Ceppo Di Natale
The Christmas Log is a soft sponge roll with a homemade flavor, filled with chocolate cream and finished with a soft and delicious coating. It is a simple dessert to prepare but always spectacular, ideal as a festive treat or to elegantly conclude the Christmas menu.
Servings: 6 porzioni
Equipment
- 1 oven
- 1 Baking sheet
- 1 Saucepan
Ingredients
- 100 gr. Sugar
- 200 gr. Flour
- 6 nr. Eggs
- 1 bustina Vanilla Yeast
- 1 noce Butter
- 1 pizzico Salt
For the Cover Cream
- 2 nr. Egg yolks
- 150 gr. Sugar
- 180 gr. Butter
- 50 gr. Dark Chocolate
For the Pastry Cream
- 3 nr. Egg yolks
- 80 gr. Sugar
- 60 gr. Flour
- 50 cl Milk
- 50 gr. Dark Chocolate
Instructions
- Prepare the cover cream: beat two egg yolks in a bowl and add a syrup made by boiling sugar with 4 tablespoons of water in a saucepan.
- Incorporate the softened butter and melted chocolate into the mixture.
- Prepare the dough: put six egg yolks in a large bowl, beat with a whisk, then add 100 g of sugar and a pinch of salt.
- Combine a tablespoon of flour mixed with the yeast and a beaten egg white, then alternate adding each until finished.
- Remember to mix well after each addition.
- Transfer the dough onto the oven tray lined with a greased aluminum sheet.
- Level it on the surface and bake in a preheated oven (180 degrees) for 20-25 minutes.
- Meanwhile, prepare the custard with egg yolks, sugar, flour, and milk as per the instructions, then incorporate the melted chocolate.
- Remove the pastry from the oven, turn it out onto a towel, remove the aluminum sheet, and spread with chocolate custard (minus two tablespoons).
- Wrap the pastry around itself, then cut into two parts on an oblique angle a third of the way along.
- Bring the smaller piece close to the larger, cover the cake with the chocolate cover cream, and draw parallel lines with a fork.
- Decorate the ends of the trunk with the reserved cream and refrigerate for a couple of hours before serving.