Now you can make them at home!
These Swiss Rolls were a huge hit with the judges during the finale of The Great Canadian Baking Show .
Heat oven to 375F. Line one 18 x 13-inch baking sheet with parchment paper and spray lightly with cooking spray. Set aside.
For the cake:
With a hand mixer, beat together eggs and sugar in a large bowl until pale and thick, 3 to 4 minutes. Stir in vanilla paste.
Divide mixture in half (about 300 g each) and sift 1/2 cup flour and cocoa into one bowl, stirring gently to incorporate.
Sift remaining 3/4 cup flour into second half and stir to combine.
Spoon each batter into a piping bag fitted with a medium round tip. Pipe in alternating lines diagonally on prepared baking sheet so the lines just touch as they spread. Tap sheet lightly on counter. Bake until cake is a light golden colour and springs back when lightly pressed, about 18 to 20 minutes.
Dust two kitchen towels with icing sugar and immediately invert cake onto one towel. Remove parchment paper and cut cake in half lengthwise. You should have two pieces, 18 x 6 1/2 inches each. Transfer one cake to second tea towel and starting at one long edge, roll each cake up. Place, seam-side down, on cooling rack to cool completely, about 30 minutes.
For the strawberry filling:
Place the strawberries in the bowl of a food processor and whirl until they resemble a powder. Set aside.
In a small bowl, sprinkle gelatin over water and set aside for 5 minutes. Once bloomed, microwave for 30 seconds or until gelatin is melted.
With a hand mixer, beat together cream and icing sugar in a large bowl until it forms stiff peaks. Drizzle gelatin mixture into cream with mixer running.
Spoon 1 cup cream into a piping bag fitted with a small round tip and place in fridge. Stir strawberry powder (and strawberry bakery emulsion, if using) into remaining cream.
Unroll cakes and spread each evenly with strawberry filling. Starting at one long edge, roll cake up. Freeze until ready to coat.
For the chocolate coating:
In a large heat-proof bowl set over a pot of gently simmering water, combine chocolate, shortening and oil; stir until melted.
Cut 1/4 inch off the end of each roll. Cut each roll into six scant 3-inch sections. Place rolls on cooling rack set over a rimmed baking sheet and pour or spoon chocolate coating over rolls. Place in fridge until set, about 15 minutes. Decorate with dollops of reserved cream.
More Info: cbc.ca