Truffle Swiss croll

Ingredients
Elaboration
Nutritional information

60 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

Chocolate truffle 0.25 l

Chocolate coating 0.125 kg

Whipped cream with sugar 0.075 l

Strawberry coulis 0.05 l

Ingredients for Génoise sponge cake to be rolled (0.25 ud) See Recipe

Eggs 2.0 ud

Sugar 0.06 kg

Plain flour 0.05 kg

Ingredients for Basic syrup (0.075 l) See Recipe

Sugar 0.038 kg

Water 0.038 l

Ingredients for Chocolate truffle (0.25 l) See Recipe

Cream 0.2 l

Sugar 0.03 kg

Dark chocolate coating 0.02 kg

Ingredients for Chocolate coating (0.125 kg) See Recipe

Cream 0.05 l

Creamed margarine 0.025 kg

Dark chocolate coating 0.1 kg

Ingredients for Whipped cream with sugar (0.075 l) See Recipe

Cream 0.075 l

Sugar 0.011 kg

Ingredients for Strawberry coulis (0.05 l) See Recipe

Confruti strawberry 0.038 kg

Water 0.013 l

Elaboration

For this recipe, the following preparations are necessary:

SETTING UP

Assemble the cooked truffle and fill a piping bag.
Place the sponge cake on greaseproof paper, place the bottom upwards and soak slightly.
Begin to detail with truffle 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.
Cover with the chocolate coating.
Leave to cool and ration.
Finish with a button of sweetened whipped cream.
Serve with strawberry coulis.

Nutritional information (1 portion)

Energy

595.82

kcal

Carbohydrates

52.13

Proteins

7.27

Lipids

39.15

Fiber 3.02 g

Saturates 21.74 g