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The Ferrero Christmas Log

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The Ferrero Christmas Log

Garlands and small lights have flooded the streets of our cities. They decorate the sad and wintry fronts of our houses, and give them some warmth during this cold period. Flashing lights crawl up the buildings, trying to blind us. Stars, that sparkles in one thousand colors in the windows and the showcases. Christmas trees, covered with plastic snow, are placed in front of every door… The smell of cinnamon and orange that perfumes the corners of the streets and the incessant desire to eat candies… Yeah, Christmas approaches…

For all those, who want to make pleasure to his family with a homemade Christmas Log, here, an original recipe with ingredients you can find easily in the supermarket!!!

Christmas Ferrero Log

(Even if the recipe seems long, be courageous!! Christmas is just once a year and the recipe is not that complicated;))

Dough                                                               Hazelnut Cream

  •  75g Butter                                                     250g Liquid cream
  • 15g Almond powder                                      50g Egg yolks
  • 45g Icing sugar                                               20g Sugar
  • 1 Full egg                                                        70g Hazelnut praline
  • 1g Salt                                                             4g Gelatin
  • 125g Flour                                                       125g Mascarpone

Mikado crunchy                                               Chocolate biscuit

  •  65g Feuillantine                                               70g Butter
  • 70g Mikado (mixed)                                         60g Sugar
  • 60g Milk Chocolate                                          60g Whole egg
  • 200g Hazelnut paste                                          200g Flour
  • 20g Roasted Hazelnuts                                      80g Crushed hazelnuts

Ferrero cream                                                    Chocolate glaze

  • 250g Fluid cream                                              100g evaporated milk
  • 10 pieces of Ferrero                                           25g Glucose
  • 50g Egg yolks                                                   125g Water
  • 20g Sugar                                                          125g Black “couverture” chocolate
  • 4g Gelatin                                                          125g Dark chocolate 66%
  • 125g Mascarpone

Working tools

  • Rectangular mold (about 25cm in length, 10cm in width, 6cm in height)
  • Pastry bag
  • Spatula

I suggest you to start the day before with your preparations. For the first day, we will prepare the creams, the dough, the crunchy and the glazing. First heat the cream and Ferrero pieces in a saucepan, mix together and let infuse for a few minutes. Blanch the egg yolks with the sugar and soak the gelatin in cold water. Boil the Ferrero cream again, pour it on the egg yolks, mix and cook like an English cream at 85 °C. Once cooked, add the drained gelatin and the mascarpone. Blend the cream with a mixer and store it in the refrigerator until use. Proceed the same way for hazelnut cream. Once you have finished the two creams, and you still have enough energy to continue, make the dough. Knead the butter to make it homogeneous. Add all ingredients in the order as shown above. Continue to knead until you get a homogenous dough. Once finished, store the dough in the refrigerator. Finally, prepare the chocolate glaze. Bring to the boil the evaporated milk, the glucose and the water. Pour over the chocolate and icing paste (finely chopped). Mix with a spatula and add slowly the cream. Store in the refrigerator. Last but not least prepare the crunchy. For this, melt the chocolate on a water-bath, add the hazelnut paste, stir and add at the end the chopped Mikado-crumble and the toasted hazelnuts, finely chopped. Let crystallize at room temperature.

The next day, roll out the dough with a rolling pin and spread it until 3mm. Bake the dough in the oven at 160 ° C for about 20 minutes. Meanwhile, make the chocolate biscuit. To do this, melt your chocolate on a water-bath. Knead the butter in the bowl of the mixer and add the sugar, the melted chocolate (not too hot), the egg and the flour. Pour the mixture over the sweet dough, previously cooked, sprinkle with some crushed hazelnuts on top, and bake the biscuit at 170 ° C for 15 to 20 minutes. Once finished, you can start to finish the Christmas log…

Take the rectangular mold and lay out with a plastic wrap, it will be easier for you to unmold the log. Whip the Ferrero cream with a mixer (or a robot). Garnish a pastry bag (fitted with a spout) with the cream and garnish the mold with a layer of 2cm. Smooth with a spatula and spread small pieces of the Mikado-crunchy all over the cream. Do the same with the hazelnut cream: whip it, garnish on the top of the other cream a layer of 2cm and spread the crunchy all over the cream. Finally, cut the chocolate biscuit to the size of the mold and place it on the cream. Now put the log in the freezer for at last 5 hours. Once frozen, unmold the log and place it on a grid. At the same time, melt the chocolate glaze in the microwave or on a water-bath. Mix gently with a spatula to remove the air bubbles in the glaze. Poor the chocolate glaze slowly all over the log, still frozen, and smooth the top with a spatula. Place the log on a serving platter and decorate with some Mikados and some Ferreros.

I hope you’ve finished the Christmas log successfully… You can be proud of you!! Anyway, we’re proud of you!!! I hope sincerely that you will enjoy the Christmas log…

PS: If you need any help or an advice, don’t hesitate to ask us… we’ll send you and answer as soon as possible ;)

 

 

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