Cookie Dough Ingredients
160 gr. Manitoba flour
160 gr.
sugar 8 eggs
60 gr.
butter 1 pinch salt
1 packet vanillin
Nutella
cream Ganache Ingredients
400 gr. dark chocolate
400 ml fresh cream
50 gr. butter
Preparation:
Grease the baking tray with butter and line with baking shorter then turn to grease with butter. Acceding to the oven 220 °!
In a bowl combine sugar, 4 eggs and 4 egg yolks (discard whites advanced but not put them aside in another bowl because then you will!).
bowl with eggs and sugar in warm water and place it in a double boiler, beat the ingredients with electric whips until the mixture becomes foamy beautiful! It will take at least ten minutes!
After the mixture has doubled in volume, remove the bowl from the water and stir gently with a wooden spoon from top to bottom in order to cool the mixture to incorporate air. Still stirring slowly with a sieve, add the flour mixed with vanilla. Add the melted butter at the end.
aside in another bowl, whisk the remaining 4 egg whites with a pinch of salt, turning them into stiff. Once this operation to add the egg mixture, stirring gently incorporate always from top to bottom so as not disassemble everything.
Spread the mixture gently into the prepared pan giving it a height of about 1 cm. Do not handle the mixture much otherwise you run the risk that you unmount the egg whites!
Bake for 6 / 7 minutes in a preheated oven at 200 degrees!
take at this point a clean cloth and moisten with water and SLIGHTLY when the cookie dough is ready remove it from the oven and rovesciatela over the cloth so that the portion attached to the parchment paper is facing you.
Remove the baking paper, then gently help if needed with a brush cold water ... but if you have well before the buttered baking paper will not be needed!
Once you have this rolling in the dough damp cloth so that the surface of the dough does not stick as it cools and begins to take the form of roll!
Once you unroll the dough is cold and stuff with plenty of Nutella! ^ ^
Wrap the roll and place it in the refrigerator!
While our roll rests in the refrigerator it is time to prepare the cream Ganache! This recipe I got it on the site of Saffron Yellow ! Remember that the specificity of this cream is to become very hard once it's been stored in the fridge and instead to soften at room temperature to melt near heat sources!
First of all in food processor finely chop the chocolate!
In a large pot pour the cream and butter. A low heat, stirring occasionally and almost bring to a boil. When the liquid is almost boiling, remove the pan from the heat and stir in the chocolate!
Place the pan in a water bath in cold water and beat the mixture with the electric whisk until creamy and thick, even in this case it will take about ten minutes. If the cream ganache should not be strong enough put it in the fridge for a few minutes and then whip again.
Ok guys as has been done!
Now we are ready to roll in the fridge and cover the cream, do not need anything else now that our artistic sense!
Take the roll and cut a piece at both ends at an angle!
covering the body with the creamy ganache with the aid of a shovel!
Then join the two small logs obtained at the main trunk and cover themselves with the cream Ganache!
At this point you just have to do with the doodles of mushrooms and add cream and sugar flowers and everything you like to decorate!
in my trunk in addition to flowers and mushrooms I added a sprinkling of snow, in practice grated coconut!
What do you think came Tronchetto well this Christmas?
What I can tell you is that although it is a preparation long and laborious repays the result not only in terms of beautiful views, but most of all taste delicious!
With this traditional French dessert, reminiscent of the chocolate that farmers carefully chose to heat all night on Christmas Eve, I wish you a happy and peaceful Christmas!
