Christmas log with browns

Ingredients

For 4 servings

• •4 4 Eggs
• •100 g 100 g Sugar powder
• •45 g 45 g Flour
• •65 g 65 g Maizena
• •0.5 sachet 0.5 sachet Chemical yeast
• •5 cl 5 cl Milk
• •1 sachet 1 bag Vanilla sugar
• •500 g 500 g Brown cream
• •250 g 250 g Butter
• •80 g 80 g Brackets of frozen browns
• •100 g 100 g Sugar
• •10 cl 10 cl Rum
• •8 8 Iced maroons
• •1 1 Cocoa veil

Method

1. 1.Preheat the oven to 180 °C (th. 6).
2. 2.Break the eggs by separating the yellows from the whites. In a salad bowl, sieve together flour, Maizena and chemical yeast. Aside from that, whisk the egg yolks with the sugars and milk until the double mixture of volume and bleach, then incorporate the dry mixture, without working the dough too hard.
3. 3.Mount the whites in very firm snow with a pinch of salt and incorporate them very delicately into the previous mixture.
4. 4.Tap a hollow oven plate of sulfurized paper, pour in this paste, smooth the surface with the spatula. Bake for 10 to 12 minutes.
5. 5.Turn the biscuit off the oven on a slightly damp cloth and remove the sulfurized paper. Drive gently and let cool.
6. 6.Prepare a syrup with water and sugar. Out of the fire, smell 5 cl rum. Let it cool.
7. 7.In a salad bowl, mix brown cream, softened butter and rum. Beat about 10 minutes.
8. 8.Roll the biscuit, put it on 1 dish, soak the syrup in the brush. Spread the 2/3 of the brown preparation in a uniform layer. Divide the broken ice browns. Drive gently, film and put in a cool 1 hour.
9. 9.Cut the ends of the log. Spread the rest of the cream on the log and draw forks. Make a reservation until the time of serving. Decorate with the iced chestnuts and a light veil of ice sugar.