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.
Recept
Hazelnut cream
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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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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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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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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. |
