Chestnut four seasons cake roll | Corman International

Ingredients

• 210 g pasteurized liquid egg yolks
• 90 g vegetable oil
• 25 g Corn Strarch
• 100 g T45 flour
• 80 g honey
• 350 g pasteurized liquid egg whites
• 125 g sugar
• 145 g milk
• 25 g cocoa powder
• 500 g milk chocolate 46%
• 150 g cocoa butter
• 25 g grape seed oil
• 125 g roasted hazelnut pieces
• 48 g sugar
• 4 g ice cream stabilizer
• 72 g pasteurized liquid egg yolks
• 112 g Traditional Butter 82% fat – Block
• 300 g Sabaton® chestnut puree
• 4 g NH pectin
• 4 g rum grand Arome 54°
• 100 g Monin® chestnut syrup
• 500 g Sculpture 30.2% fat