Praliné swiss roll - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Praliné swiss roll. Dessert, Cold
Ingredients
- Eggs
- 2.8 ud
- Sugar
- 0.084 kg
- Plain flour
- 0.006 kg
- Water
- 0.006 l
- 0.06 kg
- 0.03 l
- Creamed corn
- 1.44 ud
- Sterilised milk
- 0.055 l
- 0.011 kg
- 0.001 kg
- Pasteurised egg yolk
- 0.008 kg
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