Tag: Log

Benedetta’s Tronco Girella, the delicious Christmas dessert that can be prepared in 5 minutes, better than the classic log – Gordon Ramsay’s version

There trunk-shaped swivel it is a valid alternative to the famous one Christmas log which is a must for traditional Christmas desserts. It occupies a special place, not only for its delicious flavor, but also for its spectacular presentation. The recipe of Blessed it provides an even more realistic touch than the classic log, with an appearance that simulates a cut trunk, complete with “bark” created with dark chocolate flakes and concentric rings obtained from a filled biscuit dough roll. The result is truly spectacular! Although it may seem like a complicated recipe at first glance, its creation is surprisingly simple.

Trunk-shaped swivel

Ingredients

6 eggs
120 g of sugar
80 g for whipping the egg whites + 40 g for whipping the yolks
1 vial of Aroma Rum
55 g of sunflower seed oil
75 g of milk
90 g of 00 flour
8 g of baking powder
500 ml of sweetened cream
250 g mascarpone
300 g of Nutella
50 g of dark chocolate

Preparation

Start from the preparation of cookie dough. Separate the egg whites from the yolks and whip them until stiff with 80 grams of sugar. Keep the whipped egg whites aside. Whip the egg yolks with the rest of the sugar until light and fluffy. Add oil, milk, flour, rum flavoring and yeast, mixing well. Incorporate the whipped egg whites into the mixture. Pour the mixture into a baking tray lined with baking paper and bake in the oven at 160°C (fan assisted) for 20 minutes.

For the filling creamwhip the cream and add mascarpone and Nutella.
For the chocolate “bark” decoration, melt dark chocolate in a bain-marie, spread it on baking paper, roll it up and place it in the freezer. Once solidified, unroll the baking paper to obtain chocolate flakes.

Assemble the swivel trunk: turn the cooled biscuit dough over, cut into strips, spread the cream on each strip and roll up to form a large swirl. Cover the log with the remaining cream and decorate with chocolate flakes.
Your delicious masterpiece is ready to amaze and delight everyone!

Read also: Benedetta’s Brioche Tree with Nutella. The trick of mixed flour to make it so soft that it melts in your mouth

Chocolate Gluten Free Christmas Log with Quick Cocoa Cream – Gordon Ramsay’s version

Chocolate gluten-free Christmas log with cocoa cream 3 ingredients without cooking, easy and fast with all the secrets to keep it from breaking. This ankle boot in addition to being very good is also nice to see with snow And bark of chocolate!

Family💚 this log on the Christmas table will make you look great, as well as make everyone lick their mustaches!

Eggs and sugar for the log (which is the cookie dough!) they must be mounted for a long time, so if you have a planetary mixer, it will be more convenient to use that. As you can see with the mixer you still get an excellent result.

For these preparations, I find it extremely convenient to use creams without cooking, in order to save the time it would take to cool them!

The cookie dough perfect And smooth on the surface, it does not break and rolls up easily, it is well cooked and well cooled, that is, it retains moisture!

How can this be achieved?

The cookie dough in the oven must brown slightly, it should be cooked for a few minutes, if you have doubts, you can insert one toothpick to make sure that the dough is not raw.

To cool, take the cookie dough out of the freshly cooked pan, peel off the parchment paper and turn it over onto another clean sheet. I let it cool like this, between two sheets of parchment paper, without films and without adding sugar.

The only precaution is to turn the cookie dough a couple of times and remove the parchment paper from the surface. This system is perfect if you want to make your log in a short time, because in the meantime you can prepare the cream that will not need time to cool.

Chocolate Yule Log – This Bûche de Noël Only Looks Difficult by Gordon Ramsay

If you’ve never made a Yule Log because you thought it would
take a lot of time and effort, then you probably made the right decision, since
it does. But, if you haven’t tried this classic holiday dessert because you
thought it required advanced baking and pastry skill, then get ready to bûche,
since the techniques required are actually quite simple.

This classic holiday dessert is a showstopper, but it’s
often better looking, than it is tasting, which is not the case with here,
thanks to a simple-to-make, rich chocolate sponge cake, and mocha buttercream
filling. Having said that, if you have a favorite frosting or filling,
literally anything you can spread will work here. As long as you can slice it
later, pretty much anything goes.

I forgot to add the vanilla extract, and I’ve made that
correction in the ingredients below, but above and beyond what you add to the
batter, you can also drizzle the baked sponge with many delicious, possibly
adult beverages. Coffee liqueur is a great choice, as is dark rum, Kirsch,
and Framboise, just to name a few. This practice probably started to cover up
dry, overcooked cake, which of course would never be a problem for us, but even
a perfectly cooked sponge can benefit if you’re so inclined.

As far as the decorations go, just a dusted and frosted Yule
log makes for a great presentation, but half the fun is creating a scene around
your log, and an image search should give you plenty of ideas. I may try to
sneak in a video for how to do the meringue mushrooms, but not sure exactly
when. Regardless of how you decorate it, or what you flavor it with, I really
do hope you give this a try soon. Enjoy!

Ingredients for one Chocolate Yule Log (8 portions):

2 tablespoons melted butter for greasing pan

1/2 cup unsweetened cocoa powder

2 tablespoons all-purpose flour

1/2 teaspoon kosher salt

5 large room temperature eggs (do not use cold eggs)

2/3 cup white sugar

1/2 teaspoon vanilla
– Bake at 400 F. for 8 to 10 minutes

For the filling:

1 2/3 cups powdered sugar

1/2 cup room temp butter

1 1/2 tablespoons unsweetened cocoa powder

2 tablespoons coffee liquor, and or any other flavoring or
extract, or a splash of milk to achieve a light, fluffy buttercream

1/3 cup mascarpone cheese

Ganache frosting:

1 cup hot heavy cream

8 ounces dark chocolate chips, or chopped chocolate

–>

Incoming search terms:

https://www gordon-ramsay-recipes com/preparation-step-by-step/chocolate-yule-log-this-buche-de-noel-only-looks-difficult-by-gordon-ramsay html