Family Best Time >> Food

Christmas log with chocolate and pistachios


Ingredients:8/10 people
  • sugar
    120 + 400 g
  • eggs
    4 + 6 yolks
  • butter
    35 + 20 + 70 g
  • flour
    100 g
  • cornflour
    35 g
  • chocolate powder
    15 g
  • baking powder
    1/3 sachet
  • very soft butter
    400 g
  • shelled pistachios
    200 g
  • green food coloring
    3 drops
  • cane syrup
    10 cl
  • white rum
    4 tablespoons + 1 tablespoon
  • dark chocolate
    200g
  • cream
    30g
  • meringue mushrooms
    10
  • currants
    10


Preparation:
  • 1.30 refrigeration
  • Cooking time:15 minutes


Preparation:

Cooking:15 minutes:

Refrigeration:1h30

Ingredients for 8 / 10 people:

For the sponge cake:

  • 4 eggs
  • 120 g of sugar
  • 100g flour
  • 35g cornstarch
  • 15 g chocolate powder
  • 1/3 sachet of baking powder
  • 35g butter + 20g for the baking tray

For the buttercream:

  • 400g sugar
  • 6 egg yolks
  • 400g very soft butter
  • 200 g shelled pistachios
  • 3 drops of green coloring

For the syrup:

  • 10 cl cane syrup
  • 4 tablespoons white rum

For the decor:

  • 200g dark chocolate
  • 70 g of butter
  • 30 g fresh cream
  • 1 tablespoon of blanched pistachios
  • 10 meringue mushrooms
  • 10 currants

Development:

  • Melt the butter and let it cool.
  • Preheat the oven to th.7 (210 C).
  • Whip the eggs and sugar in a bowl placed over a simmering bain-marie for one minute. Then put the bowl in a larger container filled with ice water and whisk until the preparation is cold.
  • Sift the flour, baking powder, cornstarch and cocoa. Sprinkle them over the egg/sugar mixture. Mix gently, incorporating the melted butter. Line the baking sheet with buttered parchment paper. Spread the mixture with a spatula and cook for 7 to 8 minutes. As soon as it comes out of the oven, cover the sponge cake with a cloth so that it does not dry out.
  • Prepare the buttercream:mix the pistachios with 80 g of sugar to obtain a fine powder. Boil 13 cl of water and the rest of the sugar for 5 minutes. Whisk the egg yolks with the pistachio powder and coloring, then pour the boiling syrup in a thin stream, whisking constantly until completely cooled. Add the soft butter in pieces while continuing to whisk. Put the cream in the freezer for 5 minutes to harden.
  • Mix the syrup and rum. Remove the sponge cake from the parchment paper, brush it with syrup using a brush, then spread the buttercream on top. Roll it on itself loosely and put it in the fridge for an hour.
  • Melt the chocolate broken into pieces with 2 tablespoons of water and the soft butter in pieces while stirring to smooth the chocolate, then let cool.
  • Cut off the ends of the log and spread the cooled chocolate over it with a spatula. Put it in the fridge for 20 minutes then decorate it with meringue mushrooms, pistachios and currants.

Merry Christmas ***