Christmas log with chestnuts

The preparation step by step

1. Prepare the plate and eggs

   Preheat the oven to 180 °C in conventional oven setting (no fan). Tapes the 30 x 40 cm baking paper. Melt the 20 g butter and allow it to cool until lukewarm. Break each egg into a small bowl; separate the white from the yolk by passing the yolk between the half shells. Gather the four whites and four yolks in two bowls.

2. Whisk both preparations

   Whisk the four yolks with 70 g of sugar for 3 minutes: the mixture must fade and thicken. Using clean beaters, whisk the four egg whites with the salt, then add the remaining 30 g sugar in three additions. Stop when the foam forms a soft peak at the end of the whisk, without becoming dry or lumpy.

3. Finish and spread the dough

   Fold in a third of the whites to the yolks to soften them. Add the other whites and 100 g of sifted flour in two, with a spatula running from the bottom to the top. Mix two spoonfuls of lukewarm butter dough, then pour this mixture back into the bowl. Regularly spreads over the entire plate, right down to the corners.

4. Monitors the baking of sponge

   Bake at mid-height for 10 to 12 minutes, without opening for the first 8 minutes. The sponge should be slightly golden, soft under one finger and no longer leave wet dough. Take it out as soon as these benchmarks are combined: a prolonged cooking dries this thin layer and makes rolling more difficult.

5. Preroll and let cool

   Spread the dish clean, moistened and then very well wrung, on the worktop. Turn the hot sponge over, baking tray removed, then gently peels off the baking paper. Roll the sponge immediately with the tea towel, starting from a side of 30 cm. Let it cool for 30 minutes as well: the future log will be about 30 cm long.

6. Prepare the ingredients of the cream

   While the sponge cools, place a bowl and whisk for 10 minutes in the refrigerator. Stir the 250 g of chestnut cream in another bowl to soften it. Keep the 250 g mascarpone and 100 g cream refrigerated until needed; they will whip together more easily when cold.

7. Whip the chestnut filling

   Pour the mascarpone and liquid cream into the cold bowl. Whisk at medium speed for 1 to 3 minutes, until you get a cream that fits on the whisks. Incorporate the chestnut cream into the spatula three times. Stop as soon as the color is uniform and keep about 200 g of this trim for the outside.

8. Garnish the sponge cooled

   Gently unroll the completely cold sponge and remove the tea towel. Spread the remaining 400 g in a regular layer. Leave a 2 cm cream-free border on the 30 cm side that will close the roll. Do not press strongly with the spatula: the crumb must retain its thickness.

9. Shape and cool the log

   Wrap the sponge on itself from the side opposite the empty border, without trapping the tea towel. Accompany the first turn with the fingers, then guide the roller by gently lifting the dishcloth. Put the log on his plate, close under it. Cover it without crushing and refrigerate it for 2 hours; also keep the cream reserved for fresh.

10. Make a simple decor

    Soften the 200 g of reserved cream with a spoon, then spread them on the top and sides of the cold log. Draw a few wide lines with the teeth of a fork. Pass a thrift on the edge of the tablet to get 30 g of shavings and spread them on top, without looking for a perfect cover.

11. Cut net slices

    Put the log back in the refrigerator if you do not serve it immediately. To cut it, dip the blade of a knife in hot water, wipe it thoroughly, then cut without crushing the roller. Clean the blade between the parts. The sponge and cream spiral should remain visible; a small crack in the sponge does not interfere with service.