Chocolate Roulé
This decadent creation boasts a luscious chocolate sponge base, enrobed in a delicate rose-infused ganache montée, and complemented by layers of raspberry and lychee gelée and a luxurious blackcurrant crémeux.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| milk | 250g |
| butter | 215g |
| sugar | 340g |
| flour | 160g |
| high fat cocoa powder | 90g |
| egg yolk | 330g |
| whole egg | 220g |
| egg white | 440g |
| cream 40% | 750g |
| invert sugar | 105g |
| white chocolate | 50g |
| gelatine mass | 69g |
| QS rosewater | |
| raspberry puree | 133g |
| lychee puree | 113g |
| lime puree | 40g |
| pectin glaze | 8g |
| blackcurrant puree | 80g |
| violet sugar | 30g |
-
Chocolate sponge
250g milk - 175g butter - 80g sugar - 160g flour - 90g high fat cocoa powder - 300g egg yolk - 180g whole egg - 440g egg white - 220g sugar
Boil the milk, butter and sugar (80g). Add the flour and cocoa powder and mix for a few minutes. Place the dough into a kitchen machine with a paddle and gradually add the eggs. Whip the egg white and sugar (220g). Fold in the meringue to the mixture. Bake for 15min at 165°C.
-
Ganache montée à la rose
250g cream 40% - 80g invert sugar - 50g white chocolate - 60g gelatine mass - 500g cream 40% - QS rosewater
Heat the cream (250g) and invert sugar until 70°C. Dissolve the gelatine mass in the hot mixture. Pour on top of the white chocolate and make an emulsion with a hand blender. Add the rest of the cold liquid cream (500g) and rosewater while blending. Store overnight in the fridge.
-
Rasberry and lychee gelée
113g raspberry puree - 113g lychee puree - 40g lime puree - 25g invert sugar - 8g pectin glaze - 40g sugar
Heat the fruit puree together with the invert sugar. Add the pectin glaze to the mixture. Boil for at least 2min. Pour the gelee in a long, cylindrical mould and freeze.
-
Black currant crémeux
80g blackcurrant puree - 20g raspberry puree - 40g whole egg - 30g egg yolk - 30g violet sugar - 9g gelatine mass - 40g butter
Heat the fruit puree, whole egg, egg yolk and sugar until 83°C. Add the gelatine mass and cool down until 38°C. Add the butter (at room temperature) and mix. Pour the crémeux into a larger, long, cylindrical mould. Carefully remove the gelée from its mould and place it on top of the crémeux. Push the gelée into the crémeux until fully covered and freeze.
-
Assemblage
Evenly spread the rose-infused ganache montée onto the chocolate sponge. Carefully remove the gelée-crémeux from the mould and position it along the edge of the sponge cake. Roll up the cake and freeze it again. Top with a chocolate cylinder and pipe additional ganache montée on top of the cake. Sprinkle frozen fruit over the Chocolate Roulé for an elegant finishing touch.
