Cream patissiere swiss roll - Gastronomía Vasca: Escuela de Hostelería Leioa

Name: Cream patissiere swiss roll - Gastronomía Vasca: Escuela de Hostelería Leioa
Ingredients: Génoise sponge cake to be rolled 0.25 ud; Patissiere cream thickened with corn flour 0.3 l; Basic syrup 0.075 l; English chocolate cream 0.05 l; Anti-moisture sugar 0.005 kg

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Recipe: Cream patissiere swiss roll. Dessert, Cold

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Ingredients

Génoise sponge cake to be rolled 0.25 ud
Patissiere cream thickened with corn flour 0.3 l
Basic syrup 0.075 l
English chocolate cream 0.05 l
Anti-moisture sugar 0.005 kg

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Cream patissiere swiss roll - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

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