Culinary Institute of America

Chocolate Roulade Slices

Preparation info
  • Makes

    24

    slices
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Soft Ganache

Method

  1. Combine the ganache and cream and whip with the whip attachment on high speed until medium-stiff peaks form.
  2. Spread the ganache mixture evenly over the roulade sheet.
  3. Cut the sheet in half to create two rectangles, each 12 by 16 in/30 by 41 cm. Roll up each roulade tightly, creating two logs, 12 in/30 cm long each.
  4. Chill the roulades for 30