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Sesame Swiss Rolls


For twenty rolls

CHEF'S TIP: Choose a high quality black sesame paste


900g whole milk
100g liquid cream (for whipp cream 35%)
160g egg yolk
80g caster sugar
100g T55 flour
80g butter
150g black sesame paste


Pour the milk and cream into a saucepan and bring to a boil.
In a bowl, whiten together the egg yolk and sugar. Add the flour and mix. Pour half of the boiling milk over the egg mixture while stirring with a whisk. Then pour everything back into
the saucepan and heat the pastry cream over a medium heat, whisking constantly. Once the cream begins boiling, remove from the heat and stir in the butter. Once smooth, add the sesame paste. Leave to cool before smoothing with a spatula.

12g baker's yeast
200g milk
300g T45 flour
300g T65 oatmeal flour
70g liquid sourdough
10g salt
70g caster sugar
40g melted butter
20g food-grade charcoal powder
beurre de tourage sec (dry butter)
1 egg for egg wash


Dissolve the yeast in 75g of milk, sift the flours. In the bowl of a mixer fitted with a dough hook, put all the ingredients except the dry butter. Mix for 12 minutes on a low speed then 2 minutes at a high speed. Shape the dough into a round ball and cross the top with a knife. Leave to rise for 2 hours at room temperature. Punch down the dough then roll out into a 30 x 20cm rectangle. Place in the refrigerator for 30 minutes. Spread the dry butter into a 15 x 20cm rectangle then place in the refrigerator for 15 minutes. Next place the rectangle of butter in the centre of the dough, then fold each side of the dough in towards the centre. Perform a double turn and a single turn.

100g icing sugar
40g water


In a bowl, whisk vigorously the icing sugar and water.

60g roasted sesame seeds


Spread the sesame pastry cream evenly over the entire surface of the croissant dough using a spatula.
Sprinkle with roasted sesame seeds and roll this up. Then use a knife to cut the roll into 8 to 10 slices of equal size.
Using a pastry brush, butter rings 12cm in diameter and 3cm high and place them on a baking tray covered with baking paper. Place the rolls in the rings on a black baking trays on a sheet of baking paper and leave to rise in the oven.
Using a pastry brush, brush gently with the beaten egg.
Preheat your convection oven to 180°C. Place the rolls in the oven and bake for 30 to 35 minutes. Carefully remove the hot baking rings and, using a pastry brush, brush the rolls with the royal icing.

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