Apricot Roulade

Hey foodies!

Today, I'm sharing a fruity recipe. An apricot roulade! It's fresh and soft...Perfect for summer.

Here are the ingredients to make a roulade for 6-8 people:

Apricot compote

- 345g apricot purée

- 50g sugar

- 2g agar-agar

Japanese sponge (Michalak version)

- 75g water

- 75g milk

- 2g salt

- 3g sugar

- 35g butter

- 70g flour

- 150g eggs (3 eggs)

- 50g rapeseed oil

- 90g egg whites

- 80g sugar

Apricot compote

Let's start by making the apricot compote.

To do this, pour 345g apricot purée, 50g sugar and 2g agar-agar into a saucepan.

Weigh the agar-agar carefully using a precision spoon.

Bring the mixture to a boil.

Once the mixture is boiling, let it cook for a good 2 minutes. Then pour the mixture into a bowl and cover it with cling film.

Set the mixture aside at room temperature.

Japanese roll

Let's get started on the Japanese roll.

I want to mention that this recipe is not mine. It was shared by the famous pastry chef Christophe Michalak.

This sponge is nothing like a génoise, you'll see! It's ultra soft and melt-in-your-mouth. The base is a reworked choux pastry.

In a saucepan, pour 75g water, 75g milk, 2g salt, 3g sugar and 35g butter.

Bring the mixture to a boil.

Reduce to medium heat, then add 70g flour all at once and mix vigorously.

Mix for 2 minutes. Never stop mixing.

Your dough will dry out and become less sticky.

Pour your dough into a mixing bowl and mix for 2 minutes using the paddle attachment (flat beater).

Meanwhile, whisk 3 eggs (150g) with a fork.

Add your eggs in 3 additions, mixing well between each addition with the paddle attachment.

The texture will first be grainy, then gradually become smooth and glossy.

Add 50g rapeseed oil and mix again with the paddle attachment.

Then separate 3 egg whites and 3 egg yolks into two bowls. We won't need the yolks for this recipe.

Preheat your oven to 180°C, fan-assisted.

In a mixing bowl, whisk 90g egg whites with 80g sugar until you get a nice thick meringue.

Fold your meringue into your choux pastry in 3-4 additions using a spatula.

You will get an ultra light and smooth texture.

Grab a perforated baking tray, a silicone mat and a large offset spatula.

Pour all the sponge batter onto your mat and spread it as evenly as possible.

Then bake your sponge in the preheated oven for 20 minutes.

Once baked, it should be nicely golden. Remove it from the oven.

Remove the perforated tray and let your sponge cool on its silicone mat.

When the sponge has cooled completely, place a sheet of baking paper on top of your sponge and flip it over so the silicone mat is on top.

Remove the silicone mat. It's fine if a thin layer stays stuck to the mat.

Check your compote. If the texture is thick enough (like an applesauce pouch) it's ready. Otherwise, place it in the freezer for 2-3 minutes to get the right consistency.

Pour all of the apricot compote and spread it with the offset spatula.

Fold 2-3 cm of the sponge over itself.

Then gently roll the sponge. Try to keep it as even as possible.

Wrap your sponge in the baking paper. Then using a tray or a board, tighten your sponge so the roll is nice and firm.

Place your roulade in the fridge for 30 minutes so the compote sets slightly.

Once your roulade is nice and cold, slice it with a bread knife.

Look at that beautiful swirl. :o)

And there you have a perfect summer dessert.

I couldn't tell you how many days this roulade keeps... We ate it the same day and there were no leftovers. :o)

I hope you enjoy this recipe.

Have a lovely Sunday.

Karin

P.S.: All the equipment used can be found at the bottom of the recipe.