PARADISO g 1000
Whole eggs g 1000
Honey or inverted sugar g 50
METHOD: beat all the ingredients together in a mixer for 8-10 minutes, roll the mixture put onto ovenproof paper so that it has a depth of half a centimetre then bake for a short time at 220-230°C with the valve closed. After baking, leave to cool for some minutes and then cover with plastic sheets to avoid drying out and keep in a refrigerator until it has to be used. For the preparation of Swiss Roll turn upside down the pastry sheets, wet them with liqueur or soaking solutions, then spread them uniformly with the desired cream (custard, ganache, butter cream or FRUIT JAMS or FILLINGS, NOCCIOLATA, MARIXCREAM). Procede with the rolling up to get the desired diameter, cover the sweet with chocolate or creams and decorate with HAZELNUTS GRANULES, VERMICELLI, FLAKES. To facilitate the cut in slices is advisable to set the pastries in refrigerator for some hours.
To optimise the effect of beating, it is advisable to use quantities that are in proportion to the mixer's capacity. If the eggs or water are too cold, the volume of the final mixture will be reduced. If pasteurized eggs are used at 5°C, it is important to increase the whipping time.