Christmas log butter cream

Method

1. 1

   Bring water to a boil in a saucepan. Drain the eggs and sugar powder in a chicken ass until the mixture whitens. Place the chicken ass in the bath and whisk about 10 minutes to the drummer. Remove from the fire, keep beating about 5 min until the mixture is cold. Stir in the flour.

2. 2

   Preheat the oven to 180 °C. Chemise a plate in the oven of sulfurized paper and pour the dough into it. Bake about 7 min.

3. 3

   Remove the genoise on a damp cloth. Roll it with the towel and let cool.

4. 4

   Make the gelatin soften in water. Heat the rum in a saucepan and melt the gelatin.

5. 5

   Whip the cream in chantilly. Mix brown cream with chantilly and add rum.

6. 6

   Emit the frozen browns. Roll the cooled log, remove the towel and the sulfurized paper and spread it with cream and sprinkle with crumbled browns.

7. 7

   Roll the log and chill it.

8. 8

   Meanwhile, work the butter in ointment. Put the sugar and water and cook at 110 °C. Put the egg yolks in the bowl of a robot and incorporate the cooked sugar in very fine fillet. Shake sharply until the triple volume mixture. Gradually add butter in small amounts.

9. 9

   Cut the ends of the log and cover with butter cream. Decorate brown breaks and keep fresh until ready to serve.

Nutrition

calories

450 kcal

fatContent

28 g

fiberContent

2 g

sugarContent

35 g

sodiumContent

150 mg

proteinContent

5 g

cholesterolContent

180 mg

carbohydrateContent

45 g

saturatedFatContent

18 g

unsaturatedFatContent

10 g

Indicative values from the source, for the original recipe.

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