White–Chocolate–Citrus Roulade

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This would make a light and refreshing dessert to prepare for a summer luncheon. All of the preparation steps can be completed ahead of time, making the presentation quick and easy. Fill and roll the sponge sheets as soon as possible after they are baked, certainly the same day. If they are made ahead and refrigerated before filling, the skin becomes moist and parts of it will come off as you fill and roll the sheets, making the roulade very unattractive, if not unusable in a quality establishment. To prevent this, place the sheets in the oven for a minute or so to dry the skin, but don’t overdo it.

Ingredients

Method

  1. Sprinkle a little granulated sugar over 2 sheets of baking paper (see Note 2). Invert the citrus-almond sponge sheets on top. Peel the baking paper off the back of the sponges. Do this by tearing the top long side of the paper; then, using both hands, pull down and toward the short ends at the same time (Figure 13-34). This will prevent the thin sponge sheets from breaking as you remove the paper. An alternate method is to hold a dowel against the paper and sponge with one hand as you pull the paper away with your other hand; move both hands together in an even speed, working from one end of the sponge to the other (Figure 13-35). The dowel prevents the sponge from pulling up with the paper and tearing. Trim the long edges if necessary and cut the sheets in half lengthwise to make 4 narrow pieces.
  2. Divide the Bavarian cream filling equally between the sponge sheets and spread it out evenly. The filling should be just starting to thicken when you use it. Place the sheets in the refrigerator until the filling feels firm but still sticky, 5 to 10 minutes.
  3. Roll each sheet into a roulade. Start by folding the top edge into the filling, then pick up the paper underneath and use it to guide the sponge sheet as you roll it toward you (see Figure 13-11). Place the roulades, seam-side down, on a sheet pan lined with baking paper and refrigerate for 1 to 2 hours.

  4. Trim the ends of the roulades. Cut each roulade into 4 slices, approximately 4 inches (10 cm) long (see Notes). Use a hot metal skewer to brand each serving, marking 4 parallel lines at an angle on the top of each pastry. Fill a piping bottle with a portion of the raspberry sauce and reserve.
  5. Presentation: Pipe a large circle of raspberry sauce, approximately 6 inches (15 cm) in diameter, in the center of a dessert plate. Place a roulade serving in the center of the sauce. Pipe small dots of sour cream mixture 1 inch (2.5 cm) apart all around the perimeter of the sauce. Drag a wooden skewer through the dots in one motion, without lifting the skewer, to make a string of hearts (see Figure 16-2). Place 5 thin grapefruit segments on the plate between the sauce and the edge of the plate. Serve immediately.

Figure 13-34 Using both hands to remove the baking paper from a thin sponge sheet by starting in the center and working toward each end to prevent tearing the sponge
Figure 13-35 A second method of removing the baking paper; holding a dowel against the baking paper and sponge to prevent the sponge from pulling up with the baking paper and tearing as the paper is pulled away with the other hand