PISTACHIO ROLLÉ
SWISS ROLL FILLED WITH PISTACHIO FLAVOURED SPREAD
Difficulty level
SWISS ROLL FILLED WITH PISTACHIO FLAVOURED SPREAD
Ingredients
| IRCA GENOISE | g 250 |
| eggs - at room temperature | g 300 |
| honey | g 25 |
Preparation
Whip all the ingredients in a planetary mixer with a whisk attachment for 7-8 minutes at medium speed.
Spread the mixture into a layer onto a tray lined with parchment paper.
Bake in fan oven at 190-210°C for 8 minutes.
Out of the oven, flip the rollè over, let it cool down until lukewark, then remove the parchment paper.
Ingredients
| CHOCOCREAM PISTACCHIO | g 250 |
Ingredients
| CHOCOSMART CIOCCOLATO BIANCO - melted at 35°C | g 300 |
| PRALIN DELICRISP PISTACHE | g 60 |
Preparation
Combine the two ingredients by stirring with a spatula.
Use the coating at 32°C.
Evenly spread CHOCOCREAM onto the rollè.
Roll the sponge up until it reaches the desidered diameter.
Frost with the pistachio coating, then refrigerate for a few minutes.
Cut the ends of the roll off and decorate as you like most.
