recipe

Liquorice rollen

Franck Kestener

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Recipe in 6 steps

Black cocoa decoration paste for rollen biscuit

Fresh butter	200 g	25.1 %
COCOA POWDER 10/12 %	66 g	8.2 %
Icing sugar	200 g	25.1 %
Egg white	200 g	25.1 %
Flour	130 g	16.3 %
Total	796g	100%

Soften the butter, add the black cocoa powder and the sieved icing sugar.

Then add the egg whites gradually in four times and the flour.

Leave aside for 12h.

Spread a thin layer over a baking paper, and stripe using a pastry brush to make the decoration.

Set on top a 5 mm frame to fill in with the biscuit preparation.

Leave to the fridge at 4°C.

Rollen biscuit dough

Eggs	250 g	17.5 %
Icing sugar	176 g	12.3 %
White almonds powder	176 g	12.3 %
Flour	50 g	3.5 %
Egg whites	326 g	22.8 %
Dry egg whites	326 g	22.8 %
Cristal sugar	80 g	5.6 %
Melted butter	40 g	2.8 %
Total	1424g	100%

Beat the eggs, the icing sugar, the almond powder and the flour together.

Melt the butter warm.

Meanwhile, whisk the egg whites with the sugar.

Then mix the melted butter with the first mixture and add the whisked egg whites.

Leave to stand the biscuit.

Spread in a 5 mm thick frame over the decoration paste.

Cook at 180°C in a ventilated oven for about 10 minutes.

Black cocoa pear jelly

Pear purée	1500 g	59.5 %
Sugar	765 g	30.3 %
NH pectine	36 g	1.4 %
COCOA POWDER 10/12 %	30 g	1.1 %
Pear spirit	90 g	3.5 %
Gelatine mass	100 g	3.9 %
Total	2521g	100%

Warm the pear purée, melt the pectine and the sugar and add the purée.

Then add the cocoa powder.

Cook until 60 Brix and stop cooking adding the pear spirit and the gelatine mass.

Over the biscuit in a 5 mm frame set an other 3 mm frame and pour the cocoa-pear jelly in.

Set in the fridge at 4°C.

Almond-liquorice whipped cream

Cream 35% fat (1)	438 g	23.1 %
Glucose syrup	75 g	3.9 %
White chocolate CONCERTO 32%	150 g	7.9 %
COCOA BUTTER	40 g	2.1 %
Almond paste 50%	312 g	16.5 %
Cream 35% fat (2)	810 g	42.8 %
Liquorice concentrate	65 cl	3.4 %
Total	1890g	100%

(Prepare 12h before you whip the cream).

Boil the cream (1) and the glucose, add the almond paste and melt.

Then pour the white chocolate and mix, let it cool at 30°C and add the cream (2) and the liquorice concentrate.

Set in a fridge at 4°C for 12h before you whip into cream.

Once the whipped cream is done, set in a 5 mm frame over the cocoa-pear jelly and smooth some whipped cream on top. Set in a deep freezer.

With the whipped cream remaining, make some quenelles and set in a deep freezer also.

Black cocoa powder icing

Water	640 g	13.3 %
Sugar	1620 g	33.6 %
Glucose	1090 g	22.6 %
Condensed milk	410 g	8.5 %
Gelatine mass	350 g	7.2 %
COCOA POWDER 10/12 %	160 g	3.3 %
Dark chocolate CARUPANO 70%	540 g	11.2 %
Total	4810g	100%

Make a syrup with the water, the sugar and the glucose. Boil and add the condensed milk.

Add the gelatine mass, the cocoa powder and the dark couverture chocolate Carupano 70% .

Set in the fridge at 4°C for a night. Then heat at 30° /35 °C to glaze the liquorice whipped cream quenelles

Crust pastry

Butter	300 g	21.6 %
Cristal sugar	300 g	21.6 %
Salt	5 g	0.3 %
Almond powder	375 g	27.0 %
Whole egg	100 g	7.2 %
Flour	300 g	21.6 %
Baking powder	4 g	0.2 %
Total	1384g	100%

In a beater mix soflty the butter, the sugar, the salt and the almond powder.

Add the eggs and the flour. Spread at 5 mm and cut a disc bigger than the entremet size. Cook in a ventilated oven at 150°C for 20 minutes

Chef's word

Franck Kestener

An indulgent fondant core elevated by the Concerto chocolate's dulce de leche notes. I used dark cocoa powder to create a visual contrast.

Final assembly

Cool down at 2°C.

Using a guitar cutter, make stripes the same way as the decoration stripes and roll up the stripes one by one to shape the entremet as a liquorice rollen.

Set it over the crust pastry disc.

Coat using a neutral spray and set glazed dark quenelles.

Decorate with chocolate flakes.