Roulade Chocolate Sponge

Used products: Roulade Chocolate Sponge

  • 11.6 oz
    egg white
  • 6.3 oz
  • 15.4 gr
    sea salt
  • 8.7 oz
    egg yolks
  • 1.8 oz
  • 2.9 oz
  • 4.3 oz
  • 2.5 oz
    pastry flour
  • 2.9 oz
    cocoa powder

Preparation: Roulade Chocolate Sponge

Whip together egg yolks and honey. 
Add milk and oil, followed by sieved flour and cocoa powder.
Whip together egg whites and sugar until a soft peak is obtained.
Fold egg yolk mixture into egg white mixture. 
Spread out on a tray with silicone sheet and bake at 200°C for 9 minutes.

Hazelnut Mousse

Used products: Hazelnut Mousse

Preparation: Hazelnut Mousse

Hydrate gelatine in 15 g of water. 
Make ganache by heating 82 g of water and mixing it with lecithin, gelatine and chocolate.
Fold ganache into hazelnut paste.
Whip together egg whites with dextrose and glucose powder. Mix with ganache.

Apricot Compote

Used products: Apricot Compote

  • 8.1 oz
    apricot puree
  • 8.1 oz
    semi-candied apricots
  • 1 piece(s)
    lime zest
  • 0.7 oz
    lime juice
  • 1 leaf/leaves
    fresh rosemary
  • 1 piece(s)
    cinnamon stick
  • 1 piece(s)
    star anise
  • 0.1 oz
  • 0.1 oz
  • 0.1 oz
  • 0.7 oz

Preparation: Apricot Compote

Hydrate gelatine in water.
Dice semi-dry apricots.
Mix all ingredients in a pan and bring to a boil. Add gelatine.
Cover with cling film and store in refrigerator.

Chocolate Chantilly

Croissant Dough

Used products: Croissant Dough

  • 4.7 lb
    japanese flour
  • 8.7 oz
    icing sugar
  • 2.1 oz
  • 2.1 oz
    powdered milk
  • 2.8 lb
    ice water
  • 3.7 oz
  • 6.2 lb

Preparation: Croissant Dough

Safe for butter, mix all ingredients into homogeneous dough with dough hook. Leave to rest in refrigerator for 1 hour.
Fold butter into dough and double-fold twice. Leave to rest in refrigerator for 30 minutes.
Single-fold dough and leave to rest in refrigerator for 1 hour.
Roll out till 2.2 mm thick and form into a roll. Leave to rest in freezer for 3 hours.
Slice with meat slicer and bake between 2 silicone sheets at 190°C for 12 minutes. Caramelise with icing sugar.