Cream patissiere swiss roll

75 min

Suitable for vegetarians

Type of dish: Dessert

Temperature: Cold

Allergens:

Ingredients for 5 portions Calculate portions

Génoise sponge cake to be rolled 0.35 ud

Basic syrup 0.013 l

English chocolate cream 0.06 l

Anti-moisture sugar 0.005 kg

Eggs 2.8 ud

Sugar 0.084 kg

Plain flour 0.07 kg

Sterilised milk 0.42 l

Eggs 2.1 ud

Sugar 0.084 kg

Creamed corn 0.038 kg

Cinnamon stick 0.084 ud

Sugar 0.006 kg

Water 0.006 l

Sterilised milk 0.06 l

Sugar 0.012 kg

Creamed corn 0.001 kg

Pasteurised egg yolk 0.007 kg

Dark chocolate coating 0.005 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

392.14

kcal

Carbohydrates

61.09

Proteins

12.13

Lipids

10.85

Fiber 0.67 g