Christmas log butter cream

Ingredients

For 4 servings

• •125 g 125 g Sugar powder
• •125 g 125 g Flour
• •4 4 Eggs
• •250 g 250 g Butter
• •200 g 200 g Sugar powder
• •4 4 Egg yolks
• •60 cl 60 cl Water
• •250 g 250 g Brown cream
• •30 cl 30 cl Very cold whole flower cream
• •4 4 Iced brown
• •2 2 Gelatin leaves

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.