giovedì 17 maggio 2012

Trunk Christmas (France)

Trunk Christmas - ( Buche de Noel )

The Christmas tradition of the nozzle is placed in the French Christmas. Typical of the country beyond the Alps, the dessert is known as 'Buche de Noel' and recalls the shape of the block of wood, in turn a symbol of many countries in Northern Europe.
The history of the strain has its roots in a pagan custom that served to wish the fertility of the orchard: the strain, in fact, had to be extracted from an oak or a chestnut tree and put in the fireplace on Christmas Eve. This symbolic action to heat the baby Jesus, which was to continue until the New Year as a rite for the new year.

Trunk Christmas (France)


For the sponge cake (cookie dough)

100 grams of flour
125 grams of sugar
4 egg yolks
4 egg whites
1 packet of yeast
Salt q.b.
2 tablespoons Amaretto di Saronno

For the filling:

300 grams of mascarpone
½ bag of vanilla sugar
2 egg yolks
2 tablespoons Amaretto di Saronno
hazelnut cream

Prepare the sponge cake Beat the egg yolks. Add the salt, sugar and Amaretto di Saronno and mix everything.
Combine the flour, mix well and then combine the egg whites beaten stiff. Finally, add the yeast.
Pour the pot of the oven covered with parchment paper and bake at 180 degrees for 15 minutes. Meanwhile, prepare the filling: Beat the egg yolks, add sugar, vanilla, Amaretto di Saronno and the mascarpone.
After mixed, add the hazelnut cream, until mixture is light brown.
Cover with it the sponge, taking care to remain a part of the filling on the trunk spreads.
Wrap the sponge again and add the hazelnut cream filling used for the filling until you have a darker color.
Spread the cream then the socket and decorate with colored sugar.
Garnish Tronchetto Christmas with poinsettias and holly, or with meringue mushrooms.
To create the snow effect, however, use of coconut flour and dried icing sugar.

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