Tuesday, March 27, 2012
CHOCOLATE ROULADE, RASPBERRY AND WIPED CREAM
The moment that I see at Martha Stewart show this chef Michel Roux's “Roulade Marquis”, I knew it is a very good, exceptional dessert. As he had a little trouble to get it out of the parchment paper to put on the wax paper to roll it, /you can watch his video/ I knew I would have the same trouble too….I am not a professional pastry chef as he is…., but I decided to try to see if I am able to do it, as he did it!
This dessert is light, not so sweet; the raspberry brings a special taste and a vibrant red color! It is nice to look at it; delightfully good dessert!
There is no flour in this recipe; it is only one tablespoon +1teaspoon and 1/2 of potato flour. My NOTE: I didn’t have this flour, I used corn starch, but I would definitely increase to double amount, this way the baked flan will be a little more consistent, to roll it better. Later, I found potato flour at Red Mill, but is available from “Amazon.com” to many specialty flour shops!
1 tablespoon plus 1 1/2 teaspoons butter, room temperature, for baking sheet
1/4 cup all-purpose flour, for dusting
3 medium egg yolks
1 3/4 cups confectioners’ sugar, plus more for dusting
4 medium egg whites
1/2 cup unsweetened cocoa
1 tablespoon plus 1 1/2 teaspoons potato flour
1 generous cup heavy cream
1 generous cup Raspberry Coulis
1 1/4 cups fresh raspberries
Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper; butter and flour parchment paper and set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat yolks and scant 1 cup confectioners' sugar in a bowl until ribbons form; set aside.
In the clean bowl of an electric mixer fitted with the whisk attachment, whisk egg whites until they reach soft peaks; add a scant 1/2 cup confectioners' sugar and continue whisking until stiff peaks form.
Whisk in one-third of the yolk mixture into the egg white mixture; fold in remaining yolk mixture using a metal spoon until it is almost fully incorporated.
Sift cocoa and potato flour into bowl; gently fold with a metal spoon until just combined.
Using an offset spatula, spread batter on prepared baking sheet to form a 10 1/2-by-12-inch rectangle, about 5/8 inches thick.
Transfer to oven and bake until cake springs back when touched, 8 to 10 minutes.
Meanwhile, line a large wire rack with a clean dish towel. Turn cake out onto prepared rack and carefully peel off parchment paper. Let stand 5 minutes to cool.
In the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream with remaining 1/4 cup confectioners' sugar until ribbons form; set aside.
Carefully transfer cake to a large piece of wax paper.
Using a pastry brush, brush 1/4 cup raspberry coulis (recipe follow) over cake; using a serrated knife, carefully trim edges from all four sides.
Using an offset spatula spread whipped cream over cake, leaving a 5/8-inch border all around;
top with raspberries.
Starting from one of the long sides, gently roll up cake, using the wax paper to help you.
Transfer cake to refrigerator and let chill 2 to 3 hours.
Slice roulade crosswise and serve dusted with confectioners' sugar and drizzled with coulis.
Raspberry Coulis: (optional, to drizzle on top)
· 4 cups raspberries
o 1/3 cup Stock Syrup
o Juice of 1/2 lemon
1. Place all ingredients in the jar of a blender; blend until smooth. Strain through a cheesecloth-lined or fine strainer.