BISCUIT RECIPE
Ingredients
Preparation
-Whip all the ingredients in a planetary mixer with a whisk attachment for 8-10 minutes at medium-high speed.
-Spread the whipped mixture evenly in a 0.5cm layer onto baking trays lined with parchment paper (about 600-700g of mixture for a 60x40cm tray).
-Bake in a deck oven for 6-7 minutes at 200-220°C (closed valve).
-Let cool down for a few minutes, then cover with plastic sheets to avoid drying and refrigerate the rollè until you have to use it.
ADVICE:
- For best results, we recommend to measured the doses out so that they are proportionate to the volume of bowl of the planetary mixer.
- Very cold temperature of eggs and water reduce the volume of the whipped mixture: if the eggs you use are pasteusized at about 5°C, it is important to extend the whipping.
- You can replace water with eggs to further improve the chararacteristic of softness and flavour of the end products.
FILLING
Ingredients
Preparation
-Fill with Nocciolata or Confettura extra albicocca
GLAZING
Ingredients
Preparation
-Glaze after with our COVERDECOR DARK CHOCOLATE
DECORATIONS
Ingredients
Preparation
-Choose between our decorations CODETTE CIOCCOLATO PURO FONDENTE or GRANELLA DI NOCCIOLA
Final composition
-To make Swiss Roll, overturn the sponge layer, drizzle it with liqueur or soaking syrups, then cover it evenly with a creamy spread (buttercream, custard, ganache, CONFETTURE DI FRUTTA or NOCCIOLATA).
-Roll it up until it reaches the desidered diameter, then finish by coating with chocolate or COVERDECOR and decorate with GRANELLA DI NOCCIOLA and CODETTE.
-For better results, we recommend to refrigerate for a few hours before slicing.
