Chocolate 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 0.35 ud

Chocolate patissiere cream 0.37 kg

Basic syrup 0.013 l

Anti-moisture sugar 0.005 kg

Strawberry coulis 0.055 l

Eggs 2.8 ud

Sugar 0.084 kg

Plain flour 0.07 kg

Sterilised milk 0.247 l

Eggs 1.233 ud

Sugar 0.037 kg

Creamed corn 0.022 kg

Dark chocolate coating 0.025 kg

Sugar 0.006 kg

Water 0.006 l

Confruti strawberry 0.041 kg

Water 0.014 l

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 paper and pulling it towards us roll up the cake.
Leave to cool and ration.
Sprinkle with icing sugar.
Serve with strawberry coulis.

Nutritional information (1 portion)

Energy

321.97

kcal

Carbohydrates

49.27

Proteins

9.4

Lipids

9.42

Sugars 30.75 g

Salt (Sodium) 131.87 mg