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Biscuit roulé Suisse
Un biscuit roulé suisse moelleux, plus tendre que la génoise et plus simple que le biscuit japonais. Idéal pour les bûches de Noël ou comme base à garnir de ganache, confiture ou crème.
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Cost Breakdown
Critical Success Points
- • Monter les blancs en neige jusqu’au pic d’oiseau sans sur‑battre
- • Tamiser farine et levure avant incorporation
- • Éliminer toutes les bulles d’air avant la cuisson
- • Rouler le biscuit immédiatement après la cuisson tant qu’il est chaud
Safety Warnings
- • Manipuler le four chaud ; porter des gants de cuisine lors du retrait du biscuit
- • Le biscuit chaud peut brûler la peau lors du roulage, travailler rapidement mais prudemment
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