Desserts

Buttercream log, chocolate and pear icing


Here is a gourmet recipe for Christmas, the pear chocolate log as you have never tasted it.

Ingredients for 4 persons :

For the sponge cake:

  • 3 egg whites
  • 75 g sugar
  • 75 g flour

For the chocolate buttercream:

  • 350 g unsalted butter
  • 10 cl of water
  • 6 egg whites
  • 135g sugar
  • 10 cl of chocolate sauce

For the caramel, chocolate and pear icing:

  • 2 pears
  • 100 g semi-salted butter
  • 250 g of caster sugar
  • 20 cl of liquid cream
  • 50 g dark chocolate

Buttercream log, chocolate and pear icing

For the sponge cake:

Preheat the oven to 170 ° C (th. 5/6).

  • With a mixer, beat the egg whites with the sugar until the mixture doubles in volume.
  • Add the sifted flour, mix gently.
  • Place a sheet of baking paper on an oven dish, spread the sponge cake using a spatula over 1 to 2 cm.
  • Bake and cook for 15 minutes. Let cool.

For the chocolate buttercream:

  • In a saucepan, combine the water and sugar. Heat to 118 ° C.
  • In a mixer, place the egg whites, beat them, pouring in the syrup until the mixture sticks to the branches of the whisk.
  • Add the softened butter and chocolate sauce to the cooled meringue.

For the caramel, chocolate and pear icing:

  • Peel the pears, cut them into small cubes. In a saucepan, put 25 g of butter to froth, add the diced pears. Sweat them without coloring.
  • Let cool for a few moments and keep in the fridge.
  • In a saucepan, heat the sugar over medium heat until the caramel is golden brown. Add the remaining 75 g of butter and the cream. Mix well, add the chopped chocolate then the diced pan-fried pears. Reserve at room temperature (it must remain tender).
  • On a work surface, place the sponge cake, cut out a rectangle. Using a spatula, spread the caramel, chocolate and pear icing on half of the sponge cake.
  • On the other half, spread the chocolate buttercream and roll up.

Mask the log again with the chocolate buttercream. Chill for at least 2 hours.

Decorate with the rest of the caramel, chocolate and pear icing (or chocolate shavings).

Recipe: N. Le Moal, Photo: A. Beauvais - F. Hamel

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