Christmas log

Ingredients

For 4 servings

• •170 g 170 g butter
• •3 3 eggs
• •115 g 115 g sugar
• •115 g 115 g red cane sugar or brown sugar
• •90 g 90 g dark chocolate
• •40 g 40 g flour
• •10 g 10 g cocoa
• •65 g 65 g praline (pasta)
• •35 g 35 g of lace crepe or gavottes
• •10 g 10 g Praline chocolate or Pralinoise
• •25 cl 25 cl of whole liquid cream ( 30% MG )
• •25 cl 25 cl milk
• •125 g 125 g dark chocolate
• •50 g 50 g sugar
• •25 g 25 g sugar powder or meal
• •0.5 g 0.5 g of vanilla
• •1 1 tonka bean
• •3 3 egg yolks
• •250 g 250 g mascarpone
• •2 2 eggs
• •1 1 c. to s. of icing sugar
• •50 g 50 g sugar
• •2 2 c. to s. of water
• •4 g 4 g gelatin leaves

Method

1. 1.Preheat the oven to 180° Melt butter and chocolate in the water bath. In a salad bowl, mix egg yolks with sugar and brown sugar. Incorporate chocolate/butter mixture. Mix well and add flour and cocoa. Mix. Whisk the whites vigorously with a fork for a few seconds and incorporate them into the preparation. Pour onto a edged silicone sheet to obtain a thickness of not more than 1 cm. Cook 25/30 min. Allow to cool completely and then cut a band of biscuit to the exact dimensions of the base of the log gutter either for these proportions 30 x 9. Settle. Place the chocolate in a small bowl and melt it in the microwave 30 s (if not in the water bath). Extend the praline paste to the robot until you get a smooth device. Add the melted chocolate and continue whipping for a few seconds. Add the flask and mix with a spoon. Pour on a sheet of sulfurized paper, cover with another sheet of sulfurized paper and spread with a pastry roll over a thickness of about 1/2 cm and the same size as the brownie cookie (30x9). Place the brownie biscuit on the sheet and flatten slightly so both seal well. Reserve in the freezer to firm.
2. 2.Pour the milk, liquid cream, vanilla and tonka bean into a large saucepan. Bring to a boil on low heat. At the same time, white the sugar and egg yolks in the bowl, with the whisk lives 3-4 and put the chocolate to melt in the water bath. Pour the boiling milk/cream over the yellow/sugar mixture, stir with a whisk and put the soft drummer on a 1 T°C out of 80 glass and thicken in the same way as an English cream (approx. 10 min). For those who don't have the chef cooking, put the cream in the pan and thicken without stopping to stir over low heat Add the chocolate and whisk until the mixture warms (counting about 20 min). Pour the cream into silicone moulds and place in the freezer for 2 hours to firm and demolish.
3. 3.Put the gelatin to soften in cold water. Separate white from yellow. Drew the sugar with the yellows until they whiten. Then add the mascarpone and whisk for 3-4 minutes. Try gelatin and melt it in 2cs of water on very low heat. Add it to the mascarpone cream. Drain the whites with the icing sugar. Gently add them to mascarpone cream. Place the Padded Elegance Sheet in the gutter (I bought it here) Pour half of the mascarpone foam into the mould (purchased here). Book in the freezer 5/10 min.
4. 4.Add the curved creamy side to the foam.
5. 5.Pour the remaining foam.
6. 6.Place the brownie, crispy to seal. Store in the freezer for 4 hours (minimum). Gently remove on a log dish and remove the sheet to let appear. The motive.
7. 7.Reserve the log in the refrigerator until the time of the tasting (or in the freezer, then place it 12 hours before the tasting in the refrigerator and 30 minutes before serving).