BUCHE DE NOEL WITH AMARENA CHERRIES

Ingredients for biscuit paste
Salt up 1 pinch
Flour 00 100 g
Average eggs 5
Sugar 140 g
Miele 10 g
Vanilla pod 1
FOR GANACHE CREAM
Liquid fresh cream 300 g
Dark chocolate 300 g
TO DECORATE
Dark chocolate 250 g
Preparation
How to Prepare the Christmas Trunk (Buche de Noel)
To prepare the biscuit paste you begin by dividing the yolks (they will have to weigh about 100 gr) from the albumin (they will have to weigh about 150 gr). Whisk the yolks for at least 10 minutes together with 90 gr of sugar, honey and vanilla until they become light and sparkling. Mount the snow-white snowflakes not too firm along with the remaining sugar, then combine the two compounds with a spatula without disassembling them. Add the sifted flour very gently and mix with a spatula. Place the dough on a sheet of paper oven, placed on a baking tray of the size of 45 x 37 cm, level it with a flat and smooth spatula until reaching the thickness of 1 cm. Bake in a static oven already hot at 220 ° for 6-7 minutes; the surface of the sweet must become just golden and you will never have to open the oven that will retain moisture inside it. Take out the cookie dough from the oven, take it out of the pan immediately, and place it all over the oven paper on one level. Spray the surface of the biscuit paste with the semolina sugar, so that it does not stick, and seal it with the film, also folding it under the sides. In this way, the biscuit paste cools will retain all the moisture that will make it elastic and will help it bend without creaking. Now prepare the ganache: chop the dark chocolate, put a pan in the fire.
When the cream has touched the boil, turn off and pour chopped chocolate (10), stirring with the whips to dissolve it completely. Once the chocolate is dissolved, transfer the mixture to an ice-cream bowl that you start assembling with an electric stirrer (you can cover the container with transparent film to avoid sketching). Work the ganache for 10-15 minutes until it is well-groomed. When the cookie paste is cold remove the film, stuff it with half the mounted ganache leaving 2 cm on board and stuffed with Amarene in Toschi Syrup.
Roll the biscuit pastry gently, wrap it in the film, place the roll in the fridge for about 1 hour with the advanced ganache. Meanwhile, take care of the decoration: in a saucepan for a bath (or microwave), melt the dark chocolate and pour it over the trunk.
Keep the Christmas trunk in the fridge for a few days. You can freeze it without decoration.

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