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Ingredients and essential steps for 8 people, on one page.
A rolled log vanilla and white ganache bluish, with a small palate in ice cream cones, two princesses in fondant and white chocolate flakes.
For 8 people / Plate with rim of 30 x 40 cm; log rolled about 30 cm, for 8 people.
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Chop the 300 g of white chocolate in a bowl. Heat the 200 g of cream until it shakes. Pour it three times over the chocolate, stirring in the center with a spatula, until you get a smooth cream. Add a little blue coloring suitable for chocolate. Cover on contact and cools for at least 4 hours, ideally the day before.
Read the whole record. Weigh the sponge, garnish and decor separately. Cover a baking tray with a 30 x 40 cm edge of baking paper. Make a second paper and a clean cloth. Preheat the oven to 180 °C, traditional heat.
Break each egg in a small bowl to remove any shell, then put the four eggs together in the bowl. Add 120 g of sugar and a pinch of salt. Whisk with an electric mixer for 7 to 8 minutes: the mixture should whiten, triple in volume and form a ribbon that remains visible for a few seconds.
Sift the 100 g of flour over the bowl in two. Gently lift the dough with a spatula, from the bottom to the top, turning the bowl. Spread regularly on the plate, without crushing the foam. Bake 10 to 12 minutes: the top should return under a slight pressure of the finger without becoming dry.
Turn the sponge on the second paper on the cloth. Gently peel off the baking paper. Roll the sponge with the clean paper, starting from a small side: you get a log of about 30 cm. Let cool in this position for 25 to 30 minutes. The paper prevents the faces from sticking; it will be removed before filling.
Pour 125 g of mascarpone, 100 g of whole cream, 20 g of icing sugar and 5 g of vanilla in a cold bowl. Whisk first slowly, then at medium speed, until you get a cream that fits on the whisk. Stop as soon as it forms a soft peak. Add a hint of food blue dye, depending on the manufacturer's dose.
Gently unroll the cooled genoise sponge and removes the inner paper. Spread the 250 g of cream on the sponge, leaving 2 cm free at the edge that will close the roll. Roll without paper inside, without too tight not to chase the cream. Place the joint underneath and refrigerate for at least 1 hour.
Stir the cold ganache in the spatula. If it is very firm, let it soften for 10 to 15 minutes; if it sinks, cool it again. Reserve 40 g for collages. Spread the rest on the top and sides of the log, without masking the spirals. Smooth in the spatula and then refrigerate for 30 minutes.
Use three small cones of 6 to 8 cm maximum. Gently melt 120 g of the 150 g white chocolate for decoration in a bowl over a water bath, keeping all water out of the bowl. Brush the cones with a thin layer, without filling their interior. Place them at the top on baking paper and let it harden. They remain hollow to limit their weight.
Pour the remaining 30 g of white chocolate, melted gently, into a small food cone. On baking paper, trace six small simple flakes by crossing three thick lines of 2 to 3 cm. Let them sit flat in the cool, then gently peel them off.
Colour 30 g of white paste in blue and 30 g in purple. Shapes two 3 cm low cones for dresses, with a flat base. With the 10 g of fleshy paste, make two small balls for the heads. Add the 10 g of yellow paste in small strands; use the remaining white for two small capes. Two black spots are enough for the eyes. Do not hide any spikes in the characters.
Just before serving, place the three horns back into the back of the log with some reserved ganache. Their openings form a broad base. Press them lightly into the cold ganache to hold them in place. If they do not hold, place them on the plate behind the log. Place the two princesses in front of the towers, on their flat base.
Fix the flakes and edible pearls with the rest of the ganache. Saupowder 10 g of icing sugar. To cut eight parts, remove the towers and figures and share them separately. The cones are placed at the last moment to prevent them from softening.
Keep the log in a box in the refrigerator, at 4 °C maximum, and consume it within 48 hours. Put the dry decorations at the last moment. Take it out 10 to 15 minutes before serving and put the leftovers back in the refrigerator.
Quantities for 8 people and step by step shapes, colors and decorations shown in the video. The times remain indicative.
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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