Ruby Roulade [PDF]

Zitiervorschau

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RUBY ROULADE

RECIPE BY

KIRSTEN TIBBALLS A roulade that makes Ruby chocolate the star! Whipped Ruby ganache and fresh berries rolled in a chocolate sponge, coated with a Ruby and caramelised almond glaze and finished with piped ganache, Ruby chocolate garnishes, fresh berries and a dusting of icing sugar.

RUBY CHOCOLATE GARNISH GOURMET GLAZE CHOCOLATE SPONGE



BEGINNER



60

MINS

WHIPPED RUBY GANACHE FRESH BERRIES

MAKES 1

CHOCOLATE SPONGE INGREDIENTS

90g (3.17oz) caster (superfine) sugar 180g (6.35oz) whole eggs, room temperature 55g (1.94oz) plain (all-purpose) flour 30g (1.06oz) Callebaut Dutch Process Cocoa Powder caster (superfine) sugar, for sprinkling EQUIPMENT











baking tray 240mm x 370mm stand mixer sieve spatula medium angled palette knife

METHOD

Spray a 240mm x 370mm baking tray with vegetable oil and line the base and sides with baking paper. Preheat the oven to 190°C (374°F), fan forced. In the bowl of a stand mixer fitted with a whisk attachment, whisk the sugar and eggs for approximately 5 minutes, until light and fluffy. Meanwhile, sieve the flour and cocoa powder onto a sheet of baking paper. Once the egg mixture is pale and aerated, remove the bowl from the mixer and gradually add the sieved ingredients, gently folding through after each addition. Pour the sponge batter into the prepared baking tray and using a palette knife, gently spread the mixture out evenly. Bake in the preheated oven for 7-8 minutes, until the sponge bounces back when gently pressed. Slightly dampen a clean tea towel, lay it out flat onto your work bench and sprinkle it with sugar. While the sponge is still hot, flip it onto the sugar-coated tea towel. Gently remove the baking paper from the sponge. Fold the end of the tea towel over the sponge and roll into a tight roll. Set aside to cool.

2 Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.

WHIPPED RUBY CHOCOLATE GANACHE METHOD

INGREDIENTS

In a saucepan, boil the cream (A) and liquid glucose. Place the Ruby chocolate into a bowl. Pour the boiled cream over the chocolate and whisk to combine. Add the cream (B) and whisk to combine. Add in a couple of drops of the pink colour gel and whisk to incorporate. Cover with plastic wrap touching the surface and place into the refrigerator to chill for at least 6 hours.

270g (9.52oz) fresh cream 35% (A) 25g (0.88oz) liquid glucose 190g (6.7oz) Callebaut Ruby RB1 Chocolate 47.3% 395g (13.93oz) fresh cream 35% (B) 1-2 drops Dusty Pink Americolor Gel Paste, optional EQUIPMENT

whisk

CARAMELISED ALMONDS METHOD

INGREDIENTS

Preheat the oven to 160°C (320°F), fan forced. Place the water and sugar into a saucepan and bring to the boil, or heat until the sugar is completely dissolved. Place the almonds into a bowl and pour over the boiled syrup. Line a baking tray with baking paper. Spoon the almonds onto the tray without too much excess syrup. Spread the almonds out evenly. Bake in the preheated oven for 15-20 minutes, until golden brown in colour, mixing the nuts every 5 minutes to ensure even roasting. Allow the almonds to cool completely before finely chopping. Set aside until required.

80g (2.82oz) water 135g (4.76oz) caster (superfine) sugar 200g (7.05oz) slivered almonds EQUIPMENT

spatula

aluminium baking tray

RUBY CHOCOLATE GARNISH INGREDIENTS

120g (4.23oz) Callebaut Ruby RB1 Chocolate 47.3% EQUIPMENT

spatula

paper piping bag

METHOD

Temper the Ruby chocolate ( see our online video for instructions). Transfer the tempered chocolate into a paper piping cone ( see our online video for instructions) and cut a small amount off the tip. Pipe the tempered chocolate in offset circles onto a strip of baking paper to create the chocolate garnishes. Allow to set at room temperature. NOTE



Any excess chocolate can be reused. Spread the left-over chocolate out over a sheet of baking paper. Once the chocolate sets, it can be broken up and stored in the original packaging or wrapped tightly in plastic wrap and stored in an opaque bag or container. 3 Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.

ASSEMBLY METHOD

INGREDIENTS

Place the prepared Ruby cream mixture into the bowl of a stand mixer fitted with a whisk attachment. Add the vanilla bean paste and whisk until it reaches a piping consistency. Gently unroll the chocolate sponge and transfer it onto a sheet of baking paper. Using a palette knife, spread three quarters of the whipped Ruby ganache evenly over the sponge, leaving a 10mm edge at the end of the sponge that you will be rolling towards. Place the remaining whipped Ruby ganache into the refrigerator until required. Arrange the berries over the whipped Ruby ganache ensuring they are evenly distributed. Set aside the remaining berries. Use the baking paper to lift the sponge as you roll it as tight as possible. Use a ruler to tighten the roll as demonstrated in the video. Place the roll into the freezer for a minimum of 6-8 hours. Once frozen, use a hot serrated edged knife to trim the ends. Return the roulade to the freezer until ready to glaze.

5g (0.18oz) vanilla bean paste 1/2 punnet raspberries 1/2 punnet blueberries 1/2 punnet blackberries, cut in half icing (confectioner’s) sugar EQUIPMENT









stand mixer spatula large angled palette knife ruler

GOURMET GLAZE METHOD

INGREDIENTS

700g (24.69oz) Callebaut Ruby RB1 Chocolate 47.3% 200g (7.05oz) caramelised almonds, above 200g (7.05oz) grapeseed oil EQUIPMENT









Temper the Ruby chocolate ( see our online video for instructions). Add in the chopped caramelised almonds and grapeseed oil, mix until completely combined. Place the frozen roulade onto a cooling rack over a tray with sides. Pour the glaze over the roulade. Using a sharp knife, trim around the base before the chocolate becomes too firm. Transfer the roulade to a serving plate.

spatula cooling rack baking tray with sides paring knife

FINISHING INGREDIENTS

icing (confectioner’s) sugar, for dusting EQUIPMENT









spatula disposable piping bag 12mm star piping tube sieve

METHOD

When ready to serve, transfer the reserved whipped Ruby ganache into a piping bag fitted with a 12mm star piping tube. Pipe the ganache on top of the roulade in an offset V pattern. Arrange the Ruby chocolate garnishes and reserved berries on top of the whipped ganache. Finish with a dusting of icing sugar.

4 Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.