NOROHY VANILLA ROULADE RECIPE

Name: NOROHY VANILLA ROULADE RECIPE
Ingredients: 235g Egg yolks; 625g Eggs; 490g Sugar; 390g Egg whites; 160g Sugar; 315g Pastry flour; 800g Water; 400g Sugar; 8g NOROHY VANILLA; 1000g Heavy cream 36%; 100g Invert sugar; 100g Glucose syrup; 680g OPALYS 33% CHOCOLATE; 1500g Heavy cream 36%; 32g NOROHY VANILLA; 2000g OPALYS 33% CHOCOLATE; 300g Chopped nuts; 120g CARAMÉLIA 36%; AN Sugar; 700g Viennese Sponge (3 layers); 650g OPALYS 33%; 210g Crispy Clusters (per Roulade); 400g Syrup (per sheet)

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700g Viennese Sponge (3 layers) 650g OPALYS 33% Vanilla Whipped Ganache (per Roulade) 210g Crispy Clusters (per Roulade) 400g Syrup (per shee

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