Saint Roll
A LUXURY PAIRING
Summer truffle and Chocovic dark chocolates are paired to perfection in this luxurious pastry roll with an intense flavour and aroma.
レシピ
![](https://proddbase-api.barry-callebaut.com/v2/downloads/bcproductdb_b/SantRollpas5-min_enoc.jpg)
Hazelnut cream
材料 | 下ごしらえ |
---|---|
|
Melt the couverture and the butter separately and mix. Add the remaining ingredients and heat everything to 40°C. Temper at 23°C and leave to crystallize for 24 hours. |
Ocumare cremeux
材料 | 下ごしらえ |
---|---|
|
Melt the couverture and the butter separately. Mix with the remaining ingredients and set aside. Coat the pastry roll at 35°C. |
Dark couverture coating
材料 | 下ごしらえ |
---|---|
|
Heat the cream with the milk and the invert sugar. Pour over the egg yolks and cook the mixture at 85°C. Emulsify with the couverture and the salt. Leave to crystallize in the fridge in a tightly cling-filmed container. |
Assembly
材料 | 下ごしらえ |
---|---|
|
Fill the pastry roll with the hazelnut cream. Cover with the couverture coating, leave to crystallize. Make a spiral with the Ocumare cream. Spoon out a little hazelnut paste. Add a few salt flakes. Finish off with fresh summer truffle. Tips The filling can be substituted with ready to use Iroko hazelnut cream. |