Chocolate log and brown cream

Ingredients

For 4 servings

• •3 3 eggs
• •75 g 75 g of sugar
• •75 g 75 g flour
• •50 g 50 g almond powder
• •3 3 c. to s. of bitter cocoa or unsweetened cocoa powder
• •1 sachet 1 sachets of chemical yeast
• •300 g 300 g of brown cream
• •150 g 150 g ointment butter
• •15 cl 15 cl flower cream
• •25 cl 25 cl flower cream
• •200 g 200 g of dark chocolate Nestlé
• •15 g 15 g of icing sugar
• •1 1 Chocolate in tiles
• •1 1 Strawberry and wall fruit
• •1 1 Macaroon shell

Method

1. 1.Preheat your oven to 180°C, beat the eggs and sugar until the mixture whitens. Stir together the flour, almond powder and yeast, add to the previous mixture. Add the cocoa and mix.
2. 2.Tap an oven plate with pulfurised powder and pour the preparation. Bake at 180°C for 10 minutes. Lighten the brown cream. Beat the softened butter with the brown cream and gently incorporate the beaten flower cream. Refrigerate. Heat the cream, add the chocolate cut into squares, then add the ice sugar. Mix well.
3. 3.Put a wet cloth on your worktop, put on the cookie. Stir with brown cream and roll the biscuit with the help of the towel. Place the roll on your dish, add the icing, a beautiful thickness.
4. 4.When serving, add the macaroons, fresh fruit and chocolate tiles.