Finn Roulade with Blackberry and Pear
Dark sponge, Shortcrust base, Crumble, Blackberry jelly, Pear jelly, Mousse and Glaze — a Zeelandia recipe in 7 components. Uses Maestro Black Cake Mix 25 kg, Neutral Paste/Glaze 12.5 kg (Hot) and Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (dark sponge)
- 4 min
- baking temperature (dark sponge)
- 200 °C
- baking time (dark sponge)
- 5 min
- mixing time (shortcrust base)
- 3 min
- baking temperature (shortcrust base)
- 190 °C
- baking time (shortcrust base)
- 10 min
- glazing temperature (glaze)
- 35 °C
Ingredients
Dark sponge
| Ingredient | Quantity |
|---|---|
| Maestro Black Cake Mix 25 kg | 115 g |
| Eggs | 65 g |
| Oil | 55 g |
| Water | 15 g |
Shortcrust base
| Ingredient | Quantity |
|---|---|
| Kruche Special | 100 g |
| Butter | 50 g |
| Eggs | 5 g |
Crumble
| Ingredient | Quantity |
|---|---|
| Praline (ready-made chocolate crumble) | 200 g |
Blackberry jelly
| Ingredient | Quantity |
|---|---|
| Frozen blackberries | 400 g |
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 500 g |
| Water | 100 g |
Pear jelly
| Ingredient | Quantity |
|---|---|
| Pears | 400 g |
| Pear pulp | 400 g |
| Gelatine | 30 g |
| Water | 120 g |
| Fresh ginger | 30 g |
Mousse
| Ingredient | Quantity |
|---|---|
| Mascarpone | 150 g |
| Cream (30% fat) | 500 g |
| Gelatine sheets (1 sheet = about ) | 15 g |
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 250 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 120 g |
| Water | 40 g |
| Gelatine | 18 g |
| Sugar | 35 g |
| Glucose syrup | 200 g |
| Cream (30% fat) | 90 g |
| Paletta Cold Glaze Neutral Gel 6 kg | 350 g |
Method
- Dark sponge
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Deposit the batter into a frame of about 18 x 25 cm. Bake at 200°C for about 5 minutes. Cool, divide into two sponges of about 9 x 25 cm and freeze.
- Shortcrust base
Mix all ingredients on low speed for about 3 minutes (using a flat beater). Roll the dough out to a thickness of about 0.4 cm and cut two bases of about 10 x 26 cm. Bake at 190°C for about 10 minutes.
- Crumble
Spread the crumble evenly over the dark sponges (about 100 g per piece).
- Blackberry jelly
Bring all ingredients to the boil and pass through a sieve. Pour the mass into two SilikoMart Kit Wood moulds (TOR 250x90 Buche) for assembling roulades of about 9 x 25 cm (about 500 g per piece) and freeze.
- Pear jelly
Dice the pears finely and soak the gelatine in the water. Bring the diced pears, pulp and grated ginger to the boil. Add the soaked gelatine and combine thoroughly. Pour the mass onto the frozen blackberry jelly (about 490 g per piece). Freeze.
- Mousse
Whip the chilled cream (about 400 g) and soak the gelatine in the water. Aerate the mascarpone (using a whisk) and gently combine it with the whipped cream. Bring the remaining cream (about 100 g) to the boil, add the soaked gelatine, pour over the Arabesque chocolate and mix. Combine with the whipped mascarpone cream. Put 1/2 of the mousse into the roulade assembly moulds (about 225 g per piece). Place the jelly in (blackberry jelly side down), spread the remaining mousse evenly over it (about 225 g per piece). Press down gently with the crumble-topped sponge. Freeze.
- Glaze
Soak the gelatine in the water. Bring the sugar, glucose syrup and cream to the boil. Add the soaked gelatine and pour over the chocolate, mix. Combine with the Paletta Cold using a blender. Colour with food colourings to any colour. Cool to about 35°C and cover the surface of the roulades. Place the roulades on the shortcrust bases.
Decoration: decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.