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Recipe Step by Step
01
ROLL DOUGH
1000g Flour for sponges
450g Whole eggs
200g Milk
18g Fine sea salt
200g Caster sugar
40g Yeast powder
600g Butter
In a mixer bowl, combine all the ingredients together except the butter, then knead the dough for around 10 minutes on speed 2. Finish by adding the butter inside, and knead until the dough does not stick to the bowl's side. Allow the dough to rest at room temperature for 30 minutes and then let it rest overnight in the refrigerator.
02
CREAMCHEESE STRAWBERRY GARNISH
250g Cream cheese
250gSTRAWBERRY INSPIRATION
Melt the INSPIRATION chocolate. Then mix it with the cream cheese, allow to cool down at room temperature until ganache texture is reached, and spread it on top of the dough.
03
STRAWBERRY CRUNCHY GLAZE
500gSTRAWBERRY INSPIRATION
50g Raisins in seed soil
50g Chopped almonds
Melt the chocolate at 40°C. Add the oil and the roasted chopped almonds.
Assembly and finishing
Spread the roll dough to 2mm thick and spread the garnish inside, roll it like a snail. Then cut the dough approx. 6cm height. Put inside a mould of 12cm of diameter. Rest for 3 hours. Bake for 18 minutes at 180°C. Put the baked roll 15 minutes in the freezer. Deep it in the glaze at 35°C. Finish with icing sugar, and sprinkle some STRAWBERRY INSPIRATION with a microplane.