Home Recipes Jasmine-tangerine roll

Jasmine-tangerine roll

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Ingredients

For 3 servings

Pâte à cigarette

125 g egg whites

125 g icing sugar

125 g flour

125 g Debic Crème Butter

food colouring

Sponge cake

117 g egg yolks

59 g sugar (1)

59 g vegetable oil

78 g Debic Stand & Overrun

313 g egg whites

117 g sugar (2)

157 g flour

Tangerine-jasmine marmalade

3 g jasmine tea

27 g fresh tangerine juice

23 g fresh lime juice

187 g fresh tangerine

61 g sugar

3 g pectin NH

Whipped ganache with MonChou®

444 g Debic Stand & Overrun

14 g gelatine mass 1:5

117 g white chocolate, 34%

175 g MonChou®

Debic products used

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Debic Incorporation Butter Crème 4x2.5KG

  • Excellent butter taste in all preparations due to lower melting point
  • Soft and easy to blend
  • Perfect for usage in whipping applications
  • Can be mixed easily with other ingredients such as acids, fruit and alcohol
  • Offers a high working comfort thanks to its smooth and homogeneous structure
  • Easy to handle bars, with indication on the foil for each 1/2 kilo.
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Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel

Preparation

Pâte à cigarette

Mix the egg white with the icing sugar and the sifted flour.

Gradually add to the Crème Butter and colour with the food colouring.

Spread artistically on a baking mat.

Freeze.

Sponge cake

Beat the egg yolks with the sugar until airy (1).

Add the oil and then the Stand & Overrun.

In a separate bowl, beat the egg whites and sugar (2) into meringue.

Mix and add the sifted flour.

Spread over the coloured pâte à cigarette.

Bake for 7 minutes on a 60 x 40 cm baking tray at 200°C.

Tangerine-jasmine marmalade

Mix the jasmine tea with tangerine juice and lime juice and leave overnight.

The next day, boil the juice very briefly and then strain it immediately.

Cook fresh tangerines in their skins in boiling water for 30 minutes.

Cut half with the peel into brunoise and blend the other half into a purée with the hand blender.

Mix the sugar with the pectin and then with the cold jasmine-infused lime and tangerine juice.

Mix all the ingredients together in a pan and bring to the boil.

Pour into tubes with a 3 cm in diameter and 60 cm long.

Freeze.

Whipped ganache with MonChou®

Bring the Stand & Overrun to the boil, add the gelatine mass and pour over the white chocolate.

Blend in the MonChou® with a hand blender.

Place overnight in the fridge before whipping.

Assembly

Spread a layer of the whipped ganache with MonChou® over the sponge cake with a scraper.

Place a 3 cm frozen tube of jasmine marmalade on the edge and roll up.

Place the rolls in baking tins and freeze for a while before cutting. Cut into 18 cm pieces.

Cut into 18 cm pieces.

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