Merchandised log

Ingredients

For 4 servings

• •1 sachet 1 bags of vanilla sugar
• •2 c. à soupe 2 tablespoons of water
• •1 pincée 1 pinches of salt
• •3 3 eggs
• •70 g 70 g butter
• •1 1 /2 sachet of chemical yeast
• •150 g 150 g sugar powder
• •100 g 100 g of Supreme Francine flour
• •150 g 150 g ointment butter
• •15 cl 15 cl flower cream
• •300 g 300 g of brown cream
• •3 c. à soupe 3 tablespoons of rum
• •50 g 50 g sugar powder
• •10 cl 10 cl of water
• •1 pincée 1 pinches of salt
• •150 g 150 g sugar powder
• •4 4 egg whites (at room temperature)
• •1 1 Iced maroons

Method

1. 1.Bring to a boil 10 cl of water with the 50 g of sugar, out of the heat, add the 3 tablespoons of rum and reserve. Put the cream in chantilly. For this, place the fresh cream in the fridge 1 hour before, so that it goes up quickly and firmly. In another container, beat the softened butter with the brown cream. Gently add chantilly to the butter/brown cream preparation and store in the refrigerator. Preheat oven th.6 (180°C). Melt 60g butter. Whisk egg yolks with sugar and vanilla sugar. Add the flour with the yeast, and the warm melted butter, add the whites of eggs beaten in snow in three times with the pinch of salt.Put a sheet of buttered sulphur paper on the baking sheet and spread over the dough with a spatula.Bake for 15 min.th.6 (180°C).Put the biscuit out of the oven, let it warm by covering it with a damp cloth. Remove the biscuit from the sulfurized paper (if necessary pass a wet brush of water on the sheet). Stir in the syrup biscuit. Let it cool completely.A well-cooled liver, stretch the brown cream into a 5 mm thick layer and roll the biscuit. Adjust the edges and put the log in the refrigerator. Preheat the oven th.3/4 (100°C).Climb the snow whites very firm and gradually incorporate the 140g of sour sugar. The whites must be bright and very firm to have a beautiful meringue that stands.With the help of a spatula, cover the rolled biscuit, meringue to give it the appearance of a log under the snow.
2. 2.Bake the log for 20 minutes, at 180°C.