Hello my lovelies!
I’m often asked to share a recipe that will impress the mother-in-law… (French expression to express something that makes a wow effect 😉 )
So I don’t know if my mother-in-law will be impressed, but I strongly recommend this apricot and thyme roll! 😉
This dessert is fantastic during summer because it really enhances the taste of apricot. The combination of the flavors and acidity of the apricot with thyme is great! Besides the genoise is delicate and soft. Finally, the chantilly mascarpone cream brings smoothness and freshness.
You get it: the apricot and thyme roll is the summer dessert you don’t wanna miss if you have a sweet tooth as I do! 😉
(My cranked pastry spatula by De Buyer is very handy here to apply the chantilly cream on the genoise. You can also use it to make the decoration with icing sugar on your apricot and thyme roll as you can see above.)
I ranked this recipe in the “Medium” difficulty category since there is one point that can be a bit tricky: the genoise roll. It can seem easy, but if your genoise is overcooked (I’m talking about 30 seconds – 1 minute more here) or if you don’t roll it immediately when out of the oven (I really mean when it’s still super hot…), it will break. So you should definitely keep that in mind when starting baking. Please read the full recipe before…
Also, make sure you have well ripe apricots, full of flavor and sun!
An electrical whisk,
A sauce pan,
A large bowl,
A rectangular tray (approx 30×40 cm),
A pastry thermometer (if possible),
A piping bag,
A star nozzle
And a frying pan.
Well now you’ve got all the cards in hand… It’s your turn!
The recipe, Chef!
Apricot and Thyme Roll
- 3 large eggs (for the genoise)
- 100 g sugar (for the genoise)
- 35 g corn starch (for the genoise)
- 70 g flour (for the genoise)
- 200 g liquid cream 30% fat (for the chantilly)
- 100 g mascarpone (for the chantilly)
- 1 tablespoon icing sugar (for the chantilly)
- 10-12 apricots
- 3-4 tablespoons sugar
- A few fresh thyme stalks
Make the genoise.
Preheat your oven at 190 degrees.
Whisk the eggs and sugar in your large bowl. Place it over a sauce pan with boiling water (double boiler) and whisk with your electrical whisk until you get a white mixture and a 50 degrees temperature. (the mixture should triple in volume)
Remove from the double boiler and keep on whisking until the temperature goes down to 25-30 degrees (you should be able to touch the bowl without heat sensation).
Add the flour and corn starch in 2 times, mix gently with a spatula.
Spread with a 1 cm thickness on your baking tray covered with baking paper.
Cook 13-14 minutes.
At the end of cooking, place the baking paper with genoise immediately on a slightly wet working pan. Roll the genoise with the baking paper.
Let cool down on a grid with the roll shape.
Make the apricots with thyme.
Place the apricots cut in quarters in your frying pan with sugar and thyme leaves (save 1 apricot for decoration). Cook at medium heat for 15 to 20 minutes.
Let cool down.
Proceed with final assembly.
Remove the baking paper from the genoise.
Whisk the cream into chantilly. When it starts thickening, add the mascarpone and icing sugar.
Whisk some more to get a firm texture.
Spread the chantilly on the genoise (keep some chantilly aside), place the apricots and roll the genoise.
Cut both sides to have neat ends.
Pipe the rest of the chantilly and add a few apricot slices as decoration.
Set aside in your fridge.