French holiday cake “Christmas log”, enjoy deservedly popular since the beginning of the 19th century. The author of this The recipe has become the famous Parisian pastry shop “Laduree”. In France, there’s probably a million options for cooking it, but they all have three main components: the base (unusual roll), filler (filling) and icing. Share with friends: 
Time: Difficulty: hard. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Glaze
- Semisweet chocolate – 340 grams
- Butter – 8 tbsp. l
- Fat cream – 2/3 cup
Meringue
- Sugar – 10 tbsp. l
- Water – 1/4 Art.
- Egg whites – 2 pieces
- Citric acid – 2 pinches
- A pinch of salt
- Vanilla extract – 1/2 tsp.
- Cocoa powder – 1/4 tbsp.
- Powdered sugar – 1/2 tbsp.
Roll
- Softened butter – 2 tbsp. l
- Bittersweet chocolate (finely chopped) – 230 gr.
- Fat cream – 1 tbsp.
- Egg whites – 7 pieces
- Sugar – 2 tbsp. l
- Dark rum – 2 tbsp. l
Filling
- Semisweet chocolate – 100 gr.
- Sugar – 6 tbsp. l
- Egg yolks – 3 pieces
- Butter – 12 tbsp. l
Recipes with similar ingredients: dark chocolate, chocolate semisweet, cream, eggs, tartar, vanilla extract, cocoa, icing sugar, rum
Recipe preparation:
- Cook the roll. Preheat the oven to 190 C. a baking dish measuring 35 by 25 cm. with parchment paper, grease with oil.
- In a small saucepan over medium heat, heat the cream, crumble chocolate in them, mix until smooth. Cool.
- Beat egg whites until foam, add sugar, beat until the appearance of hard, glossy peaks. Mix with chocolate mass.
- Spread the dough evenly over the baking dish and bake for 10-12 minutes. Leave to cool.
- Cook the icing. In a water bath melt the chocolate with oil, remove from heat. Leave at room temperature, stir occasionally until the glaze thickens (do not cool in fridge).
- Cook the meringue. Preheat the oven to 200 C.
- In a small saucepan, mix sugar and 1/4 cup water, cover lid, bring to a boil. Open the pan and continue cooking. about 4 minutes.
- With a whisk or with a mixer, beat the egg whites until foam, add citric acid and salt, whisk until the mixture does not begin to form stable peaks.
- Pour the cooled sugar syrup slowly into the proteins, pour vanilla, continue to beat until brilliant forms.
- Using a pastry bag, squeeze onto parchment paper forms of hats and legs of mushrooms (various sizes). Leave on 5 minutes. Bake meringues for about an hour. Turn off the oven and let the meringue cool in the oven until dry and crisp (one hour).
- In the center of the mushroom cap, cut out a through hole, moisten the leg with glaze and put on the hat. Sprinkle cocoa powder. Meringues can be stored in an airtight container when room temperature for several days.
- Cooking the filling. Melt the chocolate in a water bath. pour sugar, cook until dissolved.
- Beat the yolks until pale yellow (3 minutes), add softened butter, continue to whisk until thickened and smooth consistency.
- Mix with chocolate and set aside.
- We collect Christmas log. Put the biscuit on parchment, sprinkle with rum, put the filling, flatten. Take for edge of parchment paper and carefully roll up by turning to yourself and taking off the paper.
- In order to form stumps, you need to cut off from Christmas logs piece by piece (diagonally).
- Put the Christmas log on a serving plate and gently cover with icing, a spoon imitate the bark of a tree. Garnish with mushrooms and sprinkle with powdered sugar. Enjoy!
