Reader Mel asks:
I’m thinking of making a maple version of the Charlotte Royale sometime in the next few weeks. I have a solid maple mousse recipe, but I’m at a loss as to what to sub for the apricot jam for the “Royale roulade.” Do you think a maple buttercream would be too rich? Maybe some sort of walnut butter? I’m racking my brain for something that would be light enough and still have color contrast to show off the spirals…any suggestions?
In fact I have several suggestions! My feeling is that you should stick with a jam of some sort since you won’t want a buttercream clouding your glaze. Also a jam is a nice counterpoint to a Bavarian cream. Apricot is a fine complement to maple, believe it or not, as are other fruit flavors. Orange marries nicely, but also raspberry and strawberry, which would give your roulade sections the more dramatic look you’re after. For something unconventional, a dark chocolate ganache would be a great flavor match and would pose a stark visual contrast. But that’s just me. Other suggestions, anyone?