Chocolate Caramel Rolls

Name: Chocolate Caramel Rolls
Total time: 12 h 30 min
Yield: 30
Ingredients: 120 grams Powdered sugar; 100 grams Butter; Butter (for greasing); 40 milliliters Milk; 40 grams Glucose; 120 grams peeled almonds; 50 grams bitter Cocoa; Pastry flour (for dusting)

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Difficulty:

moderate

Difficulty

Preparation:

30 min.

Preparation

ready in 12 h. 30 min.

Ready in

Ingredients

for

pieces

Ingredients: 120 grams
Powdered sugar; 100 grams
Butter; Butter (for greasing); 40 milliliters
Milk; 40 grams
Glucose; 120 grams
peeled almonds; 50 grams
bitter Cocoa; Pastry flour (for dusting)

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Preparation steps

Combine the milk, glucose, butter and powdered sugar in a pan. Heat, while stirring, to about 50°C (approximately 125ºF). Under no circumstances bring to the boil!

Pour the mixture into a bowl and stir in the almonds and cocoa. Leave covered overnight in the refrigerator to rest.

Preheat oven to 220°C (approximately 425ºF). Line a baking tray with parchment paper.

Using a template of about 10cm diameter (approximately 4 inches) spoon the dough onto the baking paper.

Bake until the dough is slightly colored (leave the oven door ajar). Remove from the oven and allow to cool slightly.

Bake for a second time until the dough becomes a little more colored. Allow to cool briefly and then roll the individual slices gently around a small wooden stick.

Allow the rolls to cool thoroughly and store in a tightly sealed cookie jar.