Chocolate log, from the Auvergne Rhône Alpes region

Ingredients

For 6 servings

• •100 g 100 g sugar
• •60 g 60 g salted butter
• •15 15 liquid cream 30% fat
• •120 g 120 g flour
• •120 g 120 g sugar
• •4 4 eggs
• •300 g 300 g of pralinoise
• •25 cl 25 cl of liquid cream

Method

1. 1.For caramel: cut the butter into small pieces. Heat the cream in a saucepan over low heat. In another saucepan melt the sugar dry. When the sugar starts to color, add the butter and cream out of the heat and mix well. Put back on a low heat and continue mixing to obtain a smooth and well homogeneous caramel.
2. 2.For Genoese: Preheat oven to 180 °C / th.6 Separate whites from yellows Beat whites in snow In a salad bowl, mix the yolks with the sugar until the mixture whitens. Add the sieved flour, mix. Then add the snow whites. Mix gently to avoid breaking them too much. When the dough is smooth, spread over a plate covered with sulfurized paper. Bake for 10 to 12 minutes depending on the ovens.
3. 3.For the ganache: heat the cream in a saucepan over medium heat. When the cream starts to boil, add the pieces of pralinoise and mix.
4. 4.Mounting the log: Remove the genoise from the oven and return it to the worktop. Cover with a clean, moist cloth. Spread the ganache into a regular layer over the genoise. Using a spoon, place the caramel with zebras. Drive without too much press to prevent the trim from escaping on the sides. Keep some ganache to cover the log.
5. 5.Cut the log in bias and keep the edges cut for the relief. Hide the log with the rest of the ganache and smooth the spatula. Place previously cut edges on top of log and cover with ganache. Make "stries" on the log using a fork to give the illusion of bark.