Black forest log

Ingredients

For 4 servings

• •4 4 eggs
• •100 g 100 g sugar
• •30 g 30 g flour
• •25 g 25 g cocoa
• •150 g 150 g milk
• •40 g 40 g sugar
• •1 1 egg yolk
• •15 g 15 g of maize starch
• •100 g 100 g dark chocolate
• •175 g 175 g of whole liquid cream ( 30% MG )
• •150 g 150 g of whole liquid cream ( 30% MG )
• •20 g 20 g sugar
• •1 1 Griotte cherry

Method

1. 1.Separate the yolks from egg whites.
2. 2.Beat the egg yolks and sugar for 5 minutes.
3. 3.Add the sieved flour and cocoa.
4. 4.Mix gently.
5. 5.Beat the egg whites in snow.
6. 6.Incorporate them.
7. 7.Pour the preparation on a Flexipat.
8. 8.Cook at 210°C for 7 minutes. Let cool.
9. 9.Heat the milk with half the sugar.
10. 10.Beat egg yolk with the rest of the sugar.
11. 11.Add corn starch.
12. 12.Dry with hot milk.
13. 13.Reheat for about 2 minutes until thickened.
14. 14.Add the chocolate cut into pieces.
15. 15.Film.
16. 16.Cool to room temperature. Mount the liquid cream for the foam in Chantilly.
17. 17.Add it to the cooled chocolate cream. Mount the creamen chantilly firm, with an electric drummer.
18. 18.Add the sugar.
19. 19.Chemize the log gutter with a sheet of rhodoid.
20. 20.Cut the genoise at its size.
21. 21.Immerse it with a glass cherry juice brush.
22. 22.Drop it inside.
23. 23.Cool for 1 hour 30. Demolish your mouth.
24. 24.Cover the log of the remaining mousse and chantilly on the front and back.
25. 25.Cover with 3/4 chocolate foam, griottines and a small rectangle of swabbed genoise
26. 26.Cover with Chantilly.
27. 27.Close with the last piece of genoise soaked.
28. 28.Decorate with cherries.