White Chocolate Roulage White Chocolate Roll Recipes

CHOCOLATE ROULADE WITH CHOCOLATE GLAZE

Steps:

• Preheat oven to 375 degrees. Coat a 13-by-18-inch rimmed jelly-roll pan with cooking spray; line with parchment. Coat lining with cooking spray. Dust with cocoa; tap out excess. Sift cocoa, flour, cornstarch, and salt together into a bowl; set aside.
• Put eggs and sugar in the heatproof bowl of an electric mixer; set over a pan of simmering water. Whisk constantly until sugar is dissolved and eggs are hot to the touch. Transfer bowl to mixer fitted with the whisk attachment. Beat on high speed until pale, fluffy, and cool.
• Sprinkle flour mixture over egg mixture; gently fold in with a rubber spatula. When almost combined, pour melted butter down side of bowl; fold in. Pour batter onto pan; smooth. Bake until cake pulls away from sides of pan and is springy to the touch, 8 to 10 minutes.
• Run a thin knife around cake. Invert onto a clean kitchen towel dusted generously with cocoa; peel off parchment.
• Starting from one short end, roll cake, using towel to guide into a log. Transfer to a wire rack; let cool completely.
• Unroll cake. Brush surface with Armagnac syrup; then spread with mousse, leaving a 1/2-inch border. Roll up again, using kitchen towel. Bring towel's edges together along top of cake; secure with clothespins (leave ends open). Refrigerate at least 4 hours or overnight.
• Transfer cake to a rack set over a rimmed baking sheet; remove towel. Pour glaze on top. Refrigerate 30 minutes. Garnish with chestnuts, if desired.

PUMPKIN ROULADE WITH MASCARPONE AND WHITE CHOCOLATE

Steps:

• Preheat oven to 375 degrees. Butter a rimmed baking sheet and line with parchment, leaving a slight overhang on short ends. Butter parchment and dust with flour.
• Whisk flour, ginger, cinnamon, nutmeg, baking soda, baking powder and salt in a medium bowl until thoroughly combined. Set aside. Lay a clean kitchen towel on a flat surface and dust with 1/4 cup confectioners' sugar.
• In the bowl of an electric mixer fitted with paddle attachment, cream eggs and sugar on medium-high speed until pale and fluffy and tripled in volume, about 10 minutes. Reduce speed to low and add pumpkin puree. Mix until combined, about 2 minutes. Turn mixer off and sift half of flour mixture over the top. Gently fold into the batter than repeat with remaining dry mixture. Spread evenly onto prepared baking sheet with an offset spatula and bake until the cake springs back in the center and begins to pull away from edges, about 12 minutes. Let cool 10 minutes then invert onto sugar-dusted towel. Fold the sides of the towel over the cake and gently roll the cake lengthwise. Let cool completely, about 20 minutes.
• In a small saucepan, bring cream just to a simmer. Pour over white chocolate set in a small bowl, making sure chocolate is fully covered. Let sit 5 minutes. Stir until smooth. In a medium bowl stir mascarpone with a rubber spatula until smooth. Add half the ganache and stir to combine. Repeat with remaining half, then whisk and continue to whip until just beginning to hold soft peaks and the mixture is spreadable. Stir in orange zest. Unroll pumpkin cake and evenly spread 2 cups of filling over the top, leaving a 1/2-inch border on long sides. Gently roll again and place in refrigerator to chill, 15 to 20 minutes. Dust with confectioners' sugar, slice and serve.

WHITE CHOCOLATE ROULAGE (WHITE CHOCOLATE ROLL)

Steps:

• Cake:.
• Lightly oil bottom and sides of a 15x10x1 inch jellyroll pan with vegetable oil; line with wax paper and lightly oil and flour wax paper. Set prepared pan aside.
• Beat egg yolks at high speed with an electric mixer until foamy. Gradually add 1/4 cup sugar; beat until mixture is thick and pale (about 5 minutes). Stir in vegetable oil and vanilla; set aside.
• Beat egg whites at high speed with an electric mixer until foamy. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves; fold into yolk mixture. Combine flour, baking powder and salt; gradually fold into egg mixture. Spread batter evenly into pan. Bake 350 degrees for 8 to 10 minutes.
• Sift powdered sugar in 15x10 inch rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan and turn out onto towel. Carefully peel off wax paper. Starting at narrow end, roll up cake and towel together; cool completely on a wire rack, seam side down.
• Unroll cake; spread spread with White Chocolate Cream Filling and carefully reroll. Place cake on platter, seam side down. Can sift powdered sugar over roll or frost with Buttercream Frosting and top with chocolate curls.
• White Chocolate Cream Filling:.
• Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Add grated white chocolate, stirring constantly, until chocolate melts; cool 5 minutes.
• Combine whipping cream and gelatin mixture in a small mixing bowl; beat at medium speed with an electric mixer until thickened (do not overbeat). Stir in vanilla and chill. (Yields 1 1/2 cups).
• Buttercream Frosting:.
• Beat butter at medium speed with an electric mixer; gradually add sugar, beating until light and fluffy. Add 1 teaspoon milk; beat until spreading consistency. Add milk, if needed. Stir in vanilla. (Yield 1 1/2 cups).
• Note:.
• To make white chocolate curls, melt 3 ounces white chocolate-flavored baking bar; pour onto wax paper in a 3 inch wide strip. Let cool until chocolate feels slightly tacky, but is not firm. Pull a vegetable peeler or cheese plane across chocolate until curl forms.