over a saucepan of simmering water.
Tip: Whisk constantly to prevent scorching.
- 4
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth and glossy.
- 5
Pour the melted chocolate into the bowl with the sugar mixture. Whisk until combined.
Tip: Add the salted caramel sauce and whisk until smooth.
- 6
Pour the caramel mixture into the prepared pastry dish. Smooth the top with an offset spatula.
Tip: Sprinkle with flaky sea salt for a touch of elegance.
- 7
Bake for 30-40 minutes or until the pastry is golden brown and the caramel is set.
Tip: Let cool completely before serving.
- 8
Roll the pastry into a tight log. Slice into 8 equal pieces.
Tip: Serve with fresh raspberries and a drizzle of caramel sauce, if desired.
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