Christmas log with red berries

Christmas log with red berries

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Red fruit mousse, light and creamy sponge cake with white chocolate ... What if you made your Christmas log yourself this year? A delicious recipe of holidays proposed by Anne-Sophie and Aurélie.

Ingredients for the recipe:

Dacquoise hazelnut

  • 160 g of hazelnut powder
  • 165 g of almond powder
  • 320 g of egg whites
  • 300 g of sugar

Bavarian red fruit mousse:

  • 800 g of frozen red fruits (plus some red fruits for decoration)
  • 4 egg yolks
  • 40 g of sugar
  • 200 g whole milk
  • 500 g whole cream
  • 6 sheets of gelatin
  • 125 g icing sugar

Creamy to perfume

  • 2 sheets of gelatin
  • 150 g of glucose
  • 150 g of white chocolate
  • 100 g sweetened condensed milk
  • 10 g of color powder beet color

Production :

Creamy jasmine

  • In the morning, prepare the creamy jasmine: Infuse the tea leaves with jasmine in the hot cream for about 5 minutes. Filter the cream and pour into a saucepan. Soak the gelatin in a container filled with cold water. In a bowl, mix the egg yolks and sugar. Pour this mixture into the pot of tea-flavored cream and cook over low heat stirring until you reach a firing the tablecloth should thicken slightly (temperature 82-84 °).
  • Add the dehydrated gelatin. Pour the creamy into the log insert lined with a sheet of guitar. Place in the freezer for about 4-5 hours until completely hardened.

Prepare the dacquoise

  • Preheat the oven to 180 ° C, thermostat 6. Beat the egg whites with a little sugar, then add the remaining sugar at the end to tighten the whites. When the whites are firm, gently add the almond and hazelnut powders using a spatula making sure not to drop the unit.
  • Place 1 silicone cloth or 1 sheet of baking paper on the oven tray. Spread the unit 1.5 cm high over the entire length of the plate. Bake for 15-20 minutes at 180 ° C. Then let cool before turning the biscuit over and gently peel off the baking paper or silicone cloth.
  • Once the cookie has taken off, cut a rectangle the size of your log mold and cut the rest into stars.

Bavarian mousse with red berries

  • Soften the gelatin in a bowl of cold water. In a salad bowl, mix the egg yolks with the sugar. Pour into a saucepan, add the milk and 150 g liquid cream, then cook the whole with the tablecloth (83 ° C) over low heat while stirring.
  • Off the heat, add the drained gelatin and mix to dissolve. Let cool to room temperature. Mix 800g of thawed red fruit and sieve the coulis to remove the seeds. Weigh 400g of coulis. Put the rest of the cream in whipped cream and gently add it to the 400g of coulis. Then add the cooled custard.
  • Pour the red fruit mousse into the log gutter with a guitar sheet up to 1 cm from the edge. Take 15 minutes in the freezer.

The insert

  • Then place the insert in the center of the foam by pressing lightly. Place over the dacquoise rectangle. Leave in the freezer for one night.

Mirror icing

  • Soak the gelatin in a bowl of cold water. In a saucepan, bring to the boil water, sugar and glucose. Pour the hot syrup over the chocolate pieces, let it melt, then add the drained gelatin. Add the concentrated milk 'sugar' and the dye. Let cool down to 30 °. Unmold the log on its gold cardboard and put it back in the freezer until the icing cools down.
  • When icing is at 30 °, remove the log from the freezer and place it on a rack. Pour the frosting down the middle of the log and let the glaze run down the sides. Let it take a few minutes before placing the log on its serving platter and decorating it with red berries (you can dip some in egg white and then in sugar and let dry for a frosty effect).
  • Let the log defrost for 3 hours in the refrigerator before serving.