28 Jul 2022
Use the Mimetic Incorporation at room temperature. Mix all ingredients together in a mixing bowl with a paddle attachment to make a dough. Roll it down to 3 mm and cool down. Cut rectangles to fit under the swiss roll. Cut and move the dough on a Silpain. Bake in a deck oven at 170 °C for ± 14 min. in an open damper.
Whip the Tegral Chiffon, eggs, and water in a mixing bowl with a whisk attachment at high speed for 6 min., adding the oil gradually in the last minute. Recipe for 1 tray of 60 x 40 cm. Bake in a deck oven at 180 °C for ± 4 min. in a closed damper.
Pre-soak the gelatin and water for at least 15 min. before use. Roll a guitar sheet and fit it in a 2.5 cm PVC pipe. Warm up the Topfil Agrumes 77% and the gelatin mass to 35 °C. Then pipe it into the tube and freeze.
Pre-soak the gelatin and water for at least 15 min. before use. Warm up the yogurt and gelatin mass to 30 - 32 °C and fold the lightly whipped Whippak.
Whip the Whippak to a stiff peak texture.
Pipe some drops of tempered Belcolade Noir Selection CT chocolate on a piece of baking paper. Lift it up for the chocolate to drip and let it set into a curved mold. Use some candied kumquat and the dark chocolate decoration on top of the swiss roll.
Spread the yogurt mousse on top of the chiffon cake. Add the tube of agrumes filling, roll the chiffon and freeze. Spread the whippable topping on top of the swiss roll and use a stripe of baking paper or acetate to smoothen the whippable topping.