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ISO advice on freezing a roulade

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ISO advice on freezing a roulade

Smokey | Jun 22, 2004 04:01 PM

I'm planning on making a vanilla biscuit, brushing it with an almond and ginger flavored simple syrup, filling it with a peach puree reduced with some ginger, rolling, and frosting with an almond italian meringue buttercream. Then, my goal is to chill it until the buttercream is sufficiently firm that I can wrap it and freeze it.

Here's my question. I want to decorate the frosting with sliced almonds, but I'm not sure if I can apply the almonds, freeze the whole thing and then defrost it and have it turn out well. Would I be better off waiting until day of consumption to apply the almonds? Any advice?

And, while you're contemplating it, can I use almond paste as part of the filling, or will the mouthfeel on that be too gritty? If the almond paste/marzipan idea sounds ok, does almond paste freeze/defrost ok?

Any advice appreciated! Thanks,

Smokey

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