• Ingredients: 25
  • Serves: 6
  • Prep: 45 min
  • Bake: 1 1D4 hr

Cheddar grits and bacon roulade with special equipment: a 15- by 10-inch shallow baking pan; parchment paper. To make this cheddar grits and bacon roulade for 6 persons you will need 45 min for preaparation and 1 1D4 hr for baking.


  • Special equipment: a 15- by 10-inch shallow baking pan; parchment paper

For éclairs

  • 1 cup plus 1 tsp. whole milk
  • 1/2 cup unsalted butter, cut into cubes
  • 1 tbsp. sugar
  • 1 tsp. cinnamon, preferably freshly grated
  • 1 tsp. nutmeg, freshly grated
  • 1 tsp. salt
  • 1 1/2 cups all-purpose flour
  • 6 to 7 large eggs

For cream cheese pastry cream

For satsuma glaze and assembly

  • Special equipment: large pastry bag, 1/2-inch-tip, and 1/4-inch tip.

For cooking and serving crêpes

  • 4 tsps. vegetable oil
  • 6 oz. fresh soybean or mung-bean sprouts , trimmed
  • 1/4 cup chopped scallions
  • 1 small head green or red leaf lettuce
  • 1/2 cup loosely packed fresh mint leaves
  • 1/2 cup loosely packed fresh basil leaves
  • 1/2 cup loosely packed fresh cilantro sprigs
  • Lime wedges

For Serving


  1. Step 1 Put oven rack in middle position and preheat oven to 350°F. Butter baking pan and line with parchment paper, then butter paper.

    For this step you will need

  2. Step 2 Melt butter (3 tablespoons) in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, then add flour and cook roux, whisking, 3 minutes.

    For this step you will need

  3. Step 3 Add milk in a slow stream, whisking, then add nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Increase heat to moderate and bring to a boil, whisking constantly, then reduce heat and simmer mixture, whisking occasionally, 5 minutes.

    For this step you will need

  4. Step 4 Remove from heat and add egg yolks 1 at a time, whisking well after each addition. Transfer to a large bowl and cover surface of mixture with a sheet of buttered parchment (buttered side down, to keep yolk mixture from forming a skin), pressing gently.

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  5. Step 5 Bring water to a boil in cleaned saucepan and gradually add grits, whisking constantly. Reduce heat and simmer, uncovered, stirring occasionally, 5 minutes.
  6. Step 6 Remove from heat and whisk in 1 cup cheese, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.

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  7. Step 7 Beat egg whites in another large bowl with an electric mixer at medium-high speed until they just hold stiff peaks, then stir one third of whites into yolk mixture to lighten.

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  8. Step 8 Remove roulade from oven and cover with well-buttered parchment paper (buttered side down) and then a kitchen towel and invert a baking sheet over towel.

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  9. Step 9 Invert roulade onto baking sheet. Carefully peel off parchment from top of roulade and discard, then trim 1/4 inch from each short side of roulade.
  10. Step 10 Starting with a long side, roll up the roulade jelly-roll style, using towel to help lift and support as you roll and carefully removing parchment as you go.
  11. Step 11 Arrange roulade, seam side down, on baking sheet and bake, uncovered, just until cheese is melted, about 5 minutes.

    For this step you will need