VELVET COFFEE

ROLL CAKE
for 1 roll cake
 Velvet Coffee Roll Cake
for 1 roll cake

GELATIN MASS

Ingredients Total weight: ~ 21 g 100%

• Powdered gelatin 200 Bloom 3g 14%

• Cold water 18 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

CHANTILLY CREAM WITH MASCARPONE

AND COFFEE

Ingredients Total weight: ~ 362 g 100%

• Whipping cream 35% (1) 100 g 27%

• Sugar 25 g 7%
• Gelatin mass 17 g 5%
• Mascarpone 55 g 15%
• Whipping cream 35% (2) 140 g 39%
• Liqueur Kahlua 25 g 7%
• Coffee beans for infusion 25 g
• Extra milk to balance
the amount of liquid

1. Add whipping cream (1) and coffee beans to a saucepan. Heat

to 80 °C / 176 °F, cover with cling film and leave to infuse for
30 minutes at room temperature.

2. Then strain the whipping cream to remove the coffee beans. Weigh
the cream and bring it back to the initial weight of 100 g by adding
some milk.

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 Velvet Coffee Roll Cake
for 1 roll cake

CHANTILLY CREAM WITH MASCARPONE

AND COFFEE

3. Mix the coffee-infused cream, sugar and gelatin mass in the

saucepan. Heat everything until the sugar has dissolved and the
gelatin has melted.

4. Pour the mixture into a measuring cup, add the mascarpone and
liqueur. Process everything with a hand blender until smooth.

5. Add cold whipping cream (2) and mix it in with the hand blender.

6. Transfer the Chantilly cream to a clean bowl, cover it with cling film
touching the surface and put it in the fridge for 6 hours minimum,
ideally overnight.

DARK CHOCOLATE AND COFFEE CRÉMEUX

Ingredients Total weight: ~ 243 g 100%

• Milk 2.5% 63 g 26%

• Whipping cream 35% 63 g 26%
• Sugar 17 g 8%
• Egg yolks 25 g 10%
• Dark chocolate 72% 75 g 30%
• Coffee beans for infusion 8g
• Extra milk to balance
the amount of liquid

1. Coarsely grind the coffee beans and mix them with the milk and
the whipping cream in a saucepan. Bring the mixture to a boil, then
cover it with cling film and leave to infuse for 30 minutes.

2. Strain the cream, weigh it and bring it back to the initial weight of
126 g by adding some milk.

3. Transfer the coffee-flavored cream back into the saucepan,

add the sugar and egg yolks, and mix well with a whisk. Put the
mixture back on the heat and, while constantly stirring, bring it to a
temperature of 82–85 °C / 180–185 °F.

4. Place the chocolate in a measuring cup, pour the custard on top

and process everything with a hand blender until an emulsion is
formed. Cover it with cling film in contact and leave the crémeux in
the fridge for 6 hours minimum, ideally overnight.

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 Velvet Coffee Roll Cake
for 1 roll cake

CHOCOLATE CHOUX PASTRY BATTER

Ingredients Total weight: ~ 456 g 100%

• Milk 2.5% 65 g 13%

• Butter 82% 13 g 5%
• Dark chocolate 80% 40 g 7%
• All-purpose flour 52 g 20%
• Cocoa powder 6.5 g 1%
• Egg yolks 72 g 14%
• Whole eggs 45 g 9%
• Egg whites 110 g 21%
• Sugar 52 g 10%

1. Put the milk and butter in a saucepan and heat until the butter has
melted. Then bring the mixture to a boil.

2. Meanwhile, mix sifted flour and sifted cocoa powder together with
a wire whisk.

3. Remove the milk mixture from the heat, add the dry ingredients all
at once and quickly stir with a spatula until smooth.

4. Transfer the choux batter to a mixer bowl fitted with the paddle
attachment and add the dark chocolate, melted to about
40–45 °C / 104–113 °F. Mix everything on low speed and start
adding the egg yolks and whole eggs in small portions, mixing very
well each time. Set the batter aside.

5. Mix the room temperature egg whites with the sugar in the mixer
bowl. Whip on medium speed with a whisk attachment until a “bird’s
beak” texture is obtained.

6. Add about one third of the meringue to the chocolate batter

and mix well with a spatula. Then carefully fold in the rest of the
meringue.

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 Velvet Coffee Roll Cake
for 1 roll cake

BAKING THE CHOCOLATE CHOUX PASTRY SPONGE

Ingredients

• Chocolate choux pastry batter

1. Spread the sponge batter evenly over a silicone mat measuring

35x35x1 cm with an offset spatula. Bake in the oven, preheated
to 160 °C / 320 °F, for 10–12 minutes. The finished sponge should
spring back when pressed.

2. Take the sponge out of the oven and immediately cover it with a
sheet of parchment paper. Flip it over and let it cool down at room
temperature, then put the sponge in the fridge, without removing
the parchment paper, for at least 6 hours.

3. Peel off the silicone mat, flip the sponge over and remove the
parchment paper sheet. Remove the skin off top of the sponge
with a knife.

ASSEMBLY

Ingredients

• Stabilized Chantilly cream with mascarpone and coffee

• Baked chocolate choux pastry sponge

1. Transfer the Chantilly cream into the mixer bowl and whip it on
medium speed with a whisk attachment for a few minutes until it
increases in volume. Put the cream into a piping bag fitted with a
round tip measuring 15 mm in diameter.

2. Apply around 200 g of whipped Chantilly cream to the surface of

the sponge and spread it evenly with an offset spatula.

3. Gently roll the cake, using the parchment paper to lift and guide the
cake into an even roll, pressing well after each movement. Make
sure the seam ends up underneath the roll cake.

4. Slightly roll the baking paper over, and using the ruler, push it
underneath the roll while pulling the longer end of the parchment
paper towards yourself. This will help you to ensure the cake is
rolled tightly and evenly.

5. Place the roll cake with its seam facing downwards on the baking
tray and put it in the fridge for 1 hour (or freeze it immediately if
desired).

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 Velvet Coffee Roll Cake
for 1 roll cake

DECORATING THE ROLL CAKE

Ingredients

• Chilled assembled roll cake

• Leftover whipped Chantilly cream with mascarpone and coffee
• Stabilized dark chocolate and coffee crémeux
• Coffee beans Sufficient quantity

1. Trim the edges of the roll cake with a serrated knife and transfer
onto a cake board.

2. Stir the chocolate crémeux with a spatula and transfer it to a

piping bag fitted with an Open French Star tip measuring 15 mm in
diameter. Pipe out domes of the chocolate crémeux on top of the
roll cake.

3. Transfer the leftover Chantilly cream to a piping bag fitted with an

Open French Star tip measuring 15 mm in diameter and pipe it
between the chocolate crémeux domes.

4. Place a few coffee beans on top of the Chantilly cream.

5. Place the roll cake in the fridge for 10–15 minutes to stabilize. Then
either serve it as is or cut it into individual portions.

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