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Roulé suisse à la noix de coco

Serves 1
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Directions

  1. 1Heat the coconut milk lightly and add corn oil.
  2. 2Emulsify the ingredients together.
  3. 3Add the pastry flour into the mixture and mix.
  4. 4Incorporate the egg whites into the mix and mix evenly.
  5. 5Add powder sugar and lemon juice into the egg whites.
  6. 6Place the egg whites into the freezer until small ice crystals appear.
  7. 7Then mount the egg whites with an electric mixer.
  8. 8Once the mousse becomes thick and does not fall, use medium speed to stabilized it.
  9. 9Fold the meringue to the batter.
  10. 10Pour the mixture into a mould.
  11. 11Bake at the temperature indicated on the screen.
  12. 12Tap the mold lightly to get the heat out.
  13. 13Remove the mold from the oven and cover immediately with a baking paper.
  14. 14Flip the biscuit, remove the baking paper used during the baking and cover again to cool.
  15. 15When the biscuit is cold, flip it again and cut one edge on the bias.
  16. 16Whip the cream until it is firm.
  17. 17Then deposit it in lines on the sponge cake.
  18. 18Spread the cream evenly.
  19. 19Use a pastry roll to begin to roll.
  20. 20Roll the dough.
  21. 21Place the roll in a rigid mold or maintenance device and place in the freezer for 30 minutes.
  22. 22Spread a thin layer of cream on the surface of the roll.
  23. 23Sprinkle grated coconut.
  24. 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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