Praline Ganache Roll
A Swiss roll filled with praline buttercream, featuring a ganache center layer and an exterior coated in crushed hazelnuts.
Ingredients
Plain Swiss roll sponge cake (see page 350)
1 portion
Nut buttercream (see page 371)
to taste
Ganache (see page 222)
to taste
Chopped or sliced hazelnuts
to taste
Instructions
1
Apply Filling
Spread the nut buttercream over the sponge cake. Pipe a line of ganache along one side using a large round tip.
2
Roll Up
Starting from the ganache end, roll up so the ganache sits in the center.
3
Decorate
Cover the surface with buttercream, then roll in the chopped hazelnuts until evenly coated.
