Well, here we laugh more, it comes dangerously close. Only a few days and take out the procession of dishes, plates, chocolates, and other festivities.
The Yule logs have changed much since my childhood, cream butter gave way to mosses, rolled cookies were erased before the spice bread, butter and shortbread dwarfs the traditional plastic saws and disappeared for decorations that are eaten. 
Me, I like the butter cream, since I took a recipe of meringue, I am reconciled. But it is also to visit other horizons, especially in baking. So for those who want ideas here are some suggestions: the traditional wedding cake, dismantled and square for a log in croquembouche , Trianon (chocolate or Royal), a harmonious blend of foam Chocolate whipped between two sheets of chocolate crunch. I also reserve a log-chocolate raspberry light as a snowflake.
This year, for the first log (as I'm invited to the right and left, I'll take care of dessert, I prepared so many ), I revisited the chocolate-raspberry.
Both foams are filled with meringue and shortbread brownie replaced by a punch jasmine syrup.
All coated with a white chocolate mousse.
It is best to comply take a few days before for meringues, the day before the latest punch syrup, brownies and mousse. This type of cake is frozen, you can easily prepare well in advance.
So no stress, and dessert will be better.
The proportions are valid for two logs 30 x 11 cm. For ten to twelve people.
few days before then, meringues :
For lots of little small meringues (plate cake) size of a walnut.
2 egg whites - 140 g sugar - a drop of lemon juice - coloring (optional) - flavor (optional, raspberry here).
Preheat oven 100 degrees.
Beat the egg whites gradually incorporating the remaining sugar. When they doubled in volume, add half the remaining sugar. When they became stiff, add remaining sugar. The mixture becomes even more firm, smooth and shiny.
Divide dough in half and leave half on hold will remain white (for garnish chocolate mousse) and the other half with a spatula add the dye and the red raspberry flavor.
Dresser the bag on a plate lined with parchment paper and bake for about an hour. Once cooked keep them in a cake box iron.
the eve :
- jasmine syrup for the cake Optional puncher you prefer brownies very fluxes .*
300 g of water - 100 g powdered sugar - a few drops of jasmine aroma.
Heat water and sugar to 105 degrees and let cool. When the syrup is cold add the flavoring. Keep cold.
the chocolate brownie :
for two logs.
450 g caster sugar - 240 g dark chocolate - 180g butter - 4 eggs beaten - 180g of flour.
Butter two molds of 20 cm.
Melt together the chocolate in a bain-marie. Cool.
Add the beaten eggs, sugar and flour. Mix quickly and gently. Away in the mussels.
Bake half an hour.
The top should be crunchy and the inside basis.
* I let them cook a little longer so you can soak in the syrup.
- The raspberry mousse
for two logs:
325 g of crushed raspberries - 12 g gelatin - 1 egg white - a little water - 60 g icing sugar - 325 g cream - 25 g sugar.
Soften gelatin in cold water.
Heat the raspberry pulp, the first signs and remove from heat stir in gelatin. Mix well and let cool and take.
Prepare meringue well: heat water and sugar to 100 ° begin to beat egg whites until stiff. When the syrup reaches 120 ° pour in a thin stream of white, while continuing to whisk.
Whisk until the mixture is lukewarm.
Mix the gelatin, stir into Italian meringue by whisking gently. Book.
Beat the whipping cream into whipped by gradually incorporating the sugar.
Combine whipped cream with raspberry meringue with a spatula. Sift
log pan with plastic wrap, making sure to do well beyond the film edges.
Lay half the raspberry mousse. Keep cold.
- Chocolate mousse:
for two logs:
100 g butter - 400 g chocolate - 10 eggs.
Melt chocolate in double boiler and butter. Stir vigorously
egg yolks.
Beat the egg whites. The
gently stir.
Fitting the log:
Remove the foam containing the raspberry mousse, sprinkle to taste meringues with raspberry. Sleep half the chocolate mousse, meringue sprinkle nature, press lightly.
Soak jasmine syrup brownies. Place on the chocolate mousse.
Cover with plastic wrap. Press to fully firm.
Freeze.
The white chocolate mousse (to just before the editing)
For two logs:
Melt in a bain-marie white chocolate. Whip the cream
in Chantilly.
Stir white chocolate whipped cream. Keep refrigerated.
Removing and decoration:
Leave it in the refrigerator and wait it out a quarter of an hour before tasting.
can simply sprinkle with sifted cocoa bitter black before serving.
To summarize: the day we start with the syrup, then cook the cake.
Then we prepare the raspberry mousse that you put into the mold.
You do not forget the raspberry meringues.
Then the chocolate mousse that is deposited on the raspberry mousse. Adding the meringues nature. It ends with the sole brownies.
are filmed.
We put it in the freezer until the big day
the day, we prepare the white chocolate mousse. The log is unmolded frozen. It encases the foam and passes to the decoration.
We give it to the fridge. Fifteen minutes before serving it out of the cold and allowed to wait at room temperature.
The proportions are for two cakes, here you will find a different version with a chocolate meringue and whipped cream.
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