Cream patissiere swiss roll

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 to be rolled 0.25 ud

Basic syrup 0.075 l

English chocolate cream 0.05 l

Anti-moisture sugar 0.005 kg

Eggs 2.0 ud

Sugar 0.06 kg

Plain flour 0.05 kg

Sterilised milk 0.3 l

Eggs 1.5 ud

Sugar 0.045 kg

Creamed corn 0.027 kg

Cinnamon stick 0.06 ud

Sugar 0.038 kg

Water 0.038 l

Sterilised milk 0.05 l

Sugar 0.01 kg

Creamed corn 0.001 kg

Pasteurised egg yolk 0.006 kg

Dark chocolate coating 0.004 kg

Elaboration

For this recipe, the following preparations are necessary:

SETTING UP

Fill a piping bag with cream
Place the sponge cake on greaseproof paper, place the bottom upwards and soak slightly
Begin to detail with cream 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.
Leave to cool and ration.
Sprinkle over confectioner’s sugar and caramelised sugar.

Serve with chocolate cream.

Nutritional information (1 portion)

Energy

298.85

kcal

Carbohydrates

47.93

Proteins

8.74

Lipids

7.88

Sugars 33.43 g