How to Make Caramel Chocolat Swiss Roll Cake

Food Master Japan (Chef Hironobu Tsujiguchi) Reference “Jiyugaoka Roll Shop’s Seasonal Roll Cake Cacao ! ∴∵ゞ(´ω`*) ♪ This time, I collaborated on a recipe with pastry chef/chocolatier Mr. Hironobu Tsujiguchi. I made a small arrangement based on the recipe in the book. It was much more delicious than the one I made before. The only thing is that I wasn’t very good at rolling the rolls, so next time I’ll roll them a little better. 0:00 Digest 0:25 How to make chocolatey sponge dough 3:54 How to make custard cream 6:56 How to make caramel sauce 8:13 How to make caramel custard cream 8:40 Creme Chantilly (whipped cream to blend) 9:15 Rolling a roll cake 10:30 Tasting 11:11 Cacao notes (Reference book) Chocolate cacao recipes book SNS Twitter : instagra