Executive Pastry Chef David Guas
Coconut
Roulade with Vanilla Roasted
Pineapple
and Mint Syrup
(Serves 6 to 8)
Sponge
Cake
Ingredients:
1) 4 Egg Yolks
2) 1 1/2 oz. granulated Sugar
3) 4 Eggs - White
4) Another 1 1/2 oz. granulated Sugar
5) 3 oz. All-purpose Flour - sifted
Preparation:
1) In the bowl of an electric mixer...combine
egg yolks and 1 1/2 oz. of
sugar on high
speed with the balloon whisk attachment for 5 minutes.
Set aside.
2) In a separate bowl, combine egg whites
with the other 1 1/2 oz. of sugar
on high speed
with ballooon whisk attachment for about 2 to 3 minutes,
until the whites
are stiff but not dry.
3) With a rubber spatula, fold stiffened
whites into yolk mixture in two
steps.
Then fold in flour.
4) Spread mixture onto a greased baking
sheet lined with parchment paper.
5) Bake in a 400 degree oven for 3-5 minutes
or until light golden brown.
6) Remove from oven and allow to cool.
Coconut
Pastry Cream
Ingredients:
1) 1 1/4 cup Coconut Milk
2) 1/4 cup Sugar
3) 1/2 Vanilla Bean
4) 1/4 cup Milk
5) 2 tbs. Cornstarch
6) 1 tsp. Butter
7) 5 Egg Yolks
Preparation:
1) Combine coconut milk, sugar, and vanilla
bean in a small saucepan and
warm.
2) Combine milk with cornstarch to make
a slurry. Whisk that slurry into
the warm coconut
milk and bring to a boil. Remove from heat.
3) Temper in egg yolks and return to stove.
Whisk over medium heat for
about 5 minutes
until starch is cooked out.
4) Pour cream into a food processor and
blend on high for about 6-8
minutes.
Add butter and blend for another minute.
5) Pour hot cream mixture onto a metal
pan and press plastic wrap against
the cream so
a skin does not form.
6) Refrigerate for a minimum of 4 hours
or overnight.
Coconut
Cream Cheese Icing
Ingredients:
1) 12 oz. of Butter - softened
2) 1 lb. Powdered Sugar - sifted
3) 1 lb. Cream Chese - softened
4) 3/4 tsp. Coconut Extract
Preparation:
1) In the bowl of an electric mixer, combine
butter and cream cheese.
2) Cream together on medium speed with
the paddle attachment for about
5 minutes.
3) Slowly add powdered sugar and coconut
extract and continue to cream
mixture for another
5 minutes or until icing is smooth.
4) Reserve icing in an airtight container.
5) Leave at room temperature for decorating
cake.
Vanilla
Roasted Pineapple
Ingredients:
1) 2 Whole Pineapples - trimmed and diced
2) 1/2 Vanilla Bean
3) 1 Cinnamon Stick
4) 1/2 cup Granulated Sugar
Preparation:
1) Combine sugar, vanilla bean, and cinnamon
stick in a 2-quart saucepan.
2) Cook over high heat, stirring with
a wooden spoon until the sugar begins
to liquefy and
caramelize.
3) Once sugar has achieved a nice dark
amber color, add diced fresh
pineapple and
stir.
4) Continue to cook on low to medium heat
for about 20 minutes.
5) Reserve warm.
Mint
Syrup
Ingredients:
1) 1/2 cup Mint Leaves
2) 2/3 cup Light Corn Syrup
3) 1/4 tsp. Peppermint Extract
Preparation:
1) Bring one quart of water to a boil.
Fill another bowl with ice water.
2) Blanch mint leaves in boiling water
for 15 seconds. Drain and shock
in ice water.
3) Remove mint from water and pat dry.
4) Combine corn syrup and mint and puree
in a blender.
5) Let syrup sit for 20-30 minutes.
6) Strain syrup and add extract.
Assembly
of the above items
1) Spread chilled pastry cream evenly
over the sponge cake and begin
rolling from
the wider side. Roll as tightly as possible.
2) With an offset spatula, spread room
temperature icing evenly over
the roll.
3) Garnish top of roulade with toasted
coconut.
4) Slice the roll into about 6 or 8 slices..
5) Place slice on the middle of a plate
and garnish with the warm pineapple
and mint syrup.