Game Dame
For a log 8 persons:
Prepare everything the night before!
crispy chocolate biscuit:
- · 35 g egg yolks
- · 80 g egg
- · 65 g sugar
- · 55 g egg whites
- · 25 grams of sugar
- · 25 g flour
- · 16 gr cocoa powder
- · 200 grams of almonds, walnuts, hazelnuts ...
Raise the drummer yolks, eggs and the first part of the sugar.
When the mixture has doubled in volume, leave aside.
Then, mount white egg with the second portion of sugar.
Mix the eggs with egg whites with a whisk, gently pour the mixture-flour, cocoa powder, use a marise for mixture.
Pour onto a baking sheet (25x40), spread out and scatter the almonds, hazelnuts, walnuts chopped.
Cooking time: 8-10 min at 200 ° C
Mousse White Chocolate Mascarpone:
- · 90 gr white chocolate
- · 165 grams of liquid whipping cream (50 gr and 115 gr)
- · 1 sheet gelatin
- · 50 g mascarpone
Soak gelatin in cold water.
Heat 50g of the cream in a saucepan, when the cream boils, add the softened gelatine sheet, remove from heat and pour the white chocolate chips on the hot cream, stir to dissolve. A dd chocolate melted mascarpone.
Climb the 115 gr whipped cream into a foam and method as for the final mixture: Gently! Book one night in the cold.
Syrup:
- · 100 grams of water
- · 150 gr sugar
Boil the syrup for a few minutes and set aside to cool.
Meringues round:
- · 100 gr egg whites
- · 200g caster sugar
Raise whites, pouring the sugar gradually, during about 10 min. Make small rounds and bake 1 hour at 110 ° C and dry off in the oven overnight.
Chocolate Frosting:
- · 100 grams of dark chocolate
- · your syrup 25 g
- · 25 g cream
Place in a bowl and melt in the microwave or double boiler, it has to be thick but melted!
Mounting:
Peel off the cookie sheet in your gently soak it with your syrup. Attention too much syrup, just keep rolling the final!
Spread 4 tablespoons cream of brown and finally 2 cm (max) of white foam. Keep the rest for the greedy! Always keep a piece without cream, and start with this piece (cream on cream does not stick, while cream biscuit on YES!), Helping you roll the paper.
Refrigerate 30 min for all freezes.
Prepare your icing shock, it must warm evening thick but very quickly because it blocks cold on the log!
Pour the glaze and help you with a small pallet, cover your log and paste your Lemon before the chocolate solidifies!
Book and cold out there 10 minutes before serving.
Happy Christmas and New Year!
