Recipes
55 g for 1 swiss roll, 25 cm/10 inches long
200 g fresh cream (35%)
25 g TREHA®︎
70 g white chocolate*, chopped
* IVOIRE (VALRHONA)
Bring fresh cream and TREHA® to a boil and pour into the white chocolate. Whisk gently until the chocolate is dissolved, and then mix further in an ice water bath. Set in the refrigerator overnight.
Enhances the pleasant and creamy mouthfeel of the ganache cream.
Mixture A
210 g white eggs
30 g granulated sugar
30 g TREHA®
Mixture B
120 g egg yolks
30 g granulated sugar
30 g glucose syrup (DE30-50)
Mixture C
50 g cake flour
10 g cocoa powder
50 g unsalted butter, warmed and melted
Beat mixture A until stiff peaks form.
Beat mixture B until the mixture thickens.
Add 1. into 2. and mix together. Sift mixture C in, and then add the butter into the mixture.
Line the tin with baking paper (290 x 330mm/11 x 13 inches) and pour the mixture in. Bake at 210℃/410℉ for 12 minutes in a convection oven.
Stabilizes air bubbles in the chocolate sponge, giving it a soft, light texture.
50 g dried citrus, chopped and drizzled with rum and set overnight
Whip the ganache cream.
Place the baked chocolate sponge with the top side down. Spread the ganache cream and toss dried citrus on top. Begin to roll the sponge starting from the short side.
