Decadent Christmas Log


Quantity Ingredient
4 Egg yolks
125g Sugar
50g Flour
50g Potato starch
1 TBSP Baking powder
1 ml Vanilla
4 Egg whites
60g Butter
1 pot Red fruit jam
50 ml Rum
100g Almond paste
100g 35% Cream
100g Dark chocolate

Biscuit roulé

  1. Preheat oven at 380° and line cookie sheet with parchment paper.
  2. Melt butter – reserve on counter
  3. Separate eggs
  4. In bowl, mix vanilla, egg yolks and sugar-whisk
  5. Sift flour
  6. Add flour, whisk with a little bit of air
  7. Egg white in a big bowl with a pinch of cream of tartar, whisk, then add sugar slowly, keep whisking to medium peaks
  8. Fold in 1/3 egg whites at the time
  9. Whip remaining egg whites quickly
  10. Keep folding
  11. Add 1 scoop of mixture to butter to temper
  12. Add to the mix , fold
  13. Glue parchment paper to cookie sheet with appareil
  14. Put the appareil on cookie sheet and spread from the middle to the edges with a large offset spatula until all even
  15. Bake at 400°F. Turn after 5 minutes and cook until ready
  16. Take out of oven and unmold on counter
  17. Remove the parchment paper and flip it onto another parchment paper
  18. Spread jam onto it – roll while removing paper

Chocolate Ganache

  1. Boil cream in a russe, you could use the whisk to boil the cream
  2. Put chocolate (70%) in a bowl, add cream, mix slowly
  3. Reserve until at room temperature and serve


  1. Add rum to the jam
  2. Use a second layer of parchment paper to flip the biscuit
  3. Spread jam
  4. Roll with the paper to tighten the roll- refrigerate
  5. Cover with ganache
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