Chou roll, mascarpone cream with poppy seeds and red berries

Preparation time: 60 min

Preheat your Four at 350 °F

• Choux cookies

  In a sauce pot, bring the water, milk, salt and butter to a boil.  Remove from heat and incorporate the flour.  Continue to cook on medium-low to dry out the dough.  Transfer to a stand mixer.  Beat it slowly to let as much vapor out as possible.

  Lightly beat the eggs and then add them gradually to the dough.

  Remove the bowl from the stand mixer, add the oil, orange zests and continue to mix with the help of a spatula.

  In another bowl, whip the egg whites and 20g of sugar until they stiffen.  

  Add the last 10g of sugar to the dough and mix.

  Mix 1/4 of the meringue into the dough energetically.

  Mix the remaining 3/4 of meringue into the dough delicately folding in with a spatula.

  Transfer the dough to a baking sheet lined with parchment paper.

  Bake for 12-15 minutes and let cool once removed from the oven.  Sprinkle with some icing sugar.

  Take a second sheet of parchment paper and lay it on top of the cookie, flip and remove the parchment paper that the cookie was baked on.

  Cover with plastic wrap until ready to serve.

• Creme patisiere

  In a sauce pot heat the milk.

  In a mixing bowl, blanch the eggs with the sugar.  Add the starch and the pour the hot milk in while continuing to whisk.  Transfer this liquid back into the sauce pot and heat to make it thicken while whisking constantly.

  Remove from heat and add the butter.  Transfer to a baking sheet, cover with plastic wrap and place in the fridge.

  Before serving, whisk vigorously or remove any clumps.

• Poppy seed and mascarpone cream

  Heat half of the cream.  Rehydrate the gelatin sheets.

  Add the sugar and the rehydrated gelatin.  Once melted, add the cold cream.  Pour this on to the mascarpone and whisk together until it is homogenous.

  Finalise by adding the poppy seeds.

  Keep refrigerated.

• Fruit garnish

  Combine the fruits with the sugar and set aside in the fridge until ready to serve.

• Platting and finishing

  Spread the crème pâtissière on the surface of the cookie.  Next, spread the poppy seed mascarpone on top, making sure to leave at least 1cm on all sides free of the poppy seeds.

  Refrigerate.  Once cool, place a band of the fruits on top and on one side, making sure to leave 2cm from the edge of the cookie.

  All that is left is to roll, starting from the fruit side.