Christmas log
Instructions
Prepare the cover cream: beat two egg yolks in a bowl and add a syrup prepared by boiling in a saucepan with sugar and 4 tablespoons of water.
Stir the mixture, butter, cream and the melted chocolate.
Prepare the pasta: put six egg yolks into a bowl, sbatteteli with a whisk, then add 100 g of sugar and a pinch of salt.
Mix the egg yolks 1 tablespoon flour, previously mixed with yeast, and a whipped egg whites and continue alternating the two ingredients until exhaustion.
Remember to stir the mixture after each addition.
Transfer the dough on the baking tray lined with greased aluminum foil.
On the surface level it and pass in the oven already hot (180 degrees) for 20-25 minutes.
Meanwhile prepare the custard with egg yolks, sugar, flour and milk following the instructions in the corresponding recipe, then add the melted chocolate.
Remove the dough from the oven, reflect on a cloth, remove the aluminum foil and spread over the custard with chocolate (minus two tablespoons).
Wrap the dough over itself, then divide into two the roll with an oblique, one third of its length.
Move the smallest piece to the largest, covered the cake with the chocolate cover cream and draw many parallel lines using the tines of a fork.
Decorate the ends of the socket with sealing cream aside and leave it in the fridge for a couple of hours before serving.
Ingredients and dosing for 4 persons
- 100 g of sugar
- 200 g of flour
- 6 eggs
- 1 sachet of vanilla baking powder
- 1 walnut butter
- 1 pinch of salt
- For the cream to cover:
- 2 egg yolks
- 150 g of sugar
- 180 g of butter
- 50 G = = Chocolate
- For the custard:
- 3 egg yolks
- 80 g of sugar
- 60 g of flour
- 50 cl of milk
- 50 G = = Chocolate