I’ve never had a roulade that didn’t have cracks in it. That’s what roulade is. For all the people saying it should be smooth, smaller and more compact, you are describing a swiss roll.
To all critics on call, I am not a professional but out of curiosity I took a look at other roulade recipes. It cracks and for a very good reason: no flour, no gluten, no flexibility. Egg whites are cracky, and that's the difference between this cake and the swiss roll.
Mary's roulade is perfect. It should be crack because it's NOT a swiss roll. In her recipe, the roulade is flourless, but puffy & thick by firm meringue. The surface should be crack just like the another flourless chocolate cake. I baked flourless Japanese flourless cheese cake and the surface should be also.
I've watched Paul's Pie and Pud show, he cracked the roulade just the same way with Mary's done. But I don't know. Foods are different. Different ingredients provide different results. Just like brownies. There're crack and non-crack also.
I've watched Paul's Pie and Pud show, he cracked the roulade just the same way with Mary's done. But I don't know. Foods are different. Different ingredients provide different results. Just like brownies. There're crack and non-crack also.
I feel like people are forgetting that this isn't a swiss roll. It is commonly mistaken for a swiss roll but it has thicker sponge and is supposed to crack. Agreed, it could probably be a bit neater but if it didn't have any cracks at all then it would just be a plain old swiss roll- wouldn't it?
It´s supposed to crack as little as possible. This one is just miserable. It is softer and crunchier than a sponge with flour. The goal is to get as little cracks in it as possible. But the common swiss roll tricks weren´t done here. So I really disagree with you. It isn´t one but this was just bad. It´s almost falling apart.
@@wpc1 no, that's not what they are saying. They are saying roulade is not a swiss roll, so don't judge it as if it was a swiss roll. It doesn't behave like a swiss roll, it doesn't taste like a swiss roll, it resembles a swiss roll, but it isn't a swiss roll.
Its not a Swiss roll... it's supposed to crack! And I don't think mary would of had a successful career spanning more than 50 years if she didn't no a little about what she was doing lol
I have a feeling this dish was created by someone who badly messed up trying to make a Jumbo Swiss Roll but still wanted to sell it off as a proper dish.
It's meant to have cracks, that's a proper roulade, it's not a swiss roll, which is smooth and has different ingredients in which help binding. Mary's is right. I've made chocolate roulade in the past, including at school in Home Ec. and I found using foil for rolling was better than greaseproof paper or parchment.
Okay so since everyone is dumb, a roulade is supped to crack, Swiss roles aren’t. If you’re isn’t cracking you’ve made a Swiss roll. Congrats if it does, you’ve made it right 🙄🙄
I used to roll dozens of these every week in a bakery. We worked it this way: 1. Allow the sponge to cool, then place another pan on top and flip it. Peel off the parchment and place it back on top, place the original pan on top and flip it over. You want the paper and sponge in the pan as it was, but with the paper bottom loosened. 2. Spread the filling (we used pastry cream) and let it sit for a 10 minutes to moisten the crust. 3. Begin rolling it. The bottom side will end up on the outside. wrap the parchment around it and chill, so it forms a nice round log. After it's chilled firm, the exposed sides can be crumbed for a beautiful finish.
Jednom bio koncert. Pjevač stao u pauzi baš pored nas. Promatram ludu frizuru, košulju .Nisra više. Meni su se gadile guske koje luduju za zvijezdama. Jednom on je znao mene ja nisam znala njega... Nije ostavilo traga. Bio je zabrinur za onog koji nije došao kuci...Ništa nisam shvatila... Rwkao mi je :"Šta radiš ti!"
What I do is I role it when it has just came out of the oven still really hot and leave it like that until it's cooled. Then I unroll it and fill it. It will remember the shape of its role and will go right back into it's place with no cracks at all guaranteed! But still it looked lovely. My dream is to be on the junior or great British bale off but I think I'm to old to go on the junior as I am turning 13 and I have only seen 12 years or younger on the show. And I'm also MUCH to young to go on the great British bake off as they all have amazing skills (and of course are older than me) :( oh well! Thanks!!!!!!!! :)
i belive her, that it should crack. but at the same time i just imagine how she would judge a contestant that makes a totally cracked roll and say "that always crackes, it's part of it's charme" if it wasn't her recipe but that of said contestant. :-)
But Swiss roll is a roulade. There's no rule about roulades having to crack or not crack, and most professionals will train you to prevent them. She just had a particular recipe that was probably going to crack regardless, and there's nothing wrong with that, but the "it's a roulade, not a Swiss roll" doesn't hold
@@ratface7329 The primary difference between a Swiss roll and a roulade is the English roulade doesn't have any flour, and is more akin to a meringue then a sponge because of it. In essence its sort of like a meringue cake! Swiss rolls meanwhile have a small amount of flour and naturally heavily rely on an entirely different method, which is using its flexibility while hot out of the oven to perform a clean roll.
@@Tetsuza_3 u know google exist you don’t have to make up bull shit to sound smart you can just look it up and know the answer, btw the difference is that a Swiss roll is always sponge cake and roulade can be any kinda baked pastry
You guys have to remember shes pretty old she might not have the best dexterity to get it absolutely perfect. And it's her recipe she designed it to end up cracked looking why else have a crunchy top
Aweful looking...its shouldn't crack at all and should be a perfect spiral, the cake is too thick and should be handled when warm and not with powdered sugar but with granulated sugar prerolled then cooled and then filled and rerolled but any real professional knows that
You're describing a chocolate-flavored Swiss roll. This isn't a Swiss roll, but a chocolate roulade, which is meant to crack and is served with powdered sugar instead of granulated. I guess that's a common mistake to make, since Swiss rolls are better known on the continent (I take it you're from a German-speaking country), while chocolate roulades are well known in Britain.
Maurizio Helmut Odermatt You're thinking of a Swiss role not a roulade! It's meant to be cracked, thick and look rustic it's part of its beauty.....but I guess any professional would know that! 😉😂
@@pip1607 Not really. There's nothing that says roulades should or shouldn't be cracked. A Swiss roll is a roulade, yet everyone seems to think saying Swiss rolls arent meant to crack but roulades are makes sense. The way she designed this particular recipe is simply what makes it prone to having cracks. There's nothing wrong with that, but just use that as a reason rather than the roulades are meant to crack nonsense - there's no "rule" about any of that, and most culinary schools will teach you to keep them smooth.
That's a messy chocolate roulade, one I would not buy in a pastry shop. On top of the incorrect Sacher Torte Mary put together in another video I am afraid my view of her as the ultimate baker has plummeted to the cellar!
@@Sblljcb yeah, nah, don't just repeat after the herd because that's what people are shouting the loudest in the comments section. There's nothing that says roulades should or shouldn't be cracked. A Swiss roll is a roulade, yet everyone seems to think saying Swiss rolls arent meant to crack but roulades are makes sense. The way she designed this particular recipe is simply what makes it prone to having cracks. There's nothing wrong with that, but just use that as a reason rather than the roulades are meant to crack nonsense - there's no "rule" about any of that, and most culinary schools will teach you to keep them smooth.
So you're the professional huh? Ok now name your most famous recipe or menu,and if you think you're good, you supposed to be one of the judges in this show
I’ve never had a roulade that didn’t have cracks in it. That’s what roulade is.
For all the people saying it should be smooth, smaller and more compact, you are describing a swiss roll.
To all critics on call, I am not a professional but out of curiosity I took a look at other roulade recipes. It cracks and for a very good reason: no flour, no gluten, no flexibility. Egg whites are cracky, and that's the difference between this cake and the swiss roll.
Mary's roulade is perfect. It should be crack because it's NOT a swiss roll. In her recipe, the roulade is flourless, but puffy & thick by firm meringue. The surface should be crack just like the another flourless chocolate cake. I baked flourless Japanese flourless cheese cake and the surface should be also.
I've watched Paul's Pie and Pud show, he cracked the roulade just the same way with Mary's done. But I don't know. Foods are different. Different ingredients provide different results. Just like brownies. There're crack and non-crack also.
I've watched Paul's Pie and Pud show, he cracked the roulade just the same way with Mary's done. But I don't know. Foods are different. Different ingredients provide different results. Just like brownies. There're crack and non-crack also.
I feel like people are forgetting that this isn't a swiss roll. It is commonly mistaken for a swiss roll but it has thicker sponge and is supposed to crack. Agreed, it could probably be a bit neater but if it didn't have any cracks at all then it would just be a plain old swiss roll- wouldn't it?
It´s supposed to crack as little as possible. This one is just miserable. It is softer and crunchier than a sponge with flour. The goal is to get as little cracks in it as possible. But the common swiss roll tricks weren´t done here. So I really disagree with you. It isn´t one but this was just bad. It´s almost falling apart.
Then all you are saying is: roulade = Swiss roll with cracks.
@@wpc1 no, that's not what they are saying. They are saying roulade is not a swiss roll, so don't judge it as if it was a swiss roll. It doesn't behave like a swiss roll, it doesn't taste like a swiss roll, it resembles a swiss roll, but it isn't a swiss roll.
Its not a Swiss roll... it's supposed to crack! And I don't think mary would of had a successful career spanning more than 50 years if she didn't no a little about what she was doing lol
"I'm expecting loads of cracks, its part of its charm."
Mary looks better as she ages!
It might be because of the excess of make up that she has to put on her face.
I have a feeling this dish was created by someone who badly messed up trying to make a Jumbo Swiss Roll but still wanted to sell it off as a proper dish.
The chocolate roulade looks delicious
It's meant to have cracks, that's a proper roulade, it's not a swiss roll, which is smooth and has different ingredients in which help binding. Mary's is right. I've made chocolate roulade in the past, including at school in Home Ec. and I found using foil for rolling was better than greaseproof paper or parchment.
Even the fails look really nice, I bet they taste nice too
ok so what if it cracks? would u rather it be cracked and absolutely delicious or a perfect spiral smooth but bland?
I made marys lemon meringue rulade for Christmas day it was delicious 😋 even if i say so myself and had no problem rolling it . 😅
Kako ste Paul ovdje mladi i lijepi 💕
what is the purpose of icing sugar on the grease proof paper, to not stick or the finished look?
Unos GENIOS!!!!!! AMO ESTE PROGRAMA !!!!!😁😁😁
Okay so since everyone is dumb, a roulade is supped to crack, Swiss roles aren’t. If you’re isn’t cracking you’ve made a Swiss roll. Congrats if it does, you’ve made it right 🙄🙄
Mary and Hollywood always have a thing... Haha
Paul’s arms could move a mountain of bread. 😋 Seriously, he is impressive!
After so many years, i love the debate the bakery community is leaving on the comment section
I used to roll dozens of these every week in a bakery. We worked it this way:
1. Allow the sponge to cool, then place another pan on top and flip it. Peel off the parchment and place it back on top, place the original pan on top and flip it over. You want the paper and sponge in the pan as it was, but with the paper bottom loosened.
2. Spread the filling (we used pastry cream) and let it sit for a 10 minutes to moisten the crust.
3. Begin rolling it. The bottom side will end up on the outside. wrap the parchment around it and chill, so it forms a nice round log. After it's chilled firm, the exposed sides can be crumbed for a beautiful finish.
These or swiss rolls?
Jednom bio koncert. Pjevač stao u pauzi baš pored nas. Promatram ludu frizuru, košulju .Nisra više. Meni su se gadile guske koje luduju za zvijezdama.
Jednom on je znao mene ja nisam znala njega... Nije ostavilo traga. Bio je zabrinur za onog koji nije došao kuci...Ništa nisam shvatila... Rwkao mi je :"Šta radiš ti!"
Wow!subbed stay connected
0:36
0:59
Oooh mary i say
What I do is I role it when it has just came out of the oven still really hot and leave it like that until it's cooled. Then I unroll it and fill it. It will remember the shape of its role and will go right back into it's place with no cracks at all guaranteed! But still it looked lovely. My dream is to be on the junior or great British bale off but I think I'm to old to go on the junior as I am turning 13 and I have only seen 12 years or younger on the show. And I'm also MUCH to young to go on the great British bake off as they all have amazing skills (and of course are older than me) :( oh well! Thanks!!!!!!!! :)
amelie filby very late... But that's how you make a Swiss roll, not a roulade...
Thaaat's a swiss roll.
1:45
i belive her, that it should crack. but at the same time i just imagine how she would judge a contestant that makes a totally cracked roll and say "that always crackes, it's part of it's charme" if it wasn't her recipe but that of said contestant. :-)
It's not a swiss roll ,its a roulade, it supposed to crack like that,
CHOCOLATE ROULADE IS NOT A SWISS ROLL
But Swiss roll is a roulade. There's no rule about roulades having to crack or not crack, and most professionals will train you to prevent them. She just had a particular recipe that was probably going to crack regardless, and there's nothing wrong with that, but the "it's a roulade, not a Swiss roll" doesn't hold
@@ratface7329 it obviously holds because they’re different recipes.
@@ratface7329 The primary difference between a Swiss roll and a roulade is the English roulade doesn't have any flour, and is more akin to a meringue then a sponge because of it. In essence its sort of like a meringue cake!
Swiss rolls meanwhile have a small amount of flour and naturally heavily rely on an entirely different method, which is using its flexibility while hot out of the oven to perform a clean roll.
@@Tetsuza_3 u know google exist you don’t have to make up bull shit to sound smart you can just look it up and know the answer, btw the difference is that a Swiss roll is always sponge cake and roulade can be any kinda baked pastry
You guys have to remember shes pretty old she might not have the best dexterity to get it absolutely perfect. And it's her recipe she designed it to end up cracked looking why else have a crunchy top
A roulade is supposed to crack.
Old? Not an excuse anyway. It’s supposed to crack.
Wasn't this the method Iain got criticized for using in the 2014 season??
That's what I thought.
Alex McNamee Ok. The rolling of that chocolate swiss roll was horrible though! All lumpy and cracked!
He had the correct idea but didn't do it right. He wasn't criticized for using it, he was criticized for not using it right.
@@thihal123 well that's because it's not a swiss roll
Looks ok
how many innuendos can there be in one video! Mary love, calm down with all the comes and cracks :')
the roulade should not crack at all. i do professional cookery at University college birmingham college of food and i dont get that
+Scopey agree love u scopey..:*
+scopes it's going to crack there's nothing to stop it cracking
Ingredients
Eggs
Suger
Chocolate
Cocoa
Merry berry knows more the you could even dream of know
Same bro, roulades are meant to crack, not Swiss rolls
Ovaj rolat Mari baš u ne izgeda dobro 😏
A Vi ste Paul tako mladi i lijepi 💕
i usually pre roll it with kitchen towel when its hot and fridge them afterwards so that they won't crack and holds the shape rolled
Thats a swiss roll love
Looks horrible. That is supposed to be the work of a proffesional? Please...
Alex McNamee
Well someone didn't listen to Mary Berry
Looks perfect, you’ve clearly not eaten may roulades in your lifetime
RantingGreekGamer It's not a swiss roll. It's supposed to be cracked
*professional
Arthritis is a terrible thing :-(
Bumblybee256 not arthritis,she had polio as a very young child. :(
use culor pleas
Why?
Aweful looking...its shouldn't crack at all and should be a perfect spiral, the cake is too thick and should be handled when warm and not with powdered sugar but with granulated sugar prerolled then cooled and then filled and rerolled but any real professional knows that
Agreed that looked awful
totally agree, this is not how a rolade is done.
shut the fuck up Mary berry a pro I use powdered sugar it gives the best result
You're describing a chocolate-flavored Swiss roll. This isn't a Swiss roll, but a chocolate roulade, which is meant to crack and is served with powdered sugar instead of granulated.
I guess that's a common mistake to make, since Swiss rolls are better known on the continent (I take it you're from a German-speaking country), while chocolate roulades are well known in Britain.
Maurizio Helmut Odermatt You're thinking of a Swiss role not a roulade! It's meant to be cracked, thick and look rustic it's part of its beauty.....but I guess any professional would know that! 😉😂
why was the guy annoyed with Mary ?
'Something as perfect as that'??? She over whipped the whites. That's why the sponge is cracking.
Justin Tee it's supposed to be cracked
It's a f ing roulade ,it supposed to be like that
@@pip1607 Not really. There's nothing that says roulades should or shouldn't be cracked. A Swiss roll is a roulade, yet everyone seems to think saying Swiss rolls arent meant to crack but roulades are makes sense. The way she designed this particular recipe is simply what makes it prone to having cracks. There's nothing wrong with that, but just use that as a reason rather than the roulades are meant to crack nonsense - there's no "rule" about any of that, and most culinary schools will teach you to keep them smooth.
@@ratface7329 think Mary Berry knows more then a nobody sorry!
Looks like ur having problem rolling
Looks like you're having trouble to acknowledge that this is a roulade not a swiss roll
There roll were much nearer than Mary’s xx
seems a bit thick
That's a messy chocolate roulade, one I would not buy in a pastry shop. On top of the incorrect Sacher Torte Mary put together in another video I am afraid my view of her as the ultimate baker has plummeted to the cellar!
Because maybe it's not a roulade ,maybe it's a swiss roll
I agree that Sachertorte was not at all correct. This roulade is somehow decent though.
My homemade one first try looked a lot better
Perfect? Sorry but that was a mess sweet Mary.
It's a roulade, not a Swiss roll, it's meant to be cracked
Depends what the intended result is, surely.
@@Sblljcb yeah, nah, don't just repeat after the herd because that's what people are shouting the loudest in the comments section.
There's nothing that says roulades should or shouldn't be cracked. A Swiss roll is a roulade, yet everyone seems to think saying Swiss rolls arent meant to crack but roulades are makes sense. The way she designed this particular recipe is simply what makes it prone to having cracks. There's nothing wrong with that, but just use that as a reason rather than the roulades are meant to crack nonsense - there's no "rule" about any of that, and most culinary schools will teach you to keep them smooth.
That is a huge mess.
Dreadful work, I done better at the age of 13
So you're the professional huh? Ok now name your most famous recipe or menu,and if you think you're good, you supposed to be one of the judges in this show