Brown cream log

Ingredients

For 4 servings

• •50 g 50 g sugar
• •30 g 30 g corn starch Maizena
• •30 g 30 g flour
• •3 3 egg yolks
• •3 3 egg whites
• •1 1 c. to s. cane sugar syrup
• •1 1 c. to s. of water
• •500 g 500 g of brown cream
• •125 g 125 g of soft butter
• •20 cl 20 cl of liquid cream
• •1 1 c. to s. of rum
• •6 6 frozen chestnuts

Method

1. 1.In a bowl, pour brown cream, soft butter and rum.
2. 2.Drain until the mixture is smooth.
3. 3.Whip the liquid cream into chantilly. Add a quarter of chantilly to brown cream and whisk. Add the rest of it to a spatula. Cover and book for fresh.
4. 4.In a bowl, beat the snow whites by adding sugar gradually when the whites start to take.
5. 5.Add the yellows and incorporate them into the spatula.
6. 6.Stir flour and starch over the bowl and incorporate them into the spatula. Pour the dough on a 35*25 cm plate and smooth. Bake at 170°C for 8 minutes. The cookie must be flexible.
7. 7.Remove from a damp towel and soak with the hot syrup (house).
8. 8.Let cool for 5 minutes, add the 3/4 of the topping and spread out.
9. 9.Add the 3/4 of the browns.
10. 10.Drive.
11. 11.Cover with a towel and book for 2 hours.
12. 12.Cut the ends.
13. 13.Cover with the remaining cream.
14. 14.Decorate with the fork to imitate the wood.
15. 15.Add the rest of the frozen chestnuts.
16. 16.Reserve for another 1 hour and serve.