The recipe for the chocolate roll by Olivier LAINÉ, chef at the Ritz School

 

The chef trainer Olivier LAINÉ, from the prestigious Ritz Escoffier School, shares with us his secret for an irresistible chocolate roll.

His recipe, designed to impress, features a crunchy rolled heart made with our silicone insert mould 17 cavities.

Follow his detailed instructions for a perfect result and impress your guests or clients with this delicious dessert.

Vanilla Whipped Ganache

Ingredients:

• 200g of 35% Whipping Cream
• 5 Vanilla Pods
• 10g of Gelatin Mass
• 100g of Opalys White Chocolate, 33%
• 200g of 35% Whipping Cream

Heat the first portion of cream with the scraped vanilla pods. Add the gelatin mass and let it dissolve. Pour the mixture over the white chocolate, then blend the ganache by adding the second portion of cream. Strain, remove, and cover with plastic wrap in direct contact with the ganache, then refrigerate. Let it rest for at least 2 hours. Whip the ganache with a whisk.

Chocolate Rolled Sponge Cake

Ingredients:

• 1g of Granulated Sugar
• 154.6g of Egg Whites
• 1g of Granulated Sugar
• 5g of Egg Yolks
• 33g of Cocoa Powder
• 9g of Cornstarch
• 9g of Grape Seed Oil

Sift the cornstarch and cocoa powder.

Mix the first portion of sugar with the egg whites.

Whip the egg whites, then gradually add the second portion of granulated sugar.

Once the whites are whipped, they should be firm.

Add the egg yolks all at once and mix on speed 8 for a few seconds. Gently fold in the dry ingredients mixture, then the grape seed oil.

 

On a flat surface, spread the chocolate batter immediately into a 36cm x 36cm frame, ensuring an even thickness of 0.8cm. Bake in a ventilated oven at 180°C for about 8 minutes.

After baking, cool the chocolate sponge in a negative freezer: this thermal shock stops the cooking and preserves the sponge’s softness, a chef’s tip not to overlook!

Crunchy Dried Fruits

Ingredients:

• 10.9g of Tannea 40% Milk Chocolate
• 9g of 50g Feuilletine
• 9g of Roasted Crushed Hazelnuts
• 9g of Pine Nuts
• 10.9g of Chopped Almonds
• 8.8g of Cocoa Nibs
• 76.6g of Hazelnut Praline

 

Melt the milk chocolate. Add the feuilletine, then incorporate the rest of the ingredients, making sure all the dried fruits are covered in chocolate.

Finally, add the hazelnut praline.

Once the previous steps are complete, mould the crunchy dried fruits into our insert mould reference 009318. Freeze the crunch in a negative freezer, and once set, unmould it before storing it in the negative freezer.

Assembling the Rolled Sponge Cake

Place the sponge cake, slightly pressing one side of it with a rolling pin.

Next, spread a thin layer of 500g of vanilla whipped ganache. Add the crunchy dried fruits.

Roll the sponge cake tightly, ensuring no gaps in the assembly.

Using baking parchment and a grid, tighten the cake.

Refrigerate in a negative freezer for a few minutes.

Finishing & Plating

Ingredients:

• Hazelnut Praline, to taste
• Roasted Crushed Hazelnuts, to taste
• Gold Leaf, to taste
• 1 Vanilla Pod

Cut the ends of the rolled sponge cake with a hot, damp knife, then slice into 5cm-wide portions.

Pipe the vanilla whipped ganache onto the top of the rolled sponge cake.

Decorate with hazelnut shards, gold leaf, and a half dried vanilla pod.

Transfer to a board and refrigerate in a positive freezer.

 

Whether you are a professional looking to impress your clients or a pastry enthusiast wanting to surprise your guests, this recipe is an invitation to explore new textures and flavors. The crunchy heart, made with Maé’s silicone insert mould 17 cavities, is the distinctive feature of this roll. Its unique texture contrasts harmoniously with the softness of the sponge cake and the sweetness of the vanilla whipped ganache. So, what are you waiting for?

Ingredients

Equipment and ustensils

• Insert silicone mould 17 cells – 112 ml

Recipe steps

• Step 1: Vanilla whipped ganache

• Step 2: Chocolate rolled sponge cake

• Step 3: Crunchy dried fruits

• Step 4: Assembling the rolled sponge cake

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