Christmas trunk

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Trunk for our festive table. Impressive shiny, full inside chocolate with chocolate sponge cake and nuts !! simply… wonderful !!!!

Ingredients

For the stuffing

Mousse pat-a-pop

  • 100 g of yolks
  • 100 g sugar
  • 40 ml of water
  • 500 g whipped cream
  • 350 g couverture melted

Directions

  1. In the bucket of the mixer, fluff the yolks until they start to turn white. Put the sugar and water in a saucepan, and let it boil until it gets a very light color.
  2. Put the caramel in the mixer very very slowly (do not cook the eggs), and mix at the same time. Incorporate the whipped cream with the spatula so that it does not lose its air and add the couverture, stirring gently.

For the end…

Angle cream with chocolate 

  • 200 g milk
  • 200 g sour cream
  • ½ kg c vanilla extract or 1 vanillin
  • 4 yolks
  • 1 couverture chocolate
  • 125 g sugar
  • Or salt
  1. Beat half the sugar with the eggs and vanilla, until the eggs are fluffy. Meanwhile, put the milk and the milk and the rest of the sugar in a saucepan. When the milk is warm but not boiled, add the eggs slowly and stir with quick movements until slightly thickened. Add the couverture which we have melted in a bain marie. Stir to make a uniform mixture.
  2. If it does not thicken you can add a little corn flour.
  3. Bake our sponge cake in the pan with oil paste. We make sure it is not bigger when we drop it by a maximum of 1 point
  4. When it comes out, spread a towel on it and wait for it to cool.
  5. Once cool, spread the filling everywhere with the help of a spatula.
  6. Wrap it in a roll and put it in the fridge to tighten.
  7. When it has cooled, take it out and cover it with the cream. We create scratches and lines that look like a tree trunk.

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