The quick Christmas log it is a greedy dessert that is very easy to make and requires a relatively short preparation. A recipe that ensures a graceful visual impact without difficulty in execution: the Christmas cake ideal for those with a sweet tooth who are less experienced in pastry.
Ingrediants
- 500 g of custard
- 150 g of white chocolate
- 70 g of raspberries
for the white chocolate cream
- 400 g of fresh cream
- 200 g of dark chocolate
- 1 disc of thin sponge cake
- milk
for the dark chocolate mousse
for the base
The quick Christmas log is the sprint reinterpretation of a great classic of French pastry Bûche de Noël. The traditional log is a roll of biscuit dough stuffed with chocolate or jam and covered with chocolate ganache.
Our quick Christmas log it is made very easily starting from a ready-made sponge cake disc, to be filled with one custard to the white chocolate and raspberries and then cover with a very easy one dark chocolate mousse and cream. A quick and easy recipe Christmas dessert perfect for gourmands who are unfamiliar with challenging recipes.
You can make an easy and delicious Christmas log also by taking inspiration from the hamenti proposed in the recipes of the Nutella Roll and the Chocolate Roll with Mascarpone Cream.
OTHER DELICIOUS RECIPES: Christmas log tiramisu, Christmas log with marrons glacés, chocolate and orange log
How to prepare: Quick Christmas log
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
10 min
- Resting place
- FRIDGE
- Rest time
-
2h
- Portions
-
6 – 8
How to prepare: Quick Christmas log
To make the quick Christmas log, start with the white chocolate cream: prepare a pastry cream following our basic recipe. When cooked, add the chopped white chocolate and mix well away from the heat to make it melt completely. Let the cream cool in a bowl, covered with food film in contact.
When the cream is perfectly cold, add the fresh raspberries in pieces and mix them gently.
Arrange the sponge cake disc on a work surface lined with parchment paper and brush the surface with a little milk. Spread the white chocolate and raspberry cream on top, taking care to reach a few mm from the edge. Roll the disc on itself very gently and with the help of parchment paper, giving it the classic shape of a log. Close it tightly and let it cool in the refrigerator for about 2 hours.
Then dedicate yourself to the chocolate mousse: collect 200 ml of cream and the chopped chocolate in a saucepan. Heat them up to 30 °, then emulsify them with the help of a whisk or an immersion blender. Separately, whip the remaining cream and gently mix it with the completely cold chocolate mix. Transfer to a pastry bag with a flat, serrated nozzle.
Then compose the dessert: remove the log from the fridge, remove the parchment paper and transfer it to a serving dish. Cut a slice that you will place on the side to get the classic shape. With the help of the sac à poche, dress the mousse on the log to obtain a bark effect. If desired, use a fork to give a less regular appearance to the decoration.
Let the quick Christmas log cool in the refrigerator for at least an hour and when serving you can choose whether to decorate the ends with more cream or let the filling show through.
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