Christmas log frozen nougat way

Method

1. 1

   break the eggs by separating the yellows from whites. In a heat-resistant bowl, whisk the yellows with sugar. Place on a simmering water bath and heat 8 to 10 min, without stopping to whisk: the preparation must double in volume.

2. 2

   Remove from the heat and continue to whisk until soft, then gradually incorporate the flour sieved with the yeast, then melted butter.

3. 3

   Preheat the oven to 180 °C (th. 6). Mount the whites in snow with the pinch of salt, incorporate them. Butter and flour a rectangular mould, pour the dough and bake for 30 minutes. Remove, then let cool. Detail a piece in the genoise using your log mould as a piece cutter. Cut also 1 piece of the length of the log and about 5-6 cm side. Book.

4. 4

   Chop the candied fruit with the knife. Mix them with the nougat ice.

5. 5

   Garnish 2/3 of ice with candied fruit. Add the small piece of genoise to the ice. Cover with the rest of the ice and place the Genoese base on top. Film, press slightly and put in the freezer until ready to serve with raspberry coulis.

Nutrition

calories

395 kcal

fatContent

17 g

fiberContent

2 g

sugarContent

42 g

sodiumContent

95 mg

proteinContent

8 g

cholesterolContent

145 mg

carbohydrateContent

52 g

saturatedFatContent

10 g

unsaturatedFatContent

7 g

Indicative values from the source, for the original recipe.

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