The Sliced Elf Yule Log

It's up to you.

11 detailed steps, from preparation to service.

1. Installing the equipment

   Heat the oven to 180 °C in conventional oven setting (no fan). Tap the baking paper. Melt the 20 g of butter and let cool. Place cream, mascarpone and whisks in the refrigerator while the cookie is being prepared.

2. Mounting the eggs

   Break the 4 eggs in a small bowl and then pour them with the 100 g of sugar in a bowl. Beat 6 to 8 minutes: the mixture should triple in volume and leave a trace for a few seconds when you lift the beaters.

3. Incorporate the dry ingredients

   Mix 90 g of flour and 30 g of pistachio powder. Tapping on the eggs in two and gently lifting the dough with the spatula. Mix a spoonful of dough with 20 g of melted butter and then pour this small mixture into the bowl and incorporate without crushing the foam.

4. Cook the biscuit

   Regular rectangle of 30 x 40 cm, up to the corners. Bake 10 to 12 minutes: the surface should be golden and soft under the finger. Do not wait for the edges to become dry.

5. Roll to warm

   Place a clean cloth on the worktop, flip the sponge over it and peel off the paper slowly. Immediately wrap the sponge with the tea towel from the small side. Allow to cool for 45 minutes: the cloth is only a tool and will be removed.

6. Whisk the pistachio cream

   Put 250 g of mascarpone, 150 g of cream and 35 g of icing sugar in a cold bowl. First beat slowly and then at medium speed to a thick cream that fits on the whisk. Add the 35 g of pistachio paste and mix 15 seconds, without continuing if the cream becomes granular.

7. Garnish and firm

   Gently unroll the sponge, remove the towel, spread 100 g of cherry jam and then 250 g of pistachio cream. Keep 2 cm naked at the final edge. Roll by squeezing moderately and lay the joint underneath. Place 1 hour in the refrigerator; keep the remaining cream cold.

8. Create two boots

   Melt the 70 g of dark chocolate in a soft bain-marie in a dry bowl. On baking paper, draw two 7 x 3 cm flat boots with the spoon, keeping 2 mm thick. Spread the rest in small plates. Leave to freeze for 30 minutes and then remove the paper.

9. Cut the silhouette of the elf

   Coat the roll with the remaining pistachio cream in the spatula, keeping streaks. Cut a slice of 2 cm at each end and serve these offcuts apart. Then cut the roll in half in the middle, on the bias, and space the pieces of 4 cm on the plate.

10. Lay the cap and boots

    Flatten the 30 g of red marzipan into a small triangle and place it against the top end of the roll, like a faceless elf cap. Place the two chocolate boots flat against the other end; they rest on the dish. Cut out the small chocolate plates around it.

11. Sinking the griotte

    Spread the remaining 100 g of jam over the two cups and between them. Leave visible the spiral of biscuit and cream: it is a log disguised, without anatomical detail. Refrigerate 30 minutes then serve in thick slices.