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Biscuit roulé Suisse

Recipe by Il était une fois la pâtisserie

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.

MediumFrenchServes 8

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Source Video
53m
Prep
0m
Cook
10m
Cleanup
1h 3m
Total

Cost Breakdown

Total cost:$2.55
Per serving:$0.32

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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