CATALOG
Breakfast
Breakfast Burrito Recipes Crepe Recipes French Toast Recipes Granola Recipes Porridge Recipes Quiche Recipes Breakfast Casserole Recipes Breakfast Egg Recipes Frittata Recipes Waffle Recipes
Lunch
Healthy Lunch Recipes Sandwich Wraps and Roll-Up Recipes Sandwich Recipes School Lunch Ideas and Recipes Soup
Dinner
Chicken Recipes Pasta and Noodle Recipes Ground Beef Recipes Pork Recipes Turkey Recipes Seafood Recipes Shrimp Recipes Chicken Breast Recipes Beef Recipes
Desserts
Pies Cakes Jam Ice cream Fruit Dip Recipes Cheesecake Recipes Cookie Recipes Frosting and Icing Recipes Peach Cobbler Recipes Pineapple Upside-Down Cake Recipes Carrot Cake Recipes Chocolate Cake Recipes Cupcake Recipes Pound Cake Recipes Sugar-Free Dessert Recipes
Drinks
Bloody Mary Recipes Coffee Drinks Recipes Margarita Recipes Punch Recipes Smoothie Recipes Cocktail Recipes Jell-o Shot Recipes Martini Recipes Sangria Recipes
Salads
Chicken Salad Recipes Cucumber Salad Recipes Fruit Salad Recipes Potato Salad Recipes Tuna Salad Recipes Coleslaw Recipes Egg Salad Recipes Pasta Salad Recipes Spinach Salad Recipes
Diet and Healthy Recipes
Diabetic Recipes Keto Diet Recipes Low-Carb Recipes Low Fat Recipes Mediterranean Diet Recipes Gluten-Free Recipes Low Calorie Recipes Low Cholesterol Recipes Low-Sodium Recipes
World cuisines
Turkish cuisine
 Belarusian cuisine
 Scottish cuisine
 Austrian cuisine
 Ukrainian cuisine
 Uzbek cuisine
 Indian cuisine
 Armenian cuisine
 Japanese cuisine
 Tatar cuisine
 Thai cuisine
 American cuisine
 -- All cuisines --
Articles
2020-08-13 / test@t

Christmas log

How pleasant it is to spend Christmas gatherings with family and friends, near a burning fireplace, in which logs are quietly crackling ... to look at the fire and think about something pleasant and good, over a cup of fragrant tea with a piece of delicious "logs".

Christmas log
Ingredients
  • yolks (for light dough) 4 pcs.
  • flour (for light dough) 100 g
  • sugar (for light dough) 60 g
  • vegetable oil (for light dough) 60 ml
  • milk (for light dough) 80 ml
  • vanillin pinch (s)
  • yolks (for dark dough) 4 pcs.
  • sugar (for dark dough) 60 g
  • vegetable oil (for dark dough) 60 ml
  • milk (for dark dough) 80 ml
  • flour (for dark dough) 70 g
  • cocoa (for dark dough) 30 g
  • vanillin (for dark dough) pinch (s)
  • squirrels for biscuit 8 pcs.
  • sugar for proteins 80 g
  • protein salt pinch (s)
  • cream cheese (for cream) 300 g
  • cream 33% (for cream) 300 ml
  • icing sugar (for cream) 80 g
  • cocoa (for cream) 2 tablespoons
  • vanillin (for cream) pinch (s)
  • water (for choux pastry) 60 ml
  • butter (for choux pastry) 30 g
  • flour (for choux pastry) 35 g
  • egg (for choux pastry) 1 pc.
  • sugar (for choux pastry) pinch (s)
  • salt (for choux pastry) pinch (s)
  • dark chocolate (to imitate the crust) 100 g
  • biscuits (for cones) 200 g
  • cocoa (for cones) 2 tablespoons
  • cream cheese (for cones) 100 g
  • water (for impregnating the biscuit) 60 ml
  • powdered sugar (for impregnating biscuit) 1 tbsp.
  • cognac or liquor (for impregnating the biscuit) 1 tbsp.

STEP-BY-STEP COOKING RECIPE

Step 1
repare a white biscuit. T
Prepare a white biscuit. To do this, whisk together in a bowl yolks, sugar, flour ... pour warm milk, vegetable oil.
Step 2
repare a dark biscuit. To
Prepare a dark biscuit. To do this, mix with a whisk in a bowl - yolks, sugar, flour with cocoa ... pour in warm milk, vegetable oil.
Step 3
n a separate container, b
In a separate container, beat 8 proteins with a pinch of salt. As soon as the proteins begin to thicken, add sugar and continue beating until firm peaks. Then divide the protein mass in half and each part, stir in small portions with a spatula into the white and dark dough.
Step 4
s a result, you should ge
As a result, you should get two types of fluffy dough.
Step 5
over a baking sheet with
Cover a baking sheet with high sides with baking paper and grease with vegetable oil. Pour the light dough and smooth.
Step 6
n a light dough, gently p
On a light dough, gently pour the dark dough. Smooth out and draw parallel stripes with the back of the spatula from edge to edge. Then make exactly the same stripes in the transverse direction. Put in an oven preheated to 150 * for 25 minutes. Check the readiness with a wooden skewer.
Step 7
emove the finished biscui
Remove the finished biscuit from the oven, turn over and free from baking paper. On one edge, along the entire length, make 4-5 not deep cuts. Cover with a towel and leave to cool.
Step 8
ix water, icing sugar and
Mix water, icing sugar and a spoonful of brandy or liquor and soak a biscuit with this mixture and cover again.
Step 9
hile the sponge cake is c
While the sponge cake is cooling, prepare the custard "core" of the woodpile. To do this, bring water, butter, sugar, salt to a boil in a saucepan.
Step 10
our all the flour into bo
Pour all the flour into boiling water and, stirring constantly, brew until all the contents are collected in a lump. Remove from heat, allow to cool slightly. Stir in the egg in the warm mixture until smooth. Using a pastry bag, place the dough in a strip on the parchment. The length of the strip should be equal to the length of the roll, and the width should be about 1.5 cm. Bake the first 10 minutes at 230 degrees, then lower the temperature to 200 degrees and bake for another 10 - 15 minutes. From this amount of dough, I made three long choux pastries.
Step 11
hisk the cream, cream che
Whisk the cream, cream cheese and powdered sugar until crisp. Set aside 3-5 tbsp. tablespoons of cream ... they need to "stuff" one long custard pie. Then wrap it in plastic wrap, shaping it into a circle and refrigerate it to solidify. Add cocoa to the rest of the cream and mix everything until smooth.
Step 12
pply the cream evenly to
Apply the cream evenly to the surface of the biscuit (some of the cream will remain to cover the finished log). Put a custard cake in the middle and carefully wrap everything in the form of a roll. Wrap the roll in plastic wrap and refrigerate for 2-3 hours.
Step 13
hile the roll is freezing
While the roll is freezing, prepare the "cones" decor. To do this, grind the cookies and mix with cocoa and cream cheese until smooth. Blind cones from this mass.
Step 14
ecorate the cones with ei
Decorate the cones with either chocolate flakes or mastic circles. I decorated the rosemary sprigs with sugar.
Step 15
elt a dark chocolate bar
Melt a dark chocolate bar in a water bath. Crumple a sheet of foil, making creases in the form of tree bark. Then spread melted chocolate evenly on top. Cover with a sheet of baking paper and gently roll everything up. Put in the refrigerator to solidify.
Step 16
oat the cooled log with t
Coat the cooled log with the remaining cream and attach the chocolate crust on top. Decorate to your liking.
Step 17
delicious Christmas log
A delicious Christmas log with an interesting saw cut is ready. Agree that it is very pleasant on a winter Christmas evening, under the crack of logs in the fireplace, to eat a piece of such wood ...
Catalog

Tags

field, christmas dessert,

Categories

Desserts, Christmas Recipes,
See more