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Swiss roll stuffed with truffles (th)


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This dessert from the book Baking and Pastry
Thermomix in the book comes as a Yule Log, I have put Swiss roll of a lifetime, as the decoration I made quite Sencillito hehehe ... imagination to power.

Genoese cake Ingredients: -4

medium eggs

sugar -120 g -1 teaspoon vanilla sugar -120 g
flour confectionery
-1 pinch of salt

Preheat oven to 180 º
We place the butterfly in the blades, pour into the glass eggs, sugar and vanilla essence and schedule 6 minutes, 37 °, speed 4
When time runs out, re-schedule another 6 minutes, speed 4 (without temperature).
Open the lid and add the flour with the salt throwing it around the wing, close and schedule 4 seconds, speed 3. We removed the butterfly
and with the spatula, finish wrapping the mixture carefully
Pour mixture into a baking tray lined with parchment paper or silicone sheet (30 x 40 cm) and introduce in the oven for 10 minutes.

syrup Ingredients:

-130 g -100 g sugar water

-
lemon juice ½ -2 tablespoons liqueur (optional)

We took the water, sugar and lemon in the glass and schedule 7 minutes, 100 º, speed 2
perfumed with the liquor of our choice: rum, orange liqueur, etc.
let it cool to wet the sponge

truffle cream Ingredients: -500 g

cream. (For mounting at least 35% fat) -75 g of sugar

-200 g of chocolate fondant

Pour the cream and sugar in the glass and schedule 6 minutes, 90 degrees, speed 2.
Add the chopped chocolate and mix programming 30 seconds, speed 3, until the chocolate is melted. Retired to a bowl, let cool and reserve in refrigerator at least 12 hours. (I've got the freezer a couple of hours). We put
Butterfly blades and pour in the truffle cream, programmed speed 3 with no time until it is mounted.

chocolate coating Ingredients: -150 g

chocolate fondant water

-50 g -50 g
Put butter in the bowl chop the chocolate and programming 20 seconds, speed 5-7. Using a spatula turning down the chocolate left in the vessel walls. We took the water
programmed 4 minutes, 37 °, speed 2
Add the butter and schedule another 4 minutes, 37 º, Speed \u200b\u200b2.

Preparation:

first thing we do is the cake.
We took the oven and take out a damp cloth, remove the paper, wrapping and let cool.
Once cool, roll out the cake, moisten with the syrup and fill with truffles. We again coils, placed on a grid and we put in the fridge.
prepare the chocolate coating. Put a rack with the trunk on a tray (to recover the excess chocolate) and turn the cover over it, trying to cover it completely. Using two spatulas place on serving platter.
decorate to taste.