Chocolate Crepe Roll Cake Recipe (Mirror Glaze)

Instructions

1. Beat eggs, add sugar, salt and vanilla extract, mix, sieve soft flour and cocoa powder, add 50g of milk and mix.
2. Mix the remaining milk and melted unsalted butter, filter through a sieve, cover with plastic wrap, and ferment in the refrigerator for about 30 minutes.
3. Put the pan on low heat, pour the dough, spread it out, and when bubbles rise, turn it over and cook it a little more, then cool it.
4. Soften unsalted butter, add sugar powder, and whip enough until white, then add cocoa powder and whip gently for 5 minutes.
5. Add melted dark chocolate and mix, add whipped cream and whip until smooth.
6. Lay the crepes on top of each other, apply cream, roll them up and harden them in the refrigerator for 3 hours.
7. Put water, fresh cream, starch syrup, sugar, and cocoa powder in a pot and boil it until it thickens slightly, then add soaked gelatin, mix, and cool to 34 degrees.
8. Pour glaze over the hardened crepe to finish.