THE DARK CHOCOLATE YULE LOG
A BIG CLASSIC ON CHRISTMAS EVE, THE YULE LOG IS STILL EATEN WITH GREAT PLEASURE.
FOR THE GANACHE:
- 200 g of dark chocolate
- 20 cl whole cream
- 2 egg whites
FOR THE BISCUIT:
- 4 eggs
- 125 g flour
- 125 g of sugar
- Lemon Drops
- 1 pinch of salt
FOR THE SYRUP:
- 10 cl water
- 100 g of sugar
- Chocolate beads
- Preheat your oven to 180 ° C. Prepare a baking tray with parchment paper. Sprinkle flour over the sheet.
- Separate the yolks from the whites and mix them in a large bowl with the sugar. Whip until you get a creamy mix.
- In another bowl, pour the egg whites. Add a few drops of lemon juice and a pinch of salt before beatingthe egg whites using a whip.
- Gradually stir in the egg white to the first preparation. Gently whisk without whipping.
- Once the mixture is homogeneous, add the flour gradually. Work with the whisk to aerate the preparation, without whipping.
- Pour the mixture evenly over the cooking plate, to obtain a rectangular biscuit.
- Bake for about 10 minutes. Check the cooking, the biscuit must remain soft.
- Remove the tray from the oven. Prepare a large clean cloth, slightly damp and place it on top of of the biscuit. Promptly roll the biscuit with the tea towel and let cool.
- Meanwhile, prepare the syrup by heating the water and sugar on low heat for 4/5 minutes. Let cool.
- Start the ganache: break the cooking chocolate into small pieces. Boil the cream, remove from heat and stir in the chocolate. Stir until a smooth paste.
- Beat the egg whites until they are firm. Gently fold in chocolate ganache. Cool and refrigerate.
- Roll out the biscuit. Use a pastry brush to coat with the syrup.
- Roll out approximately two-thirds of the ganache on the biscuit with a spatula. Roll the biscuit in a dry cloth and place in refrigerator for 30 minutes.
- Remove the log from the refrigerator and remove the cloth. Spread the remaining ganache on the log with a spatula.
- For decoration, add chocolate beads.
- To serve, remember to take the Yule log out of the refrigerator half an hour before, so that the ganache is at room temperature.
Bon appétit et joyeuses fêtes !