Roll bavarois chocolate and apricot
Ingredients
- Cream35% 215 g
- Egg yolks 45 g
- Sugar 20 g
- Gelatin 200 Bloom 2,5 g
- Chocolate 70% 165 g
- Cream35% 325 g
Description
- Heat the 215g cream and pour it over the yolks mixed with sugar
- Bake up to 83/85°C
- Add the re-hydrated gelatine
- Pour the chocolate 70% on top
- Emulsify
- When the preparation has reached a temperature not exceeding 35°C, add the semi-whipped cream (325 g).
- Let the mixture rest until it has reached a spreadable texture
- Fill the rolled Sponge Cake with Bavarian cream and apricots or other fruit of your choice
