White Chocolate Roulade

Instructions

1. 1

   Preheat the oven to 180°C. Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together flour, sugar, and salt. Add the unsalted butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.

   Tip: Make sure the butter is well combined.

3. 3

   In a separate large bowl, beat the white chocolate and eggs until smooth. Add the heavy cream and vanilla extract, and mix until well combined.

   Tip: Be careful not to overmix.

4. 4

   Gradually add the dry ingredients to the white chocolate mixture and mix until a dough forms.

   Tip: Don't overmix.

5. 5

   Turn the dough out onto a lightly floured surface and roll it out to a thickness of about 3 mm.

   Tip: Use a rolling pin to achieve even thinness.

6. 6

   Spread the confectioners' sugar and unsalted almonds evenly over the dough, leaving a 1 cm border around the edges.

   Tip: Make sure the almonds are evenly distributed.

7. 7

   Roll the dough into a tight log, starting from the long side.

   Tip: Use a gentle touch to avoid compacting the dough.

8. 8

   Place the log on the prepared baking sheet and refrigerate for at least 30 minutes.

   Tip: This will help the pastry set.

9. 9

   Once firm, slice the log into 6 equal pieces.

   Tip: Cut the slices as evenly as possible to ensure uniform dessert size.

10. 10

    Serve the White Chocolate Roulade chilled, dust with confectioners' sugar if desired.

    Tip: You can also roll the roulade in confectioners' sugar for a decorative touch.