Orange, chocolate and hazelnut roulade

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Orange, chocolate and hazelnut roulade

For 2 portions.

Cocoa roulade sponge

  • Egg yolk - 134 g
  • Whole egg - 335 g
  • Caster sugar - 268 g
  • Egg white - 215 g
  • Caster sugar - 107 g
  • T55 ordinary flour - 80 g
  • Cocoa powder - 80 g
In the mixing bowl, using the whisk, beat the egg yolks, eggs and the sugar.
In the mixing bowl, using the whisk, beat the egg white with the sugar until stiff.
Gently fold in the whisked egg whites into the first mixture.
Gradually fold in the previously sifted flour and cocoa.

Confectioner’s cream

  • Full fat milk - 345 g
  • Caster sugar - 17 g
  • Egg yolk - 55 g
  • Caster sugar - 52 g
  • Cream powder - 28 g
  • Butter - 34 g
In a pan, boil the milk with the sugar.
Whisk the egg yolks with the sugar until pale.
Add the cream powder.
Mix the blanched yolks with 1/3 of the milk.
Pour this mixture into the pan, whisking off the heat.
Bring it all to the boil.
Lower the heat and boil for 1 minute 30.
Add the butter cut into small cubes into the hot cream before cooling.
Homogenise thoroughly.
Pour onto filmed stainless steel sheet.
Cover the cream with film.
Rapidly cool to 10°C.
Keep in the refrigerator.

Light hazelnut cream

  • Confectioner’s cream - 500 g
  • Hazelnut paste - 800 g
  • 200 Bloom gelatine powder - 8 g
  • Water - 40 g
  • Single cream - 240 g
In a bowl, mix the confectioner’s cream with the hazelnut paste.
Soak the gelatine in cold water.
Melt the bloomed gelatine at about 40°C.
Mix the melted gelatine and hazelnut confectioner’s cream.
Using the stand mixer, whisk attachment, whip the foamy cream.
Finish by delicately adding the whipped cream.

Dark chocolate velvet

  • Cocoa butter - 50 g
  • 58 % dark couverture chocolate - 50 g
  • Lipo-soluble red colouring RU*
Melt the cocoa butter at about 45°C.
Add the previously chopped dark couverture chocolate.
Emulsify in the mixer.

Orange glaze

  • Mirror glaze - 50 g
  • Orange juice - 20 g
  • Water-soluble orange colouring RU*
In a bowl, mix the mirror glaze, orange juice and orange colouring.

Orange, chocolate and hazelnut roulade

Spread the cocoa roulade sponge mixture over 2 baking trays covered with a silicone baking sheet.
Bake in the oven at 200°C for about 12 minutes.
Spread 200 g of semi-candied orange onto each sponge
sheet then 450 g of light hazelnut cream.
Cool in the refrigerator for 10 minutes.
Roll into a 60 cm roulade.
Using a piping bag fitted with a Saint Honoré nozzle, pipe out the remaining light hazelnut cream. Freeze.
Spray the chocolate velvet onto the frozen logs.

*Regulated Use