Exotic roll cake
Recipe for For one sheet
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.
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 :
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.
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.
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.