Christmas log with chocolate and pistachios

Ingredients:8/10 people

• sugar
  120 + 400 g
• eggs
  4 + 6 yolks
• butter
  35 + 20 + 70 g
• flour
  100 g
• cornflour
  35 g
• chocolate powder
  15 g
• baking powder
  1/3 sachet
• very soft butter
  400 g
• shelled pistachios
  200 g
• green food coloring
  3 drops
• cane syrup
  10 cl
• white rum
  4 tablespoons + 1 tablespoon
• dark chocolate
  200g
• cream
  30g
• meringue mushrooms
  10
• currants
  10

Preparation:

• 1.30 refrigeration
• Cooking time:15 minutes

Preparation:

Cooking:15 minutes:

Refrigeration:1h30

Ingredients for 8 / 10 people:

For the sponge cake:

• 4 eggs
• 120 g of sugar
• 100g flour
• 35g cornstarch
• 15 g chocolate powder
• 1/3 sachet of baking powder
• 35g butter + 20g for the baking tray

For the buttercream:

• 400g sugar
• 6 egg yolks
• 400g very soft butter
• 200 g shelled pistachios
• 3 drops of green coloring

For the syrup:

• 10 cl cane syrup
• 4 tablespoons white rum

For the decor:

• 200g dark chocolate
• 70 g of butter
• 30 g fresh cream
• 1 tablespoon of blanched pistachios
• 10 meringue mushrooms
• 10 currants

Development:

• Melt the butter and let it cool.
• Preheat the oven to th.7 (210 C).
• Whip the eggs and sugar in a bowl placed over a simmering bain-marie for one minute. Then put the bowl in a larger container filled with ice water and whisk until the preparation is cold.
• Sift the flour, baking powder, cornstarch and cocoa. Sprinkle them over the egg/sugar mixture. Mix gently, incorporating the melted butter. Line the baking sheet with buttered parchment paper. Spread the mixture with a spatula and cook for 7 to 8 minutes. As soon as it comes out of the oven, cover the sponge cake with a cloth so that it does not dry out.
• Prepare the buttercream:mix the pistachios with 80 g of sugar to obtain a fine powder. Boil 13 cl of water and the rest of the sugar for 5 minutes. Whisk the egg yolks with the pistachio powder and coloring, then pour the boiling syrup in a thin stream, whisking constantly until completely cooled. Add the soft butter in pieces while continuing to whisk. Put the cream in the freezer for 5 minutes to harden.
• Mix the syrup and rum. Remove the sponge cake from the parchment paper, brush it with syrup using a brush, then spread the buttercream on top. Roll it on itself loosely and put it in the fridge for an hour.
• Melt the chocolate broken into pieces with 2 tablespoons of water and the soft butter in pieces while stirring to smooth the chocolate, then let cool.
• Cut off the ends of the log and spread the cooled chocolate over it with a spatula. Put it in the fridge for 20 minutes then decorate it with meringue mushrooms, pistachios and currants.

Merry Christmas ***