This is the last appointment with SHF for this year! Habeas Brulee is hosting th 26th edition of this sweet meeting of bloggers recipes.
The theme for this month was: Sugar Art...
To join this event I present my Christmas creation. The italian name for this sweet is "Tronchetto di Natale" and the French one is Bouche de Noel, I don't know the English word :o(
This recipe comes from the pastry course I followed at the beginning of December.
Tronchetto di Natale
Candied Amarene (sour black cherry)
250ml heavy cream
1 Tbsp Confectioner sugar
Chocolate items (leaves, chocolate powder...) for decorations
Spread the chocolate bisquit with the ganache, leave one border free to roll the bisquit.
Add the amarene over the ganache, place them in rows.
Roll the bisquit over a sheet of parchement paper, close the paper and put the roll in freezer for 4-5 hour.
Leave theroll from the freezer, cut a short portion of the roll. The cut must be oblique.
Put the short portion of the roll on the bigger one, cut side down.
Wisk Heavy cream until fluffy, add the sugar and cover rhe roll.
Use fantay to decorate the roll with chocolate.
I've done leaves, stars and dot over parchment paper with melted dark chocolate.
130g Flour (suitable for biscuits)
25g chocolate powder
Wisk together eggs and sugur until fluffy and white. Add shifted flour and chocolate powder. Spread over a baking sheet or parchement paper. Cook in pre-heated oven at 200°C for 10'.
Dark Chocolate Ganache
225g Dark Chocolate (70% cocoa)
200g Heavy Cream
In a saucepan bring to boil cream together with butter and honey.
Cut chocolate and add boiling cream iver it. Wisk to melt all the chocolate. Let cool.
250ml Heavy cream
Wisk heavy cream until fluffy. Add chocolate ganache carefully to taste.
Sorry for the pictures but I was at my uncle home and light was only outside the window! :o)