Roulé suisse à la noix de coco
Serves 1
Directions
- 1Heat the coconut milk lightly and add corn oil.
- 2Emulsify the ingredients together.
- 3Add the pastry flour into the mixture and mix.
- 4Incorporate the egg whites into the mix and mix evenly.
- 5Add powder sugar and lemon juice into the egg whites.
- 6Place the egg whites into the freezer until small ice crystals appear.
- 7Then mount the egg whites with an electric mixer.
- 8Once the mousse becomes thick and does not fall, use medium speed to stabilized it.
- 9Fold the meringue to the batter.
- 10Pour the mixture into a mould.
- 11Bake at the temperature indicated on the screen.
- 12Tap the mold lightly to get the heat out.
- 13Remove the mold from the oven and cover immediately with a baking paper.
- 14Flip the biscuit, remove the baking paper used during the baking and cover again to cool.
- 15When the biscuit is cold, flip it again and cut one edge on the bias.
- 16Whip the cream until it is firm.
- 17Then deposit it in lines on the sponge cake.
- 18Spread the cream evenly.
- 19Use a pastry roll to begin to roll.
- 20Roll the dough.
- 21Place the roll in a rigid mold or maintenance device and place in the freezer for 30 minutes.
- 22Spread a thin layer of cream on the surface of the roll.
- 23Sprinkle grated coconut.
- 24Smooth the edges.
Ingredients
- 40 g huile de maïs
- 70 g lait de coco
- 67 g farine faible en gluten
- 10 g lait en poudre
- 60 g blancs d'oeufs
- 170 g blancs d'oeufs
- 55 g sucre semoule
- 6 g jus de citron
- 220 g crème liquide
- 26 g poudre de lait de coco
- 14 g sucre semoule
- noix de coco râpée
Equipment
knifebowlwhisksieveelectric mixerbaking trayovenpaper towelpastry rollerfreezerspatulagrater
Tips
- Swiss roll at the coconut
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