Hello friends, today I propose this delicious Christmas log with rocher cream to make during the Christmas holidays and amaze friends and family at the end of meals during lunches or dinners. A simple recipe that will surprise you, this delicious roll of soft chocolate sponge filled with rocher cream drives everyone crazy. Here you will find the recipe..
- Difficulty: Easy
- Cost: Cheap
- Cuisine: Italian
Ingredients for the Christmas Log with Rocher Cream
- 3 eggs
- 1 oz unsweetened cocoa powder
- 2 oz all-purpose flour
- 3 tbsp sunflower oil
- 3.5 oz granulated sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 pinch fine salt
- 8.8 oz mascarpone
- 3.5 oz fresh liquid cream
- 2 tbsp Nutella®
- 0.7 oz hazelnut wafers
- 1 oz powdered sugar
- red currant sprigs
- 5 Ferrero Rocher
- 0.9 oz hazelnut crumbs
- 3 oz fresh liquid cream
- 1.2 oz dark chocolate
- 1.4 oz milk chocolate
- 1 tbsp vegetable oil
Tools
- 2 Bowls
- Electric whisks
- 1 Kitchen towel
- Baking paper
- Baking trays
- 1 Small saucepan
- 1 Cooling rack
Steps for the Christmas Log with Rocher Cream
To make this delicious Christmas log with rocher cream, first prepare the soft roll. In a large bowl, beat the eggs with the sugar and vanilla extract for 15 minutes until they become frothy and pale. Gradually add the sunflower oil while continuing to whisk. Finally, fold in the previously sifted flour, cocoa powder, baking powder, and salt, and mix with a spatula for a few minutes until you obtain a smooth and homogeneous mixture. Line a 12×16 inch rectangular baking tray or sheet with dampened and squeezed baking paper, and pour the mixture, leveling it well with a smooth spatula. Bake in a preheated static oven at 350°F for about 15 minutes. When the base is ready (do not forget the toothpick test), place the hot roll on a clean, damp kitchen towel. Carefully remove it from the baking paper and roll it up with the help of the towel, wrapping the towel inside the roll. Wrap it tightly and let it cool at room temperature.
In a bowl, pour the mascarpone, powdered sugar, and cream (all well-chilled from the fridge) and whip for a few minutes using an electric whisk. Add the Nutella and continue beating. Finally, fold in the knife-chopped wafers into the mascarpone cream and mix thoroughly. Once the filling is ready, place it in the fridge to rest for 1 hour.
Take back the roll, unroll it, and fill it with the mascarpone and wafer cream. Gently roll it back up and place it in the fridge to set for a couple of hours.
In a small saucepan, heat the cream, turn off the heat, and add the chopped dark and milk chocolate, stirring until you obtain a shiny and creamy glaze. Finally, add the oil and hazelnut crumbs and mix. Let it cool for about ten minutes or until the glaze reaches 95°F. Take the roll from the fridge and glaze it on a cooling rack. Carefully transfer it to a serving plate and decorate the surface with red currant sprigs and Ferrero Rocher pralines. Place it in the fridge for 30 minutes and then serve.
And here is the Christmas log with rocher cream, ready. I hope you like my latest recipe, see you next time, friends.
STORAGE, TIPS, AND NOTES
The Christmas log with rocher cream can be stored in the fridge for a maximum of 2 days. The mascarpone can be replaced with another spreadable fresh cheese like Philadelphia.
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