Chocolate & Marshmallow Swiss Roll Cake Inspired by Bear Treats
27 November 2024
Difficulty:
Equipment:
Perforated baking sheet
Ingredients:
I used Azelia chocolate from Valrhona: code ILETAITUNGATEAU for 20% off the entire site (affiliate).
Viennese cocoa biscuit:
35g egg yolks
90g whole eggs
70g granulated sugar (1)
55g egg whites
23g granulated sugar (2)
35g flour
10g cocoa
Whip the egg yolks with the whole eggs and sugar (1) until you get a well-puffed mixture.
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Separately, whip the egg whites with sugar (2) until they are firm and shiny.
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Gently mix the two preparations.
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Finally, add the sifted flour and cocoa powder using a spatula.
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Pour the batter onto a 40x30 sheet and spread it.
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Bake in the preheated oven at 200°C for 10 minutes. Let cool completely.
Praline ganache:
75g liquid cream
90g praline
90g Azelia chocolate
20g neutral honey
30g butter
Melt the praline with the chocolate. Heat the cream with the honey. Pour the hot cream over the melted chocolate in several additions, mixing well to obtain a smooth and shiny ganache. Then add the butter cut into small pieces and blend to perfect the emulsion.
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Let the ganache cool to the texture of a spread.
Praline crunchy layer:
90g milk chocolate
60g praline
45g crêpes dentelles
Melt the chocolate, then add the praline and finally the crumbled crêpes dentelles.
Assembly:
QS of cocoa nibs
Spread the crunchy layer on the biscuit.
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Then spread the ganache, and sprinkle it with cocoa nibs (the nibs add extra texture and reduce the sweetness of the cake).
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Roll up the log and place it in the refrigerator.
Vanilla marshmallow:
10g gelatin
200g granulated sugar
40g glucose syrup
60g egg whites
60g water
Vanilla powder or extract
You will have too much marshmallow, but it's hard to make a smaller quantity; you can make marshmallow cubes rolled in a one-to-one mix of powdered sugar and cornstarch, and the marshmallow keeps well for several days when stored in an airtight box.
Rehydrate the gelatin in cold water.
In a saucepan, make a syrup with the water, sugar, and glucose syrup.
When the syrup reaches 115°C, start beating the egg whites with the vanilla. When the syrup reaches 130°C, pour it over the whipped whites while continuing to beat with an electric whisk. Melt the gelatin for a few seconds in the microwave, then add it to the previous mixture. Continue to whisk for a few minutes, until the marshmallow is less liquid and can be piped onto the log. Then, pour the marshmallow into a piping bag fitted with a plain tip and pipe it onto the log to create a melted snow effect. Add a bit of cocoa nibs, then sprinkle with a bit of powdered sugar and let the marshmallow fully set before enjoying!
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