For Roulette

Beat all the ingredients together for 1' at 1st and 4' at 2nd speed. Spread on a sheet of lined baking paper and bake in a hot air oven at 200 oC or bake at oven at 220 oC for about 5-7 minutes.

For Confectionary cream

Beat the Crème D' Or pastry cream with the water at a fast speed and just when it's ready to mix, incorporating Emilie 28% vegetable cream, Lowicz 36% dairy cream and Bon Bon Vanilla ice cream paste Torronalba.

Moulding

Put Roulette on a non-stick paper and add the pastry cream all over the surface. Wrap evenly and place in the freezer to freeze.