Truffle Swiss croll

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

Eggs 2.8 ud

Sugar 0.084 kg

Plain flour 0.07 kg

Sugar 0.02 kg

Water 0.02 l

Rum 0.01 l

Cinnamon stick 0.1 ud

Cream 0.35 l

Sugar 0.053 kg

Black coating 0.053 kg

Cream 0.05 l

Creamed margarine 0.025 kg

Black coating 0.1 kg

Cream 0.05 l

Sugar 0.008 kg

Confruti strawberry 0.025 kg

Water 0.025 l

Elaboration

For this recipe, the following preparations are necessary:

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

748.4

kcal

Carbohydrates

59.91

g

Proteins

9.73

g

Lipids

50.67