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- Technique
- Dressings
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Conservation technique
- Atmosfera aldatuan ontziratzea
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Origen de la leche
- Sheep`s milk
- Organik cow's milk
- Cow milk
- Organic goat milk
- Goat milk
Type of milk
- Semi-skimmed
- Whole
Denominación
- D.O.P Idiazabal
- D.O.P Santo André
- D.O.P West country Farmhouse Cheddar
- D.O.P Brie de meaux
- D.O.P Comté
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Coagulación
- Acid
- Enzymatic with vegetable rennet
- Lactic
- Mixed
- Enzymatic with animal rennet
Curación
- Viejo (peso >1´5kg) 180 días
- Viejo (peso <1´5kg) 100 días
- Añejo (peso >1´5 kg) 270 días
- Semi-cured (weight<1´5 kg) 20 days
- Semi-cured (weight>1´5 kg) 35 days
- Tender <7 days
- Cured (weight >1´5kg) 105 days
- Cured (weight<1´5kg) 45 days
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Food pairing
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Tratamiento de la leche
- Pasteurized
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- Termized
Premios
- Campeón supremo ICA 2015
- Champion of Champios WCA
- Cincho de oro "Cheese Awards 2016"
- Concurso agricola general de París
- Concurso de la Fira de Sant Ermengol de la Seu d’Urgell, en el 2019
- Ganador quesos de pasta prensada de oveja
- Ganador WCA 2016
- International Cheese Awards 2011
- Medalla de bronce WCA 2009
- Medalla de oro Gourmet Quesos 2019 categ. ahumados
- Medalla de oro Internacional Cheese Awards 2019
- Medalla de oro WCA 2016
- Mejor queso absoluto Salón Gourmet 2015
- Mejor queso de España del concurso oficial del Ministerio Agricultura 2013
- Mejor Queso del Mundo 2017 WCA
- Plata Internatioal Cheese Awards 2011
- Plata WCA 2010
- SuperGold WCA 2013
Fat percentage
- Semi-skimmed: 10≤ MG <25%
- Fatty: 45≤ MG <60%
- Skimmed: 10% < MG
- Extra-fatty: MG ≥60%
Production site
- Belgium
- France
- Spain
- Sweden
- Swiss
- Norway
- Austria
- Netherlands
- Italy
- United Kingdom
- Portugal
Seasonal recipes
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Praliné swiss roll

Ingredients
Elaboration
Nutritional information

75 min

Suitable for vegetarians

Type of dish: Dessert

Temperature: Cold

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Génoise sponge cake 0.35 ud

Basic syrup 0.013 l

Cream 0.39 l

Sugar 0.03 kg

Confectioner´s custard 0.06 kg

Almond praline 0.075 kg

Frutgel (cold gelatine) 0.01 kg

Icing sugar 0.005 kg

Basic English cream 0.055 l

Ingredients for Génoise sponge cake (0.35 ud) See Recipe

Eggs 2.8 ud

Sugar 0.084 kg

Plain flour 0.084 kg

Ingredients for Basic syrup (0.013 l) See Recipe

Sugar 0.006 kg

Water 0.006 l

Ingredients for Confectioner´s custard (0.06 kg) See Recipe

Sugar 0.06 kg

Water 0.03 l

Creamed corn 0.006 kg

Eggs 1.44 ud

Ingredients for Basic English cream (0.055 l) See Recipe

Sterilised milk 0.055 l

Sugar 0.011 kg

Creamed corn 0.001 kg

Pasteurised egg yolk 0.008 kg

Elaboration

For this recipe, the following preparations are needed:

SETTING UP

Heat the cream to dissolve the sugar and praline.
Once cold place in a piping bag.
Place the sponge cake on greaseproof paper, place the bottom upwards and soak slightly
Begin to pipe with the cream from left to right leaving a free space of about 2 cm on each side.
With the help of paper and pulling it towards us roll the cake.
Leave to cool, ration and sprinkle with icing sugar.
Serve with cream.

Nutritional information (1 portion)

Energy

648.82

kcal

Carbohydrates

66.2

Proteins

11.73

Lipids

37.11

Fiber 1.66 g

Saturates 19.09 g