Chocolate rolled log

Chocolate rolled log

The log remains our favorite Christmas dessert. Everyone has their favorite flavor, even if chocolate remains unavoidable. And then there are those who like the traditional yule log, with its rolled sponge cake and ganache (or butter cream) and those who want a pastry yule log, which gives pride of place to mousses.
This year, my preference is for the rolled log. But in a very light version. I find that it is the ideal log to bring together lovers of rolled logs and those who prefer more elaborate logs.
For that, nothing better than the Japanese biscuit and whipped ganache.

The Japanese biscuit has become a pastry chef’s favorite in recent years. It must be said that it is perfect. Soft to perfection, it rolls up perfectly. No need to take the head with a cloth, to pre-roll the log, so that in the end, it breaks anyway.
The Japanese biscuit has the particularity of being made from a choux pastry. That’s what gives it all that softness. I already told you about it here. And he was already in this log.
This time it’s chocolate. This does not change much in the course of the recipe.

For the mousse, I chose whipped ganache, which remains the easiest mousse to make. You can totally do it natural. I chose to flavor it with chai tea. I like its spicy taste, which goes wonderfully with the Christmas period and with chocolate.

For the decoration, I was inspired by those that we see everywhere at the moment, and which consists of covering the log with fine chocolate shavings.

It is a log that can easily be made the same day. There is nothing complicated. You can prepare the whipped ganache the day before, or early in the morning, so that it is very cold to be whipped. The assembly can be done during the day, and she will wait in the fridge until the time of dessert.

Chocolate rolled log:

Chocolate whipped ganache:

350g full cream
(2 tsp chai tea)
100 g of chocolate (Inaya 65%)
80g mascarpone

If you are using tea, heat 100 g of cream and leave to infuse for about 10 minutes before straining.

Heat or reheat the cream and pour it over the chocolate in pieces.
Let stand 1 minute, then mix well.
Add the cold cream little by little while mixing vigorously.

Cover and let cool in the fridge.

Japanese cookie:

75g water
75g milk
35g butter
1 tbsp sugar
1 pinch of salt
55g flour
15g bitter cocoa
150g whole eggs (3)
50 ml oil (sunflower or grapeseed)
150g egg white (5)
80g sugar

In a saucepan, heat the water, milk, butter, sugar and salt.
Mix flour and cocoa.
Add this mixture all at once and mix well.
Put back on low heat to dry slightly without stopping stirring.

Pour this batter into a bowl.
Add the eggs in 3 batches, stirring well each time. You can use a small electric whisk for that, it’s even better.
Add the oil. Mix well.

Preheat the oven to 180°C.

Beating egg whites.
When the whip begins to leave traces, add the sugar spoon by spoon while continuing to whip.
Add the meringue whites to the choux pastry in 3 times, delicately, using a spatula.

Spread this dough on a baking sheet (Silpat). You will need to be able to cut a rectangle of about 30×26 cm for this log. There will be scraps, which can be used for another preparation.

Cook for about 15 minutes.
Let cool down before returning to another sheet.

Assembly:

Whip the ganache like whipped cream.
When it begins to be firm, add the mascarpone in several batches while continuing to whisk.

Cut the biscuit into a rectangle of about 30×26.
Spread it with about 3/4 of the ganache, then roll it widthwise. Tighten well.

Cover the roll with the remaining ganache.

Decoration:

100g of chocolate

Melt the chocolate in the microwave. Stop when it is almost halfway melted. Stir for about 2 minutes to melt as much chocolate as possible.
If necessary, spend a few seconds in the microwave to melt the last pieces.

Pour onto a large sheet (or 2 smaller ones) of rhodoïd and cover with another.

Spread the chocolate thinly between these 2 sheets, then roll the sheets on themselves, not too tightly. Secure with a rubber band.
To have pretty pieces, gently open the leaves once the chocolate has set.

Cover the log with these irregular shavings.
Sprinkle with a veil of cocoa if necessary.

Chocolate rolled log

To finish: this log is for 8 people.
There’s enough biscuit to make it a little bigger. You just need more ganache.

I flavored the ganache with chai tea. You can leave it natural. Or choose coffee, or tonka bean…
You could also add pieces of poached pear, or amarena cherries…

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