Exotic roll cake

Recipe for For one sheet


sicoly recipe Exotic roll cake
Sicoly chef recipe idea Quentin BAILLY

Recipe idea


Quentin BAILLY chocolate shop - Lille ( FRANCE)​

Ingredients

Sicoly


SICOLY® frozen exotic fruit insert
Frozen organic lime juice
No added sugar frozen coconut cream
Frozen organic banana purée
Frozen passion fruit juice

For the coconut

choux pastry QB


ingredients :

  • 76,4 g Whole milk
  • 29,4 g Coconut milk
  • 88,2 g No added sugar frozen coconut cream SICOLY®
  • 29,4 g crystal sugar (1)
  • 105,8 g Flour T55
  • 125 g Egg yolks
  • 73,5 g Whole eggs
  • 184 g Egg whites
  • 88,2 g crystal sugar (2)

process :

Heat the milk, coconut milk, SICOLY® coconut milk and the sugar (1) to a light simmer. Add the sieved flour and dilute progressively with the egg yolks and whole eggs. Adjust the texture with hot milk if necessary.
At the same time, whip the egg whites with the sugar (2). Add to the previous mixture while warm.

Pour 800 g of biscuit per silicon sheet to a thickness of 1 cm to roll it easily.

Bake at 160°C for 9 minutes in an open oven.​

For the banana,

passion fruit and lime confit QB


ingredients :

  • 53,5 g Sicoly® passion fruit juice
  • 50,9 g Frozen ORGANIC banana purée
  • 78,9 g Sicoly® ORGANIC lime juice
  • 36,4 g Crystal sugar
  • 2,5 g NH pectin

process :

Melt all SICOLY® purées and juices together. Mix pectin and sugar together and add to the cold melted purées. Boil for 30 secondes and cook to 48° BRIX.

Leave to cool down slightly and use directly.

For the

banana mousse QB


ingredients :

  • 17,9 g Still water
  • 3 g Powdered gelatin 200 bloom
  • 153,6 g Frozen ORGANIC banana purée
  • 45,8 g Invert sugar
  • 7,6 g Farm dark Rhum AOC Martinique
  • 22,9 g Gelatin mass 1/6
  • 72,2 g Cream 35%

process :

Start with the gelatin mass.
Mix powdered gelatin inside cold water with a whisk. Leave to set for 20 minutes and melt again without boiling to prevent evaporation.

Leave again to set before using.

Heat SICOLY® organic banana purée with inverted sugar to 60°C. Add the dark rum and the gelatin mass. At 25°C, add the cream.

For the

lime chantilly QB


ingredients :

  • 8,6 g Still water
  • 1,4 g Powdered gelatin 200 bloom
  • 59,9 g Cream 35%
  • 1,4 g Lime zest
  • 18 g Caster sugar
  • 4,8 g Sicoly® ORGANIC lime juice
  • 36 g Mascarpone
  • 10,1 g Gelatin mass 1/6
  • 119,8 g Cream 35%

process :

Start with the gelatin mass.
Mix powdered gelatin inside cold water with a whisk. Leave to set for 20 minutes and melt again without boiling to prevent evaporation.

Leave again to set before using.

Heat the cream (1) with sugar and the chopped zests to 70°C. Leave to infuse for 10 minutes. Finely strain, adjust the humidity and heat again. Add SICOLY® organic lime juice previously heated in the micro-wave in the hot mixture. Add the gelatin mass, cream (2) and mascarpone and mix.
Prepare the day before the assembly and store in the fridge meanwhile.

For the

spray glazing QB


ingredients :

  • 8,2 g Still water
  • 2,1 g Caster sugar
  • 4,1 g Glucose DE 38
  • 20,6 g Neutral glaze

process :

Heat together water, sugar and glucose. Add the neutral glaze and bring to a boil.
Use at approximately 80°C to create a thermal shock.

For the

lime salt QB


    process :

    Spread out 3 g of lime zests on a baking sheet in the oven or in a dehydrator for 48 hours. Mix to obtain a fine powder.

    Assembly &

    Finishes


    The day before, prepare the lime chantilly (250 g) and store in the fridge. Prepare also the banana mousse (300 g) and deep freeze before the assembly.
    The next day, Once the choux biscuit is cooked (800 g), leave to cool down under a baking parchment paper sheet. Peel off once completely cold.


    Cook the confit (200 g) ans spread out on the biscuit while still hot. Whip the chantilly and spread out on the biscuit. Place the insert, made with SICOLY® exotic log insert and banana mousse, onto the base and roll strictly. Store in the fridge (4°C) for 2 hours minimum. Cut into 17 cm rolls.
    Whip the rest of the chantilly and spread out roughly to create a «mane» effect. Deep freeze for approximately 15 minutes, while preparing the spray glazing.

    Glaze the whole cake, including biscuit and chantilly and sprinkle the top with lime salt and the sides with grated coconut. Finish off with some dots of confit.