Swiss Roll with Cointreau Marscapone, Pistachio Praline, Chocolate Ganache and Creme’ Anglaise

Posted: November 22, 2011 in Uncategorized

The swiss roll was a project worth tackling for our wonderful fathers. A fathers day gift it really was! It took us about 4 hours. The recipe was made up of many components. First we had to master the sponge. Both mum and I had never made a sponge before. However with the help of my Master Kitchenaid mixer, there was no failing! Creme anglaise was the next step. I could have drunk this straight from the jug. Delicious is an understatement! It would go perfectly with any Christmas pudding, and I must remember this as an alternative to custard. Toffee and sweet confectionery I have never made before. Previously I’ve avoided anything that screams of heat and stickiness! However unknown territory it no longer is. The praline adds a crunchy texture to the soft creamy taste of the swiss roll. Ganache is rather easy to make and really if you were pushed for time, this wouldn’t be absolutely necessary as you only really put it on the side of the plate for presentation at the end. This recipe is one for a challenge, quite rich to the tongue, but perfect for a dinner party. It presents beautifully and makes enough to serve 8-10 people.

Swiss Roll with Cointreau Mascarpone, Pistachio Praline, Chocolate Ganache and Creme’ Anglaise

Recipe By: Masterchef
Serving Size: 8-10
Main Ingredient: Strawberries
Categories: Dinner Party, Desserts

-= Ingredients =-
~~ Sponge ~~
5 egg yolks
110 g caster sugar
3 egg whites
Pinch ; of salt
40 g plain flour
20 g cornflour
40 g butter ; melted and cooled
Vegetable ; oil spray
~~ Creme ~~; Anglaise
1 cup milk
1/2 cup castor sugar
1 vanilla pod ; halved and scraped
1 teaspoon vanilla paste
5 yolks
1/4 cup thickened cream
2 tablespoons cointreau
Pistachio ; Praline
1 cup castor sugar
4 tablespoons water
1 cup pistachio nuts ; toasted
~~ Chocolate ~~; Ganache
1/2 cup thickened cream
1 cup 70% Dark chocolate ; roughly chopped
~~ Raspberry ~~; Coulis
1 punnet fresh raspberries
1/2 cup water
2 tablespoons sugar
Mascarpone ; cream
250 g Mascarpone
Juice ; of half a lemon
1 tablespoon lemon zest
1 tablespoon orange zest
1 cup thickened cream ; whipped to firm peak
3 strawberries, calyx removed and flesh quartered
To ; serve
1 punnet strawberries ; halved
1 punnet raspberries

-= Instructions =-
1. Preheat oven to 160’C.

2. For sponge, grease and baking paper-line a 28cmx38cm baking tray.

3. Beat yolks and 50g sugar in a small bowl with an electric mixer until thick and pale.

4. In a clean and dry small bowl beat egg whites and salt until soft peaks form. Gradually add remaining sugar and whisk until firm peaks form.

5. Fold a large kitchen spoonful of egg white mixture into yolk mixture until combined and gently fold in remaining egg white mixture with a metal spoon. Sieve flours into egg mixture and gently fold to combine. Fold in cooled melted butter.

6. Spoon mixture into prepared baking tray and allow to spread. Bake for 8-10 minutes or until light, golden and springs back to the touch. Remove and set aside to cool.

7. For crème anglaise, combine milk, sugar, split vanilla pod and vanilla paste in a saucepan over medium heat. Slowly bring up to almost boiling point, ensuring not to allow the milk to boil, remove from heat and set aside.

8. Whisk yolks until pale, slowly pour on the hot milk whisking to combine. Pour mixture back into a saucepan, place over a low heat and stir with a wooden spoon until custard thickens. Strain to remove the vanilla pod and discard. Stir in cointreau and transfer to a serving jug until required.

9. Whisk in cream, layer cling film over the surface of the anglaise and place refrigerate until required.

10. For praline, place sugar and water into a small saucepan over low heat and stir until sugar has dissolved. Increase heat and boil sugar until a golden amber colour.

11. Grease an oven tray, spread the toasted pistachio nuts over the tray, pour toffee over nuts and set aside to cool completely.

12. When cool, break into smaller pieces and blend in a food processor to coarse crumbs.

13. For ganache, heat cream in a medium saucepan to just before boiling point. Place the chocolate pieces in a heatproof bowl, pour hot cream over and stand for 3-5 minutes.

14. Slowly mix with a spatula, taking care not to aerate, until ganache is smooth and glossy. Set aside to cool.

15. For coulis, combine all ingredients in a small saucepan. Bring to a boil over high heat. Puree, strain and cool.

16. For mascarpone cream, combine mascarpone, lemon juice, lemon and orange zest, cointreau and whipped cream in a mixing bowl to a smooth and spreadable consistency.

17. Lay sponge cake onto a large sheet of baking paper, spread with mascarpone cream and sprinkle with praline.

18. Place a line of strawberries down the edge lengthways and using the baking paper to lift the edge of the sponge and roll the sponge up, keeping the roll and paper firm and ensuring to release the paper as you go. This is so the paper doesn’t get caught up in the roll.

19. With the remaining mascarpone, coat the outside of the sponge and sprinkle with more praline.

20. To serve, spoon a line of coulis and chocolate ganache side by side, along a serving plate. Stand a thick slice of swiss roll in the coulis at one end. Dress with strawberries and raspberries and a jug of anglaise on the side.


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