Monday, December 3, 2012

Swiss Rolls

Finished Product!

This afternoon in class we made Swiss Rolls! This was a two-step process, starting with baking sponge sheets that were filled with raspberry jam, rolled, coated with whipped cream/topping and then decorated.
It was a little tricky to roll the sponge sheets tightly. You can see in the photo above that the one on the left is rolled tighter than the one on the right. I rolled the one on the right first, and adjusted my method for the second one. I think they look really nice, but they certainly aren't my favourite thing we've made in this class.

These are modified versions of the recipes we used in class.

Sponge Sheets
Eggs*                         16
Sugar                          300 g
Salt                             2 g
Lemon                        2 g
Vanilla                         2 g
Bread Flour (sifted)     270 g

*warm the eggs in a bowl of warm water. Keeping the eggs warm will maximize their volume.

  1. Preheat the oven to 350/375 F
  2. In the bowl of an electric mixer add the eggs, then sugar, and then the salt, lemon and vanilla.
  3. Whip the mixture on high speed for about 7 minutes. Reduce the speed to medium and whip for an additional 2 minutes. The eggs should be light, yet somewhat compact.
  4. Fold in the sifted flour using your hand. By using your hand you will be able to feel the flour that needs to be incorporated and you won't disturb the eggs too much. Too much movement will cause the eggs to deflate.
  5. Divide the batter between 2 parchment paper-lined pans (15" x 21"), spreading evenly.
  6. Bake at 450 F for 8-10 minutes, until golden brown and spongy to the touch.
Baked Sponge Sheet

Swiss Rolls
Sponge Sheets                  2
Raspberry Jam                  600 g
35 % Cream                     1 L
Whipped Topping*           250 ml
Toasted Almonds              150 g
Chocolate Vermicelli         150 g

*Can use Cool Whip

  1. Whip the 35% cream to firm peaks.
  2. Whip the whipped topping to firm peaks. 
  3. Fold the cream and the topping together until blended. Set aside.
  4. Turn the sponge sheet upside down to release from pan. Remove the paper from the bottom.
  5. Slice the sheet into 2 pieces (10.5" x 15") and place each half onto clean parchment paper.
  6. Evenly spread a thin layer of jam on the top (this it the side that was face up when baked, it's brown compared to the bottom) of both sheets.
  7. Using the parchment paper roll up each sheet from the short end.
  8. Mask the rolls with the cream and remove any excess.
  9. Decorate with with toasted almonds and/or sprinkles.
  10. Can be served as a whole or as individual pastries.

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