MINI GLUTEN-FREE SWISS ROLL CAKES

INSTRUCTIONS

• Melt the Jivara 40% chocolate. Heat the cream and set aside.

• In a saucepan, put one third of the sugar (around 25g) and cook while constantly stirring until it caramelizes.

• Add another third of the sugar, cook until it browns and caramelizes as well. Repeat this again with the remaining third of the sugar.

• Adding the sugar in several stages prevents the caramel from burning.

• Cut the butter into small cubes and add it to the caramel, vigorously stirring until it completely melts.

• Gradually add the hot, infused cream to the caramel and butter. Heat to 219°F (104°C).

• Leave to cool for a few minutes, then combine with the melted Jivara 40% chocolate in three batches.

• Stir vigorously using a spatula. Mix using an immersion blender and pour into a tray.

• Cover the surface with plastic wrap and leave to set in the refrigerator for at least 3 hours.

• Melt the Raspberry Inspiration.

• Heat the raspberry purée with the honey. Combine the mixture a little at a time with the melted Raspberry Inspiration.

• Blend using an immersion blender until the emulsion is perfectly smooth.

• Cover the surface with plastic wrap and leave to set in the refrigerator for at least 3 hours.

• Melt the Caraïbe 66% chocolate. Reheat the cream and honey.

• Pour a third over the melted chocolate. Mix vigorously with a spatula, then add another third the same way.

• Follow the same steps with the final third.

• Mix using an immersion blender to make a perfect emulsion.

• Pour the mixture into a dish, seal its surface with plastic wrap and leave to set in the refrigerator for at least 3 hours.

• Separately melt the 100g of Caraïbe 66% dark chocolate, 100g of Jivara 40% milk chocolate and 100g of Raspberry Inspiration.

• Add 60g grape seed oil to each melted chocolate.

• Mix well and set aside.

• Beat the egg yolks, whole eggs and 85g portion of sugar in a food processor until the mixture triples in volume.

• Beat the egg whites with 25g of sugar until firm (but not stiff) peaks form.

• Gently stir the beaten egg whites into the first mixture and fold in the sifted chickpea flour and sifted starch using a spatula.

• Spread onto a 40×30cm baking tray lined with parchment paper and bake at 445°F (230°C) for 5-6 minutes in a fan-assisted oven.

• After the sponge has been baked and has cooled, cut a thin layer off the edges to ensure they are straight and even.

• Cut out four 10 × 29cm strips of sponge.

• Spread 100g ganache onto each strip: 2 strips with the caramel ganache, 1 strip with the chocolate ganache and 1 strip with the raspberry ganache.

• Carefully roll each sponge strip lengthways and freeze for 1 hour.

• After freezing, cut each roll into three 8cm parts, to create a total of 12 rolls.

• Freeze for another half hour.

• Prepare the coating mix.

• Using a toothpick, immerse each Swiss roll in the different coatings.

• Once the Swiss rolls are completely covered in coating, freeze them for 30 minutes.

• Finally, using a slightly heated knife, cut the two ends of the rolls so that the inside is visible.

• Leave to fully thaw before tasting.

• The perfect recipe for a gourmet home-made snack!