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Hard - 60 Min
The recipe I propose is a Christmas log with vanilla and white chocolate, topped with a smooth and delicate ganache on a rolled génoise biscuit. The whole is then covered with vanilla butter cream for the traditional side. I offer you a decoration that is easy to make with a sprinkle of coconut. It's a very simple recipe for a great resultDecorate your log with small subjects: Santa Claus, axe, gifts, mushrooms, goblins, sugar or plastic holly, or prefer a more refined decoration, it is up to you!
For the sponge cake:
6 eggs
160 g sugar
2 tablespoons vanilla sugar
1 sachet of baking powder
160 g flour
40 g cornstarch
For the chocolate ganache:
1 Bourbon Gold vanilla pod from Madagascar1 Tahitensis Gourmet vanilla pod from Papua
20 cl of liquid cream
250 g white chocolate
For the butter cream:
100 g powdered sugar
1 pod of Uganda vanilla bean
2 eggs
180 g soft butter
50 g coconut powder
Preparation of the ganache:
Split the vanilla and scrape the seeds with the back of a knife.
In a saucepan, bring the milk and vanilla to a boil until it boils.
In a saucepan, bring the cream to a boil with the scraped vanilla pods.
Let infuse for 30 minutes.
Melt the white chocolate in a water bath or microwave, then pour a third of the cream over it and mix by emulsifying with a spatula or maryse.
Add the second third, mix again and when the mixture is smooth, add the remaining cream.
Film on contact, let cool before putting it in the refrigerator.
Preparation of the sponge cake
Separate the whites from the egg yolks. Whisk the egg whites until stiff. Add the sugar and vanilla sugar, whisk for another 1 minute and then gently add the egg yolks, flour, cornstarch and yeast with a spatula.
Preheat the oven to 180°c and monitor its cooking.