LOG ROLLED WITH CHOCOLATE AND CHERRIES
Ingredients
- 4 Egg
- 120 g Granulated sugar
- 120 g Flour
- 25 g Butter
- 1/2 sachet Chemical yeast
- 300 g Chestnut cream
- 2 tbsp. soup Mascarpone cheese
- 1 jar (250 g) Cherry confit in syrup
- 200 g Pastry dark chocolate
- 20 cl Whole liquid cream
- 40 g Butter
- 2 tbsp. soup Crystallized violet
- 2 tbsp. soup Grain sugar
Instructions
- Start your chocolate and cherry roll recipe by baking the cookie. Preheat the oven to 180 ° C (item 6). Separate the egg whites from the yolks. Beat the whites until stiff with 20 g of sugar. Whisk the yolks with the remaining sugar until the mixture whitens. Add the flour, yeast and melted butter. Carefully add the whites to the snow. Spread the mixture on a baking sheet covered with baking paper. Bake and cook for 10 to 12 minutes.
- Turn the biscuit over a slightly damp cloth. Peel off the baking paper. Brush with cherry syrup, then roll it. Let cool. In a bowl, mix the chestnut cream and mascarpone.
- When the biscuit is cold, roll it out and spread the chestnut cream all over the surface. Divide the drained cherries. Roll again, then wrap the stretch film log. Book 2 hours in the fridge.
- Bring the cream to a boil. Break the chocolate into a salad bowl, add the diced butter. Pour the cream and mix until you get a smooth ganache. Book 1 h cool.
- Assemble the chocolate ganache with an electric mixer. Spread with a spatula on the log rolled with cherries. Cut the ends. Decorate with violets and grains of sugar. Keep fresh until ready to serve.
This Recipes Adapted From Site
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