Christmas log

Method

1. 1

   Preheat oven th.6 (180°C).

2. 2

   Prepare the biscuit. Tap the plate of a sheet of baking paper. Work whole eggs, egg yolks and foam water with electric drummer and fast speed for 1 min. Stir in sugar, lemon zest and keep beating for 2 min. Add the flour at slow speed. Pour half the dough onto the plate and spread evenly. Place in the oven and cook for 8 min. Turn the cookie over a towel sprinkled with sugar. Gently remove the baking paper. Roll the cookie along its length. Repeat the operation with the other paste. Let it cool.

3. 3

   Prepare the chocolate butter cream. In a saucepan, melt the chocolate into pieces in the water bath, then let cool. In a saucepan, boil water and sugar. Heat 5 min until you get a syrupy consistency. Remove from the fire. In a jatte, work the egg yolks in cream. Pour the hot syrup into fillet and beat until the mixture reaches room temperature. Book. Work the butter until you get a creamy white mass. Incorporate melted chocolate and cocoa powder. Add the cream to the eggs.

4. 4

   Do the assembly. Gently roll the cookies and spread 5 tablespoons of chocolate cream over each of them. Roll a cookie over himself again. Place the roll along the other biscuit, and continue rolling along the length. Put the log on a serving dish.

5. 5

   Spread the remaining cream over the biscuit with a tablespoon. Place in cool 1 to 2 hours. Pour the unsweetened cocoa log before serving.

Nutrition

calories

395 kcal

fatContent

25 g

fiberContent

2 g

sugarContent

28 g

sodiumContent

75 mg

proteinContent

7 g

cholesterolContent

215 mg

carbohydrateContent

38 g

saturatedFatContent

16 g

unsaturatedFatContent

9 g

Indicative values from the source, for the original recipe.

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