Makes 6 chocolate and salted caramel roll cakes, 3 raspberry roll cakes, 3 chocolate roll cakes
Ingredients
SALTED CARAMEL AND JIVARA 40% GANACHE:
- 100g Heavy cream 36%
- 70g Sugar
- 30g Salted butter
- 60g Jivara 40% chocolate
RASPBERRY INSPIRATION GANACHE:
- 60g Raspberry purée
- 5g Honey
- 50g Raspberry Inspiration
CARAÏBE 66% DARK CHOCOLATE GANACHE:
- 60g Heavy cream 36%
- 5g Honey
- 50g Caraïbe 66% chocolate
CRUNCHY COATING:
- 60g Grape seed oil
- 100g Caraïbe 66% chocolate
- 100g JIVARA 40% chocolate
- 100g Raspberry Inspiration
GLUTEN-FREE SWISS ROLL:
- 40g Egg yolks
- 105g Eggs
- 85g Sugar
- 65g Egg whites
- 25g Sugar
- 35g Potato starch
- 20g Chickpea flour
Directions
SALTED CARAMEL AND JIVARA 40% GANACHE:
- 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 caramelizes.
- Add another third of the sugar, cook until it browns and caramelizes 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 219°F (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 an immersion blender and pour into a tray.
- Cover the surface with plastic wrap and leave to set in the refrigerator for at least 3 hours.
RASPBERRY INSPIRATION GANACHE:
- 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 an immersion 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.
CARAÏBE 66% DARK CHOCOLATE GANACHE:
- 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 an immersion 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.
CRUNCHY COATING:
- 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.
GLUTEN-FREE SWISS ROLL:
- 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 parchment paper and bake at 445°F (230°C) for 5-6 minutes in a fan-assisted oven.
ASSEMBLING THE SPONGE:
- 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.
- Leave to fully thaw before tasting.
Recipe courtesy of L'École Valrhona