Step-by-Step Guide to Prepare Ultimate Gâteau roulé imprimé au chocolat et aux poires

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, Easiest Way to Prepare Homemade Gâteau roulé imprimé au chocolat et aux poires. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Gâteau roulé imprimé au chocolat et aux poires, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gâteau roulé imprimé au chocolat et aux poires delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Gâteau roulé imprimé au chocolat et aux poires estimated approx 8 minutes.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Gâteau roulé imprimé au chocolat et aux poires using 23 ingredients and 9 steps. Here is how you cook that.

Voici une recette de roulé imprimé toile d’araignée avec une ganache au chocolat et des poires au sirop. Toutes mes recettes sur mon Instagram @chloe__cuisine

Ingredients and spices that need to be Make ready to make Gâteau roulé imprimé au chocolat et aux poires:

1. Les poires au sirop
2. 2 poires
3. 500 ml d'eau
4. 100 g sucre
5. 1 c. a. s. de jus de citron
6. 1/2 c. a. c. de vanille en poudre
7. 1 étoile de badiane
8. La génoise
9. 5 oeufs + 3 jaunes
10. 100 g sucre
11. 80 g farine
12. 20 g fécule de pomme de terre
13. Colorant orange
14. La pâte à cigarette (pour le motif)
15. 30 g beurre
16. 35 g sucre
17. 1 blanc d’œuf
18. 40 g farine
19. Colorant noir
20. La ganache
21. 250 g chocolat noir
22. 80 ml lait
23. 80 ml crème

Instructions to make to make Gâteau roulé imprimé au chocolat et aux poires

1. Les poires: Éplucher et couper les poires en quatre. Porter à ébullition tous les ingrédients et y plonger les poires. Laisser bouillir légèrement 20-25 min jusqu’à ce qu’elle soient bien fondantes. Réserver les poires et le sirop.
2. La pâte à cigarette : Mélanger le beurre fondu avec le sucre glace. Ajouter la farine puis le blanc d’œuf. Ajouter le colorant noir jusqu’à obtenir la couleur souhaitée. Laisser refroidir la pâte une heure dans une poche à douille.
3. Réaliser le motif souhaité sur un papier sulfurisé, préalablement beurré ou huilé, disposer sur une plaque de cuisson. Mettre la plaque au congélateur au moins 1 h.
4. Le gâteau : Battre huit jaunes d’œufs avec le sucre jusqu’à ce que le mélange blanchisse. Ajouter la farine, la fécule et le colorant.
5. Monter les 5 blancs en neige bien ferme. Les incorporer délicatement au mélange à l’aide d’une spatule souple.
6. Étaler la pâte sur le motif préalablement durci au congélateur.
7. Enfourner 8 minutes dans un four préchauffé à 210 °C. À la sortie du four, rouler le biscuit dans un torchon humide et le laisser refroidir.
8. La ganache : Faire chauffer le lait et la crème et verser sur le chocolat. Mélanger jusqu’à ce que le chocolat soit fondu et le mélange bien lisse. Laisser refroidir.
9. Le montage : Dérouler le gâteau. Imbiber le gâteau avec le sirop des poires. Étaler la ganache sur le gâteau et ajouter les poires coupées en petits cubes. Rouler le gâteau.

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