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.

Hazelnut cream

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  • 35g
    Truffle oil
  • 65g
    Anhydrous butter
  • 275g
    Toasted hazelnut paste
  • 285g
    CHD-O68MARA
  • 310g
    PRN-HA50C2CV
  • 0,6g
    Sůl

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

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  • 565g
    CHD-O68MARA
  • 230g
    NCB-HD703CV
  • 55g
    Sunflower oil
  • lepel(s)
    Ground toasted almonds

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

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  • 220g
    Milk
  • 220g
    Cream
  • 45g
    Invert sugar
  • 90g
    Egg yolks
  • 200g
    CHD-Q76OCUM
  • 1g
    Crushed salt flakes

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

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  • Toasted hazelnut paste
  • Smoked salt flakes
  • Summer truffle
  • FNN-O61IROK

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.