Ingredients

Group 1
Ingredient
KG
Sugar
1.000
Wheat flour
0.850
Cocoa powder
0.100
Fermdor Smoked
0.075
Ovalett
0.075
Salt
0.010
Egg
1.220
Water
0.300
Sorbitol
0.150
Total Weight: 3.780
Group 2
Ingredient
KG
Whipping cream
3.000
Dark chocolate
1.200
Millionaires Caramel
0.600
Total Weight: 4.800

Method

Group 1 - Biscuit
1. Mix all ingredients for 2-3 minutes on top speed (litre weight of 0.5kg/litre).
2. Spread approximately 750g per tray (35x70cm).
3. Bake:250°C for 4-7 minutes.

Group 2 - Filling
1. Heat the cream, add the chocolate and mix until the chocolate is molten.
2. Let the mixture cool down at 5°C.
3. When cool, whip the mixture.

Finishing
1. Spread the filling (group 2) onto the biscuit (group 1) and add Millionaires Caramel.
2. Roll the Roulade tight and garnish as desired.

Ingredients

Group 1
Ingredient
KG
Sugar
1.000
Wheat flour
0.850
Cocoa powder
0.100
Fermdor Smoked
0.075
Ovalett
0.075
Salt
0.010
Egg
1.220
Water
0.300
Sorbitol
0.150
Total Weight: 3.780
Group 2
Ingredient
KG
Whipping cream
3.000
Dark chocolate
1.200
Millionaires Caramel
0.600
Total Weight: 4.800

Method

Group 1 - Biscuit
1. Mix all ingredients for 2-3 minutes on top speed (litre weight of 0.5kg/litre).
2. Spread approximately 750g per tray (35x70cm).
3. Bake:250°C for 4-7 minutes.

Group 2 - Filling
1. Heat the cream, add the chocolate and mix until the chocolate is molten.
2. Let the mixture cool down at 5°C.
3. When cool, whip the mixture.

Finishing
1. Spread the filling (group 2) onto the biscuit (group 1) and add Millionaires Caramel.
2. Roll the Roulade tight and garnish as desired.

Display Conditions

Display Conditions

Chilled

Category

Category

Confectionery

Finished Product

Finished Product

Cake, Dessert, Sweet Good