Christmas isn’t only about entremets. Some of you may be looking for a slightly more accessible recipe for the festive season. Well, here it is! It’s a dessert I made after making Sébastien Bouillet’s Sakura Yule log. I was saying there was enough to make a second sponge and that it was possible to make a rolled cake… it’s so simple and so good!
Of course, in this recipe too, you’ll have enough to make a second sponge (either you make another rolled cake or you nibble on the sponge :D). It’s quite difficult to reduce the quantities for this preparation. You should know that the Japanese sponge is a sponge based on choux pastry (no, no, don’t leave! It’s not that difficult to make). It’s incredibly soft (and therefore rolls very easily).
I made a red berry compote. Personally, I made a mix with the purées I had left in the fridge (a little blackcurrant and raspberry). You do as you see fit, according to your personal taste of course 🙂
Ingredients & Method
4 components · Full recipe
Japanese Pistachio Sponge (makes enough for 2 rolled cakes)
Ingredients
- 75 g (2.6 oz) butter
- 75 g (2.6 oz) T45 flour
- 30 g (1.1 oz) T55 flour
- 165 g (5.8 oz) eggs
- 130 g (4.6 oz) egg yolks
- 35 g (1.2 oz) milk
- 90 g (3.2 oz) pistachio paste
- 260 g (9.2 oz) egg whites
- 185 g (6.5 oz) sugar
Method
1
Preheat the oven to 200 °C.
2
In a saucepan, heat the milk and butter together. Once the butter has melted, increase the heat slightly. When the mixture boils, tip in the sifted flours and stir vigorously until a smooth paste forms.
3
Transfer the paste to the bowl of a stand mixer fitted with the paddle attachment.
4
Mix in the pistachio paste, then gradually add the pre-mixed whole eggs and yolks. The choux paste is ready when it forms a smooth, glossy peak as you lift the paddle.
5
Whip the egg whites to stiff peaks, adding the sugar in 3 additions. Fold a small portion of the meringue into the choux paste and mix well to loosen it, then gently fold in the remainder with a rubber spatula.
6
Spread the mixture onto a silicone mat or a baking tray lined with parchment paper (I got 2 sponge sheets from this batch — it’s difficult to reduce the quantities for this recipe).
7
Place in the oven and immediately reduce the temperature to 170 °C. Bake for 8 minutes. Check by pressing gently on the sponge — it should spring back to its original shape.
8
Leave to cool on a sheet of baking parchment.
Red Berry Compote
Ingredients
- 280 g (9.9 oz) red berry purée
- 20 g (0.7 oz) glucose (optional)
- 30 g (1.1 oz) sugar
- 4 g (0.1 oz) pectin
Method
1
In a saucepan, heat the red berry purée with the glucose, if using.
2
Mix the sugar and pectin together, then add to the pan. Bring to the boil for one minute.
3
Leave to cool and set aside until assembly.
Vanilla Mascarpone Chantilly
Ingredients
- 200 g (7.1 oz) whipping cream
- 100 g (3.5 oz) mascarpone
- 2 tbsp icing sugar
- ½ vanilla pod
Method
1
Place your mixing bowl and beaters in the freezer for at least 15 minutes.
2
Pour the cream and mascarpone into the chilled bowl and begin whisking at medium speed. Once the cream starts to firm up a little, increase the speed. The cream will gradually thicken and increase in volume.
3
Check the consistency occasionally by stopping the mixer. The cream is ready when it holds its shape completely — if you tip the bowl, it shouldn’t fall out. Be careful not to over-whip, or you’ll end up with butter.
4
Add the icing sugar and vanilla seeds just before the cream is fully whipped.
5
Transfer to a piping bag fitted with a Saint-Honoré nozzle and refrigerate until assembly.
Plating
Ingredients
- lime zests
- a few raspberries (or other red berries)
- 1 used vanilla pod (for decoration)
Method
1
Spread the red berry compote evenly over the Japanese sponge using a small offset spatula. Leave a strip of a few centimetres uncoated at one end (this will be the underside of the roll).
2
Carefully roll up the sponge. You can use the parchment paper to help guide and tighten it.
3
Finish by piping the vanilla mascarpone chantilly over the top in a zigzag pattern.
4
Decorate with a few raspberries, lime zests and the used vanilla pod.
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