Per augurare a tutti my readers a merry Christmas, a bit 'late, here's my recipe for Christmas socket (and' good for New Year's Eve, as a good omen).
The recipe is not 'complicated, rather they are three types of preparations, which are then assembled.
can be prepared at different times, and be assembled on the day you wish to offer the trunk, or, as I have done it the day before and store in refrigerator.
For the log, there are endless' variations, the filling, coverage, rather than all'aromatizzazione pasta.
I did it with sponge cake base (but who want to can 'use the cookie dough) that you can' spice up with anything, lemon, vanilla, rum, chocolate and all sorts of taste that you can think or accept.
For the stuffing ... well ... here span many variations type, custard flavored with propane pleasure, you can 'make chantilly, with the addition of whipped cream, or jam, or even a chocolate ganache that you prefer, or even whipped cream flavored with a spoon cream and brown pieces Maron Glace (de noel holes) or with whipped cream and cherry liqueur (Torchetti Christmas in Malta).
The only trick that I can give you, and 'not to use too runny a filling, an example?
the custard, not 'very suitable as zabaglione. If you're passionate of these tastes, you can always spice up the excellent custard.
Way! You go to start, we need to prepare many things ....
yule logs ( my version)
INGREDIENTS:
For the sponge cake, see recipe on the blog, use the dose for 4 eggs, for the log of photos I've used the dose of 5 eggs but they are excessive, and I 'came a bit' too high and given that I filled a pan 90cm.
But I advise you, if you use a 60 cm dish, using a dose of 3 eggs.
PASTRY CREAM:
4 egg yolks 100g sugar 50 g flour
500 ml of milk aroma
more that 'you like (I used rum)
150 g of dark chocolate to cover (if you want to make chocolate)
100 ml of whipping cream (if sometimes make a custard)
chocolate ganache FOR COVERAGE:
250g of dark chocolate coating
from 250 ml of fresh cream
addition, whipping cream, I use the long-life, and 'more' safe, and keep good form and can be removed (and 'a trick I learned from the baker's oven where I worked) and decorations as you like, that I've made by hand, using sugar paste.
PROCEEDINGS
The day before, and 'should make the ganache, 'cause to congeal, to be able then to work. So we put in a water bath
chocolate, coarsely broken, once melted remove from heat and gradually add the cream and left at room temperature, and mix constantly with a whisk, until 'not be' all mixed, let cool at room temperature, then cover it with plastic sucessivamente.
the morning when we prepare our trunk, we make the custard, beating the egg yolks in a saucepan with sugar, with a whip in hand, (they will be ready once they have changed a bit 'color does not matter if they are fitted) and add our flour, mix well, if you want to be sure of not having lumps, I suggest you sift it, and the built eggs little by little.
If you use natural products to flavor your cream, do so ': Heat the milk with your favorite flavor, which can' be vanilla, lemon, etc. ... so filtered milk flavored with a wire sieve and add it to Ruchè (mixture of eggs and flour) to dissolve well, and used or liquid aromas, or that they are perfectly soluble, can proceed even when cold, add the milk wire to wire and when the cream will 'add liquid flavor chosen.
Place on the stove, mixing constantly with a whisk, until boiling, boil a couple of minutes over low heat, remove from heat, Put the cream in a bowl and cover immediately with plastic wrap, kitchen must 'adhere to the cream, so that cooling, that does not create unsightly cuticles. We
pan melt the chocolate, we're going to add the cream, cover again with foil to contact.
Now to the sponge.
Procedure and 'identical to that described in the post before subsidy-driven, the difference is little nell'inumidire the wax paper that will play' our dish, we would then level off in a more 'homogeneous as possible in order to avoid creating more shares' high or more 'low.
bake but 'static oven to 180 degrees and heat coming from below that is from above, about 10-15 minutes, do the toothpick test.
Meanwhile, the sponge is cooking, we prepare a clean tea towel, lays it on the work surface and sprinkled with sugar.
Once baked the sponge, we take it, and helping with parchment paper, inverting it on canvas.
Gently remove the paper from the sponge, and with the help of the canvas, rolled it up himself.
leave a few minutes our sponge cake in that position, then gently unroll it, leaving it on the canvas.
This operation, we will facilitate 'then rounding success.
Once the cream will be 'completely cooled, whip the cream (I use that already' sugar for convenience ') and gently add the chocolate cream, a little at a time.
Et voila! You have a beautiful chocolate chantilly cream.
If you want to wet the sponge before filling, do it, but do not overdo it, 'cause then nell'arrotolarlo may break.
With our cream filled sponge cake, level, and leaving a 'vacuum board around it. (It will fill' when we're going to roll)
rolled with the help of cloth, our trunk, leaving the crease in the final.
Trasferiamolo tray or platter, and cut off the ends ', which are usually a bit' ugly, empty, with diagonal cuts, then cut 1 / 3 of our Trochetto, always with a diagonal cut, and so we 'made, "the stick" side.
With our ganache, frosted the entire cake, making a knife with veins, like bark.
Now, according to our imagination, we decorate our Trochetto more like 'we like, if you forward the cream, you can make decorations with a sacapoche, but I recommend it ... the final touch to everything from the' a sprinkling Light icing sugar, to be a minute before serving.
MERRY CHRISTMAS !!!!!
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| this photo and 'was made by the aunt of my husband, just before serving |
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