NOROHY VANILLA ROULADE RECIPE

NOROHY VANILLA ROULADE RECIPE

www.valrhona.us

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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Ingredients

  • 235g Egg yolks
  • 625g Eggs
  • 490g Sugar
  • 390g Egg whites
  • 160g Sugar
  • 315g Pastry flour
  • 700g Viennese Sponge (3 layers)
  • 650g OPALYS 33% Vanilla Whipped Ganache (per Roulade)
  • 210g Crispy Clusters (per Roulade)
  • 400g Syrup (per sheet)

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