The millefeuille log with cocoa chantilly is a dessert that, without the Christmas-themed sugar figurines, can be prepared at any time of year because it is simple to make and delicious!
The sponge cake or biscuit dough can be prepared in advance, and the cream or mousse that fills it can be varied in a thousand ways to satisfy the tastes of our guests.
I made a very easy cream of whipped cream and cocoa, barely sweetened with powdered sugar, but we can use a classic custard, chocolate, a diplomatic cream, orange-flavored and many, many others.
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°I have opened a free recipe channel for everyone on WhatsApp, no notifications, no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you will be able to read a sweet and a savory recipe!
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MILLEFEUILLE LOG WITH COCOA CHANTILLY
ASI’s kitchen
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for MILLEFEUILLE LOG WITH COCOA CHANTILLY
- 2 1/8 cups heavy cream to whip
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon powdered sugar (taste and adjust sugar as desired)
- 1 cup all-purpose flour
- 4 eggs
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- to taste Christmas-themed figurines
- to taste chocolate cream (soft enough to be piped with a pastry bag)
- to taste colored sprinkles
Tools for MILLEFEUILLE LOG WITH COCOA CHANTILLY
- scale
- baking sheet
- mixing bowl
- electric hand mixer
INSTRUCTIONS FOR MILLEFEUILLE LOG WITH COCOA CHANTILLY
For the light sponge cake, start by whipping the eggs and sugar for a long time until you get a light mixture that, if lifted with the whisk, will create a ribbon effect.
* If you prefer the chocolate roll, here is the recipe→https://blog.giallozafferano.it/asilannablu/rotolo-al-cacao/
Now add the sifted flour with a spatula, making movements from bottom to top to avoid deflating the foamy mass of the dough
Now flavor the mixture by adding the vanilla extract and mixing everything well and carefully.
Pour the obtained mixture onto a baking sheet lined with parchment paper of 12 x 16 inches.
Now bake in a preheated oven for about 12/13 minutes at 350 °F to brown the sponge cake.
Once cooked, remove it from the oven and flip it onto a clean kitchen towel sprinkled with granulated sugar and let it cool down before making the cocoa chantilly cream.
In a bowl, whip the very cold liquid cream at high speed with the powdered sugar and cocoa powder until you have a firm and light mass.
From the sponge cake sheet, cut out 3 rectangles of the same dimensions and place one on the serving plate.
With the help of a pastry bag, fill the first layer, then place the second rectangle of sponge cake, and continue … ending with the 3rd rectangle.
Cover the third layer with a thin layer of cocoa chantilly, then decorate as desired with Christmas figurines, sprinkles, and anything else you like!
Here is your millefeuille log with cocoa chantilly ready!
Enjoy your meal!
Annalisa
