December is here and they are approaching with the arrival of the last month of the year one of the most awaited dates the Christmas of the entire annual calendar. They are times of reunion, joy and celebration. Traditional days to gather as a family, gather around a table and show your love to those closest to you.
As it could not be otherwise, Christmas gatherings have an important gastronomic component. Lunch and dinner Christmas Eve, Christmas, New Year’s Eve, New Year and the Three Kings These are already a classic and allow many homeowners to show off their culinary skills to those closest to them.
There’s no shortage of starters, fries or fish for any self-respecting meal… but there’s no shortage of endings either. desserts. Dessert is an essential part of the menu and adds flavor to an evening that every host wants to be perfect.
There are many traditional Christmas desserts: from classic to kings roscon up to panettone This product, which has gained popularity in recent years, has a huge variety of options and covers a wide range of possibilities to surprise your guests.
In the following lines we will teach you how to prepare one of the traditional desserts such as: christmas diary, A quick and simple way to make your Christmas appointments a success.
Contents
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5 eggs
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200 g sugar
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60 g corn flour
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60g flour
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30 g cocoa powder
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300 ml milk
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110 g egg yolk
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60 g egg whites
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400 g dark chocolate fondant
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100ml whipped cream
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30 g butter
Preparation
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Beat the eggs with the sugar with an electric whisk until they triple in size. Add flour, cocoa and cornstarch sifted and mixed.
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Place it on a baking tray and spread the dough on it. Preheat to 210° and bake for 10 minutes. Remove, invert on a damp kitchen towel, remove the paper and roll the cake iron in the cloth.
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Heat the milk in a saucepan. Beat egg whites and sugar with yolks in a bowl. Add the milk and beat again. Put it back into the pot and cook over very low heat, stirring constantly, for 2-3 minutes, until it thickens. Add the chopped chocolate, stir until melted and place in the refrigerator.
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Melt the chocolate in a double boiler while heating the cream separately. Mix the two ingredients and add the softened butter.. Mix until you get a glossy cream and let it cool.
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Unfold the cake layer and spread with the prepared cream. Roll again and Cover the trunk with hot chocolate cream.
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Let it cool in the refrigerator for three hours. Stretch the fondant with a rolling pin and cut out the stars.. Sprinkle them with powdered sugar and place them on the log. Add sugar pearls and serve.