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Made with NOROHY Madagascar Vanilla Beans 125g5 steps
Makes 9 roulades each serving 6 people.
Recipe Step by Step
235g Egg yolks
390g Egg whites
315g Pastry flour
Separately whisk the egg whites and add the smaller portion of sugar until stiff peaks.
Mix the stiffened whites with the other mixture and finally add the sifted flour.
Weigh the sponge batter and spread out evenly over a silicone tray.
Bake the sponge at 445°F (230°C) for 4 minutes in a convection oven. You will need 700g per 40 × 60cm tray.
Place in the refrigerator.
OPALYS 33% VANILLA WHIPPED GANACHE
Gradually combine the boiling mixture with the OPALYS 33% chocolate, mixing in the center to obtain a smooth, shiny, elastic texture. Mix using an immersion blender to form a perfect emulsion.
Add the 1500g cold cream then mix again.
Store in the refrigerator and leave to set, preferably overnight. Whip until firm.
VANILLA CHOCOLATE PETALS
Use a piping bag to pipe dabs of vanilla-speckled OPALYS onto 6cm-wide guitar sheets. Cover with another sheet, then use a flat-bottomed glass or a stainless steel pastry tamper to smooth out the couverture until you obtain 2mm-thick round petal shapes.
Place these in a curved mold so that your petals take on a curved shape. Set aside.
CARAMÉLIA CRISPY CLUSTERS
300g Chopped nuts
120g CARAMÉLIA 36%
Roll in sugar until you obtain small crispy clusters.
Assembly and finishing
700g Viennese Sponge (3 layers)
650gOPALYS 33% Vanilla Whipped Ganache
210g Crispy Clusters (per Roulade)
400g Syrup (per sheet)
Cut the sponge into 35 × 54cm sheets. Steep each sheet in 400g of vanilla syrup.
Spread on 650g of whipped ganache, followed by a sprinkling of crispy clusters, making sure to keep some for the decoration.
Roll up as you would a traditional Yule Log.
Squeeze the log to ensure an even shape and place in a large U-shaped mold. Store in the refrigerator.
Cover the exposed side with the remaining whipped ganache. Decorate with vanilla chocolate petals.