Christmas Log
Baking and Desserts | French cuisine
⏳ Time
50 minutes + 2 days
🥕 Ingredients
13
🍽️ Servings
6
Description
If you don't have ready-made praline on hand, you can buy a classic chocolate-nut spread.
Ingredients
- Chicken Egg - 3 pieces
- Wheat Flour - 1.4 oz
- Sugar - 11.5 oz
- Vanilla salt - 0 oz
- Water - 1 fl oz
- Whole egg - 8 pieces
- Butter - 8.8 oz
- Orange zest - 0.4 oz
- Vanilla Pod - 1 piece
- Orange zest - 0.4 oz
- Citrus Zest Mix - 0.4 oz
- Praline - 1.8 oz
- Gingerbread-flavored syrup - 3 fl oz
Step by Step guide
Step 1
Whisk the eggs, 75 grams of sugar, and vanilla sugar into a thick foam. To speed up the process, you can whisk them over a water bath.
Step 2
Add the sifted flour to the eggs and gently fold with a spatula, avoiding any vigorous movements to preserve the airy texture of the batter.
Step 3
Spread the dough onto parchment paper and shape it so that the thickness is 1 cm. Use your finger to smooth the edge of the cake. Place it in a preheated oven at 374°F for 5 minutes. Once the sponge cake is ready, cover it with plastic wrap and let it cool; this will keep it soft and easy to roll.
Step 4
Beat the egg yolks. Meanwhile, heat the remaining sugar with water over low heat. Pour the resulting syrup into the egg yolks and continue to beat.
Step 5
Add room temperature butter to the cream, making sure there are no lumps. Whip at low speed. Extract the vanilla seeds from the pod and add them to the mixer. Divide the cream into three parts. Add citrus zest to one part and praline to the other two. Leave in the refrigerator for at least 30 minutes (it can be stored for up to 3 days).
Step 6
Spread syrup on the bottom side of the sponge cake. When preparing the syrup, add orange liqueur for flavor. Then, spread a thin layer of citrus cream over it. Tightly roll the sponge cake into a roulade, trimming any uneven edges if desired. Wrap the roulade in plastic wrap and place it in the refrigerator to allow the cream to thicken and the sponge to soak up the flavors; the optimal time is 2 days.
Step 7
Cut the edge of the roll at an angle. Decorate the roll with praline cream, place the cut piece on it as a branch, and decorate that piece as well.
Step 8
Use a fork to create a natural bark-like texture on the cream. Then, let your creativity run wild: make toadstools from meringue, scatter red currants on the log, and create moss from torn sponge cake tinted with pistachio paste.
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