Intermediate
1 Hour 55 Mins
6 Min
12 rolls*
Original recipe from the Valrhona Gourmet School , perfect for a delicious and fruity afternoon snack! Gluten-free recipe .
*Recipe calculated for 6 chocolate/salted caramel roll cakes - 3 raspberry roll cakes - 3 all-chocolate roll cakes
Utensils needed:
- Thermometer
- Immersion blender
- Maryse
- Parchment paper
Made with the products below :
1. Jivara 40% Salted Caramel Ganache
Ingredients :
- 100g liquid whole cream 35% (3.53 oz)
- 70g granulated sugar (2.47 oz)
- 30g semi-salted butter (1.06 oz)
- 60g Jivara 40% milk chocolate (2.12 oz)
Preparation time: 30 min
Resting time: 3 hours in the refrigerator
Steps
- Melt the Jivara 40% milk chocolate. Heat the cream and set aside.
- In a saucepan, put 1/3 of the sugar (about 25 g) and cook, stirring constantly, until it caramelizes.
- Add the second third of the sugar, and brown again until you get a caramel.
- Repeat the process again with the remaining third of the sugar.
- Adding the sugar in several stages helps prevent the caramel from burning.
- Cut the butter into small cubes and add it to the caramel, stirring vigorously until it melts completely.
- Pour the hot liquid cream over the caramel/butter mixture in several stages.
- Cook until it reaches 104°C.
- Warm the mixture for a few minutes, then pour it in three stages over the previously melted Jivara 40% chocolate. Mix well with a spatula.
- Blend using an immersion blender and pour the mixture into a dish.
- Cover with film and allow to crystallize in the refrigerator for a minimum of 3 hours.
2. Raspberry or Strawberry Inspired Ganache
Ingredients :
- 60g raspberry or strawberry pulp (2.12 oz)
- 5g Raspberry or Strawberry Inspiration (0.18 oz)
- 50g honey (1.76 oz)
Preparation time: 20 min
Resting time: 3 hours in the refrigerator
Steps
- Melt the Raspberry Inspiration or Strawberry Inspiration.
- Heat the raspberry or strawberry pulp with the honey.
- Pour in several stages over the previously melted fruit.
- Blend using an immersion blender to obtain a perfectly emulsified mixture.
- Pour into a dish, then cover with cling film and let crystallize in the refrigerator for a minimum of 3 hours.
3. Caribbean 66% Dark Chocolate Ganache
Ingredients :
- 60g liquid whole cream 35% (2.12 oz)
- 5 g acacia honey (0.18 oz)
- 50g Caribbean dark chocolate 66% (1.76 oz)
Preparation time: 20 min
Resting time: 3 hours in the refrigerator
Steps:
- Melt the Caraïbe 66% chocolate.
- Heat the cream with the honey, then pour a third of it over the melted chocolate.
- Mix vigorously using a spatula and add the second third in the same way.
- Do the same with the last third.
- Use an immersion blender to perfect the emulsion.
- Pour the mixture into a dish, cover with cling film and then let it crystallize in the refrigerator for a minimum of 3 hours.
4. Popsicle icing
Ingredients :
- 60 g grapeseed oil (2.12 oz)
- 100g Caribbean dark chocolate 66% (3.53 oz)
- 100g Jivara 40% milk chocolate (3.53 oz)
- 100g Raspberry Inspiration (3.53 oz)
Preparation time: 15 min
Steps:
- Melt separately the 100g of Caraïbe 66% dark chocolate, 100g of JIVARA 40% milk chocolate and 100g of Inspiration Framboise.
- Add 60g of grapeseed oil to each melted chocolate.
- Mix well and set aside.
5. Gluten-free rolled biscuit
Ingredients :
- 40g egg yolks (1.41 oz)
- 105g eggs (3.70 oz)
- 85g granulated sugar (3.00 oz)
- 65g egg whites (2.29 oz)
- 25g granulated sugar (0.88 oz)
- 35 g potato starch (1.23 oz)
- 20g chickpea flour (0.71 oz)
Preparation time: 30 min
Nutritional tip : potato starch and chickpea flour are alternative ingredients to wheat flour, allowing you to make a gluten-free recipe.
Steps:
- Beat the egg yolks, whole eggs and 85g of granulated sugar with an electric mixer until the mixture triples in volume.
- Whisk the egg whites until they form soft peaks, incorporating the remaining 25g of granulated sugar.
- Gently mix the whipped egg whites into the first mixture and add the chickpea flour and sifted starch, mixing with a spatula.
- Spread the mixture on a 40 x 30 cm baking sheet lined with parchment paper and bake at 230°C - fan oven for 5 to 6 minutes.
6. Assembling the biscuit
Preparation time: 2 hours
- Once the biscuit is baked and cooled, trim the edges slightly so they are neat and even.
- Next, cut out 4 strips of biscuit, each 10 x 29 cm.
- Spread 100g of ganache on each strip: 2 strips with caramel ganache, 1 strip with chocolate ganache and 1 strip with raspberry ganache.
- Carefully roll each strip of biscuit lengthwise and place them in the freezer for 1 hour.
- Remove from the freezer and cut each roll into 3 pieces of 8 cm long to obtain 12 rolls in total.
- Place back in the freezer for another 30 minutes. Meanwhile, prepare the popsicle glazes.
7. The icing
- Using a toothpick, dip each rolled biscuit into the different icings.
- Once completely covered with icing, place in the freezer for 30 minutes.
- Finally, using a slightly heated knife, cut both ends of the rolls so that the rolled biscuit is visible.
- Allow to defrost completely before eating.
- The perfect recipe for a delicious homemade snack!
Frequently Asked Questions
Can a rolled cake be prepared the day before?
A rolled cake can easily be prepared the day before. After baking, let it cool completely, then fill it with your chosen mixture. Wrap it in aluminum foil and store it in the refrigerator. This technique allows the flavors to develop more fully and the filling to soak into the cake.
Why is my sponge cake breaking?
An overcooked sponge cake becomes fragile and may break when rolled. To avoid this, monitor the baking time at 230°C (450°F) in a fan oven for 5 to 6 minutes. The sponge should remain soft and not brown too much. Immediately place a clean, slightly damp tea towel over the top as soon as it's done baking and roll it up without delay to preserve the cake's elasticity.
How to make a successful gluten-free rolled biscuit?
To make this soft , gluten-free rolled cake , the chef replaced wheat flour with a mixture of potato starch, chickpea flour, corn flour, and rice flour.
What filling should I choose for a rolled cake?
Whipped ganache in dark chocolate, caramel, or strawberry flavors provides a smooth texture perfect for a rolled cake. Vanilla or red berry whipped cream can add lightness to the cake. Classic options like strawberry jam or chestnut cream remain reliable choices. For an original version, opt for a mascarpone and fresh fruit mixture or a pastry cream with speculoos cookie pieces.
How to store roll cakes after icing?
Once your roll cake is glazed, store it in the refrigerator in an airtight container for up to 2 to 3 days. Before storing it, let the glaze harden at room temperature for 30 minutes.
What is the best biscuit for making a roulade?
The Viennese sponge cake has become the go-to choice for pastry chefs. Unlike the classic sponge cake, it contains whipped egg whites, giving it remarkable flexibility and making rolling almost foolproof, even without a damp cloth.
Sponge cake remains a popular alternative, but it requires more precautions: rolling the still-warm cake in a damp cloth as soon as it comes out of the oven is imperative to avoid cracking.
