Prepare the eggnog the day before. Whisk the egg yolks and sugar together in a heat-resistant bowl. Add the alcohol and mix well. Heat in a bain-marie, while stirring, to 62°C, then cool quickly in a cold water bath. Filter and chill.
Step 2
Make the pastry cream the day before. Pipe it into silicon moulds and put them in the freezer. Option: you can also pipe directly into the Bun’n’Roll before cooking.
Step 3
Make a shortcrust pastry by mixing together flour, butter and sugar until a crumble forms. Put in the fridge.
Step 4
The next day, defrost the Bun’n’Roll at room temperature.
Step 5
Decorate the Bun’n’Roll with the shortcrust pastry and put an insert of frozen pastry cream in the centre.
Step 6
Bake at 170°C for 22 minutes, then leave to cool for at least 30 minutes.
Step 7
Prepare the Italian meringue. Heat sugar and water to 118°C. Whisk the egg whites to peaks with the salt, then add a drizzle of syrup. Beat until chilled.
