Can I make this Christmas log in advance and store it?

Name: Christmas log with espresso, meringue, and glazed chestnuts
Cook time: 3 h
Total time: 3 h
Yield: 12P
Ingredients: 6 eggs at room temperature; 170 g flour; 7.5 dl whipping cream (40% fat); 200 g small glazed chestnuts (or pieces); 150 g + 4 tbsp granulated sugar; 4 tbsp powdered sugar; 5 tbsp instant coffee (12 g); For the finishing:; 3 egg whites at room temperature (100 g); 100 g granulated sugar; 80 g powdered sugar; 6 large glazed chestnuts; Extra: burner

Yes, you can make this Christmas log in advance and store it in the refrigerator. Take the Christmas log out of the refrigerator about an hour before serving.

Christmas log with espresso, meringue, and glazed chestnuts

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3 hours resting / 50min

•

Medium

Do you want to get started with Christmas log with espresso, meringue, and glazed chestnuts? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 12P

6 eggs at room temperature
170 g flour
7.5 dl whipping cream (40% fat)
200 g small glazed chestnuts (or pieces)
150 g + 4 tbsp granulated sugar
4 tbsp powdered sugar
5 tbsp instant coffee (12 g)

For the finishing:
3 egg whites at room temperature (100 g)
100 g granulated sugar
80 g powdered sugar
6 large glazed chestnuts
Extra: burner

6 eggs at room temperature
170 g flour
7.5 dl whipping cream (40% fat)
200 g small glazed chestnuts (or pieces)
150 g + 4 tbsp granulated sugar
4 tbsp powdered sugar
5 tbsp instant coffee (12 g)

For the finishing:
3 egg whites at room temperature (100 g)
100 g granulated sugar
80 g powdered sugar
6 large glazed chestnuts
Extra: burner

Preparation method

How do you make this?

Preheat the oven to 230°C. Separate the egg whites from the yolks. Beat the egg yolks with 2 tbsp granulated sugar until a white and frothy mixture. Whip the egg whites until foamy. Start at low speed and increase the speed as you add 150 g granulated sugar. Continue whipping until you no longer feel any sugar granules between your fingers. Add the egg yolks and the sifted flour. Mix gently.

Put the dough into a piping bag. Pipe the dough into rolls about 5 mm apart, lengthwise, onto the baking sheet lined with parchment paper. Dust generously with powdered sugar. Bake for 5 minutes in the oven. Turn the biscuit onto a damp and wrung kitchen towel. Do not remove the parchment paper and let cool on a flat surface.

Whip the cream stiff with the instant coffee and 2 tbsp granulated sugar. Place the biscuit on a new sheet of parchment paper, with the ribbed side facing down. Spread with the cream. Crush the glazed chestnuts (set some aside for decoration) and distribute them over the cream. Roll up carefully but very tightly, using the parchment paper. Let rest well covered in the refrigerator for at least 3 hours.

Cut off the ends of the Christmas log, place it on a serving platter. Whip 100 g egg whites to foam with 100 g granulated sugar and then add the powdered sugar. Whip for a few minutes until a glossy and firm mass. Pipe dots with a piping bag or spoon on the Christmas log. Brown with a burner and finish with the glazed chestnuts.

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