Category: Pastry

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Jam Swiss Roll

Jam Swiss roll is called gรขteau roulรฉ a la configure or biscuit roulรฉ a la configure in the French language .

It is traditionally made from a genoise or sponge cake baked in a rectangular pan. Brushed with sugar syrup to keep it moist, then spreaded with jam all over its surface and rolled into a log.

Jam Swiss roll can be served for dessert or with coffee or tea.
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Jam Swiss Roll

Course Dessert
Cuisine Central Europe ( possibly Austria)
Keyword swiss roll, roll cake, jam swiss roll (French – gateau roule a la confiture)
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Author LDSโ€™s Mom

Ingredients

For the Genoise or sponge cake

  • 4 eggs, separated
  • 8 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 3 1/2 tbsp all purpose flour
  • 3 1/2 tbsp cornstarch
  • 1 tsp baking powder

For the sugar syrup

  • 1 cup water
  • 1/2 cup granulated sugar

Filling

  • Strawberry jam (or your choice)

Garnish

  • 1 tbsp powdered sugar

Instructions

  1. First, prepare the sugar syrup by mixing water and sugar in a saucepan. Place the saucepan over medium heat and bring to boil.

  2. Let the syrup simmer for about 15 minutes. Let cool.

  3. To make the genoise, whisk the egg whites in the bowl of a stand mixer until stiff peaks form.

  4. In another bowl, whisk the egg yolks, sugar and vanilla until it thickens and pale.

  5. Add the sifted flour, cornstarch and baking powder.

  6. Mix just to combine.

  7. Gently fold in the egg whites into the egg yolk mixture. Make sure to not deflate the batter.

  8. Pour the batter in a rectangular pan (I have used a 11 x 17 inch pan) lined with parchment paper.

  9. Spread the batter evenly into a thin layer (less than an inch thick).

  10. Bake in a 400ยฐF preheated oven for about 8 to 10 minutes.

  11. Prepare a large sheet of parchment paper on your counter.

  12. Once the genoise is baked, reverse it on the prepared parchment paper.

  13. Gently take off the top parchment paper.

  14. Brush the genoise with sugar syrup all over its surface (you may not need to use all of it).

  15. Spread jam evenly on the genoise (or spong cake).

  16. Gently roll the genoise into a log.

  17. Place the log in aluminum paper, roll it in that paper to keep its shape.

  18. Refrigerate for at least 30 minutes.

  19. Sift the powdered sugar on top.

  20. Slice and enjoy.

Recipe Notes

  • The Genoise (or sponge cake) recipe is the same as the Yule log.
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๐Ÿ‡ซ๐Ÿ‡ท Mini TartesTropรฉziennes – Mini Tropรฉzienne Tarts

 โ€œMini Tropรฉzienne Tarts โ€œ or “Mini  Tarts of  Saint- Tropez” called โ€œLa Tarte Tropezienneโ€ in French (singular name). La  tarte Tropezienne is a southern French dessert.This is a traditionnel French brioche that is coated with hard sugar cristals and split in half then  filled with cream. It was first created in Saint Tropez by a baker who was hired by  Roger Vadim( Brigitte Bardoโ€™s husband at that time) to cater for his film crew ( the film was … And God Created Women). Brigitte Bardo fell in love with this dessert and came up with the name Tropรฉzienne after the town of St Tropez. I filled my brioche with both French vanilla pastry cream and cream Chantilly.

First prepare the brioche dough. The dough is slightly sticky but it’s ok! Let it rise and prepare the pastry cream and the cream Chantilly in meanwhile, then refrigerate them.

For the pastry cream, please refer to my French Pastry Cream recipe here: https://www.myexcellentdegustations.com/french-pastry-cream/


Flour your hands and take out pieces of the dough, the size of a very small mandarin (the size is your choice actually). Place on a baking sheet and let rise.
Brush with a beaten egg mixed with 2 to 3 drops of water and sprinkle pearl sugar (or crushed sugar cubes) on top. Bake in a 350 ยฐF preheated oven for about 20 minutes or until golden brown.

Split the Brioche into half, using a bread knife. Set aside.
Add the cream Chantilly to the pastry cream and gently fold it in.

Place the mixture of the 2 creams in a piping bag, fitted with a star tip or a round tip.

Pipe the creams in half of each brioche and place back the top of each brioche on the cream to sandwich it.
Dust the Tropeziennes with powdered sugar if you prefer.
5 from 17 votes
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๐Ÿ‡ซ๐Ÿ‡ท Mini TartesTropรฉziennes – Mini Tropรฉzienne Tarts

Course Dessert
Cuisine French
Keyword Tropezienne tarts, tartes tropeziennes
Prep Time 15 minutes
Cook Time 20 minutes
2 hours 30 minutes
Total Time 35 minutes
Servings 8
Author LDS’s Mom

Ingredients

For the Brioche

  • 2 cups all purpose flour
  • 3 tbsp granulated sugar
  • 4 oz whole milk, warm
  • 1 egg
  • 5 tbsp unsalted butter, melted
  • 1 ยฝ tsp dry active yeast
  • 1 tsp orange blossom water
  • Pinch of salt

Filling

  • French vanilla pastry cream and Cream Chantilly. For the French vanilla pastry cream, please refer to my recipe above.

For the Cream Chantilly

  • 1 cup heavy cream
  • ยฝ tsp vanilla extract
  • 2 tbsp powdered sugar

Brushing

  • 1 beaten egg mixed with 2 to 3 drops water

Garnishing

  • 1/2 cup pearl sugar or crushed sugar cubes
  • Powdered sugar for dusting(optional)

Instructions

  1. To make the Brioche, put yeast in the warm milk and let proof.
  2. In a large bowl, mix the egg with sugar and orange blossom water.
  3. Add in butter and the milk yeast mixture. Mix well.
  4.  Pour in the sifted flour and salt. I only used a wooden spoon to mix well all the ingredients for about 5 minutes. The dough is sticky but don’t panic!
  5. Cover the dough (in that bowl) with plastic wrap and let rise until the volume is doubled. It may take 1 to 2 hours for the dough to double in volume, it depends of the temperature of your kitchen.
  6. In meanwhile, prepare the French vanilla pastry cream(please refer to my recipe above to make it). Let chill in the fridge.
  7. Prepare the cream Chantilly at this step as well, by whipping (using an electric mixer) the heavy cream and vanilla extract, then gradually add the powdered sugar. Whip for about 5 minutes or less, just until stiff peaks form. Cover and refrigerate.
  8. Place the dough on a floured working board. Note that the dough is slightly sticky but that is ok, just flour your hands and the working board, that helps. I would like to obtain a soft brioche that is the reason why it is not recommended to add too much flour to the dough.
  9. Flour your hands and take out pieces of the dough, the size of a very small mandarin (the size is your choice actually).
  10. Place the dough balls on a baking sheet that is lined up with parchment paper.

  11. ย Let rise for the second time until doubled in volume. I prefer to let the dough balls rise in my oven(not on). It may take 1 hour or less for the balls to rise.

  12. Gently brush the dough balls with a beaten egg to which you add 2 to 3 drops of water.

  13. Sprinkle pearl sugar or crushed sugar cubes on top of each dough ball.

  14.  Bake in a 350 ยฐF preheated oven for about 20 minutes or until golden brown. Let cool.
  15.  Split the Brioche into half, using a bread knife. Set aside.
  16.  Take the pastry cream from the fridge and whisk it for few minutes until it’s smooth.
  17.  Add the cream Chantilly to the pastry cream and gently fold it in.
  18.  Place the mixture of the 2 creams in a piping bag, fitted with a star tip or a round tip.
  19.  Pipe the creams in half of each brioche and place back the top of each brioche on the cream to sandwich it.
  20.  Dust the Tropeziennes with powdered sugar if you prefer.
  21.  Enjoy and refrigerate these pastries if not served immediately.
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