Ingredients
For 10 portions
For the roulade
125g
QimiQ Cream Base
40ml
Olive oil
1pinch(es)
Salt
5ea
Egg yolk(s)
100g
Flour, plain
400g
Floury potato(es), cooked
5ea
Egg white(s)
For the filling
150g
Floury potato(es), cooked
40g
Butter
150g
Mixed vegetables, cooked, diced
1pinch(es)
Salt
20g
Corn flour / starch
125g
QimiQ Cream Base
1ea
Egg(s)
Preparation
Preheat the Convotherm oven to 160° C with convection.
- Whisk QimiQ Classic smooth. Slowly add the olive oil and mix smooth. Gradually add the egg yolks and salt. Spoon in the flour alternately with the potato and mix well.
Spread the mixture thinly onto a baking sheet lined with baking paper and bake in the preheated Convotherm for 5-6 minutes (do no allow to colour).
For the filling, mix the potato, butter and vegetables together and add salt to taste.
- Spread the filling onto the cold potato mixture and roll into a roulade. Wrap in cling film and allow to rest.
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