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
0.3 l
Chocolate coating
0.1 kg
Whipped cream with sugar
0.05 l
Strawberry coulis
0.025 l
Plain flour
0.07 kg
Dark chocolate coating
0.036 kg
Cream
0.04 l
Creamed margarine
0.02 kg
Dark chocolate coating
0.08 kg
Confruti strawberry
0.013 kg
Water
0.013 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
619.1
kcal
Carbohydrates
55.78
g
Proteins
8.77
g
Lipids
39.44
g
Fiber
3.02
g
Saturates
21.85
g
Monounsaturated fatty acids
11.57
g
Polyunsaturated fatty acids
3.0
g
Cholesterol
206.52
mg
Calcium
72.07
mg
Iron
3.69
mg
Zinc
1.47
mg
Vitamin A
251.11
ug
Vitamin C
0.0
g
Folic acid
19.84
ug
Salt (Sodium)
105.9
mg
Sugars
32.51
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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