Caramel Christmas log
54 - 8 порции
The Yule log is a traditional French dessert. Options cooking there is a great variety, from simple homemade rolls, decorated with melted chocolate, to the beautiful multi-layered desserts with a variety of decorations from the great French pastry chefs. I have long wanted to prepare a Yule log, and here it is before You in all its glory! In the part of the tender Gioconda biscuit, caramel butter cream, drunk jelly of cranberries and caramel glaze. It all merges into one solid caramel pleasure with a characteristic bitterness of the cranberries "impaired" ;)) Very tasty! PS: you can Also use the conventional berries, it will still be delicious!
Ingredients for Caramel Christmas log
- Flour almond - 48 g
- Powdered sugar - 61 g
- Chicken egg - 66 g
- Butter - 8 g
- Egg white - 42 g
- Flour - 13 g
- Cheese curd - 330 g
- Brown sugar - 180 g
- Milk - 85 g
- Yolk egg - 26 g
- Gelatin - 7.5 g
- Cranberries - 150 g
- Cream - 125 g
- Vanilla - 0.5 g
- Salt - 1 g
- Candy - 3-5 PCs
- White chocolate - 1 Gorst.
Step by step instruction of cooking Caramel Christmas log
To prepare the biscuit Mona Lisa. In a container for whipping spread the almond flour and powdered sugar (55g), pour half of the eggs and beat the mixture for 6-8 minutes.
Pour the remaining eggs and beat for 8-10 minutes.
Add a little melted butter and stir with a spatula.
Beat egg whites with powdered sugar (6g) and add to the first workpiece.
Pour the sifted flour and gently stir. Add the remaining oil and stir again.
Put the dough on the prepared baking paper (previously from the back side to draw the right size suitable for Your shape, I have prjamougolny 25х27см).
Bake the cake at 220*With about 8-10 minutes.
Ready biscuit perevernuti on the prepared surface and remove baking paper. Cool.
To prepare caramel butter cream. Gelatin (5 g in the leaves) and soak in water for 10 minutes. Beat the yolks with brown sugar (20g),
Put on medium fire, heat, stirring, until the couple (or up to 85*C, if You have a thermometer),
Pour the milk, stir and return to the fire again to heat up to 85*C, remove from heat, add the squeezed out gelatine, stir.
Cottage cheese to pound with brown sugar (80 g),
Gradually pouring the cooked dairy-yolk mixture with the gelatin,
Whip cottage cheese until smooth.
Cook drunk cranberry jelly. Gelatin (2.5 g in the leaves) to soak for 10 minutes in cold water. Half of the cranberries blend with a blender,
Pour into a saucepan, add Koricheva sugar (30 g), stirring bring to boil,
Add remaining whole berries, add the squeezed out gelatine, stir, put into the refrigerator for 20-30 minutes before polosataya.
Caramel topping. Candy put it in a coffee grinder to grind into dust.
Assembly. Form for dessert (I have 23х9,5x5,5cm) to cover with cling film. Cake to trim the edges, cut off 2/3 of the width (I have a 17cm)and put into a form.
Spread a little caramel butter cream. Put into the refrigerator to prosective.
Then on top of the cream spread about 1/3 of the cranberry jelly.
Carefully pour the cream, not reaching the edge of the form 1-1,5 see put into the refrigerator until firm.
Sprinkle the caramel dust.
Spread the remaining jelly, spread it across the surface.
Pour the remaining cream.
Cover with remaining 1/3 biscuit, Lekha press. Put into the refrigerator until fully cured (preferably overnight).
For decoration prepare the caramel glaze. In a saucepan pour the cream, add brown sugar (50g) salt,
Stirring bring to the boil,
Continuing to stir, cook for 10-12 minutes until thick. Add vanilla, mix well.
Frozen dessert carefully remove from the mold, turning over the dish, remove the film,
Pour caramel glaze
Decorate with white chocolate.
To serve chilled.