Swiss Roll Pastry

Pastry Cream

1. Bring the milk and cream to a simmer with the split and scraped vanilla pod.
2. Meanwhile, mix the yolk, sugar, and cornstarch without whitening.
3. Pour 1/3 of the liquid over the yolk mixture, mix until smooth, then pour everything back into the liquid.
4. Return to the heat, whisk continuously until the first bubble (about 1 min 30 sec).
5. Cover with plastic wrap directly on the surface, refrigerate.

Laminated Yeast Dough

1. Add everything except the lamination butter into the stand mixer bowl. Beat for 8 min at speed 1, then 3 min at speed 2. Shape into a ball, cover with plastic wrap, and let proof for 15 minutes at room temperature.
2. Roll the dough into a 15 x 12 cm rectangle. Cover with plastic wrap, freeze for 1 hour.
3. Roll the butter into a 15 x 6 cm rectangle. Refrigerate.
4. Enclose the butter in the dough, rotate a quarter turn, roll out, then perform a double turn. Score the folds. Return to the freezer for 25 minutes.
5. Perform a single turn. Return to the freezer for 15 minutes.

Finishing

1. Roll the dough into a rectangle of approximately 15 x 30 cm (3 mm thick). Spread the pastry cream.
2. Distribute the chocolate chips evenly. Cut into 4 rectangles of 7.5 x 15 cm. Stack them.
3. Brush with egg wash, and let proof for 1 hour at 30°C.
4. Bake at 180°C for 18 minutes.