Choco-Milk Cake Roll
Angelo Musa
380 mm x 560 mm baking tray
Recipe in 6 steps
Biscuit
1| COCOA POWDER 22/24% | 35 g | 2.3 % |
| Full-fat milk (1) | 562 g | 38.3 % |
| Egg yolks | 173 g | 11.8 % |
| Sugar (1) | 70 g | 4.7 % |
| Flour (T55) | 90 g | 6.1 % |
| Full-fat milk (2) | 70 g | 4.7 % |
| Butter | 90 g | 6.1 % |
| Salt | 3 g | 0.2 % |
| Fresh egg whites | 270 g | 18.4 % |
| Cream of tartar | 3 g | 0.2 % |
| Sugar (2) | 100 g | 6.8 % |
| Total | 1466g | 100% |
Mix the powdered cocoa and the milk (1) until it becomes smooth. Mix the yolks, the sugar (1), the flour and incorporate the milk & cocoa mix. Bring the milk (2), butter and salt to the boil then pour over the cocoa paste. Beat the egg whites with the sugar (2). Combine the 2 pastes and bake at 170°C for around 20 minutes |
Caramelised Chocolate Cream
2| White chocolate DIAPASON 33% | 270 g | 35.0 % |
| Gelatine mixture | 21 g | 2.7 % |
| Milk | 165 g | 21.4 % |
| Single cream | 315 g | 40.8 % |
| Total | 771g | 100% |
Caramelise the white chocolate in the microwave oven, making sure to mix it regularly. Pour the hot milk over the chocolate, add the gelatine preparation. Pour the cold cream over then mix carefully. Leave to crystallise in the fridge for around 12 hours. |
Milk Chocolate Chantilly
3| Milk | 56 g | 13.4 % |
| Liquid cream (1) | 56 g | 13.4 % |
| Glucose | 10 g | 2.3 % |
| Inverted sugar | 5 g | 1.1 % |
| Milk chocolate DIVO 40% | 90 g | 21.5 % |
| Liquid cream | 200 g | 47.9 % |
| Total | 417g | 100% |
Heat the milk and the liquid cream (1) with the sugars. Pour over the melted chocolate, mix and blend. Add the cold liquid cream (2) and blend again. |
Dark Chocolate Ganache
4| Dark chocolate MADONG 70% | 250 g | 43.4 % |
| Cream | 200 g | 34.7 % |
| Fresh butter | 15 g | 2.6 % |
| Dextrose | 50 g | 8.6 % |
| Glucose syrup | 40 g | 6.9 % |
| Sorbitol powder | 20 g | 3.4 % |
| Fleur de sel | 0,3 g | 0.0 % |
| Total | 575g | 100% |
Caramelised Cascara
5| Water | 500 g | 59.7 % |
| Sugar | 337 g | 40.2 % |
| Cascara | as needed | 0.0 % |
| Total | 837g | 100% |
Make a syrup and pour over the cascara. Leave to infuse for a few minutes. Filter and caramelise in the oven at 150°C. |
Chocolate Shortbread
6| Butter | 160 g | 35.5 % |
| Salt | 2 g | 0.4 % |
| Flour | 180 g | 40.0 % |
| Icing sugar | 80 g | 17.7 % |
| Egg yolks | 8 g | 1.7 % |
| COCOA POWDER 22/24% | 20 g | 4.4 % |
| Total | 450g | 100% |
Mix all the ingredients together. Roll out the pastry to 2 mm thick with the rolling mill. Cut out 3 cm diameter discs and bake between two Silpain® baking mats in a fan-assisted oven at 150°C |
Final assembly
Cut the biscuit layer in 3.
Spread approx. 100 g of milk chocolate chantilly per biscuit.
Pipe a portion (of around 250 g) of caramelised chocolate cream.
Then add 5 strokes of dark chocolate ganache.
Roll and cut into 3 cm wide slices.
Place a rectangle of chocolate on each cake roll and heat with the heat gun, then sprinkle with caramelised cascara.
Decorate with a drop of blond chocolate cream, a chocolate ribbon and a gold leaf.
Add two discs of chocolate shortbread to the sides.