Mix all ingredients except oil for 7 min, at high speed. Add oil to the batter for 1 min at low speed. Use a 7mm scraper to spread the batter evenly on the 40 cm*60 cm tray.
Fruit Filling
Spread Topfil Dark Cherry Smooth evenly on the chiffon cake. Cut 3cm wide, 18cm long stripes, and roll it.
Pistachio Mousse
Soak gelatin in the water to make the mass. Mix egg yolk and sugar, and heat milk to boil, then pour into the egg yolk mixture and pour it back into the pan with the warm milk. Cook and stir it until it reaches 85°C. Add gelatin mass and PatisFrance Pralirex Pistache 100%. Whip cream to very soft peak and fold the whipped cream into the pistachio anglaise.
Decoration
Melt and mix all the ingredients to 35°C-40°C
Assembling
Insert the pistachio cherry swiss roll in the mousse and freeze it. Unmold the frozen mousse, then use a skewer to insert the mousse and dip it in the pistachio chocolate to half of the mousse. Decorate the mousse with a spiral chocolate decoration.
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