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Fancy soufflé rolls - with egg and asparagus

Recipe from: 6/15/1995 12:00:00 AM
Ingredients 12
Servings 0


  • 80
  • 125
    cake flour
  • pinch salt
  • 5
    mustard powder
  • 375
  • 4
    extra-large eggs, separated
  • 2
    hard-boiled eggs, finely chopped
  • 65
  • 50
    sour cream
  • 410
    asparagus pieces, well drained


How to prepare the soufflé roll: Preheat the oven to 180 ºC (350 ºF). Spray a 34 x 24 cm Swiss roll tray with non-stick spray and prepare as described (see Tips). 1. Prepare a white sauce: Melt the butter in a large saucepan. Add the cake flour, salt and mustard powder, stir to form a smooth paste and heat until the mixture comes to the boil. Stir continuously. Remove from the heat and add the milk little by little while stirring. Return the mixture to the stove and heat until it comes to the boil and thickens. Remove from the heat and cool slightly. Whisk the egg yolks lightly and mix with a little of the white sauce. Add the remaining white sauce and mix well. (The soufflé roll can be prepared to this step, well in advance.) Whisk the egg whites until soft peaks are formed and fold into the white sauce mixture using a metal spoon. Turn into the prepared tray and place in the oven immediately. Bake for 20 minutes or until puffed out and golden brown. 2. Remove from the oven and turn out onto a wire rack covered with a clean cloth. Carefully remove the wax paper. 3. Roll the roulade and cloth up carefully, lengthwise. ASPARAGUS FILLING Mix all the ingredients for the filling. Carefully unroll the roulade and spread evenly with the filling. Roll up once more.

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