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Home Recipes Creamy sponge roll

Creamy sponge roll

A guest recipe from pastry chef Christophe Roesems

Cream Sponge Roll

cream_roulette_low-res-1920

Christophe Roesems

Wittamer, Brussels, Belgium

Ingredients

For 9 servings

Basil cream

2 l Debic Stand & Overrun

88 g sugar

5 g basil leaves

Sponge roll

3 trays of 60 x 40 cm

240 g Debic Constant Butter

324 g flour

200 g milk

6 g vanilla powder

500 g eggs

408 g egg yolks

288 g sugar

800 g egg whites

Garnish

1 kg fresh strawberries

40 g sugar

600 g Debic Stand & Overrun

gold leaf

mint leaves

Debic products used

Debic Stand & Overrun 1L

An average overrun of 160%
Superb stand without the risk of collapsing
Rich cream taste and smooth mouthfeel

Debic Incorporation Butter Brioche 4x2.5KG

Made from fresh cream
A butter ideal for all dough applications
Consistent texture and taste all year round
Guarantees smooth and reliable processing

Preparation

Basil cream

Add the sugar to the remaining cream and beat lightly to the desired firmness.

Stir in the basil cream.

Sponge roll

Melt the butter and fold in the flour.

Blend in the hot milk with the vanilla, eggs and egg yolks.

Pass through a sieve and beat the batter until airy.

Fold the egg whites whipped with the sugar, little by little.

Spread the batter across the 60 x 40 cm baking sheets (875 g batter per sheet).

Bake at 150°C for 15 minutes.

Assembly

Spread the basil cream on the sponge.

Sprinkle with the finely sliced strawberries.

Roll up the sponge.

Mix the sugar with the cream and beat until airy.

Pipe the whipped cream using a piping bag with a Saint-Honoré onto the sponge.

Finishing touch

Decorate with a few strawberries, gold leaf and mint leaves.

Recipe tags Cream Sponge Roll Basil Strawberry Stand & Overrun

debic for baker

debic for baker