A Christmas log with exotic accents with a gingerbread-flavored Japanese roll biscuit, a chestnut mousse and clementines.
The advantage of the Japanese rolled biscuit is that it is extremely malleable and does not break, on the other hand, it does not swell when baked, as it does not contain any baking powder.
Prep Time: 60 minutes
Baking Time: 14 minutes at 375°F (190°C)
Difficulty: easy
Yield: a rectangular baking tray of 15×11 inches (40×30 cm)
For the Japanese Rolled Biscuit
1. Preheat oven to 375°F (190°C).
2. In a small saucepan, pour water, milk, salt, sugar and butter. Heat (do not bring to the boil, just melt the butter).
3. Remove the saucepan from the heat and add the flour in one go, previously mixed with the Allspice. Mix well with a spatula.
4. Return the pan to medium heat and stir for 1 minute to dry out the dough.
5. Pour the dough into the food processor bowl and stir for one minute to cool the dough.
6. Add 1 egg yolk at a time, stirring between each addition.
7. Pour in the oil and mix well.
8. In a bowl, beat the egg whites with sugar until a meringue with a bird’s beak shape is obtained.
9. Pour the egg whites into the dough in 3 times and mix gently with a spatula.
10. Pour the dough onto a baking tray lined with baking paper. Level the surface with a spatula.
11. Bake for about 14 minutes at 375°F (190°C) until golden brown.
12. Allow the biscuit to cool. Once it is cold, place a sheet of baking paper on top. Turn the biscuit over and gently remove the baking paper. Roll up the biscuit.
For the chestnut mousse :
13. Put the cream in a container and beat it to obtain a Chantilly cream.
14. Gently stir the Chantilly cream into the chestnut cream, then spread over the unrolled biscuit.
For the decoration
15. Add the clementine chunks (reserve a few for decoration). Roll the log again and put it in the fridge.
16. Just before serving, whip the cream and sugar into a whipped cream and decorate the log. Gently place the reserved clementine chunks on top.
Merry Christmas!!
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