The Magic of Swiss Rolls

CONTENTS
Blackсurrant & Lavender Swiss Roll 7

Chocolate Swiss Roll 14
Coconut Swiss Roll 20
Hazelnut Swiss Roll 27
Honey Swiss Roll 35
Lemon & Yuzu Swiss Roll 44
Mango Swiss Roll 51
Raspberry & Pistachio Swiss Roll 58
Strawberry Swiss Roll 66
BLACKСURRANT &
LAVENDER SWISS ROLL
for one roll cake, 25 cm long
Blackсurrant & Lavender Swiss Roll
GELATIN MASS
Ingredients Total weight: ~ 35 g 100%
• Powdered gelatin 200 Bloom 5g 14%

• Cold water 30 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.
BLACKCURRANT & LAVENDER CHANTILLY CREAM
• Blackcurrant puree (seedless) 150 g 19%

• Whipping cream 35% 150 g 19%
• Dried lavender flowers 10 g 1%
• Gelatin mass 30 g 4%
• White chocolate 35% 80 g 10%
• Philadelphia cream cheese 340 g 44%
• Crème de cassis liqueur 20 g 3%
1. Place the blackcurrant puree, dried lavender flowers and gelatin

mass into a saucepan. Heat the mixture to 70 °C / 158 °F until the
gelatin has dissolved.
2. Separately, heat the whipping cream to 50 °C / 122 °F in the

microwave oven or on the stove.
3. Remove the blackcurrant mixture from the heat, and add the warm
cream. Combine with a whisk.
8
BLACKCURRANT & LAVENDER CHANTILLY CREAM
4. Meanwhile, place the Philadelphia cream cheese and chocolate

into a tall measuring cup. Strain the hot mixture through a sieve on
top and process everything with a hand blender until smooth.
5. Add the Crème de cassis liqueur, mix everything with a spatula.
6. Transfer the Chantilly cream to a clean bowl, cover it with cling

film touching the surface of the cream and place it in the fridge for
6 hours to stabilize.
BLACKCURRANT COULIS
• Blackcurrant puree 200 g 78%

• Brown sugar 50 g 19%
• Pectin NH 3g 1%
• Lemon juice 5g 2%
1. Place the blackcurrant puree into a saucepan and heat to a

temperature of 35 °C / 95 °F.
2. In a bowl, mix the sugar and pectin NH, then gradually add the
mixture to the puree, constantly stirring.
3. Continue cooking the mixture on medium heat, bring it to a boil and

cook for about 1 minute to activate the pectin. Add the lemon juice,
mix and remove the mixture from the heat.
4. Transfer the coulis into a clean bowl, cover it with plastic wrap in
contact and place it in the fridge for 3 hours to stabilize.
9
LAVENDER SPONGE
• Egg yolks 105 g 17%

• Sugar (1) 30 g 5%
• Egg whites 200 g 33%
• Sugar (2) 75 g 12%
• Sea salt 2g <1%
• All-purpose flour 85 g 14%
• Dried lavender flowers 10 g 2%
• Lemon juice 45 g 7%
• Sunflower oil 60 g 10%
1. In the mixer bowl, whip the egg yolks and sugar (1) with а whisk
attachment until the mixture turns voluminous and pale.
2. In а separate mixer bowl, whip the egg whites with sugar (2) and
sea salt: start to whip the egg whites with salt, and when the
mixture becomes frothy, gradually introduce the sugar. Whip the
meringue until light and voluminous.
3. In several lots, fold the meringue into the yolk and sugar mixture.
Make sure the mass is absolutely homogenous before adding the
next portion of the meringue.
4. Gradually introduce the sifted flour into the mixture of egg yolks
and egg whites. Gently mix everything with а silicone spatula until
smooth.
5. Heat the sunflower oil with lemon juice and dried lavender flowers
to 50 °C / 122 °F on the stove or in the microwave oven. Strain
the mixture through a sieve to remove the lavender flowers. Add
approximately 1/3 of the batter into this warm mixture and mix well
with a silicone spatula. Pour this mixture back into the main batter
and combine everything until smooth and glossy.
TIP
• If you want to achieve a more intense lavender aroma,
especially if you are using dry lavender flowers, you can heat
the mixture of sunflower oil, lemon juice and dried lavender
flowers, cover it with a lid or a plastic wrap and leave to infuse
for 30 minutes. Then, bring the mixture to 50 °C / 122 °F once
again and use it as indicated in the recipe.
6. Place a silicone mat with borders (35x35 cm) on a baking tray and
pour the sponge batter into it. Use а large offset spatula to even the
surface of the batter.
10
LAVENDER SPONGE
7. Bake the sponge in the oven, preheated to 180 °C / 356 °F, for up
to 13 minutes. A well-baked sponge should bounce back when
pressed lightly.
8. Let the sponge cool down at room temperature for about

30 minutes.
9. Cover the sponge with a parchment paper sheet and place a tray
on top. Flip the sponge over and peel off the silicone mat.
ASSEMBLY
Ingredients
• Cooled baked sponge

• Stabilized blackcurrant coulis
• Stabilized blackcurrant & lavender Chantilly cream 390 g
1. Turn the sponge over and place it on a clean sheet of parchment

paper in a way that the top side is facing up again.
2. Trim the dry sides of the sponge with a serrated knife.
TIP
• Trim one of the sides at a 45-degree angle (doing so will allow
the cake roll to rest evenly seam side down).
3. Stir the coulis with a spatula until it becomes homogeneous.
4. Transfer the coulis into a piping bag and apply it in an even thin
layer to the sponge. Spread it with an offset spatula.
5. Place the sponge in the fridge for 1 hour to let the coulis set.
6. Place 390 g of the Chantilly cream in the bowl of a stand mixer and
whip it on medium speed with a whisk attachment until it thickens
and becomes voluminous.
7. Transfer the whipped Chantilly cream into a piping bag fitted with a
20-mm round tip.
8. Apply the Chantilly cream on top of the coulis, smooth with an

offset spatula.
9. Gently roll the cake, using the parchment paper to lift and guide the
cake into an even roll, pressing well after each movement. When
you have rolled two thirds of the sponge, lift another edge of the
parchment paper and start rolling in the opposite direction.
11
ASSEMBLY
10. Slightly roll the parchment paper over, and using the ruler, gently
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.
11. Place the roll cake with its seam facing downwards on the baking
tray and put it in the fridge for about 3 hours to stabilize.
12. Keep the remaining Chantilly cream in the fridge until decoration.
DECORATING THE SWISS ROLL
Ingredients
• Stabilized assembled Swiss roll

• Leftover blackcurrant coulis
• Leftover blackcurrant & lavender Chantilly cream 390 g
• Fresh blackcurrants 30 g
• Fresh lavender flowers Sufficient quantity
1. Place the remaining 390 g of the Chantilly cream in the bowl of a

stand mixer and whip it on medium speed with a whisk attachment
until it thickens and becomes voluminous.
15-mm leaf piping tip.
3. Pipe the creamy strips along the roll, starting from the center. Trim
the edges of the roll with a sharp knife.
4. Transfer the coulis into a paper cornet and pipe thin strips of it in
between the creamy strips, creating a dynamic composition.
5. Decorate the Swiss roll with fresh blackcurrants and lavender

flowers.
6. Store the finished Swiss roll in a closed container in the fridge for
up to 48 hours.
To watch how the Chef assembles

the Swiss roll click on the link below
https://youtube.com/shorts/TL74fggQp_I
12
CHOCOLATE
SWISS ROLL
Chocolate Swiss Roll
GELATIN MASS

for up to 2 days.
TIP
immediately.
CHOCOLATE CHANTILLY CREAM
• Whipping cream 35% (1) 100 g 27%

• Dark chocolate 70 % 60 g 16%
• Sea salt 1g <1%
1. Pour the whipping cream (1) into a saucepan, add sea salt and
gelatin mass. Bring the mixture to 80 °C / 176 °F.
2. Put the chocolate into a tall measuring cup and pour the hot
mixture on top. Process with a hand blender until smooth.
3. Transfer the mixture into a clean bowl and pour in the cold
whipping cream (2). Mix the mixture gently with a silicone spatula
until smooth. Cover the cream with cling film touching the surface.
4. Let the Chantilly cream stabilize in the fridge for 12 hours.
15
CHOCOLATE SPONGE

• Brown sugar (1) 30 g 5%
• Sea salt 2g <1%
• Cocoa powder (22–24% fat) 25 g 4%
• Milk 3.2% 45 g 7%
• Butter 82% 60 g 10%
2. In а clean mixer bowl, whip the egg whites with sugar (2) and sea
salt: start to whip the egg whites with salt, and when the mixture
becomes frothy, gradually introduce the sugar. Whip the meringue
until light and voluminous.
3. In several steps, fold the meringue into the yolk mixture. Each time
before adding the next portion of the meringue make sure the
mass is absolutely homogenous.
4. Sift and mix together the all-purpose flour and cocoa powder.
Gradually introduce the dry ingredients into the mixture of egg
yolks and egg whites. Gently mix everything with а silicone spatula
until smooth.
5. Melt the butter with milk to 50 °C / 122 °F on the stove or in the

microwave oven. Add approximately 1/3 of the batter into this warm
mixture and mix well with a silicone spatula. Pour this mixture back
into the main batter and combine everything until smooth.
pressed lightly.

30 minutes.
16
ASSEMBLY
Ingredients

• Stabilized chocolate Chantilly cream

TIP
3. Place the Chantilly cream in the bowl of a stand mixer and whip
it on medium speed with a whisk attachment until it thickens and
becomes voluminous.
20-mm round tip.
5. Apply 350 g of the Chantilly cream to the surface of the sponge

and smooth with an offset spatula.
cake into an even roll, pressing well after each movement.
17
DARK CHOCOLATE GANACHE
• Dark chocolate 70% 170 g 38%

• Inverted sugar/honey 10 g 2%
• Sea salt 1g <1%
• Dark rum 15 g 3%
1. Pour the whipping cream into a saucepan, add sea salt and
inverted sugar. Bring the mixture to 80 °C / 176 °F.
2. Put the chocolate into a tall measuring cup and pour the hot cream
on top. Process with a hand blender until smooth.
3. Add the rum and process with a hand blender once again.
4. Use the ganache immediately.
Ingredients

• Dark chocolate ganache
1. Transfer the assembled roll cake to a wire rack.
2. Pour the ganache over the cake. Let the ganache drip down, then
remove the excess with the help of an offset spatula. Leave the roll
for 5 minutes at room temperature until the ganache sets.
3. Transfer the leftover ganache into a paper cornet, and pipe

decorative lines on top of the roll cake.
4. Cut off the edges of the roll cake with a sharp knife.
up to 48 hours.

https://youtube.com/shorts/SxwL-tSqryU
18
COCONUT
SWISS ROLL
Coconut Swiss Roll
GELATIN MASS

for up to 2 days.
TIP
immediately.
NEUTRAL GEL
• Water 88 g 44%
• Sugar (1) 74 g 37%
• Sugar (2) 12 g 6%
• Pectin NH 3.2 g 2%
• Glucose/corn syrup 22 g 11%
• Citric acid powder 0.15 g <1%
1. Pour the water into a saucepan, and add the glucose syrup and
sugar (1).
2. Heat the mixture to 30 °C / 86 °F.
3. Mix together the sugar (2) and pectin NH.
4. Add the pectin and sugar (2) mixture to the saucepan filled with
water, glucose and sugar (1).
5. Bring everything to a boil over medium heat, whisking occasionally.
21
Coconut Swiss Roll
NEUTRAL GEL
6. Add the citric acid powder. If desired, it can be replaced with 1.5 g
of lemon juice.
7. Let the mixture simmer over low heat for about 2 minutes.
8. Strain the gel into a clean container, and cover it with cling film
touching the surface of the gel.
9. Place the neutral gel in the fridge at 4 °C / 39 °F for 6 hours.
COCONUT CHANTILLY CREAM
• Coconut puree 100 g 21%

1. Pour the whipping cream and coconut puree into a saucepan, add
the gelatin mass. Bring the mixture to 80 °C / 176 °F.
2. Put the chocolate and Philadelphia cream cheese into a tall

measuring cup and pour the hot mixture on top. Process with a
hand blender until smooth.
3. Transfer the mixture into a clean bowl and cover the cream with
cling film touching the surface.
4. Let the Chantilly cream stabilize in the fridge for 6 hours.
22
Coconut Swiss Roll
COCONUT SPONGE

• Sugar (1) 30 g 5%
• Sugar (2) 75 g 11%
• Sea salt 2g <1%
• Desiccated coconut (1) 20 g 3%
• Coconut milk 45 g 7%
• Coconut oil 60 g 9%
• Desiccated coconut (2) 40 g 6%
4. Mix the sifted flour and desiccated coconut (1). Gradually introduce
the dry ingredients into the mixture of egg yolks and egg whites.
Gently mix everything with а silicone spatula until smooth.
5. Melt the coconut oil with milk to 50 °C / 122 °F on the stove or in

the microwave oven. Add approximately 1/3 of the batter into this
warm mixture and mix well with a silicone spatula. Pour this mixture
back into the main batter and combine everything until smooth.
pour the sponge batter into it. Use а large offset spatula to even
the surface of the batter. Sprinkle the sponge batter evenly with
desiccated coconut (2).
pressed lightly.
8. Let the sponge cool down at room temperature for 30 minutes.
23
Coconut Swiss Roll
ASSEMBLY
Ingredients

• Stabilized coconut Chantilly cream

TIP
becomes voluminous.
20-mm round tip.
5. Apply 400 g of the Chantilly cream to the surface of the sponge,

smooth it with an offset spatula.
24
Coconut Swiss Roll
Ingredients

• Neutral gel
• Desiccated coconut 20 g
1. Take the assembled roll cake out of the fridge and place it on a
glazing rack.
2. Heat the neutral gel to 50 °C / 120 °F before use. Dilute the gel with
a little water if necessary.
3. Using a pastry brush, sprinkle the roll cake with the neutral gel.
4. Sprinkle the desiccated coconut on top.
up to 48 hours.

https://youtube.com/shorts/xERIgniYXCo
25
HAZELNUT
SWISS ROLL
Hazelnut Swiss Roll
GELATIN MASS

for up to 2 days.
TIP
immediately.
BROWN BUTTER
Ingredients
• Butter 82% 150 g
1. Put the butter in a saucepan and bring it to a boil. Continue cooking

on low-medium heat for several minutes until milk solids separate
from fat and float to the top. When ready, the butter will reach
140 °C / 284 °F and turn golden brown.
2. Strain the finished butter into a separate bowl using a strainer.
TIP
• You can also put some paper towels in a strainer so the fat
drains to the bowl and the milk solids stay on the paper towel.
3. Allow the brown butter to cool down to 40–50 °C / 104–122 °F at

room temperature.
28
Hazelnut Swiss Roll
HAZELNUT AND ALMOND PRALINE
• Almonds 100 g 30%

• Hazelnuts 100 g 30%
• Sugar 100 g 30%
• Sea salt 2g <1%
• Dry vanilla 1 pod <1%
1. Roast the nuts at 130 °C / 266 °F for 20–25 minutes. Let them cool
down at room temperature. Do not remove the skin.
2. Pour the glucose syrup into a saucepan and add the sugar. Heat
the mixture over medium heat until a very intense caramel color or
185 °C / 365 °F.
3. Pour the caramel over the nuts, add salt and dried vanilla pod.
4. Leave the nuts at room temperature until the caramel hardens.
5. Transfer the hardened nuts to the food processor and blend them
at low speed until a paste is obtained.
6. Store the praline at room temperature in a closed container.
HAZELNUT CHANTILLY CREAM
• Milk 3.2% 65 g 11%

• Cream cheese 65% 245 g 42%
• Hazelnut and almond praline 100 g 17%
1. Pour the cream and milk into a saucepan, add the praline and
gelatin mass. Heat this mixture to 80 °C / 176 °F until the gelatin has
dissolved.
2. Meanwhile, place the cream cheese and chocolate into a

tall measuring cup. Pour the hot mixture on top and process
everything with a hand blender until smooth.

29
Hazelnut Swiss Roll
HAZELNUT SPONGE

• Sea salt 2g <1%
• Hazelnut powder 30 g 5%
• Milk 3.2% 45 g 7%
• Brown butter 60 g 9%
4. Mix the sifted flour and hazelnut powder. Gradually introduce the
dry ingredients into the mixture of egg yolks and egg whites. Gently
mix everything with а silicone spatula until smooth.
5. Heat the brown butter with milk to 50 °C / 122 °F on the stove or

in the microwave oven. Add approximately 1/3 of the batter into this
warm mixture and mix well with a silicone spatula. Pour this mixture
back into the main batter and combine everything until smooth.
6. Spread the sponge batter evenly over a silicone mat measuring

35x35x1 cm with an offset spatula.
7. Bake in the oven, preheated to 180 °C / 356 °F, for up to 13 minutes.

The finished sponge should spring back when pressed lightly.

30 minutes.
30
Hazelnut Swiss Roll
CARAMELIZED HAZELNUTS
• Hazelnuts 50 g 18%
• Water 100 g 35%
• Sugar 130 g 46%
• Sea salt 2g 1%
1. Place the sugar, water and salt in a thick-bottomed saucepan.

Heat over medium heat until the syrup starts boiling, stirring with
a spatula until the sugar dissolves. Reduce the heat and cook the
syrup for 1 minute more without stirring. Take the syrup off the heat.
2. Add the hazelnuts to the hot syrup, cover the saucepan with a lid or
plastic wrap and set it aside for 30 minutes.
3. Drain the syrup through a sieve. Transfer the nuts to a baking tray
lined with a silicone mat and separate them.
4. Toast the nuts in the oven, preheated to 160 °C / 320 °F for about
5–10 minutes until caramel color.
5. Let the caramelized hazelnuts cool down at room temperature.
31
Hazelnut Swiss Roll
ASSEMBLY
Ingredients

• Leftover hazelnut and almond praline
• Stabilized hazelnut Chantilly cream

TIP
becomes voluminous.
20-mm round tip.
5. Apply 400 g of the Chantilly cream to the surface of the sponge

and spread it with an offset spatula.
6. Transfer the praline into a paper cornet and pipe dots, slightly
deeping the cornet into the Chantilly cream layer.
32
Hazelnut Swiss Roll
Ingredients

• Leftover hazelnut Chantilly cream
• Caramelized hazelnuts
• Toasted hazelnuts 200 g
• Hazelnut skin Sufficient quantity
1. Toast the hazelnuts in the oven, preheated to 160 °C / 320 °F for

about 5–10 minutes until light brown color. Let the hazelnuts cool
down at room temperature.
2. Process the toasted hazelnuts in a food processor on low-medium

speed to obtain medium-sized pieces. Sift the nut pieces through a
coarse-meshed sieve. Use larger pieces for decoration, set the fine
pieces aside.
3. Take the assembled roll cake out of the fridge and apply the
leftover Chantilly cream to it, spread it all over the surface of the roll
with an offset spatula. Keep some cream for decoration.
TIP
• To make the surface of the Swiss roll perfectly smooth, place a
15-cm acetate strip at one end of the roll cake and, using a fast
scraping motion, quickly move it back and forth along the roll to
smooth out the cream layer.
4. Sprinkle the roll cake with processed hazelnuts to cover it

completely. Cut off the edges of the roll cake with a sharp knife.
5. Transfer the hazelnut Chantilly cream into a piping bag fitted with a
10-mm closed star piping tip.
6. Pipe a creamy decoration on top of the roll cake. Arrange the

caramelized hazelnuts on top, and garnish with the hazelnut skin.
up to 48 hours.

https://youtube.com/shorts/z5NhwELTnhI
33
HONEY
SWISS ROLL
Honey Swiss Roll
GELATIN MASS

for up to 2 days.
TIP
immediately.
NEUTRAL GEL
• Water 88 g 44%
• Sugar (1) 74 g 37%
• Sugar (2) 12 g 6%
• Citric acid powder 0.15 g <1%
sugar (1).
36
Honey Swiss Roll
NEUTRAL GEL
of lemon juice.
DRAINED SOUR CREAM
1. Prepare the sour cream for draining:

• 220 g of sour cream 30–35% ~ 198 g of drained sour cream
• 280 g of sour cream 20–25% ~ 198 g of drained sour cream
TIP
• The amount of drained sour cream obtained directly depends
on the quality and fat content of the sour cream that you use.
Therefore, it’s better to make a slightly bigger amount of the
drained sour cream, so that it is enough for making the dessert.
2. Place the strainer over a deep bowl and cover it with the
cheesecloth folded 2–3 times.
3. Pour the sour cream on the cheesecloth and put it in the fridge
(4 °C / 39 °F) from 2–3 hours to one night, depending on the fat
content of the sour cream. If the sour cream is high-fat (25–30%)
put it in the fridge for 3–4 hours, and if it is low-fat (15–20%) –
overnight.
37
Honey Swiss Roll
BURNT SUGAR
• Sugar 100 g 77%

• Water 30 g 23%
1. Pour the sugar into a thick-bottomed saucepan, spread it in an

even layer.
2. Melt the sugar over medium heat without stirring. You may shake
the saucepan from time to time to allow the sugar to melt evenly.
3. When all the sugar has melted and obtained a caramel color, you
can stir the caramel if needed.
4. Continue heating the caramel until it becomes dark brown and

some smoke appears.
5. Pour the boiling hot water on top of the caramel and carefully mix
with a heatproof spatula until combined.
6. Transfer the caramel into a heat proof container and allow it to cool
down to 50 °C / 122 °F.
7. Either use the burnt honey immediately or store it in a closed

container at room temperature.
TIP
• Burnt sugar becomes very hard, so before use, you may need
to add some water to it and heat it in any preferable way to
make it liquid again.
38
Honey Swiss Roll
HONEY CHOUX PASTRY SPONGE

• Muscovado sugar 60 g 5%
• Burnt sugar (1) 30 g 2%
• Buckwheat honey 150 g 12%
• Burnt sugar (2) 30 g 2%
• Buckwheat flour 30 g 2%
• Milk 3.2% 90 g 7%
• Vegetable oil (odorless) 120 g 9%
1. Pour the milk and vegetable oil into a saucepan and bring the
mixture to a boil.
2. Meanwhile, mix the flour and buckwheat flour (both sifted) together
with a 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. Meanwhile, in a separate bowl, whisk the egg yolks with

muscovado sugar until airy. Pour in the burnt sugar (1), melted to
50 °C / 122 °F, in a thin stream. Mix until homogeneous.
5. Transfer the choux batter to a mixer bowl fitted with the paddle
attachment and add the yolk mixture in small portions, mixing very
well each time. Set the batter aside.
6. Mix the room-temperature egg whites with the honey in the mixer
bowl. When the mixture becomes frothy, add burnt sugar (2),
melted to 50 °C / 122 °F, in a thin stream. Whip on medium speed
with a whisk attachment until a “bird’s beak” texture is obtained.
7. Add about one third of the meringue to the batter and mix well with
a spatula. Then carefully fold in the rest of the meringue.
8. Spread the sponge batter evenly over two silicone mats 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 lightly.
9. Take the sponges out of the oven and immediately cover them with
a sheet of parchment paper. Flip them over and let them cool down
at room temperature, then put the sponges in the fridge, without
removing the parchment paper, for at least 6 hours.
39
Honey Swiss Roll
HONEY CHOUX PASTRY SPONGE

10. Peel off the silicone mats, flip the sponges over and remove the
parchment paper sheet. Remove the skin on top of one sponge
with a knife and keep it for making the roll.
11. Cut a second sponge into pieces, place them in a food processor
and grind into fine crumbs.
12. Spread the crumbs evenly on a baking tray and dry them either
at room temperature or in the oven at 60–80 °C / 140–176 °F for
about 1 hour until completely dry.
13. Sift to obtain uniform crumbs.
CREAM CHEESE CHANTILLY CREAM
• Gelatin mass 6g 3%
• Sugar 14 g 7%
1. Put the whipping cream (1), sugar and gelatin mass into a saucepan.
Bring this mixture to 80 °C / 175 °F.
2. Strain the hot mixture into a measuring cup. Add the room-
temperature cream cheese and blend the mixture with a hand
blender until smooth.
3. Add the cold whipping cream (2) and mix with a spatula to
combine.
4. Transfer the mixture into a clean bowl, cover it with plastic wrap
touching the surface and put in the fridge for at least 6 hours.
40
Honey Swiss Roll
HONEY SOUR CREAM FROSTING
• Drained sour cream 30% 198 g 56%

• Whipping cream 33–36% 106 g 30%
• Linden honey 46 g 13%
1. Put the well-chilled whipping cream and drained sour cream into
the bowl of a stand mixer.
2. Add the honey and whip with the whisk attachment first at minimum
and then at maximum speed until a fluffy, light and absolutely stable
mass has formed.
3. Use the frosting straight away.
ASSEMBLY
Ingredients

• Honey sour cream frosting
1. Trim one of the sides of the sponge at a 45-degree angle (doing so

will allow the cake roll to rest evenly seam side down).
2. Transfer the frosting into a piping bag fitted with a round tip
measuring 15 mm in diameter.
3. Apply the frosting to the surface of the sponge and spread it with
an offset spatula.
6. Place the roll cake seam-side down on the baking sheet.
7. Put the assembled roll cake in the fridge for about 4 hours to
stabilize.
41
Honey Swiss Roll
Ingredients

• Stabilized cream cheese Chantilly cream
• Sponge crumbs
• Neutral gel
• Buckwheat honey Sufficient quantity
1. Transfer the assembled roll cake to a wire rack.
2. Heat the neutral gel to 50 °C / 120 °F before use, diluting the gel
with a little water if necessary. Add the buckwheat honey in 1:1 ratio,
stir until combined.
3. Cover the roll with the gel-honey mixture in a thin layer using a
pastry brush.
4. Sprinkle the roll cake with fine sponge crumbs to cover it

completely. Cut off the edges of the roll cake with a sharp knife.
5. Put the Chantilly cream in the bowl of a stand mixer and whip it at
medium speed with a whisk attachment until thickened and more
voluminous.
Saint Honoré piping tip.
7. Pipe a wavy decoration on top of the roll. Pipe some drops of gel-
honey mixture in between the creamy waves.
up to 48 hours.
42
LEMON & YUZU
SWISS ROLL
Lemon & Yuzu Swiss Roll
GELATIN MASS

for up to 2 days.
TIP
immediately.
LEMON & YUZU CHANTILLY CREAM
• Lemon juice 40 g 8%
• Yuzu puree 30 g 6%
• Lemon zest 5g 1%
1. Place the yuzu puree, lemon juice, lemon zest and gelatin mass into
a saucepan. Heat the mixture to 70 °C / 158 °F until the gelatin has
dissolved.
2. Separately, heat the whipping cream to 50 °C / 122 °F in the

microwave oven or on the stove.
3. Remove the citrus mixture from the heat, and add the warm cream.
Combine with a whisk.
45
LEMON & YUZU CHANTILLY CREAM

into a tall measuring cup. Pour the hot mixture on top and process

LEMON SPONGE

• Sea salt 2g <1%
• Lemon zest 10 g 2%
• Milk 3.2% 45 g 7%
• Sunflower oil 60 g 10%
• Water-soluble Sufficient
yellow food colorant quantity
2. In а separate mixer bowl, whip the egg whites with sugar (2),
colorant and sea salt: start to whip the egg whites with salt, and
when the mixture becomes frothy, gradually introduce the sugar.
Whip the meringue until light and voluminous. Add some yellow
food colorant and mix on the lowest speed, until you achieve the
desired color.
4. Gradually introduce the sifted flour into the mixture of egg yolks
and egg whites. Gently mix everything with а silicone spatula until
smooth.
5. Heat the sunflower oil with milk and lemon zest to 50 °C / 122 °F
on the stove or in the microwave oven. Add approximately 1/3 of the
batter into this warm mixture and mix well with a silicone spatula.
Then, return this mixture to the main sponge batter and combine
everything until smooth and glossy.
46
LEMON SPONGE
pressed lightly.

30 minutes.
ASSEMBLY
Ingredients


TIP
becomes voluminous.
20-mm round tip.
5. Apply the Chantilly cream on top of the sponge, smooth with an

offset spatula.
47
ASSEMBLY
SWISS MERINGUE

• Sugar 200 g 64%
• Sea salt 2g <1%
• Yuzu puree 10 g 3%
1. Combine the egg whites, sea salt, yuzu puree and sugar in a metal
bowl and place it over a saucepan with boiling water. Warm the
mixture, whisking constantly, until it reaches 60 °C / 140 °F.
2. Remove the mixture from the heat and transfer it into a bowl of a
stand mixer. Whip it on medium speed until a stable and glossy
meringue is formed.
3. Use the meringue straight away.
48
Ingredients

• Swiss meringue
• Lemon 1 pc
1. Transfer the meringue into a piping bag fitted with a 20-mm round
piping tip.
2. Apply the meringue to the surface of the roll. Using a small offset
spatula, distribute the meringue all over the roll creating waves.
3. Toast the meringue lightly using a culinary torch.
4. Trim the edges of the roll with a sharp knife and zest a lemon on top
of the meringue.
5. Store the finished Swiss roll in a closed container in the fridge for up
to 48 hours.

https://youtube.com/shorts/Aexrx9fpm6s
49
MANGO
SWISS ROLL
Mango Swiss Roll
GELATIN MASS
• Powdered gelatin 200 Bloom 22 g 14%

for up to 2 days.
TIP
immediately.
CHOUX PASTRY SPONGE

• Sugar (1) 30 g 5%
• Sugar (2) 75 g 12%
• Milk 3.2% 45 g 8%
• Vegetable oil (odorless) 60 g 10%
1. Pour the milk and vegetable oil into a saucepan and bring the
mixture to a boil.
2. Remove the milk mixture from the heat, add the sifted flour all at
once and quickly stir with a spatula until smooth.
3. Meanwhile, in a separate bowl, whisk the egg yolks with sugar (1)
until airy.
4. Transfer the choux batter to a mixer bowl fitted with the paddle
attachment and add the yolk mixture in small portions, mixing very
well each time. Set the batter aside.
52
Mango Swiss Roll
CHOUX PASTRY SPONGE
5. Mix the room-temperature egg whites with the sugar (2) 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 batter and mix well with
a spatula. Then carefully fold in the rest of the meringue.
7. 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 lightly.
8. 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.
9. Peel off the silicone mat, flip the sponge over and remove the
parchment paper sheet. Remove the skin on top of the sponge with
a knife.
CREAM CHEESE CHANTILLY CREAM
• Sugar 28 g 7%
1. Put the whipping cream (1), sugar and gelatin mass into a saucepan.
Bring this mixture to 80 °C / 175 °F.
2. Strain the hot mixture into a measuring cup. Add the room-
temperature cream cheese and blend the mixture with a hand
blender until smooth.
3. Add the cold whipping cream (2) and mix with a spatula to
combine.
touching the surface and put in the fridge for at least 6 hours.
53
Mango Swiss Roll
MANGO GLAZE
• Passion fruit puree 50 g 6%

• Mango puree 345 g 42%
• Water 165 g 20%
• Sugar (1) 90 g 11%
• Sugar (2) 15 g 2%
• Pectin NH 10 g 1%
1. Pour the water into a saucepan. Add the mango and passion fruit
purees and heat to 30–35 °C / 86–95 °F over medium heat.
2. Mix the pectin and sugar (2). Gradually add this mixture to the
purees while whisking constantly.
3. Continue heating the mixture on medium heat, bring it to a boil,

then add sugar (1) and bring the mixture to a boil once again while
whisking.
4. Remove the mixture from the heat, add the gelatin mass and mix
well until the gelatin has dissolved.
5. Transfer the glaze into a tall measuring cup and cover it with cling
film touching the surface.
6. Place the glaze in the fridge for about 6 hours to stabilize.
54
Mango Swiss Roll
ASSEMBLY
Ingredients

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 20 mm in diameter.
2. Apply 300 g of whipped Chantilly cream to the surface of the

sponge and spread it evenly with an offset spatula.
tray and put it in the freezer for at least 4 hours until frozen.
55
Mango Swiss Roll
Ingredients
• Frozen assembled Swiss roll

• Stabilized mango glaze
• Leftover cream cheese Chantilly cream
• Fresh mango 1 pc
• Fresh basil leaves Sufficient quantity
• Passion fruit seeds Sufficient quantity
1. Transfer the frozen assembled roll cake to a wire rack.
2. Heat the mango glaze to 25–26 °C / 77–79 °F and process it with a

hand blender until smooth. Avoid incorporating any air bubbles into
the glaze.
3. Quickly pour the glaze over the frozen roll. Let the glaze drip down,
then remove the excess with the help of an offset spatula.
5. Transfer the leftover Chantilly cream into a piping bag fitted with a
12-mm round piping tip.
6. Wash, pat dry and peel the mango. Cut it into slices 2 mm thick.
7. Pipe the Chantilly cream domes on top of the roll cake, add mango
slices, fresh basil leaves and passion fruit seeds.
8. Place the finished Swiss roll in the fridge for an hour to defrost.
9. Store the roll cake in a closed container in the fridge for up to

48 hours.

https://youtube.com/shorts/r_sdF_iQaF0
56
RASPBERRY &
PISTACHIO SWISS ROLL
Raspberry & Pistachio Swiss Roll
GELATIN MASS

for up to 2 days.
TIP
immediately.
NEUTRAL GEL
• Water 88 g 44%
• Sugar (1) 74 g 37%
• Sugar (2) 12 g 6%
• Citric acid powder 0.15 <1%
sugar (1).
59
NEUTRAL GEL
of lemon juice.
PISTACHIO CHANTILLY CREAM
• Milk 3.2% 60 g 10%

• Pistachio paste 100 g 17%
• Sea salt 2g <1%
1. Pour the cream and milk into a saucepan, add salt and gelatin
mass. Heat the mixture to 80 °C / 176 °F until the gelatin has
dissolved.

into a tall measuring cup. Pour the hot mixture on top and process
3. Add the pistachio paste, mix everything with a spatula.

60
RASPBERRY JAM
• Raspberries 100 g 42%

• Raspberry puree 100 g 42%
• Pectin NH 2g 1%
• Lemon juice 5g 2%
• Brown sugar 30 g 13%
1. Place the raspberries and raspberry puree into a saucepan. Heat

the mixture to 30–35 °C / 86–95 °F over medium heat.
2. Mix the pectin and sugar. Gradually add the mixture to the
raspberries while whisking constantly.
3. Continue heating the mixture on medium heat, bring it to a boil

and cook for about 2 minutes to activate the pectin. Remove the
saucepan from the heat.
4. Add the lemon juice and mix well with a whisk.
5. Transfer the jam to a clean bowl, cover it with plastic wrap touching
the surface and place it in the fridge for about 3 hours to cool.
PISTACHIO SPONGE

• Sugar (1) 30 g 5%
• Sugar (2) 75 g 12%
• Sea salt 2g <1%
• Pistachio powder 20 g 3%
• Milk 3.2% 45 g 7%
• Butter 82% 40 g 6%
• Pistachio paste 20 g 3%
• Water-soluble Sufficient
green food colorant quantity
2. In а separate mixer bowl, start to whip the egg whites with salt, and
when the mixture becomes frothy, gradually introduce the sugar (2).
Whip the meringue until light and voluminous.
61
PISTACHIO SPONGE
3. Add some green food colorant and mix on the lowest speed, until
you achieve the desired color.
5. Mix the sifted flour and pistachio powder. Gradually introduce the
dry ingredients into the mixture of egg yolks and egg whites. Gently
mix with а silicone spatula until homogeneous.
6. Add the butter, milk and pistachio paste to a saucepan and heat
to 50 °C / 122 °F (alternatively, you can heat everything up in a
microwave oven). Add approximately 1/3 of the batter into the warm
mixture and mix well with a silicone spatula. Pour this mixture back
to the main batter and combine everything until smooth and glossy.
pressed lightly.

30 minutes.
ASSEMBLY
Ingredients

• Cooled raspberry jam
• Stabilized pistachio Chantilly cream

TIP
62
ASSEMBLY
3. Stir the jam with a spatula until it becomes homogeneous.
4. Transfer the jam into a piping bag and apply it in an even layer to
the sponge. Spread it with an offset spatula.
5. Place the sponge in the fridge for 30 minutes to let the jam set.
becomes voluminous.
20-mm round tip.
8. Apply 400 g of the Chantilly cream on top of the jam, smooth with
an offset spatula.
63
Ingredients

• Leftover pistachio Chantilly cream
• Neutral gel
• Pistachios 200 g
• Fresh raspberries 50 g
• Basil leaves Sufficient quantity
1. Take the assembled roll cake out of the fridge and apply the
leftover Chantilly cream to its surface. Smooth the cream with the
help of an offset spatula to cover the roll completely.
TIP
• To make the surface of the Swiss roll perfectly smooth, place a
15-cm acetate strip at one end of the roll cake and, using a fast
scraping motion, quickly move it back and forth along the roll to
smooth out the cream layer.
2. Process the pistachios in a food processor on low-medium speed

to obtain small-sized pieces. Keep some whole nuts for further
decoration.
3. Sift the nut pieces through a sieve. Use fine pieces for decoration,
set the larger pieces aside. Sprinkle the roll cake with processed
pistachios to cover it completely.
4. Trim the edges of the Swiss roll with a sharp knife.
5. Wash and pat dry the raspberries, cut some of them in half.
6. Heat the neutral gel to 50 °C / 120 °F before use. Dilute the gel with
a little water if necessary. Use a pastry brush to cover each cut of
fresh raspberries with hot neutral gel.
7. Arrange the whole raspberries and raspberry halves in the middle

of the roll cake in a dynamic composition. Decorate with the basil
leaves and whole pistachios.
up to 48 hours.

https://youtube.com/shorts/t58PTpsZBVI
64
STRAWBERRY
SWISS ROLL
Strawberry Swiss Roll
GELATIN MASS

for up to 2 days.
TIP
immediately.
PLAIN SPONGE

• Egg white powder (optional) 1g <1%
• Sugar 75 g 20%
• Potato starch 15 g 4%
• Vegetable oil 60 g 16%
1. Pour the egg whites, egg white powder and sugar in a saucepan
and heat to 40–45 °C / 104–113 °F, stirring constantly until the egg
white powder and sugar have dissolved.
2. Transfer the warm egg white mixture to the bowl of a stand mixer
and whip with a whisk attachment into a light and stable foam.
3. In a separate bowl, whisk the egg yolks lightly, then add them into
the whipped egg whites and mix everything until homogeneous.
4. Sift the flour and potato starch, and fold the dry ingredients into the
egg mixture in several steps. Mix until smooth.
67
PLAIN SPONGE
5. Heat the vegetable oil to 40 °C / 104 °F. Add approximately of the

batter to the warm oil and mix well with a silicone spatula. Then,
pour this mixture back into the batter and combine everything until
smooth and glossy.
6. Transfer the sponge batter into a piping bag fitted with a 12-mm
round tip.
7. Pipe diagonal strips of the batter onto a silicone mat (35x35 cm),
keeping a distance of 2 mm between them.
8. Bake the sponge in the oven, preheated to 165 °C / 329 °F, for
10–12 minutes until golden brown. A well-baked sponge should
spring back when lightly pressed.

30 minutes.
VANILLA CREAM CHEESE CHANTILLY
• Milk 3.2% 60 g 12%

• Vanilla 1 pod <1%
1. Add the whipping cream, milk, and vanilla seeds into a saucepan.
Bring the mixture to 80 °C / 175 °F.
2. Add the gelatin mass, mix until the gelatin has dissolved.
3. Place the chocolate into a measuring cup.
4. Strain the hot mixture over the chocolate and process everything
with a hand blender until homogeneous.
5. Add the room-temperature cream cheese and process the mixture

once again until smooth.
touching the surface of the cream and place in the fridge for at
least 6 hours to stabilize.
68
ASSEMBLY
Ingredients

• Stabilized vanilla cream cheese Chantilly
• Fresh strawberries 400 g
1. Wash and pat dry the strawberries. Cut them crosswise into slices
1 cm thick. You will need the slices which are approximately the
same in diameter.
becomes voluminous.
20-mm round tip.
4. Apply 200 g of the Chantilly cream to the surface of the sponge,

smooth with an offset spatula.
5. Arrange the strawberry slices one next to each other along the
narrow side of the sponge, creating a strawberry cylinder.
6. Gently roll the cake, using the parchment paper to lift and guide
the cake into an even roll, pressing well after each movement. The
diameter of the roll cake will depend on the size of your strawberry
slices: if you use small strawberries, cut off the excessive sponge
to get an even roll. When you have rolled two thirds of the sponge,
lift another edge of the parchment paper and start rolling in the
opposite direction.
cake is rolled tightly and evenly. Roll the sponge carefully, trying not
to squeeze the strawberries.
69
Ingredients

• Leftover vanilla cream cheese Chantilly
• Fresh strawberries Sufficient quantity
• Fresh raspberries Sufficient quantity
• Fresh blueberries Sufficient quantity
• Edible flowers Sufficient quantity
• Icing sugar Sufficient quantity
1. Take the assembled roll cake out of the fridge and trim the edges
with a sharp knife.
2. Transfer the leftover Chantilly cream into a piping bag fitted with a
12-mm closed star tip.
3. Pipe a creamy decoration on top of the roll cake.
4. Wash and pat dry the berries. Cut the strawberries lengthwise
keeping the stems.
5. Arrange the berries on top of the creamy decoration and garnish

the Swiss roll with some edible flowers.
up to 48 hours.

https://youtube.com/shorts/oTSW8ItZGGA
70

The Magic of Swiss Rolls

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The Magic of Swiss Rolls

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CONTENTS

Blackсurrant & Lavender Swiss Roll 7

Ingredients Total weight: ~ 35 g 100%

• Powdered gelatin 200 Bloom 5g 14%

BLACKCURRANT & LAVENDER CHANTILLY CREAM

Ingredients Total weight: ~ 780 g 100%

• Blackcurrant puree (seedless) 150 g 19%

1. Place the blackcurrant puree, dried lavender flowers and gelatin

2. Separately, heat the whipping cream to 50 °C / 122 °F in the

BLACKCURRANT & LAVENDER CHANTILLY CREAM

4. Meanwhile, place the Philadelphia cream cheese and chocolate

5. Add the Crème de cassis liqueur, mix everything with a spatula.

6. Transfer the Chantilly cream to a clean bowl, cover it with cling

Ingredients Total weight: ~ 258 g 100%

• Blackcurrant puree 200 g 78%

1. Place the blackcurrant puree into a saucepan and heat to a

3. Continue cooking the mixture on medium heat, bring it to a boil and

Ingredients Total weight: ~ 612 g 100%

• Egg yolks 105 g 17%

8. Let the sponge cool down at room temperature for about

• Cooled baked sponge

1. Turn the sponge over and place it on a clean sheet of parchment

2. Trim the dry sides of the sponge with a serrated knife.

3. Stir the coulis with a spatula until it becomes homogeneous.

8. Apply the Chantilly cream on top of the coulis, smooth with an

DECORATING THE SWISS ROLL

• Stabilized assembled Swiss roll

1. Place the remaining 390 g of the Chantilly cream in the bowl of a

5. Decorate the Swiss roll with fresh blackcurrants and lavender

To watch how the Chef assembles

Ingredients Total weight: ~ 14 g 100%

• Powdered gelatin 200 Bloom 2g 14%

CHOCOLATE CHANTILLY CREAM

Ingredients Total weight: ~ 374 g 100%

• Whipping cream 35% (1) 100 g 27%

4. Let the Chantilly cream stabilize in the fridge for 12 hours.

Ingredients Total weight: ~ 602 g 100%

• Egg yolks 105 g 18%

5. Melt the butter with milk to 50 °C / 122 °F on the stove or in the

8. Let the sponge cool down at room temperature for about

• Cooled baked sponge

1. Turn the sponge over and place it on a clean sheet of parchment

2. Trim the dry sides of the sponge with a serrated knife.

5. Apply 350 g of the Chantilly cream to the surface of the sponge

DARK CHOCOLATE GANACHE

Ingredients Total weight: ~ 446 g 100%

• Dark chocolate 70% 170 g 38%

4. Use the ganache immediately.

DECORATING THE SWISS ROLL

• Stabilized assembled Swiss roll

1. Transfer the assembled roll cake to a wire rack.

3. Transfer the leftover ganache into a paper cornet, and pipe

To watch how the Chef assembles

Ingredients Total weight: ~ 21 g 100%

• Powdered gelatin 200 Bloom 3g 14%

Ingredients Total weight: ~ 200 g 100%

2. Heat the mixture to 30 °C / 86 °F.

3. Mix together the sugar (2) and pectin NH.

5. Bring everything to a boil over medium heat, whisking occasionally.

9. Place the neutral gel in the fridge at 4 °C / 39 °F for 6 hours.

COCONUT CHANTILLY CREAM

Ingredients Total weight: ~ 474 g 100%

• Coconut puree 100 g 21%

2. Put the chocolate and Philadelphia cream cheese into a tall