A Taste of Christmas with Cook'n With Class

CARAMEL BANANA CHRISTMAS LOG

STEP 1 - Banana Caramel

Ingredients

200g/7oz heavy cream (35% fat)

55g/2oz sugar

55g/2oz unsalted butter

1 banana, cubed

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for the caramel: 55g/2oz sugar

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Procedure:

In a small pot boil together cream,

sugar, butter and the banana cubes.

In a second pot caramelize the sugar,

until deep amber color. Stop the cooking

of the caramel by adding the banana mix.

Mix well, transfer into a cool bowl and set aside to cool.

STEP 2 - Chocolate Mousse

Ingredients

180g/6oz heavy cream

140g/5oz 70% chocolate (bittersweet),

grated or cut into small pieces

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360g/12oz heavy cream (35% fat), cold

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Procedure:

Make a ganache with the first 2 ingredients: bring cream to a boil, pour onto cut chocolate, let sit for about one minute, then stir to incorporate the cream into the chocolate and let cool. Stir occasionally until it reaches room temperature. Whip heavy cream to soft peak and mix gently with

cooled ganache. Put the mousse in the fridge to keep cool.

 

STEP 3 - Chocolate Sponge Cake (biscuit au chocolat)

Ingredients

3 whole eggs

3 yolks

120g/4oz sugar

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3 egg whites

60g/2oz sugar

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50g/2oz all purpose flour

50g/2oz unsweetened cocoa powder (better if alkalized)

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Procedure:

Sift together flour and cocoa powder, set aside.

Preheat the oven at 225C/375F. Grease a baking sheet with butter (bottom and sides) and line the bottom with parchment paper. In a standup mixer whisk eggs+3 yolks+sugar until light and foamy. Itwill triple in volume. Set aside. Clean mixer whisk and bowl, then whip egg whites and sugar to soft peak stage. Fold together the two egg mixtures gently while sifting on top the chocolate+flour mix .

Do not overmix or the batter will deflate.

With a spatula spread the batter on the parchment lined tray then bake immediately for about 15 minutes.

Lower the oven temp if the top starts browning.

Take out of the oven and run a sharp knife all around

the cake to loosen it from the pan.

Unmold after about one minute on a large parchment sheet lightly sprinkled with sugar. Gently peel off the parchment paper that

will be stuck to the cake. Don't pull it vertically or it will tear apart the delicate sponge cake! Let cool a few minutes before assembling.

ASSEMBLING

Spread a good amount of the chocolate mousse on top of the sponge cake, don't go too close to the

edges of the rectangle. Draw two grooves in the mousse

and fill them with the cooled banana caramel sauce.

Roll the sponge cake into a log shape,

use the parchment paper to keep it closed and

refrigerate until the log is completely set and cold.

At least 1hr.

DECORATION

Prepare a meringue with the following ingredients:

75g/2.5oz water

300g/10oz sugar

110g/4oz egg whites (about 4 eggs)

Put eggs whites in a standup mixer, add a small pinch

of salt. Bring water and sugar to a boil, when the

temperature of this syrup reaches 115C/239F start the

mixer on medium speed.

When syrup reaches 118C/245F pour gradually the syrup

into the mixer bowl, be careful not to pour onto the whisk!

Keep whisking at medium speed until the meringue

is stiff and shiny. Transfer into a piping bag fitted

with a decorative nozzle.

Unwrap the log and decorate.

Sprinkle some sifted cocoa powder on top for

extra decoration.

Leftover meringue mix can be piped on a parchment paper

or silpat to make "mushrooms".

You will pipe rounds and drops that

will be baked at low temperature until completely dry, then assembled to resemble small mushrooms.