The Christmas log A culinary tradition for the end of the year

Buttercream recipe

• 4 eggs
• 600 g sugar
• 200 ml water
• 700 g butter

Progression for buttercream 

• Cook the sugar with the water to 116°C
• Pour the cooked sugar over the beaten eggs
• Whisk until cool
• Add the softened butter
• Beat and season to taste

Rolled biscuit recipe

• 5 eggs
• 150 g sugar
• 150 g flour
• 30 g melted butter

Progression for the biscuit 

• Mix the eggs with the sugar
• Heat the egg-sugar mixture in a bain-marie to 37°C and whisk while cold until the biscuit forms a ribbon
• Mix a little of the mixture with the melted butter
• Lift the sifted flour with a spatula into the mixture
• Lift the butter into the mixture
• Pour the dough onto a baking tray lined with baking paper
• Spread the dough evenly on the baking sheet
• Bake at 230°C for max. 5 minutes
• Remove the baked biscuit from the hot baking tray immediately after baking to avoid drying out the biscuit
• After cooling remove the baking paper

Assembly and decoration 

• Put 2/3 of the buttercream on the biscuit and spread it evenly
• Roll and tighten the biscuit with the buttercream and avoid hollows inside the log
• Cover the log with a thin layer of buttercream
• Remove the excess with a piece of paper and put in the fridge so that the buttercream can set.
• Cut off the ends of the log
• Stick the ends on the log like a tree trunk
• Cover with the buttercream without covering the ends of the log and the trunks
• Cover the ends and trunks with white buttercream
• Start decorating as you wish
• Place marzipan decorations on the log
• Dip a cookie cutter or spiral wire in cocoa to draw the age rings

Roasted pears recipe

• 5 pears
• 50 g vegetable butter
• 500 ml pear juice
• 2 vanilla pods
• 50 g lemon juice
• 2 cinnamon sticks
• 4 starred badianas
• 5 g fleur de sel* (salt)
• 1 l apple juice

Progression for the roasted pears

• Peel the pears and cut them into 2 cm cubes.
• In a pan, reduce the pear juice by half
• Foam the vegetable butter with the pear juice reduction, star anise, cinnamon, vanilla, lemon juice, half the apple juice and fleur de sel*
• Place the diced pears in the pan and lightly brown them
• Add the remaining apple juice and finish cooking, covered
• Keep the pears slightly firm in the middle

Chocolate biscuit recipe

• 180 g flour
• 20 g cornstarch
• 12 g baking powder
• 100 g sugar
• 1 pinch of salt
• 15 g cocoa powder
• 200 ml sparkling water
• 4 tbsp. neutral oil
• 2 cl rum

Progression for the chocolate biscuit

• In a bowl, mix all the dry ingredients together, then add the liquids, stirring constantly until you have a smooth dough
• Spread the dough on a baking tray (23 cm x 28 cm) and bake at 180°C for about 15 minutes
• Remove the biscuit from the hot baking tray, unload it to a tea towel and roll it up
• Leave to cool completely

Chocolate cream recipe

• 100 g dark chocolate
• 200 ml soy cream

Progression for the chocolate cream

• Melt the chocolate in a double boiler
• Whip the soy cream
• Gradually add the melted chocolate to the whipped cream, lifting it rather than stirring it, to maintain the volume of the whipped cream

Assembly and decoration

• Open the cooled biscuit
• Add 2/3 of the chocolate cream and spread evenly over the biscuit
• Spread a layer of roasted pears on the chocolate cream
• Roll up and press together
• Leave to rest in the fridge for at least 30 minutes
• Coat the cooled log with the remaining chocolate cream
• Decorate with a few pears and spices