Chocolate roll recipe

 

Ingredients for 4 people

  • 2 egg yolks

  • 3 whole eggs

  • 135 grams of semolina sugar

  • 85 grams of semolina sugar

  • 6 egg whites

  85 grams of flour

  • 5 grams of beer

  • Spread

  • 50 grams of hazelnuts and nuts (either almonds, pistachios, or a handful of cocoa butter or rice)

  • 225 grams of light chocolate

  • 25 grams of sunflower

  Remove the silicone pad from the parchment paper or remove the silicone pad from the paste.  Place the salad bowl in a pot of water (bain-marie) and chocolate fondant for decoration.  Place another salad bowl in a pot of hot water (bain-marie) to scoop out the fat and cover the rolled biscuits.

  With the salad, add June of the yoghurt, whole broth and 135g of sugar with the ribbon and then bring the food to Mary's.  Reserve side.

  With the second salad, add 85 grams of sugar with the whites.  It has also become fertile as it was previously.

  Mix the two mixtures together thoroughly using a spoon.

  Cool the device on the plate to the edge.  Spread on all surfaces with a spoon.  Place it in the oven and cook at 210°C for 5 minutes.

  We take it out of the oven and let the biscuits rest for one minute.  Place a damp cloth on the travel plan, and prepare the biscuits.

  Place the biscuits on a board or leave them on the cloth, then cut the edges of the biscuits into a rectangular shape.  Spread the dough in the shade of the tartner, even with a spoon.

  Use the biscuits without stopping them to avoid casserole

  Reserve the biscuit roll.