Timber
Recipe
![](https://proddbase-api.barry-callebaut.com/v2/downloads/bcproductdb_b/PATISSERIE_F4_Belgium_MarijnCoertjens_WCM_151030_9746_en.jpg)
Roulade Chocolate Sponge
ingredients | preparation |
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Whip together egg yolks and honey. |
Hazelnut Mousse
ingredients | preparation |
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Hydrate gelatine in 15 g of water. |
Apricot Compote
ingredients | preparation |
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Hydrate gelatine in water. |
Chocolate Chantilly
Croissant Dough
ingredients | preparation |
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Safe for butter, mix all ingredients into homogeneous dough with dough hook. Leave to rest in refrigerator for 1 hour. |