Rolling up roulades..............
Thread Starter: FORDY1 Started: Wed 28 Sep 2005 Replies: 8
Anyone know the secret in this? Evrytime I try they crack to hell and the presentation is therefore not the best!!!!!
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Wed 5 Oct 2005, 9.17AM
The Chocolate roulade I have to say benefitted from the 8hour resting period. God bless James Martin 
Wed 5 Oct 2005, 9.08AM
I have to tell you the comments i got on this one>" I have tasted many a roulade, but NEVER of this quality" 
"The texture and taste here is perfect, and the quality of chocolate here is devine"(green & blacks).
Was well chuffed!, as I have been asked to bake for a new up-market coffee house!
Mon 3 Oct 2005, 8.52AM
The cracked roll looks rustic and homemade. Wouldn't worry about it as long as it tastes good!
Sun 2 Oct 2005, 1.32PM
I wonder if you should still roll a meringue roulade as soon as it comes out of the oven. How about checking other meringue roulade recipes to see what they say? Or try it next time you make one and see which is the best result? 8 hrs seems along time to leave it before rolling.
Sun 2 Oct 2005, 11.55AM
Ah No Sonia it is a meringue roulade I meant. You still do the dry and damp cloth bit and leave for 8hrs before rolling ststes James Martin!?
Beautiful to taste with the green&blacks chocolate but hellish to roll.............. 
Thu 29 Sep 2005, 7.46AM
If it's sponge roulade you're talking about - when it comes out of the oven try turning it out onto a damp cloth as it keeps it moist. Trimming off the edges helps a bit too, then roll it up as soon as possible.
