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Like a Fraisier

Let's Swissle! Fresh fruity joconde Swiss roll.

Berry Dairy Eggs

Like a Fraisier Swissle by Damien Pinchon.

Damien Pinchon

Damien Pinchon

Debic Culinary Advisor, France

Ingredients

For 4 servings

Wild strawberry jam

500 g wild strawberry purée

90 g glucose syrup

110 g caster sugar

13 g pectin NH

60 g lemon juice

Joconde sponge cake

180 g ground almonds

180 g icing sugar

45 g T45 flour

180 g whole eggs

190 g egg whites

72 g caster sugar

30 g Debic Crème Butter

Whipped vanilla ganache

300 g Debic Stand & Overrun (1)

1 vanilla pod

125 g white chocolate

30 g gelatin 220 bloom

300 g Debic Stand & Overrun (2)

Debic products used

Crème Butter 4x2.5KG

Stand & Overrun 1L

Preparation

Wild strawberry jam

Heat the wild strawberry purée with the glucose syrup.

Add the sugar previously mixed with the pectin.

Bring to a boil and add the lemon juice.

Set aside to chill.

Joconde sponge cake

Mix (using a food processor) the ground almonds, icing sugar, flour, and eggs.

Beat the egg whites with the caster sugar using a mixer.

Gently fold the beaten egg whites into the first mixture.

Finish by adding the melted Crème Butter.

Spread onto a 60 x 40 cm baking tray lined with a Silpat baking mat (800 g).

Bake in a convection oven at 160°C for 12 minutes.

Whipped vanilla ganache

Warm the Stand & Overrun (1) with the scraped vanilla pod and pour onto the white chocolate.

Fold in the melted hydrated gelatin.

Add the cold Stand & Overrun (2).

Mix and set aside to chill for at least 4 hours.

Assembly

Place the cut sponge cake in a 40 x 40 cm frame.

Mix the jam and spread 500 g on the cake.

Smooth out and then freeze.

Whip the ganache and level it.

Freeze and cut into 5 cm strips.

Stack 3 strips and place the cakes in a 24 cm ring with a cake band.

Freeze and then remove from the mould.

Decorate with piped whipped ganache, strawberries, and drops of jam.

Recipe tags Berry Dairy Eggs Gelatin Sugar

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