ingredients
for the rolled biscuit
4 eggs
120g of sugar + 1 tsp
100g of flour
20g cocoa powder
25g of butter
for praline chocolate ganache
150g of dark chocolate
50g of milk chocolate
50g of pralinoise
20 cl whole cream
100g of praline
Meringue :
3 egg whites
125 g of sugar
Prépation:
For the rolled biscuit:
Preheat the oven to 200 °.
Separate the yolks from the egg whites.
Whisk the yolks with the sugar until
they whiten.
Add the flour and mix. Add cocoa
and mix.
Melt the butter for 1 minute in the microwave
and add it to the dough by mixing.
Beat the egg whites well
farms. Add 1 teaspoon of powdered sugar
when they start to foam.
Add the egg whites delicately to the
cocoa paste using a maryse
taking care not to break them.
Cover your baking sheet with paper
greaseproof and pour the paste over. Smooth
paste gently with the maryse to form
a rectangle.
Cook for 8 minutes.
At the end of the oven, place the biscuit with the
parchment paper on the worktop.
Cut the edges of the biscuit so that it is
good rectangular.
Cover with a damp cloth. Let
rest 10 minutes. Remove the towel.
Wrap the cookie on itself while trying
not to break it and pack it in film
plastic. Let cool.
Prepare the chocolate-praline ganache:
Break the chocolates and the praline in small
parts.
In a saucepan, heat the cream
liquid and pour it on both chocolates and the
pralinoise. Mix until everything is
well melted.
Add the praline and mix.
Let cool.
Carefully unwind the rolled biscuit and
spread the ganache.
Wrap the biscuit again and cut a
little piece to make a branch start
on the side.
Beat the whites to firm snow in
incorporating the sugar in 3 times.
Cover the log with this meringue
at the socket or with a spatula
simply.
Burn with the torch.
You can prepare the log the day before, but
I advise you to prepare the meringue and
to burn it shortly before the tasting, at worst
in the morning for the evening. To keep cool
until tasting.
