Cream patissiere swiss roll
Allergens:
Ingredients for 5 portions
Calculate portions
Basic syrup
0.013 l
English chocolate cream
0.06 l
Anti-moisture sugar
0.005 kg
Plain flour
0.07 kg
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
g
Proteins
12.13
g
Lipids
10.85
g
Fiber
0.67
g
Saturates
4.04
g
Monounsaturated fatty acids
3.51
g
Polyunsaturated fatty acids
1.24
g
Cholesterol
254.68
mg
Calcium
156.36
mg
Iron
1.73
mg
Zinc
1.37
mg
Vitamin A
152.74
ug
Vitamin C
1.74
g
Folic acid
39.08
ug
Salt (Sodium)
186.56
mg
Sugars
41.15
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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