Entremet Roulade

Question 1

Biscuit Roulade

40g Egg yolks + 110g whole eggs + 70g sugar

Answer 1

Whisk on Bain Marie <36°C
Transfer to mixer till ribbon stage

Question 2

Biscuit Roulade

70g egg whites + 45g sugar

Answer 2

Froth whites, then whisk in sugar gradually
Make french meringue
Fold Ribbon stage batter into meringue

Question 3

Biscuit Roulade
55g Flour

Answer 3

Sieve and Fold in 3 parts into Batter + Meringue

Spread evenly on silpat mat

Question 4

Biscuit Roulade
Baking time and temperature

Answer 4

180°C, 8mins

Question 5

Anglaise Base

7g fish gelatine + 42ml water

Answer 5

Mix well & chill before make Anglaise creme

Question 6

Anglaise Base

260g whipping cream
3g vanilla + 55g yolks + 65g sugar

Answer 6

Warm whipping cream + ⅓ sugar
Blanchir yolks + sugar + vanilla, add into warm cream, mix well

Heat to 84°C, off heat, add gelatine
Sieve, whisk and cool in icebath

Question 7

Vanilla Mascarpone cream

235g Mascarpone + 255g Anglaise Base + 2ml rose water

Answer 7

Mascarpone + Rose water - prep, in icebath and chill

Weigh out 255g Anglaise Base

Prep Guava gel

Question 8

Guava Gel

200g Guava puree + 20g sugar + 3g pectin

Answer 8

Mix pectin with sugar
Warm Guava puree to 35°C - 40°C
Add pectin sugar gradually, whisk mix well, till boil.

Metal tray, cling wrap, chill.
Prep Vanilla Mascarpone cream

Question 9

Vanilla Mascarpone cream

235g Mascarpone + 2ml Rose water + 255g Anglaise Base

Answer 9

Whisk Anglaise Base into Mascarpone w/ rosewater

Question 10

White Chocolate Pistachio Crunch

105g white chocolate + 20g cocoa butter
75g nibbed pistachios (chopped)

Answer 10

Bain Marie - Melt white choc + cocoa butter
40°C - 45°C

Icebath white choc to 27°C, mix in pistachios

Roll out in paper + chopping board
Chill to set.

Cut to 20cm dia. for presentation

Question 11

Strawberry Syrup
45g sugar + 20ml lime juice + 95g Strawberry puree

Answer 11

Heat to dissolve everything and chill.

Question 12

Biscuit Roulade
Baked good preparation

Answer 12

Cool at room temperature
Paper + Rack over biscuit to flip over
Remove mat gently

Question 13

Assembly
Biscuit Biscuit +
Guava gel + Strawberry Syrup
+ Vanilla Mascarpone cream

Answer 13

Apply thin layer Strawberry Syrup
Then thin layer Guava gel

Whisk Vanilla Mascarpone cream on icebath till firm drop texture

Drop 4~5 blobs to palette spread evenly on biscuit

Chill 20mins
Prep fruit decorations
Prep Glaçage - whisk mix & strain

Question 14

Assembly
Biscuit + Vanilla Mascarpone cream
Guava gel + Strawberry Syrup

Answer 14

Trim Biscuit - 6x straps of palette knife width

Pistachio white choc + presentation card
5cm dia ring Mark on choc base for rolling of Biscuit strips.

Apply Glaçage, sprinkle pistachios nibs on sides

Glacé cake top, add flowers & strawberry slices