Pistachio Roll

  • Volume
  • Softness
  • Flavour
Ingredients Gram %
Egg 650 25,4
Sugar 670 26,2
Wheat starch 50 2,0
Soft wheat flour 670 26,2
Milk powder 30 1,2
Winsto * 80 3,1
Water 350 13,7
Green colour * 20 0,8
Pistachio natural flavour * 35 1,4
TOTAL 2555,00 100,00
* Product from Aromatic
Preparation
Baking temp 235 °C
Baking time 6-7 minutes

1. Use a mixing bowl and whisk.
2. Place all liquids into the bowl. Followed by the dry ingredients.
3. Mix 4-5 minutes in max speed. Volume weight 600g/L.
4. Spread the batter in a 4 mm layer on a parchment paper on a baking tray.
5. Bake at 235 °C for 6-7 minutes.
6. When baked remove directly from tray.
7. Make a light buttercream by mixing room temperature butter, white truffle, Colco and Vanilla Tahiti flavour for 10 minutes.
8. Evenly spread out hazelnut truffle and buttercream. Add a string of Les fruit Pear*.
9. Tightly roll up the sponge. Cover with croquant truffle and sprinkle croquant on top.

Vanilla buttercream

Ingredients Gram %
Butter 300 0
White truffle 700 0
Colco 10 0
Vanilla Tahiti natural flavour 15 0
TOTAL 1025.00 0.00
* Product from Aromatic