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Strawberry Roulade with Vanilla Buttercream

Source of Recipe

David Carmichael


Recipe Introduction

What better way to celebrate a birthday than with a cake that wows the crowd. And New York’s Oceana restaurant pastry chef David Carmichael shares some special creations for that special day Strawberry Shortcake Roulade(log-shaped) finished with a Tahitian Vanilla French Butter Cream. Garnished with sugar-coated vanilla beans.

List of Ingredients

Roulade sponge cake
Ingredients
6 eggs
1 cups sugar
1 orange zest
1 t vanilla extract
1 cup flour a.p.
1 t baking soda


Recipe

Directions
Combine egg, sugar, orange zest,and vanilla extract in an electric mixer with whisk attachement and mix til light and fluffy. Remove from mixer and carefully fold in the well sifted flour and baking soda til evenly incorporated. Spread onto a parchment lined sheet tray and spread smooth. Bake at 400 degree F. for 8-10 minutes til center springs back, let cool.

White chocolate filling
Ingredients
10 oz. white chocolate
1 cup heavy cream
1 cup crème fraiche

Directions
Melt cream and chocolate together til smooth remove from heat and whisk in the crème fraiche until smooth. Let cool in fridge until firm.

Strawberry jam
Ingredients
3 pints hulled & quartered strawberries
1 1/2 cup sugar
1 peeled, cored, sliced thin apple (granny smith)

Directions
Combine all three ingredients and cook until thick, pass through a sieve and reserve.

Vanilla buttercream
Ingredients
1 1/2 cup sugar
1/2 cup water
5 egg yolks
1/2 cup butter (room temp)
2 vanilla beans
1 t vanilla extract

Directions
Place yolks in an electric mixer with whisk attachement and turn to medium speed. Meanwhile cook the sugar and water to 220 degrees F. remove from heat, lower mixer speed and carefully pour in syrup, return to high speed and mix for three minutes until room temperature. Turn to medium speed and add remaining ingredients being the butter,and vanilla., and mix until smooth.

To assemble:
Spread roulade sponge with strawberry jam from end to end then the white chocolate filling. Roll the sponge up as tight as possible and wrap in plastic and let set overnight in fridge or freezer, or you can let set at room temp for an hour and ice with buttercream.