Chocolate and pastry cream log
One of the most enchanting times of the year is approaching, the Christmas season, and this is the period in which you want to impress everyone with your incredible skill in making fresh, delightful desserts which stimulate the senses from the very first moment they appear on the dining table, in a riot of colours and aromas. Well, get ready because you might want to eat your computer screen as soon as we tell you what we’re making today: a delicious Christmas log, decorated with chocolate and pastry cream, made with a gentle hand to create a work of art for the holidays. After selecting the best ingredients with which to make your special dessert, don’t get distracted and just be guided by our advice - for example, using icing sugar and grated coconut to create ‘snow’. Is your mouth already watering, and can’t wait until it’s finished? Well, resist: because the best seasoning for food is appetite.
Ingredients
* approximate values per serving
Preparation
Proceed as follows. For the chocolate sponge cake: separate the egg whites from the yolks and beat until stiff. Set aside. Beat the yolks with the sugar until you get a white, frothy mixture. Sift in the flour and mix with a spatula, then fold in the whites and continue to blend them in well. Finally add the cocoa powder and mix in. Preheat the oven to 180°C; prepare a baking sheet lined with baking parchment and pour in dough, levelling it well; bake for 40 minutes or so. Make a syrup with 200ml of water and 100g of sugar, bringing it to the boil and then removing from the heat: as soon as it’s cold soak the sponge cake with it and transfer to a damp tea towel. For the pastry cream: boil the milk with the vanillin; meanwhile, beat the eggs with the sugar and as soon as you have a white frothy mixture, sift in the flour beating continuously. As soon as the milk has boiled add it a little at a time to the egg, sugar and flour mixture, stirring with a whisk; then put it on a low heat, stirring constantly until it reaches the right consistency, without boiling. Allow to cool. Assemble the dessert: with a pasta cutter make a number of round ‘bases’ and then cut out strips with which you will make the sides of the finished sponge ‘cup’. Fill these containers with the pastry cream, then garnish with some melted dark chocolate to taste and sprinkle with cocoa powder or icing sugar.
Step by step
|
View the step by step
|
Beat the egg whites until firm
|
|
View the step by step
|
Beat the egg yolks with the sugar
|
|
View the step by step
|
Sift in the flour
|
|
View the step by step
|
Add the cocoa powder
|
|
View the step by step
|
Carefully fold in the egg whites
|
|
View the step by step
|
Here’s the cooked base
|
|
View the step by step
|
Make the pastry cream
|
|
View the step by step
|
Cut out the rounds and fill with the pastry cream
|
|
View the step by step
|
Serve with a garnish of your choice
|
Additional information
Chocolate Cream Log with Hazelnut Cream
One of the most indulgent variations of the chocolate cream log is certainly the one with the addition of hazelnut cream. This preparation enriches the dessert with an intense and enveloping flavor, perfect for chocolate and hazelnut lovers. To make it, simply spread a generous layer of hazelnut cream on the chocolate sponge base before rolling it up. The combination of these two elements creates an irresistible dessert, ideal for parties and special occasions. Additionally, the hazelnut cream adds a crunchy note and a balanced sweetness, making each slice even more appetizing. Don't forget to decorate the log with a dusting of cocoa and some chopped hazelnuts for a final classy touch.
Tuscan Chocolate Cream Log
The preparation of the chocolate cream log can be enriched with elements typical of Tuscan tradition. In this variation, local ingredients such as Vin Santo or a Tuscan liqueur can be used to moisten the sponge, giving a unique and characteristic flavor to the dessert. Furthermore, you might consider flavoring the cream with a pinch of cinnamon or orange zest, elements highly appreciated in Tuscan cuisine. This regional version not only maintains the indulgence of the log but also makes it a dessert representative of Tuscan culinary culture, perfect to serve during holidays or special occasions.
Light Sugar-Free Chocolate Cream Log
For those who want to enjoy the chocolate cream log without compromising their diet, it is possible to make a light and sugar-free version. By using natural sweeteners like honey or erythritol, you can maintain the sweetness of the dessert without adding excess calories. Additionally, you can opt for whole wheat flour, which gives a more rustic flavor and increases the fiber content. For the cream, Greek yogurt and unsweetened cocoa can be used, thus creating a light and fresh alternative, perfect for those following a controlled diet. In this way, the log remains a tasty and satisfying dessert without compromising health.
Benefits of Preparing Chocolate Cream Log and Nutritional Values
The chocolate cream log, while being a rich dessert, can offer some benefits thanks to the ingredients used. Cocoa, for example, is known for its antioxidant properties and flavonoid content, which can help improve cardiovascular health. Additionally, eggs provide high-quality protein and essential nutrients like vitamin D. However, it is important to consider that a serving of the log can contain about 350-450 calories, depending on the recipe and ingredients used. To enjoy this dessert without overindulging, it is advisable to consume it in moderate portions and pair it with a balanced meal.
Can the Chocolate Cream Log be Frozen?
The answer is yes, the chocolate cream log can be frozen, but it is important to follow some precautions to preserve its freshness and consistency. Before freezing, make sure it is completely cooled and wrap it well in plastic wrap or in an airtight container to avoid freezer burn. It is recommended to freeze the log without the final decoration, to complete it once thawed. The storage time in the freezer can last up to 2-3 months. When you decide to consume it, simply let it thaw in the refrigerator for a few hours and then decorate it as desired. This way, you will always have a delicious dessert available for any occasion!