CHOCOLATE ROULADE, RASPBERRY AND WIPED CREAM

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!

http://www.marthastewart.com/893273/roulade-marquis#toggle

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 butter, room temperature, for parchment sheet

1/4 cup all-purpose flour, for dusting parchment sheet

    1 3/4 cups confectioners’ sugar, (1cup+1/2cup+1/4cup)
  3 medium egg yolks ( *using 1 cup of confectionary sugar)
    4 medium egg whites (*using 1/2 cup of confectionary sugar)

1/2 cup unsweetened cocoa

1 tablespoon plus 1 1/2 teaspoons potato flour (I used corn starch)

1 generous cup heavy cream (*using 1/4 confectionary sugar)

1 1/4 cups fresh raspberries (I used a very good, seedless, raspberry jam)

1 generous cup Raspberry Coulis (optional) recipe at the end

Directions

1. Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper; butter and flour parchment paper and set aside.

2. In the bowl of an electric mixer fitted with the whisk attachment, beat yolks adding 1 cup confectioners' sugar in a bowl until ribbons form; set aside.

MY NOTE: this is what "ribbons form"

https://m.youtube.com/watch?v=DdhVKmK8e0g

these are ribbons :

3. In the clean bowl of an electric mixer fitted with the whisk attachment, whisk egg whites until they reach soft peaks; add 1/2 cup confectioners' sugar and continue whisking until stiff peaks form.

4. 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.

5. Sift cocoa and potato flour into bowl; gently fold with a metal spoon until just combined.

6. 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.

7. Transfer to oven and bake 425F until cake springs back when touched, 8 to 10 minutes.

8. Meanwhile, line a large wire rack with a clean, large piece of wax paper..
Turn cake out onto prepared rack and carefully peel off parchment paper from baked
cake.
Let stand 5 minutes to cool.

9. 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.