Christmas Log

How pleasant it is to spend Christmas gatherings with family and friends, near a blazing fireplace, in which logs are quietly crackling … to look at the fire and think about something pleasant and good, over a cup of fragrant tea with a piece of delicious “logs”.

Ingredients

• yolks (for light dough) 4 pcs.
• flour (for light dough) 100 g
• sugar (for light dough) 60 g
• vegetable oil (for light dough) 60 ml
• milk (for light dough) 80 ml
• vanillin pinch (s)
• yolks (for dark dough) 4 pcs.
• sugar (for dark dough) 60 g
• vegetable oil (for dark dough) 60 ml
• milk (for dark dough) 80 ml
• flour (for dark dough) 70 g
• cocoa (for dark dough) 30 g
• vanillin (for dark dough) pinch (s)
• squirrels for biscuit 8 pcs.
• sugar for proteins 80 g
• protein salt pinch (s)
• cream cheese (for cream) 300 g
• cream 33% (for cream) 300 ml
• icing sugar (for cream) 80 g
• cocoa (for cream) 2 tablespoons
• vanillin (for cream) pinch (s)
• water (for choux pastry) 60 ml
• butter (for choux pastry) 30 g
• flour (for choux pastry) 35 g
• egg (for choux pastry) 1 pc.
• sugar (for choux pastry) pinch (s)
• salt (for choux pastry) pinch (s)
• dark chocolate (to imitate the crust) 100 g
• biscuits (for cones) 200 g
• cocoa (for cones) 2 tablespoons
• cream cheese (for cones) 100 g
• water (for impregnating the biscuit) 60 ml
• powdered sugar (for impregnating biscuit) 1 tablespoon.
• cognac or liquor (for impregnating the biscuit) 1 tablespoon.

Directions

1. Prepare a white biscuit. To do this, mix yolks, sugar, flour with a whisk in a bowl … pour in warm milk, vegetable oil.
2. Prepare a dark biscuit. To do this, mix with a whisk in a bowl – yolks, sugar, flour with cocoa … pour in warm milk, vegetable oil.
3. As a result, you should get two types of fluffy dough.
4. A baking sheet with high sides, cover with baking paper and brush with vegetable oil. Pour the light dough and smooth.
5. On a light dough, gently pour the dark dough. Smooth out and draw parallel stripes with the back of the spatula from edge to edge. Then make exactly the same stripes in the transverse direction. Put in an oven preheated to 150 * for 25 minutes. Check the readiness with a wooden skewer.
6. Remove the finished biscuit from the oven, turn over and free from baking paper. On one edge, along the entire length, make 4-5 not deep cuts. Cover with a towel and leave to cool.
7. Mix water, icing sugar and a spoonful of brandy or liquor and soak a biscuit with this mixture and cover again.
8. While the sponge cake is cooling, prepare the custard “core” of the woodpile. To do this, bring water, butter, sugar, salt to a boil in a saucepan.
9. Pour all the flour into boiling water and, stirring constantly, brew until all the contents are collected in a lump. Remove from heat, allow to cool slightly. Stir in the egg in the warm mixture until smooth. Using a pastry bag, place the dough in a strip on the parchment. The length of the strip should be equal to the length of the roll, and the width should be about 1.5 cm. Bake for the first 10 minutes at 230 degrees, then lower the temperature to 200 degrees and bake for another 10 – 15 minutes. From this amount of dough, I made three long choux pastries.
10. Whisk the cream, cream cheese and powdered sugar until crisp. Set aside 3-5 tablespoon. tablespoons of cream … they need to “stuff” one long custard pie. Then wrap it in plastic wrap, shaping it into a circle and refrigerate it to solidify. Add cocoa to the rest of the cream and mix everything until smooth.
11. Apply the cream evenly to the surface of the biscuit (some of the cream will remain for smearing the finished log). Put a custard cake in the middle and carefully wrap everything in the form of a roll. Wrap the roll in plastic wrap and refrigerate for 2-3 hours.
12. While the roll is freezing, prepare the “cones” decor. To do this, grind the cookies and mix with cocoa and cream cheese until smooth. Blind cones from this mass.
13. Decorate the cones with either chocolate flakes or mastic circles. I decorated the rosemary sprigs with sugar.
14. Melt a dark chocolate bar in a water bath. Crumple a sheet of foil, making creases in the form of tree bark. Then spread melted chocolate evenly on top. Cover with a sheet of baking paper and carefully roll everything up. Put in the refrigerator to solidify.
15. Coat the cooled log with the remaining cream and attach the chocolate crust on top. Decorate to your liking.
16. A delicious Christmas log with an interesting saw cut is ready. Agree that it is very pleasant on a winter Christmas evening, under the crack of logs in the fireplace, to eat a piece of such a piece of wood …

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