Yogurt Agrumes Roll

1. Shortcrust 
2. Chiffon 
3. Agrumes filling 
4. Yogurt mousse 
5. Whippable topping 

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.