The Pastry Leyris de L'Isle sur la Sorgue invites you to reproduce at home its recipe for the traditional Christmas log: tangerine and chocolate! To your stoves...
The preparation of this recipe breaks down into several stages. The first will be to make the biscuit. The second step will be to make the chocolate mousse. The third stage will be the manufacture of the syrup. And finally, the mounting of the log!
Preheat oven to 220°. With a whisk or electric mixer, beat 60 g of egg yolks and 160 g of eggs and 125 g of sugar until full. Immediately after, climb up the snow whites by gradually adding the remaining 40 g of sugar. Stir in the snow whites in the first preparation and at the same time add the sifted flour and cocoa powder. Arrange a parchment paper on the baking sheet, spread evenly the resulting mixture. Bake for about 8 minutes.
Bring the 125 g of milk to a boil. Melt the dark chocolate and pour the milk on it. Mix the two ingredients until a creamy cream is obtained. When the mixture is warm, add the 35% frothy cream and mix with a Maryse.
Bring to a boil 200 g of water and 80 g of sugar, and if you have any, the cocoa liqueur.
Turn over the cookie and peel off the parchment paper sheet. Dip the biscuit with the syrup using a brush, then spread the jam. Then spread the 3/4 of the foam and keep 1/4 of it. Roll the set with parchment paper and place in the refrigerator for about 2 hours. Then heat the remaining 1/4 in the microwave and spread it on the log with a spatula.
Decorate your log as you like... Good tasting!