Christmas log — french food recipes

Christmas log — french food recipes 

Christmas log

Christmas log

 

Confused this cake it is impossible with any other because Buch de Noël (as heis called in France) has characteristic features: it is similar to a real log, and the more similar the better.

Culinary historians claim that dessert «Christmas log» — a distant echo of Pagan beliefs about spirits of nature, living in trees. Folk magic, moved to Catholicrites, became associate Christmas coals burning in celebration of the log with the home and hearth protection from misfortunes. Whatever it was, magic, and folklore are a thing of the past, and an excellent Christmas Swiss roll here it is on the table.

The traditional cake — log is quite economical, it is a simple sponge roll with whipped cream. First, baked biscuit, then rolled in the roll and finish with a thick layer of cream, mimicking tree bark with its our weak points, knots, swirls. Billettop is decorated with «snow» (powdered sugar), mushrooms (meringue), figurines of forest flora and fauna from «berries» to «bunnies» (Marzipan, chocolate,candy). Serves cake, usually at Christmas.

However, although the basic recipe is simple, «Log« requires Executive Directorartistic taste and instinct, so dessert variations as much as artists, and culinaryprocess always turns into an inspired magic and present a master class.

For the sponge cake:

  • 4 eggs
  • 80 g sugar
  • 30 g starch
  • 40 g flour
  • 1 teaspoon vanilla sugar

For the cream:

  • 200 g butter at room temperature
  • 110 g milk chocolate
  • 1 teaspoon milk
  • 1 teaspoon dark cocoa without sugar

Cooking:

Preheat the oven to 356 f. dripping Pan cover with greased parchment paper.

Divide egg whites and yolks. Protein shake prior to receipt of the foam, add half the sugar and whip until peaks. Beat up egg yolks with remaining sugar in lush light cream.

Sift the flour with the starch. Add the flour mixture to the whipped yolks and sugar, gently stir a shovel. Add whites, gently stirring from bottom to top. Put the dough on the baking tray, spread evenly. Bake 1012 minutes, being careful not to overdry the dough.

The finished cake to shift down riding on the parchment paper, sprinkled withpowdered sugar, without removing the paper cake vypekalsja. Cover with a towel dipped in cold water. Allow to cool.

Melt the chocolate in a water bath, cool. Room temperature butter beat with chocolate, add a spoonful of cocoa mixed with warm milk.

Lift the paper on which the cake, vypekalsja grease with it two-thirds of the cream. Using the bottom layer of paper roll sponge cake roll. Grease the top remaining cream.

For the filling of the cake, you can use this recipe — Homemade Nutella

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2 комментария to “Christmas log — french food recipes”

  1. Nikki:

    What a wonderful england dessert recipes! I’d like to prepare this cake for the holidays. But I’m afraid it’s very difficult for me.

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