MANGO VANILLA ROLL CAKE

Karim Bourgi

PARTNER OF THE MASTERCLASS

The mastermind behind KAYU, CALLA, and OPPA is bringing his incredible talent to our kitchen! Known for his bold flavour fusions, he seamlessly blends French classics with Eastern influences, creating pastries that are nothing short of extraordinary

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DISCOVER THE BRAND

"76 years ago, my grandfather founded the company Boiron Frères SA. As the inventors of frozen fruit puree, we have continued to innovate by developing our range to support pastry chefs, cooks and bartenders from all over the world on a daily basis with excellent fruit solutions"

Alain Boiron ~ Managing Director

Number 1 World leader in professional frozen fruit purees, les Vergers Boiron purees are made from a strict selection of perfectly ripe and GMO-free fruits from the best locations worldwide. The flavour experts assemble these fruits using techniques inherited from the champagne industry, and their know-how guarantees consistent taste, colour and texture.

The purees have no added sugar, providing you nothing but fruit. No colouring, preservative, filler or thickener is added to the puree in order to have a product as pure as possible. No more washing, peeling, deseeding, blending and waste. Save labour, time and control your costs.

Recipe Breakdown

VIENNESE SPONGE CAKE

INGREDIENTS	UNIT(g)
Eggzi Egg yolks	190g
Whole eggs	510g
Sugar	398g
Eggzi Egg whites	320g
Sugar	128g
Plain Flour	255g
Vanilla powder	QS

Sift the flour; whip the egg yolks, whole eggs and 128g of sugar together into ribbon.
Parallel whip the egg whites and the rest of sugar into meringue.
Combine the 2 mixtures by adding the sifted flour delicately.
Spread 500g in 40*60 tray and bake at 230ºC for 6 minutes.

EXOTIC PUNCH

INGREDIENTS	UNIT(g)
Les Vergers Boiron Mango puree 100%	125g
Les Vergers Boiron Passion fruit puree 100%	125g
Sugar	100g
Les Vergers Boiron Bergamot puree 100%	50g

Simmer the purees together with sugar. add the lemon juice and reserve overnight in the fridge.

VANILLA WHIPPED GANACHE

INGREDIENTS	UNIT(g)
Milk	1080g
Potato starch	32g
Starch base	1000g
Common Sense Vanilla pods	6g
Pure cream 35%	600g
Weiss Aneo 34%	740g
Gelita Gelatine mass	80g

Mix together a small portion of the cold milk with the potato starch.
Set aside.
Heat the rest of the milk to between 185°F (85°C) and 195°F (90°C).
Pour part of the hot milk over the milk- starch mixture.
Put everything back in the pan and bring to a boil.
Weigh out the amount of hot sugar-free starch base required for the recipe and add the rehydrated gelatin.
Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Immediately mix to make a perfect emulsion.
Add the cold cream. Mix again. Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).
Whisk until the texture is firm enough to use in a piping bag or with a spatula.

TROPICAL CONFIT

INGREDIENTS	UNIT(g)
Les Vergers Boiron Mango puree 100%	610g
Les Vergers Boiron Passion fruit puree 100%	260g
Common Sense Vanilla pods	2g
Sugar	110g
Ingredium Pectin NH	15g
Lime juice	10g

Heat the mango and passion fruit purées to 105°F (40°C).
Add the sugar combined with the pectin and bring to a boil, then add the lime zest and juice and mix using an immersion blender.

NEUTRAL GLAZE

INGREDIENTS	UNIT(g)
Mirror glaze	350g
Water	30g

Boil together and spray the top of the cake.

Ingredients

INGREDIENTS	UNIT(g)
Eggzi Egg yolks	190g
Whole eggs	510g
Sugar	398g
Eggzi Egg whites	320g
Sugar	128g
Plain Flour	255g
Vanilla powder	QS

Assembly

Sift the flour; whip the egg yolks, whole eggs and 128g of sugar together into ribbon.
Parallel whip the egg whites and the rest of sugar into meringue.
Combine the 2 mixtures by adding the sifted flour delicately.
Spread 500g in 40*60 tray and bake at 230ºC for 6 minutes.

Ingredients

INGREDIENTS	UNIT(g)
Les Vergers Boiron Mango puree 100%	125g
Les Vergers Boiron Passion fruit puree 100%	125g
Sugar	100g
Les Vergers Boiron Bergamot puree 100%	50g

Assembly

Simmer the purees together with sugar. add the lemon juice and reserve overnight in the fridge.

Ingredients

INGREDIENTS	UNIT(g)
Milk	1080g
Potato starch	32g
Starch base	1000g
Common Sense Vanilla pods	6g
Pure cream 35%	600g
Weiss Aneo 34%	740g
Gelita Gelatine mass	80g

Assembly

Mix together a small portion of the cold milk with the potato starch.
Set aside.
Heat the rest of the milk to between 185°F (85°C) and 195°F (90°C).
Pour part of the hot milk over the milk- starch mixture.
Put everything back in the pan and bring to a boil.
Weigh out the amount of hot sugar-free starch base required for the recipe and add the rehydrated gelatin.
Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Immediately mix to make a perfect emulsion.
Add the cold cream. Mix again. Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).
Whisk until the texture is firm enough to use in a piping bag or with a spatula.

Ingredients

INGREDIENTS	UNIT(g)
Les Vergers Boiron Mango puree 100%	610g
Les Vergers Boiron Passion fruit puree 100%	260g
Common Sense Vanilla pods	2g
Sugar	110g
Ingredium Pectin NH	15g
Lime juice	10g

Assembly

Heat the mango and passion fruit purées to 105°F (40°C).
Add the sugar combined with the pectin and bring to a boil, then add the lime zest and juice and mix using an immersion blender.