For the roll:
eggs, 4
sugar, 1/3 cup
pastry flour, 3/5 cup
melted butter, 3 tbsp
a pinch of salt

For the cream:
fresh cream, 1 cup
strawberries as needed


Pour into a bowl two eggs, egg yolk and sugar.
Work with the whisk until frothy and white. Gradually add the sifted flour and never stop stirring, stirring from the bottom up so as not to remove the compound.
Add the melted butter, then gradually built the same way, being careful to not remove everything. Whip until stiff the egg whites with a pinch of salt. Combined with the previous mixture and pour into a flat pan lined with parchment paper.
Cook for 7-8 minutes at 430° F. Prepare a tea towel sprinkled with powdered sugar once baked biscuit and turn it on canvas, remove the parchment paper and gently roll the biscuit along with the cloth. Refrigerate for 20 min.
Whip the cream and cut strawberries into pieces. Sprinkle the roll with a little sugar syrup and garnish with whipped cream and strawberries, roll it up and close it carefully in plastic wrap overnight.

Thanks to:Cooking With Julia