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

ingredients preparation

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

ingredients preparation

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

ingredients preparation

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

ingredients preparation

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.