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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!
 
Ingredients

    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


 
Directions

    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)
Ingredients:
 ·            4 cups raspberries
o             1/3 cup Stock Syrup
o             Juice of 1/2 lemon
  Directions
 1.     Place all ingredients in the jar of a blender; blend until smooth. Strain through a cheesecloth-lined or fine strainer.