Christmas log Recipe!
- FOR 8 PORTIONS – THE BISCUIT BASE
- 60 g of flour
- 40 g of cornstarch or cornstarch
- 4 eggs
- 140 g of sugar
- 50 g of melted butter + butter for the baking paper
- FOR THE FARCIA
- 250 g of soft butter or mascarpone
- 500 g of chestnut cream a few crumbs
- of marron glacé
- FOR THE SYRUP
- 100 g of sugar
- 15 cl of water
- FOR COVERAGE
- 50 g of dark chocolate
- powdered sugar
HOW TO PREPARE: CHRISTMAS LOG
With an electric whisk, whip the egg yolks with 140 grams of sugar, until they are puffy and frothy. Stir in the sifted flour with the cornstarch and melted butter. Add the beaten egg whites, stirring gently with the spatula. Pour the mixture into the pan lined with baking paper. Bake in a preheated oven at 180 degrees for about 10 minutes until the surface is slightly golden. Turn the cake upside down on a damp cloth, remove the parchment paper and roll the dough from the short side, helping yourself with the cloth, then let it cool.
Boil the sugar with the water for 5 minutes. With a whisk, mix the butter into small pieces with the chestnut cream and add a few pieces of marron glacé. Place the biscuit on cling film and roll it out gently. Brush the surface with the syrup then, with a metal spatula, spread 2/3 of the filling on top. Roll up the biscuit again, wrap it in plastic wrap, give it a regular shape and put it in the fridge.
Melt the chocolate and add it to the remaining chestnut cream. Remove the film, transfer the log onto a serving dish and, with a spatula, cover it completely with the prepared cream. With the tines of a fork, scratch the surface lengthwise, then transfer the cake to the fridge and let it cool for at least 12 hours. To serve, cut the ends on the bias and sprinkle with icing sugar.