Today I have chocolate, vanilla and raspberry twists for you. Classic flavors paired well to please everyone.
She is very pretty and delicious. The flavor is not too sweet and the raspberries bring a bit of acidity and freshness. Really delicious. This journal is very popular with my family.
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Ingredients (1 stick, serving 8 people):
Cookie rolls:
- 4 eggs
- 120 g de sucre
- 1 pinch of salt
- 110 g flour
- 30 g dark cocoa
- 1/2 teaspoon baking powder
- 60 g milk
syrup:
- 200 ml Candy’Up chocolate milk (or Yoplait)
prune:
- 150 g raspberries (I frozen them)
cream:
- 180 g cold full-fat liquid cream with at least 30% fat content
- 250 g mascarpone cheese (or Philadelphia cream cheese)
- 60 g powdered sugar
- 1 vanilla pod
Chocolate Ganache:
- 100g dark chocolate
- 100 g full-fat liquid cream with at least 30% fat content
Chocolate decoration (optional):
- 150g dark chocolate
- 1 tablespoon cocoa powder for sprinkling
instruct:
- D -1 PM, pFix rolled cookies. Preheat the oven to 180°C, static heat.
- In a bowl, mix the eggs with the sugar and salt for about 5 minutes until they are white and foamy.
- In another bowl add flour, cocoa powder and baking powder. mix.
- Sift this mixture into the eggs and mix gently with a spatula to incorporate.
- Finally, add the milk and mix well.
- Pour the dough onto a parchment-lined baking sheet and spread evenly.
- Place in oven and bake for 12 minutes.
- Let cool for 5 minutes, then turn out onto clean parchment paper and remove baking paper. Immediately soak the cookies in chocolate milk and leave intact to cool completely.
- Prepare the cream. In a bowl, beat the cold liquid cream until not too stiff.
- In another bowl, mix the mascarpone cheese with the powdered sugar and vanilla beans (scraped from the separated pods earlier) for a few seconds until smooth. Add to the whipped cream and beat for about 1 minute more until you have a smooth cream that holds its shape well.
- Mount log. Spread the cream on the cookies. Spread raspberries over entire surface, no need to thaw. Roll up as tightly as possible over the shortest part (width), using baking paper to help you. It doesn’t matter if the cookie cracks in places because we will cover it with ganache later.
- Roll the log into parchment paper, place it on a support, and place in the refrigerator overnight.
- D 0, morning, prepare to decorate. If this part is too complicated for you, you can dust the log with cocoa powder after covering it with ganache,
- For decoration, melt dark chocolate (ideally it should be tempered, but I didn’t do that). Spread it evenly, very thinly, on the parchment paper. Let sit at room temperature for a few minutes (10-15 minutes). When the chocolate becomes matte and no longer leaves traces when touched, roll the paper into a roll (do not leave it for too long, otherwise it will become hard and cannot be rolled), tie it tightly with an elastic band and place it in a cool place with ganache Cover the wood (at least 20 minutes).
- Prepare the ganache. Place the cubed chocolate in the microwave and melt in 20 second increments. Meanwhile, bring the liquid cream to a boil, but not boiling.
- Pour the hot cream into the melted chocolate in 3 batches, stirring well after each batch until combined. The texture should be smooth and shiny. Cool slightly to room temperature to make it easier to work with – the ganache will thicken a bit.
- Cut a piece of rolled cake (about 1/4). Take a small piece from it, angle one side, and glue it to the side of the central trunk and apply a little ganache.
- Carefully unfold the paper with chocolate to decorate. Remove the chocolate chunks as long as possible. Arrange them on parchment paper and sprinkle with cocoa powder.
- Place the log on a plate and use a spatula to cover completely with the ganache.
- Use a fork or toothpick to create ridges on the log and sides.
- Immediately before the ganache hardens, stick the chocolate chips on top. Refrigerate for at least 1 hour.
- Before serving, garnish with rosemary and/or holly sprigs and sprinkle with a little powdered sugar.
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