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"Christmas sticks"

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"Christmas sticks"

There is an old tradition in France, oven "log" for Christmas. I offer sticks recipe of the grandmother of my husband in my not traditional design. All five components for a result, which certainly pleases!


Cooking time40 minutes Number of servings8

Ingredients for "Christmas sticks"




Step-by-step instruction of cooking "Christmas sticks"


Step 1

Prepare the ingredients for the biscuit "genuis". Flour, sugar, eggs.Prepare the ingredients for the biscuit "genuis". Flour, sugar, eggs.


Step 2

Yolks (4 PCs) are beaten with the sugar (50 grams plus one package of vanilla sugar) to whitening the masses.Yolks (4 PCs) are beaten with the sugar (50 grams plus one package of vanilla sugar) to whitening the masses.


Step 3

Gradually add the sifted flour (60g) and mix thoroughly.Gradually add the sifted flour (60g) and mix thoroughly.


Step 4

Proteins (4 PCs) whisk in the cool foam. For best results, add in the whites a pinch of salt before whipping, the capacity and beaters must be dry.Proteins (4 PCs) whisk in the cool foam. For best results, add in the whites a pinch of salt before whipping, the capacity and beaters must be dry.


Step 5

Gradually add whites and gently stir from the bottom up.Gradually add whites and gently stir from the bottom up.



Step 6

Here we get the dough.Here we get the dough.


Step 7

Below the rolls turned out beautiful, we need as much as possible thin biscuit. For this pan (the size of my over the meat about 25x35 cm) cover with baking paper and spread the dough evenly in a thin layer.Below the rolls turned out beautiful, we need as much as possible thin biscuit. For this pan (the size of my over the meat about 25x35 cm) cover with baking paper and spread the dough evenly in a thin layer.


Step 8

And then each piece cut in half crosswise. Trim off the uneven edges and roll rolls.And then each piece cut in half crosswise. Trim off the uneven edges and roll rolls.


Step 9

Leave all the rolls (they turned 8) to cool, wrapped tightly in a towel (I used two towels, 4 rolls in each).Leave all the rolls (they turned 8) to cool, wrapped tightly in a towel (I used two towels, 4 rolls in each).


Step 10

Meanwhile, let us cream "tin". Chocolate (100 grams) coarsely chop with a knife. Cream (100 ml) bring to a boil, add the chocolate, wait a minute and stir. Remove from the heat.Meanwhile, let us cream "tin". Chocolate (100 grams) coarsely chop with a knife. Cream (100 ml) bring to a boil, add the chocolate, wait a minute and stir. Remove from the heat.


Step 11

Rolls one deployed, the lubricated inside the ganache (my ganache was still thickened, so it seems to me, a biscuit is better soaked, you can use and more dense, you get more careful) and turn back. 

Top each roll grease to the end of the thickened ganache. We draw lines with a fork along (simulating strips on the beam). Before serving you can sprinkle with powdered sugar (to simulate snow).Rolls one deployed, the lubricated inside the ganache (my ganache was still thickened, so it seems to me, a biscuit is better soaked, you can use and more dense, you get more careful) and turn back.

Top each roll grease to the end of the thickened ganache. We draw lines with a fork along (simulating strips on the beam). Before serving you can sprinkle with powdered sugar (to simulate snow).