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Bûche roulée aux fruits rouges
Une bûche légère à la génoise moelleuse, garnie d'une chantilly mascarpone parfumée aux fruits rouges et décorée de fruits surgelés, copeaux de chocolat blanc et feuilles de menthe. Idéale pour les fêtes ou un dessert élégant.
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Cost Breakdown
Critical Success Points
- • Monter les blancs en neige fermes
- • Incorporer délicatement la farine pour ne pas faire retomber la pâte
- • Cuisson précise à 180°C pendant 8‑10 min
- • Démouler la génoise sans la casser
- • Roulée serrée pour obtenir une bûche uniforme
- • Repos au frais d’au moins 1 heure
Safety Warnings
- • Manipuler le four chaud avec des gants de cuisine pour éviter les brûlures
- • Faire attention aux éclaboussures de crème très froide qui peuvent provoquer des engelures
- • Utiliser des ustensiles propres pour les blancs d’œufs afin d’éviter toute contamination
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