CHEF MOTHEBA'S MAKHETHA'S MASTERCLASS SWISS ROLL
RECIPE BY: Chef Motheba Makhetha
Coffee Swiss roll,with chocolate whipped ganache, salted dulce de leche cremoux and passion fruit jelly
Coffee Swiss roll:
• 1 cup castor sugar
• 1 cup cake flour
• 1/4 teaspoon salt
• 4 large egg yolks
• 1/2 cup canola oil
• 1/2 cup water
• 2 teaspoons vanilla extract
• 1 tablespoon Jacob’s instant coffee (with 1 teaspoon hot water to dissolve and allow to cool)
• 6 large egg whites
• 1/2 cup castor sugar
- Preheat oven to 170*C and line a baking tray with greased proof paper.
- Sieve together flour,salt together set aside.
- Mix: In a stand mixer combine egg yolks and sugar whisk on medium speed till light and fluffy. The slowly start adding the oil, water and coffee mix. Once combined start to add the flour mix in 3 additions.
- Set aside and make meringue with egg whites and sugar to stiff peaks.
- Fold meringue into egg yolk mixture in additions to not over mix.
- Pour into prepared baking tray and make for 12-15 minutes.
- Once baked remove from the oven and with a damp clean kitchen towel place sponge onto the towel and roll and allow to cool in the towel.
Chocolate whipped ganache:
• 4 teaspoons gelatine powder
• 4 Tablespoons cold water
• 240g 55% dark chocolate
• 400g cream
• 50g brown sugar
• 100ml coffee liqueur
• 1 teaspoon vanilla paste
• 1/2 teaspoon salt
- Bloom gelatine into the water and allow to set.
- In a pot heat together cream sugar and salt, the add bloomed gelatine and pour over chocolate.
- Allow to sit for 1min before mixing.
- With a hand blender, blend the ganache while slowly adding the coffee liqueur.
- Allow at least 1 hour to set before whisking and spreading into the Swiss roll.
Salted Dulce de leche cremoux:
• 4 Gelatine leaves( bloomed)
• 200g Clover fresh milk
• 100g pear juice
• 10 pieces cardamom pods
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla paste
• 120g dulce de leche
• 100g egg yolks
- Heat together milk, pear juice, and cardamom together allow to come to the boil and allow to infuse for 30min.
- Then milk together yolks ,salt and dulce together.
- Strain pods from
milk mixture and temper into the egg yolks return to heat and allow to reach 85*C, add bloomed gelatine and milk together. - Allow to set.
- Transfer into piping bag with round nozzle.
Passionfruit Jelly:
• 400g Passionfruit puree
• 4 leaves gelatine leaves
• 50g Sugar
Bloom gelatine, heat together puree and sugar till sugar then add gelatine and allow to set cut into 2cm cubes
Coffee Tuile:
• 50g cake flour
• 50 icing sugar
• 50g egg whites
• 50g melted butter cooled
• 2 tablespoons Jacob’s coffee
- Preheat oven to 180*C
- Combine all the ingredients together till combined all to rest for 30min before spreading using a stencil thinly on a tray and bake for 2-4min.
