Exotic Rolls

ginger

Ingredients

Japanese Biscuit (3 sheets)

80 g Whole milk

93 g Unsalted butter

119 g T55 flour

12 g Corn flour

1 g Fine salt

186 g Whole milk

264 g Yolks

102 g Eggs

1/2 Vanilla pod

233 g Egg whites

112 g Caster sugar

Light Madagascar vanilla mousse

590 g Whole milk
2 Madagascar vanilla pods
117 g Whole eggs
117 g Caster sugar
50 g Cream powder
70 g Gelatine mass (10 g gelatine + 60 g water)
177 g Unsalted butter

–

1 kg Fraisier cream
250 g Whipped cream

Passion fruit jelly

120 g Passion fruit puree
80 g Water
20 g Caster sugar
4 g Agar-agar
70 g Gelatine mass

Exotic Ginger Compote

1 kg Exotic puree 100%
120 g Honey
10 g Pectin NH
10 g Caster sugar
20 g Lime juice
100 g Water
1 Vanilla pod
10 g Fresh ginger
40 g Gelatine mass (5.7 g gelatine + 35 g water)

Decoration and Finishes

SQ Fresh mangoes
SQ Fresh passion fruits
SQ Coriander cress

Exotic fruits

Andros Chef’s exotic fruit puree is a blend of mango, banana, passion fruit, and pineapple, with no added sugar. It provides a balanced exotic flavor without the need for pre-mixing, making it suitable for use in a variety of recipes such as smoothies, mousses, sorbets, cocktails, and more.

Discover our 100% puree product range

Preparation steps

1. Japanese Biscuit (3 sheets)

Heat the first load of the milk, butter, vanilla and salt. Mix together the sifted flour and cornflour. Cook until blended. Off heat, add the yolks and eggs, then the tempered milk. Blend the whole with the robot coupe. Whisk the egg whites and tighten with the caster sugar, then add it to the previous mixture. Spread on a silpat baking sheet using 5mm rulers and cook at 175°C for 10 minutes. Cover it with a film to keep it soft. Turn it on baking paper when removed from the oven.

2. Light Madagascar Vanilla Mousse

Scrape the vanilla pods and infuse for 20 minutes in warm covered milk. Then cook as for a pastry cream and add the gelatine mass and the butter cut into small pieces. Let cool rapidly.

3. Passion fruit jelly

Heat the passion fruit puree with the water and sugar. At 40°C, pour in rain the agar-agar. Let boil for two minutes, then stir in the gelatine mass. Mix till well melted. Pour into a lightly greased stainless steel tray, then cool to set. At the last moment, cut strips into the jelly.

4. Exotic ginger compote

On the saucepan, weigh the fruit puree with the honey, water and the scraped vanilla pods. When the mixture has been well stewed, pour in rain the sugar and pectin mixture. Bring to a boil and add the lime juice. Add the grated ginger. Add the gelatine mass and mix till well melted. Strain to remove the vanilla barks. Blend. When cooled, spread on the biscuit at 300g per sheet. Store in the refrigerator to jellify.

Process:

Assembly

Spread 300 g exotic confit on the cooled biscuit.
Leave to set in the freezer.
Then add 350g light cream and smooth with an angled blade palette.
Roll, taking care so as the centre is smooth.
Squeeze in a film so as to keep a round shape.
Then, cut 2.5cm width logs.
Cut strips of passion jelly as appropriate and roll the logs with this jelly.
Decorate with passion fruit seeds, mango pieces and coriander cress shoots,

A creation by

Florence Lesage

World pastry-confectioner vice-champion, silver medallist of the final competition Worldskills in 2015 in São Paulo. Florence Lesage was pastry chef in The Westin hotel Paris-Vendôme and won The International Confectionary Art Competition in 2022 alongside Alexis Beaufils.

Our recipe suggestions

Mandarin Carrot Cake

Easter tartlet

Chocolate orange

Lemon meringue-style ice cream sundae

Délicatesse

King’s cake

Exotic yule log

Pear galette

Get inspired!

Discover original recipes created by renowned chefs! Andros Chef supports you in your search for inspiration.