By Maria Jose Rojas for: 2 rolls (15 cm)STRAWBERRY SPONGE CAKE 60 g milk,room temperature (to yield 30 g infused milk) 2 g dehydrated strawberries 70 g egg yolks 20 g granulated sugar A 50 g granulated sugar B133 g egg whites, room temperature 57 g all-purpose flour, sifted 40 g vegetable oil,room temperature qs g red food coloringProcess:1.Preheat the oven to 180℃.2.Infuse the 60 g of milk with the dehydrated strawberries for 15 minutes. Pass it through a fine sieve and weigh out 30 g of the infused milk.3.Whip the egg yolks with 20 g of the granulated sugar until pale.4.Separately whip the egg whites, and gradually add the remaining 50 g granulated sugar, whipping until soft peaks form.5.Carefully fold the meringue into the whipped egg yolks. Then sift the flour onto the batter and gently fold in. Add the infused milk and the oil to a small amount of the cake batter. Then transfer this mixture to the rest of the batter, add one drop of red food coloring and mix until combined.6.Spread the batter evenly on a 32.5×32.5 cm tapis roulade silicone mat and bake for 10 minutes, or until golden brown.7.Cool the sponge at room temperature for 30 minutes, and then put in the refrigerator for 12 hours.STRAWBERRY-RHUBARB COMPOTE 50 g fresh strawberries100 g strawberry puree100 g rhubarb puree 5 g lemon juice 15 g glucose syrup 26 g granulated sugar 4 g pectin NHProcess:1.Cut the fresh strawberries into small squares and set aside.2.Heat the strawberry puree, rhubarb puree, lemon juice and glucose syrup to 40℃.3.Mix the granulated sugar with the pectin NH and add it to the fruit puree while stirring constantly. Bring to the boil and cook for 1 minutes. 4.Add the chopped fresh strawberries and boil again. Remove from the heat and pour it into a clean container. Cover with plastic wrap and allow to cool to 3℃.WHIPPED STRAWBERRY GANACHE 4.2 g gelatin sheets (240Bloom)122 g Callebaut strawberry callets100 g strawberry puree354 g heavy whipping creamProcess:1.Soak the gelatin sheets in cold water for 10 minutes.2.Melt the chocolate to 40℃.3.Heat the strawberrry puree to 80℃, add the soften gelatin sheets and pour over the melted chocolate. Mix with a handblender. 4.When the ganache has cooled to 40℃, add the cold cream and stir with a spatula.5.Divide the ganache in two separate containers (350g and 230g). Cover with plastic wrap and refrigerate for 12 hours.ASSEMBLYqs brodeaux metallic crunchy chocolate pearlsProcess:1.Take the sponge cake out of the mold and flip it onto a sheet of parchment paper so that the brown side is up. Stir the strawberry-rhubarb compote with a spatula and spread it over the sponge in a thin layer.2.Whip 350 g of the whipped strawberry ganache to a firm but soft texture. Transfer the whipped ganache to a piping bag fitted with a 12-mm round nozzle and pipe the whipped gananche onto the compote layer. Spread it evenly and roll the sponge cake into a roll using the parchment paper and a ruler. Press the roll carefully after each roll. Wrap the roll tightly with parchment paper. Let the roll stabilize in the refrigerator for 2 hours.3.Once the roll sets, take it out of the refrigerator and trim the edges. Then cut the roll in half, so that you have two rolls of about 15 cm in length.4.Whip the remaining 230 g of whiping strawberry ganache to a firm but soft texture.Transfer the whipped ganache to a piping bag fitted with an 18-mm St. Honoré nozzle.5.Decorate each roll with whipped ganache and bordeaux metallic crunchy chocolate pearls.
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