Grapefruit Roulade

Mix Crème Butter with icing sugar, flour, almond powder, and salt in a mixing bowl with a paddle attachment until sandy texture.

Mix in the whole egg and store in the refrigerator.

Roll out to 2mm thickness and cut out desired shapes.

Bake at 150˚C for 13 minutes.

Heat milk (1), cooking oil, and salt in a saucepan to 70˚C.

Add flour and stir continuously until a choux dough is formed.

Blend the dough with milk (2), whole egg, egg yolk, and grapefruit confit.

Whip sugar with egg white to medium peak French meringue.

Fold in the previous mass and spread over a Flexipan Mat (53 x 35 cm).

Bake at 155°C for 15 minutes.

Blanch grapefruit peel three times in fresh water.

Bring grapefruit juice and sugar to a boil.

Add blanched fruit peels and cook at low temperature for 45 minutes.

Once it reaches 55 Brix, blend into a smooth paste and store in the chiller.

Prepare crème patisserie in a saucepan with milk, Stand & Overrun, vanilla pod, custard powder, sugar, and egg yolk.

Add in gelatin mass and cocoa butter.

Cool the mixture down to 40°C and emulsify with Crème Butter.

Preserve in the chiller.

Heat up 100 g of Stand and Overrun with inverted sugar, vanilla bean, and gelatin mass together to 36°C.

Emulsify with remaining 440 g of Stand & Overrun, mascarpone, and orange blossom water.

Preserve in the chiller.