Home Recipes Valencia Swiss roll

Valencia Swiss roll

Let's Swissle! Delightful orange choux sponge roll.

Butter Citrus Eggs

Valencia Swiss roll Swissle

Andres Albite

Andres Albite

Debic Culinary Advisor, Spain

Ingredients

For 3 servings

Yellow and orange pâte à cigarette

100 g Debic Cake Butter

100 g icing sugar

100 g egg white

100 g flour

3 g orange colouring powder

Almond choux sponge cake

130 g milk

90 g Debic Cake Butter

20 g almond praline

140 g soft flour

100 g whole egg

170 g egg yolk

250 g egg white

240 g sugar

Confit egg yolk

20 g corn starch

500 g pasteurized egg

125 g water

375 g sugar

1 g citric acid

Orange compote

600 g chopped orange peel

160 g orange juice

300 g sugar

15 g pectin NH

40 g gelatin sheets

Candied orange strips

100 g orange peel strips

300 g syrup 1:1

Decoration

1000 g Debic Stand & Overrun

80 g sugar

2 vanilla pods

Debic products used

Cake Butter 4x2.5KG

Stand & Overrun 1L

Preparation

Yellow and orange pâte à cigarette

Soften the Cake Butter and blend all ingredients (except the colouring powder) in a Thermomix.

Split in half and add the orange colouring to one part.

Spread the white batter on a Silpat, draw a design, then freeze.

Add the orange part and freeze again. The total thickness should not exceed 1 mm.

Almond choux sponge cake

Boil the milk, Cake Butter, and praline.

Add the flour and cook briefly.

Transfer to a mixer with a paddle and gradually add the eggs and yolks.

Separately, whip the egg whites with sugar until foamy.

Combine the mixtures and spread over the frozen pâte à cigarette.

Bake at 160°C for 10 minutes.

Chill before use.

Confit egg yolk

Mix the starch with the egg.

Cook the syrup with the water and sugar.

Combine all and cook until thick.

Add the citric acid.

Rest in the fridge overnight.

Pipe onto the sponge and sear with a hot spatula.

Freeze the entire piece.

Orange compote

Blanch the oranges three times in fresh boiling water and dice.

Combine with the juice and half the sugar.

At 40°C, add the rest of the sugar mixed with the pectin and bring to a boil.

Add the pre-soaked gelatin and stir until dissolved.

Spread over the caramelized egg yolk on the sponge cake.

Candied orange strips

Blanch the peel strips 8 times to remove bitterness.

Cook in the syrup for 2 minutes.

Cool and vacuum pack for 24 hours minimum.

Drain to use for decoration.

Assembly

Spread the yolk mixture over the choux sponge and caramelize with a hot iron.

Once cold, spread over the orange compote.

Whip the Stand & Overrun with sugar and infused vanilla and spread over the compote.

Roll and freeze.

Trim the ends and divide into 3 x 18 cm pieces.

Decorate the top with yolk dots, cream dots, and drained orange strips.

Recipe tags Butter Citrus Eggs Gelatin Nuts Sugar

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