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Gourmet
Roll cakes
Made with Cooking Range Jivara 40% Milk Chocolate
AN ORIGINAL RECIPE BY l’École Gourmet Valrhona
5 stepsMakes 6 chocolate and salted caramel roll cakes 3 raspberry roll cakes - 3 chocolate roll cakes
To be done on the day:
JIVARA 40% salted butter caramel ganache - RASPBERRY INSPIRATION ganache
CARAÏBE 66% dark chocolate ganache - Gluten-free Swiss roll - Crunchy coating
Recipe Step by Step
01
SALTED CARAMEL AND JIVARA 40% GANACHE
Preparation time: 30 minutes
Rest time before use: 3 hours
100 g Whipping cream 35%
70 g Caster sugar
30 g Salted butter
60 g JIVARA 40% chocolate
Melt the JIVARA 40% chocolate. Heat the cream and set aside. In a saucepan, put one third of the sugar (around 25g) and cook
while constantly stirring until it caramelises. Add another third of the sugar, cook until it browns and caramelises as well. Repeat
this again with the remaining third of the sugar. Adding the sugar in several stages prevents the caramel from burning. Cut the butter into small cubes and add it to the caramel, vigorously stirring until it completely melts.
Gradually add the hot, infused cream to the caramel and butter. Heat to 104°C.
Leave to cool for a few minutes, then combine with the melted JIVARA 40% chocolate in three batches. Stir vigorously using
a spatula. Mix using a hand blender and pour into a tray.
Cover the surface with plastic wrap and leave to set in the refrigerator for at least 3 hours.
while constantly stirring until it caramelises. Add another third of the sugar, cook until it browns and caramelises as well. Repeat
this again with the remaining third of the sugar. Adding the sugar in several stages prevents the caramel from burning. Cut the butter into small cubes and add it to the caramel, vigorously stirring until it completely melts.
Gradually add the hot, infused cream to the caramel and butter. Heat to 104°C.
Leave to cool for a few minutes, then combine with the melted JIVARA 40% chocolate in three batches. Stir vigorously using
a spatula. Mix using a hand blender and pour into a tray.
Cover the surface with plastic wrap and leave to set in the refrigerator for at least 3 hours.
02
RASPBERRY INSPIRATION GANACHE
Preparation time: 20 minutes
Rest time before use: 3 hours
60 g Raspberry purée
5 g RASPBERRY INSPIRATION
50 g Honey
Melt the RASPBERRY INSPIRATION.
Heat the raspberry purée with the honey. Combine the mixture a little at a time with the melted RASPBERRY INSPIRATION.
Blend using a hand blender until the emulsion is perfectly smooth.
Cover the surface with plastic wrap and leave to set in the refrigerator for at least 3 hours.
Heat the raspberry purée with the honey. Combine the mixture a little at a time with the melted RASPBERRY INSPIRATION.
Blend using a hand blender until the emulsion is perfectly smooth.
Cover the surface with plastic wrap and leave to set in the refrigerator for at least 3 hours.
03
CARAÏBE 66% DARK CHOCOLATE GANACHE
Preparation time: 20 minutes
Rest time before use: 3 hours
60 g Whipping cream 35%
5 g Acacia honey
50 g CARAÏBE 66% chocolate
Melt the CARAÏBE 66% chocolate. Reheat the cream and honey.
Pour a third over the melted chocolate. Mix vigorously with a spatula, then add another third the same way.
Follow the same steps with the final third. Mix using a hand blender to make a perfect emulsion.
Pour the mixture into a dish, seal its surface with plastic wrap and leave to set in the refrigerator for at least 3 hours.
Pour a third over the melted chocolate. Mix vigorously with a spatula, then add another third the same way.
Follow the same steps with the final third. Mix using a hand blender to make a perfect emulsion.
Pour the mixture into a dish, seal its surface with plastic wrap and leave to set in the refrigerator for at least 3 hours.
04
CRUNCHY COATING
Preparation time: 15 minutes
60 g Grape seed oil
100 g CARAÏBE 66% chocolate
100 g JIVARA 40% chocolate
100 g RASPBERRY INSPIRATION
Separately melt the 100g of CARAÏBE 66% dark chocolate, 100g of JIVARA 40% milk chocolate and 100g of RASPBERRY INSPIRATION.
Add 60g grape seed oil to each melted chocolate.
Mix well and set aside.
Add 60g grape seed oil to each melted chocolate.
Mix well and set aside.
05
GLUTEN-FREE SWISS ROLL
Preparation time: 30 minutes
40 g Egg yolks
105 g Eggs
85 g Caster sugar
65 g Egg whites
25 g Caster sugar
35 g Potato starch
20 g Chickpea flour
Beat the egg yolks, whole eggs and 85g portion of sugar in a food processor until the mixture triples in volume.
Beat the egg whites with 25g of sugar until firm (but not stiff) peaks form.
Gently stir the beaten egg whites into the first mixture and fold in the sifted chickpea flour and sifted starch using a spatula. Spread onto a 40 × 30cm baking tray lined with baking paper and bake at 230°C for 5-6 minutes in a fan-assisted oven.
Beat the egg whites with 25g of sugar until firm (but not stiff) peaks form.
Gently stir the beaten egg whites into the first mixture and fold in the sifted chickpea flour and sifted starch using a spatula. Spread onto a 40 × 30cm baking tray lined with baking paper and bake at 230°C for 5-6 minutes in a fan-assisted oven.
Assembly and finishing
ASSEMBLING THE SPONGE
Preparation time: 2 hours
After the sponge has been baked and has cooled, cut a thin layer off the edges to ensure they are straight and even.
Cut out four 10 × 29cm strips of sponge. Spread 100g ganache onto each strip: 2 strips with the caramel ganache, 1 strip with the chocolate ganache and 1 strip with the raspberry ganache.
Carefully roll each sponge strip lengthways and freeze for 1 hour.
After freezing, cut each roll into three 8cm parts, to create a total of 12 rolls. Freeze for another half hour.
Prepare the coating mix.
GLAZES
Using a toothpick, immerse each Swiss roll in the different coatings. Once the Swiss rolls are completely
covered in coating, freeze them for 30 minutes.
Finally, using a slightly heated knife, cut the two ends of the rolls so that the inside is visible.
to fully thaw before tasting.
The perfect recipe for a gourmet home-made snack!