|Whole eggs||g 1.200|
METHOD: beat all the ingredients together in a mixer at medium speed for 10-12 minutes, spread the mixture evenly onto ovenproof paper to a thickness of half a centimetre, then bake for a brief time at 200-220°C with the valve closed. After baking, leave to cool for several minutes, then cover with plastic sheets to avoid drying out, and refrigerate until it is 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 optimize the beating procedure, it is advisable to use quantities that are in proportion to the mixer bowl. If the temperature of the eggs is too low, the final volume will be reduced. If pasteurized eggs are used at 5°C, it is important to increase the whipping time.