Gatherings of family and friends to celebrate christmas festivities These are always a great excuse to delight those you love most with your cooking skills. If you want something typical but want to step away from the most stereotypical pasta dishes, this Christmas log recipe is for you.
This is about a sweet It originates from France, where it is known as ‘Bûche de Noël’, and its most traditional preparation consists of a sponge cake topped with a layer of cream, rolled and covered with another sweet layer. It is common for the filling to be pastry cream, praline, coffee or milk chocolate, and the outer layer is usually dark chocolate. In fact, its name comes from the presentation it gives when prepared exactly this way, because its dark brown coating gives the appearance of a log ready to be thrown into the fireplace to combat the winter cold.
This Christmas diary is prepared as follows:
Contents
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Eggs: 4
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Sugar: 100 grams
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Flour: 40 grams
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Pure cocoa powder: 50 grams
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Baking powder: 1 teaspoon
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Salt: 1/4 teaspoon
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Whipped cream: 400 grams
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Dark chocolate: 175 grams
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Vanilla extract: 1 teaspoon
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Butter: One and a half tablespoons
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Powdered sugar: 125 grams for preparation + whatever is needed to prevent the dough from sticking to the meringue
detailing
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Separate the yolks and whites of the eggs. Beat the egg whites in the mixer on high speed until stiff peaks form and set aside.
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Place the egg yolks and powdered sugar in the mixer and beat everything on medium-low speed until light in color.
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Add flour, cocoa powder, baking powder and salt and mix well until smooth.
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Add a tablespoon of whipped egg whites to the mixture and mix on low speed of the mixer for about a minute.
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Once the dough is soft, mix the remaining egg whites with your hand.
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Spread the resulting dough on a 20cm x 30cm silicone base while preheating the oven to 220°C.
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Place in the oven and let the cake bake until it is cooked through but still soft, about 7 minutes.
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Sprinkle a generous amount of powdered sugar on a clean cloth. Place the cake on top and roll it onto itself. Wait for it to cool completely.
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Meanwhile, heat 240 grams of whipped cream.
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Mix chocolate, butter and vanilla extract in a bowl. Then add the already liquid cream.
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Mix until all ingredients are well combined and melted. Let it cool.
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Open the cake and remove the cloth.
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Put the remaining cream and the powdered sugar on the cloth into the mixer. Beat on medium-high speed until the consistency becomes a fluffy cream.
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Spread whipped cream on the cake and roll again (without using a cloth).
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Cover the cake with a mixture of chocolate, butter, vanilla and cream.
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Decorate as you wish. Some ideas might include Christmas-themed edibles like colorful noodles and candy canes.