Christmas log "Ceppu di Natale", Corsican region
- servings
- 10 servings
- Dish type
- Other
Auto-translated · View original
Ingredients
Ingredients
- 6 6 eggs
- 120 g 120 g sugar
- 60 g 60 g flour
- 60 g 60 g chestnut flour
- 500 g 500 g brocciu
- 1 1 lemon zest
- 15 cl 15 cl of whole liquid cream 35% fat
- 2 cl 2 cl of pear life water
- 50 cl 50 cl of whole liquid cream 35% fat
- 50 g 50 g of icing sugar
Adapt this recipe to your allergy
Select an allergen: the affected components will be highlighted with their replacement.
This recipe is broken down into 13 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
Separate the yolks from the egg whites.
- 2
Whisk the yolks with the sugar until the mixture whitens.
- 3
Add the sieved flour.
- 4
Mount the egg whites in snow and gently incorporate them by lifting the dough so as not to crush them.
- 5
Pour onto a plate covered with baking paper and evenize to make a thin rectangle of about 1 cm thick.
- 6
Bake for 8-10 minutes at 200°C (thermostat 6-7).
- 7
At the outlet of the oven, turn on a clean damp cloth and roll the biscuit over itself, keeping the cloth inside. Let cool down.
- 8
Prepare the filling: Whisk the brocciu with sugar and life water until a smooth mixture is obtained. Put the cream in chantilly and add to the brocciu.
- 9
Once the biscuit is cooled, unroll and spread the brocciu cream before rolling again.
- 10
For decor, add the cream in chantilly, incorporating the sugar once the cream is half mounted.
- 11
Cover the log and decorate.
Source : marmiton
Reviews
Reviews
Loading…
Comments
- No comments yet. Be the first to share your thoughts!