Orange and truffle roll
Allergens:
Ingredients for 5 portions
Calculate portions
Génoise sponge cake
0.25 ud
Chocolate truffle
0.25 l
Basic syrup
0.075 l
Anti-moisture sugar
0.005 kg
Orange slices
0.013 kg
Orange coulis
0.05 l
Plain flour
0.06 kg
Dark chocolate coating
0.02 kg
Marmalade
0.038 kg
Water
0.013 l
Elaboration
For this recipe, the following elaborations are necessary:
- Génoise sponge cake to be rolled
- Basic syrup
- Chocolate truffles
- Orange coulis
SET UP
- Beat the truffle and fill a piping bag.
- Put the sponge cake on greaseproof paper, place the lower part upwards and soak with the orange coulis.
- Form the truffles from left to right leaving a free space of about 2 cm on each side.
- Cut the candied orange into cubes and spread them over the truffle.
- Using the paper and pulling it towards you, roll up the roll tightly
- Let it cool and cut.
- Decorate it with a truffle and sprinkle with icing sugar.
- Finish by placing a piece of candied orange on top of each truffle.
- Serve alongside the orange coulis.
Nutritional information (1 portion)
Energy
366.36
kcal
Carbohydrates
45.05
g
Proteins
5.34
g
Lipids
18.12
g
Fiber
0.96
g
Saturates
10.38
g
Monounsaturated fatty acids
5.36
g
Polyunsaturated fatty acids
0.86
g
Cholesterol
135.99
mg
Calcium
39.67
mg
Iron
1.14
mg
Zinc
0.63
mg
Vitamin A
158.88
ug
Vitamin C
0.0
g
Folic acid
14.61
ug
Salt (Sodium)
51.07
mg
Sugars
32.38
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Beers
- Bread and pastries
- Sándwich
- Shellfish
- Dessert
- Cocktails
- Ice creams and sorbets
- Pasta
- Pizzas, patty
- Breakfasts and brunch
- Meats
- Main course
- Pastries
- Finger foods
- Soups and creams
- Burguers
- Salads
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Birds
- Legumes
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Harvard plate
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed