The Snow & Ice Yule Log

Let's start the recipe!

1. Preparing the work work surface

   Read the whole record. Weigh the biscuit, 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.

2. Whisk the eggs to the ribbon stage

   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.

3. Stir in the dry ingredients and cook

   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.

4. Pre-roll the still warm sponge

   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.

5. Prepare the cold 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.

6. Garnish, roll and firm

   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.

7. Preparing the Swiss meringue

   Pour 120 g of whites and 200 g of sugar into a heat-resistant bowl. Place it on a pan of simmering water without the bottom touching the water. Whisk continuously until a thermometer reads 70 °C, keeping the egg whites from setting against the sides of the bowl. The sugar must be dissolved.

8. Whisk until cooling

   Remove the bowl with oven gloves. Whisk with an electric mixer for 6 to 8 minutes until the meringue is shiny, firm and almost cold. It must form a flexible tip at the end of the whisk. Do not apply it hot on the filled log.

9. Forming the Congeres

   Put the cold log on the plate. Spread the meringue on top and sides at the spatula, leaving the spirals visible. Creates broad reliefs with the back of a spoon. A possible remnant of meringue can form a few small points around, without weighing down the decor.

10. Slightly golden, if desired

    To find the golden tips of the video, use a kitchen torch according to his instructions, on a plan clear of any paper and far from the sets. Pass the flame in motion to a few centimeters, without insisting in the same place. You can also keep the meringue white; avoid the grill that would warm the cream.

11. Shaping Two Small Trees

    Divide the 60 g of green paste in half. Roll two low cones from 4 to 5 cm maximum, slightly flatten their base and marks a few branches with the tip of a small spoon. Put them in the back, supported by the log, without concealed spades. Sauping a little icing sugar.

12. Forming the Snow Fox

    Take 25 g of white paste for a lying oval body, 8 g for a small head, 5 g for a tail laid along the body and 2 g for two triangular ears. Assemble with a drop of water only. Two dots of black dye are enough for the eyes; put the fox at the foot of the fir trees.

13. Finish just before serving.

    Place the small shards of candi sugar in the reliefs, then the meringues and pearls at the foot of the cake. Saupe the remaining icing sugar. Add these decorations at the last moment to preserve their texture. Remove large items to share separately and cuts eight pieces.