Nutrition Facts
10 servings
10
Recipe for Christmas Log
An essential part of the holiday season, the log traditionally graces the Christmas table. This year, it takes on the appearance of a snowy cabin for the delight of children.
Ingredients
16 Chocolate chip long madeleines (to adjust after preparation)
4 Egg
100 Sugar
50 Flour
25 Unsweetened cocoa
500 Well-chilled heavy cream
300 Mascarpone
50 Powdered sugar
1 clove Vanilla
300 Dark chocolate
300 Heavy liquid cream
Christmas decorations, chocolate meringue and cookies.
Directions
1
Build the cabin (can be prepared the day before): preheat the oven to 180°C. Whisk 2 whole eggs and 2 yolks with 80 g of sugar until the mixture lightens in color.
2
Sift the flour and cocoa powder and fold them into the mixture. Whip 2 egg whites until stiff, then add 20 g of sugar and whisk for 2 minutes. Gently fold it into the first mixture.
3
Pour the batter onto a large baking sheet lined with parchment paper. Bake and cook for 12 minutes. Remove from the oven and let cool.
4
Pour the very cold cream and the mascarpone into a mixing bowl. Add the vanilla, powdered sugar, and whip until stiff peaks form. Transfer the whipped cream to a piping bag or a freezer bag. Refrigerate.
5
In the cocoa sponge cake, cut 3 strips of 8 cm, 1 strip of 6 cm, and 1 strip of 5 cm in width. Cut the ends to obtain clean edges and keep the scraps.
6
Place an 8 cm strip on the serving platter, cover it with whipped cream and smooth it out. Repeat the process with the two remaining 8 cm strips, then with the 6 cm strip, and the 5 cm strip. Finish by attaching small scraps of sponge cake about 1 cm wide along the entire length. Cover with whipped cream and save the rest for decoration. Keep in the refrigerator.
7
Break the chocolate and place it in a mixing bowl. Bring the cream to a boil and pour it over the chocolate. Let it melt for 5 minutes, then mix with a spatula. Let it cool slightly, then spread the ganache over the cake.
8
Make the roof: before the ganache completely dries, place the long madeleines on the roof, pressing gently to stick them to the chocolate. Set aside in a cool place.
9
At the time of serving, add whipped cream on the edge of the roof and sprinkle with powdered sugar. Arrange the holiday decorations and serve!
10
To finish
Optional: create the door and windows using shortbread cookies (to be made before the chalet). By cutting small rectangles from pancakes or store-bought cookies, make the doors and windows that you can glaze by mixing 100 g of powdered sugar and 1 tablespoon of warm water. Place the glaze in a small cone made from parchment paper, cut the tip, and decorate the windows and the door. Let it dry. Attach the cookie doors and windows onto the walls of the chalet covered with chocolate ganache.
Ingredients
Ingredients
16 Chocolate chip long madeleines (to adjust after preparation)
4 Egg
100 Sugar
50 Flour
25 Unsweetened cocoa
500 Well-chilled heavy cream
300 Mascarpone
50 Powdered sugar
1 clove Vanilla
300 Dark chocolate
300 Heavy liquid cream
Christmas decorations, chocolate meringue and cookies.
Directions
Directions
1
Build the cabin (can be prepared the day before): preheat the oven to 180°C. Whisk 2 whole eggs and 2 yolks with 80 g of sugar until the mixture lightens in color.
2
Sift the flour and cocoa powder and fold them into the mixture. Whip 2 egg whites until stiff, then add 20 g of sugar and whisk for 2 minutes. Gently fold it into the first mixture.
3
Pour the batter onto a large baking sheet lined with parchment paper. Bake and cook for 12 minutes. Remove from the oven and let cool.
4
Pour the very cold cream and the mascarpone into a mixing bowl. Add the vanilla, powdered sugar, and whip until stiff peaks form. Transfer the whipped cream to a piping bag or a freezer bag. Refrigerate.
5
In the cocoa sponge cake, cut 3 strips of 8 cm, 1 strip of 6 cm, and 1 strip of 5 cm in width. Cut the ends to obtain clean edges and keep the scraps.
6
Place an 8 cm strip on the serving platter, cover it with whipped cream and smooth it out. Repeat the process with the two remaining 8 cm strips, then with the 6 cm strip, and the 5 cm strip. Finish by attaching small scraps of sponge cake about 1 cm wide along the entire length. Cover with whipped cream and save the rest for decoration. Keep in the refrigerator.
7
Break the chocolate and place it in a mixing bowl. Bring the cream to a boil and pour it over the chocolate. Let it melt for 5 minutes, then mix with a spatula. Let it cool slightly, then spread the ganache over the cake.
8
Make the roof: before the ganache completely dries, place the long madeleines on the roof, pressing gently to stick them to the chocolate. Set aside in a cool place.
9
At the time of serving, add whipped cream on the edge of the roof and sprinkle with powdered sugar. Arrange the holiday decorations and serve!
10
To finish
Optional: create the door and windows using shortbread cookies (to be made before the chalet). By cutting small rectangles from pancakes or store-bought cookies, make the doors and windows that you can glaze by mixing 100 g of powdered sugar and 1 tablespoon of warm water. Place the glaze in a small cone made from parchment paper, cut the tip, and decorate the windows and the door. Let it dry. Attach the cookie doors and windows onto the walls of the chalet covered with chocolate ganache.
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH