For Christmas, Elodie Vignier of the Dînette à Roulettes has necessarily pulled out the big game: aperitif boxes with savory snacks or gourmet Christmas logs!
Impress the gallery with ease: recipe for the express log!
Elodie helps us to impress our guests with an express log recipe! No need to spend the day in the kitchen, here is a recipe that works every time (normally!).
Ingredients :
For the dough:
- 4 eggs
- 125g sugar
- 125 flour and cornstarch
For the cream:
- 250g fresh cream
- 200g mascarpone
- 50g sugar
- vanilla
Preperation :
- whisk the eggs and sugar
- gently incorporate the flour and cornstarch mixture
- spread on the baking sheet
- put 10mn at 180 °
- roll the dough on itself and put it in a tea towel (clean, it’s still better)
- let cool
- Once the sponge cake has cooled, spread the cream mixture (and add jam, chestnut cream, spread… depending on your level of gluttony!)
- roll, decorate, and voila!