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It takes the same and over again, when we love, we do not count, they say. Log raspberry and chocolate mousse meringue on Pierre Hermé's chocolate and little history of the Yule log.

Given the success of the previous log (the one with the raspberry mousse, foam chocolate brownies with jasmine and white chocolate mousse), as were the proportions given in two parts, here again the same dessert but with a twist: a chocolate meringue outsole and a lightly whipped cream to finish. I to not fall again into the details for foam, revenue are here. Let us briefly to the meringue chocolate by Pierre Herme she gets ready before the foam, may take several days to protect from moisture ity . Chocolate Meringue Pierre Hermé (from Larousse des Desserts). For two logs. 100 g sugar - 15 g cocoa powder - 4 egg whites - 100 g caster sugar. Sift icing sugar and cocoa. Begin by drawing on parchment paper template the size of the mold to be used for the log. Do not forget that the assembly is done upside down, thus we draw the upper mold and the bass. Whisk the egg whites with electric mixer at medium speed, incorporating the outset and gradually, half the sugar. Continue whipping until egg whites are shiny, smooth and very firm. At that time paid over to rain in the second half, lifting the sugar together using a flexible spatula and lifting the overall minimum. Using the spatula then incorporating mixing icing sugar and cocoa. Preheat oven to 120 degrees. Dresser the meringue using a piping bag on the template. Bake for 1:30. (The original recipe specifies two but again depending on the oven and the thickness of the meringue). Ask when properly cooled meringue on the sole of the two foams have already been put in the log mold and freeze. Three hours before the tasting, prepare a whipped cream with whipped cream 200 g and 30 g of sugar. Remove log from freezer and cover with cream. Allow the refrigerator to wait an hour and ask any decor. Put in refrigerator and leave a quarter of an hour before tasting. The interior of the log itself will be a topic in the next post. But do you know where does the history of the Yule log? The custom was that on Christmas Eve, we go and get a huge hardwood log, called Christmas cake, and that relates to the home in style. On Christmas Eve, the master of the house placed on the hearth, make libations by sprinkling the trunk with oil, salt and mulled wine and recite prayers of circumstance. In some families, girls in the house lit the log with splinters from that of the previous year, we took care to keep it. In other families, it was more the mother had this privilege. The ashes of this log had, say, the property to protect the house from lightning and evil powers of the devil. The choice of wood species, the practices of ignition and burning time were a ritual that can vary by region. This custom, dating from the twelfth century, was known in most European countries, notably France and Italy where the Yule log was called ceppo. In Quebec as in France, this tradition persisted until the last quarter of the nineteenth century. The disappearance of this tradition coincides with that of great hearths, gradually replaced by iron stoves. The log was then replaced by a small log of wood, sometimes embellished with candles and greenery, placed in the center of the table as a Christmas decoration. Today, the Yule log has become a traditional pastry. Source: www.culture.gouv.fr / culture