STRAWBERRY ROULADE

Beat together the egg yolks with the whole eggs and the larger quantity of sugar.

Whip the egg whites and add the remaining sugar.

Mix the whipped egg whites with the first mixture and then add the sifted flour.

Weigh the mixture and spread evenly on two silicone mats on two 60 x 36 cm baking sheets.

Bake at 230°C (446°F) for six minutes in a convection oven.

Mix the strawberry purée with the sugar and lime juice.

Bring to a boil.

Set aside in the refrigerator.

Heat the strawberry purée in a saucepan.

When it reaches 40°C (104°F), add the pectin mixed with the smaller quantity of sugar. Bring everything to a boil.

Add the second quantity of sugar, bring to a boil again and then add the glucose. Cool to 50°C (122°F) and add the lemon juice.

Set aside in the refrigerator.

Mix the powdered milk with the stabilizer and then bring to the boil with the water.



Add the rehydrated gelatin to the mixture. Melt the Praliné and Cocoa Butter together and then emulsify with the hot liquid.



Add the egg whites and cold cream, mix by hand and thenfinish with a blender.



Leave to set in the refrigerator for 2-3 hours or overnight if possible.



Whisk the mixture to obtain a consistent enough texture to pipe or to work with a spatula.

Mix the softened butter with the salt, confectioner's sugar, minced almonds, eggs, and the smaller quantity of flour.

Take care not to over-process.

As soon as it is combined, quickly add the remaining flour.

Set aside in the refrigerator and roll out the following day.

Bake at 150°C (302°F) for around 12 minutes.

Weigh out the cooked and cooled Sweet Almond Shortcrust and crush lightly.



Mix with the Praliné, almonds and the melted Cocoa Butter.



Use immediately or set aside.

Bring the Absolu Cristal glaze to a boil with the water, and spray when the mixture is still liquid at 80°C (176°F).