SWISS ROLL

BASIC ENTREMET
SWISS ROLL
Preparation time	Cooking time	Total time	student
40 mins	15 mins	1 hour	2pax

Ingredients	Quantity (Gr)
Egg yolk	240
sugar	30
honey	60
flour	140
Egg white	320
Sugar	130
Anchor Butter 82%, melted	30
Milk	70

1 recipe 2 students

               Procedure:

1. Temper 30g sugar and egg yolks to 35°C over a bain-                                     
               marie. Remove from heat and immediately whisk and add the          

  40°c honey until fluffy.

2. Make a French meringue with the egg whites and remaining                                                 

 Sugar.

3. Gently fold half the meringue into the egg yolk batter,

followed by sifted flour

4. Fold in remaining meringue and lastly the melted butter and

warm milk.

5. Spread batter on parchment and bake at 180°C for 15mins

6. Let cool on wire rack before.

7. Whip the cream and the icing sugar then spread on the             sponge.

Chantilly, for finishing
Ingredients	Quantity (Gr)
Anchor Extra Whip Whipping Cream	300
Sugar	30
Total	540

1 recipe 2 students

               Procedure:

1. Whisk cream and sugar until desired firmness