These delicious mini rolls transform the classic rolled biscuit into a playful and festive creation perfect for birthday snacks. Combining the lightness of sponge cake with the crunch of chocolate and the cheerfulness of colorful sprinkles, these little lollipops on sticks will delight both children and adults. A creative recipe that blends tradition and originality for unforgettable gourmet moments.
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
Preheat the oven to 180°C. Separate the egg whites from the yolks. Beat the yolks with sugar until the mixture whitens. Incorporate the sifted flour and melted butter.
- 2
Divide the dough in half. In one half, add the cocoa and milk. Mix until homogeneous.
- 3
First spread the plain dough on a baking sheet with parchment paper, then the chocolate dough. Bake for 10 minutes.
- 4
Unmold onto a damp cloth. Spread the whipped cream and roll gently. Let rest for 20 minutes in the refrigerator.
- 5
Cut into 6 slices. Insert a stick into each piece.
- 6
Dip the top part into the melted chocolate mixed with oil.
- 7
Sprinkle with colorful sprinkles before the chocolate sets.
- Roll the biscuit while still warm to avoid cracks
- Replace the cream with mascarpone or spread for variety
- Maximum 10 minutes baking for a soft and easy-to-roll biscuit
- Let firm up well in the refrigerator before cutting for perfect stick hold
