Praline Ganache Roll

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

Method

Procedure

  1. Spread plain Swiss roll sponge with praline buttercream.
  2. Using a large plain tube, pipe a strip of ganache along one edge.
  3. Roll up so the ganache is in the center.
  4. Cover with more buttercream. Roll in chopped or sliced hazelnuts.