Entremet Roulade

Question 1

What does the term biscuit a roule?

Answer 1

• rolled sponge

Question 2

What is Crème Anglaise?

Answer 2

Custard.

Question 3

What is the biscuit roulade?

Answer 3

40 g egg yolks
110 g whole eggs
70 g sugar
70 g egg whites
45 g caster sugar
55 g plain flour (T55)

Question 4

What is Anglaise base recipe?

Answer 4

260 g whipping cream
3 g vanilla bean paste
55 g egg yolks
65 g sugar
7 g fish gelatin powder
42 ml water

Question 5

What is the vanilla mascarpone recipe?

Answer 5

235 g mascarpone
255 g anglaise base
2 ml rose water

Question 6

What is the guava gel recipe?

Answer 6

200 g guava purée
20 g sugar
3 g pectin

Question 7

What is the White chocolate pistachio crunch recipe?

Answer 7

105 g white chocolate
20 g cocoa butter
75 g nibbed pistachios, chopped

Question 8

What is the strawberry syrup recipe?

Answer 8

45 g sugar
20 ml lime juice
95 g strawberry purée

Question 9

What is the Glaçage recipe?

Answer 9

100 g Starfix cold glaze
50 ml lime juice

Question 10

What is the method for biscuit roulade?

Answer 10

1. Preheat the oven to 180°C.
   6mins.
2. Over a bain-marie, whisk the eggs, egg yolks and 70 g sugar until the ribbon stage is achieved.
3. Off the heat, whisk until fully cooled. Make a French meringue with the remaining 45 g sugar and incorporate into the egg mixture. Fold in the flour and spread out on a Silpat mat, then bake in the oven until cooked.

Question 11

What is the anglaise base method?

Answer 11

1. Warm up the cream and vanilla in a pan then add to blanched sugar and egg yolks, return to the pan and cook a la nappe (the consistency of the sauce will coat the back of the spoon), incorporate the bloomed gelatine. Cool.

Question 12

What is the anglaise base method?

Answer 12

1. Warm up the cream and vanilla in a pan then add to blanched sugar and egg yolks, return to the pan and cook a la nappe (the consistency of the sauce will coat the back of the spoon), incorporate the bloomed gelatine. Cool.

Question 13

What is the method for vanilla mascarpone?

Answer 13

1) Knock back 255 g of anglaise, mix until smooth, then incorporate the mascarpone cream and whisk together. Place over an ice bath to get the correct setting point if required.

Question 14

What is the method for guava gel?

Answer 14

1. Warm up the purée then gradually incorporate the mixed sugar and pectin.
2. Bring to the boil and whisk for 2 minutes, then leave to cool. Knock back before application.

Question 15

What is the method for White chocolate pistachio crunch?

Answer 15

1. In a bowl, over a bain-marie add the white chocolate and cocoa butter and heat until melted.
2. Add the pistachios and stir until combined.
3. Roll out between two sheets of guitar acetate until it is 1 mm thick.
4. Once the mixture has started to set, cut out using a 16 cm ring.
5. Chill in the refrigerator until fully set.

Question 16

What is the method for Strawberry syrup?

Answer 16

1. Place the ingredients into a saucepan and heat until the sugar dissolves.
2. Cool completely before use.

Question 17

What is the Method for Glaçage?

Answer 17

Mix the Starfix cold glaze with the lime juice until smooth, then use as required.

Question 18

What is the Method for Glaçage?

Answer 18

Mix the Starfix cold glaze with the lime juice until smooth, then use as required.

Question 19

What are the steps involved for assembling roulade?

Answer 19

1. Apply the cold syrup to the sponge.
2. Apply the gel and cream to ¾ of the sponge to a thickness of 1.5 cm. Chill until firm.
3. Once firm cut the layered sponge into strips. Place a small mousse ring (4.5 cm x 5 cm) in the centre of the crunch layer.
4. Place the strips on the pistachio crunch layer in a concentric circle starting in the middle, against the mousse ring and finishing at the edges of the pistachio crunch layer. Thoroughly chill.
5. Remove the metal ring and brush the chilled cake with the glaçage. Decorate the sides with nibbed pistachios.
6. Decorate the top with cut strawberries and a Viola flower. The end of the last strip should be at the back (not in view).

Question 20

What should the height be for the Entremet Roulade?

Answer 20

3.5 in height