Truffle Swiss croll
Allergens:
Ingredients for 5 portions
Calculate portions
Génoise sponge cake to be rolled
0.35 ud
Basic syrup
0.05 l
Chocolate truffle
0.35 l
Chocolate coating
0.125 kg
Whipped cream with sugar
0.05 l
Strawberry coulis
0.05 l
Plain flour
0.07 kg
Dark chocolate coating
0.053 kg
Cream
0.05 l
Creamed margarine
0.025 kg
Dark chocolate coating
0.1 kg
Confruti strawberry
0.025 kg
Water
0.025 l
Elaboration
For this recipe, the following preparations are necessary:
- Sponge cake plate to roll
- Basic syrup
- Base cream
- Chocolate coating
- Sweetened whipped cream
- Strawberry coulis
SETTING UP
- Assemble the cooked truffle and fill a piping bag.
- Place the sponge cake on greaseproof paper, place the bottom upwards and soak slightly.
- Begin to detail with truffle from left to right leaving a free space of about 2 cm on each side.
- With the help of the paper and pulling it towards us roll up the cake.
- Cover with the chocolate coating.
- Leave to cool and ration.
- Finish with a button of sweetened whipped cream.
- Serve with strawberry coulis.
Nutritional information (1 portion)
Energy
768.04
kcal
Carbohydrates
64.34
g
Proteins
9.88
g
Lipids
51.52
g
Fiber
3.84
g
Saturates
29.03
g
Monounsaturated fatty acids
15.04
g
Polyunsaturated fatty acids
3.66
g
Cholesterol
234.29
mg
Calcium
89.54
mg
Iron
4.61
mg
Zinc
1.77
mg
Vitamin A
319.25
ug
Vitamin C
0.0
g
Folic acid
19.84
ug
Salt (Sodium)
125.08
mg
Sugars
37.54
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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