CHOCOLATE SWISS ROLL MADE WITH BISCUIMIX CHOC
BASIC RECIPE FOR COCOA SPONGE LAYER
Difficulty level
BASIC RECIPE FOR COCOA SPONGE LAYER
Ingredients
| BISCUIMIX CHOC | g 1000 |
| water | g 600 |
| eggs - at 22°C | g 600 |
Preparation
Whip all the ingredients in a planetary mixer for 8-10 minutes at medium speed.
Spread the whipped mixture into uniform layers onto tray lined with parchment paper. Bake for a short time at 220-230°C (closed valve).
"To obtain rollè layers with different thickness we suggest to use:
-400g of whipped mixture for a thin rollè
-500g of whipped mixture for a standard rollè
-600g of whipped mixture for a thick rollè.
We recommend to cover the rollè with plastic sheets to avoid drying and store in the fridge until you need to use it.
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