Log tiramisu raspberry (drawing in the dough)

Here is my Christmas dessert, I wanted something other than chocolate (yes, there's no chocolate in life ....) and I wanted to take the idea of rolled log tiramisu raspberry but without the hassle of driving. When I made ​​this log I had found it difficult to roll the biscuit with foam inside. 
I kept the same principle: a sponge cake base (that I chose to decorate with a circumstance pattern ) a mascarpone mousse and homemade biscuits to the spoon inside. I flavored with raspberries slipped into the foam.

8 people (Demarle of log mold) for biscuits spoon: 40 g caster sugar 2 egg whites 15 g potato starch 25 g flour 2 egg yolks 1 pinch of salt icing sugar

for decorated biscuit : 
3 eggs 
95 g flour 
95g caster sugar 
1/2 teaspoon baking powder 
1 pinch of salt

20 g egg white 
20 g icing sugar 
20 g flour 
20 g butter 
green and red food coloring

for mascarpone mousse:
2 eggs 
50 g sugar 
250 g mascarpone 
2 g gelatin sheet

for garnish : 
250g frozen raspberries 
1 tablespoon sugar

Prepare the biscuits : 
Preheat oven to 180 °. 
Separate the white of egg yolks. Put the whites in a bowl and up the snow. Add sugar in three times when they start up. Put the egg yolks in a small bowl, beat slightly to liquefy. Put the flour and cornstarch in a bowl, mix. Add the yolks in sweet whites incorporating gently. Add the flour and starch potato sifted earth (still using a spatula) Pour batter into a pastry bag with a smooth and erect "sticks" rather spaced on a baking sheet lined with parchment paper. (I made ​​thirty not too thick) Sprinkle with icing sugar a cloud. Let stand one minute, then sift again icing sugar over cookies. Place in the oven (preheated to 180 ° for 12 minutes. Remove the cookies from the oven, sprinkle again with icing sugar. Book.

spoon biscuits:
    

you can use spoons biscuits ready, count twenty biscuits (more or less depending on their size and the size of the mold and if you use them according to the bottom of the log)

Prepare sponge cake decorated : 
Begin by making the colored base: In a small bowl, combine the egg white (half white should suffice) put the same weight as the egg white icing sugar, mix well, put the same weight as the flour egg white and the same weight as the white of egg well soft butter. Mix everything to a paste a little liquid and smooth. Separate into two color this base and some red and some green. 
Using a pastry bag fitted with a fine tip or just a plastic syringe to draw holly balls spacing them a little over a sheet of parchment paper or a silicone plate rolled. Take the green and drop small "bunch" alongside holly balls, using a toothpick, draw the leaf tips (we put the toothpick in the center of the "job" and departs outward, thereby obtaining a point, we do this for the entire sheet. 
When all drawings are done, put the plate in the freezer (for 30 minutes) 
Then heat the oven to 180 degrees and prepare the cookie dough . 
yolks whisk 3 egg with 95 g of powdered sugar. whisk length until the mixture whitens. Then add the flour and baking powder and whisk to mix well. 
Beat the egg whites until stiff with a 3 pinch of salt. 
Put a large spoonful of egg white into the batter and mix well to make it more flexible and when it is "relaxed" gently add the remaining whites with a spatula. 
the dough should be homogeneous soft. 
Remove the plate from the freezer and quickly roll the dough on the decorated plate (proceed very quickly to the reasons do not thaw, they risk mix with white paste) I filled a plate 30 cm 40 cm in not putting the paste on a square of 30 cm by 30 cm. Proceed immediately to the oven and cook at 180 degrees for 8 to 10 minutes (the cookie should only be colored and remain flexible under the fingers. Invert the plate on a wet and wrung clean cloth and gently loosen plaque. 
Ask clingfilm the decorated face and gently place the plate in the buche pan, making sure that the drawings are on the outside. Cut the cookie surplus and keep eventually to the bottom of the buche. Place in the fridge after recording.

Decorated cookie:
 
            

Prepare the mascarpone mousse : 
Rehydrate the gelatin in cold water container (10 minutes) 
Separate the whites from the yolks. 
Whisk length the yolks with the sugar (several minutes at least 7-8 minutes) the mixture should be very light, almost white. Add the mascarpone whipped several times and still 5 minutes. 
Beat the egg whites with a pinch of salt. Squeeze gelatin and melt in the microwave.Take a small amount of paste and mix vigorously with the melted gelatine (it should not be lumpy) Gelatin mixes better with a warm liquid, cream can warm up a bit before adding the melted gelatine. Mix well and pour the mixture into the remaining cream, mix again. 
Gently fold the whites into the mascarpone cream with a spatula.

mascarpone mousse
   

garnish log: 
Heat 50 g of raspberries with a little sugar. When the raspberries were mashed add water for a liquid in which it quickly dip the biscuits. 
Remove the log from the refrigerator and place a layer of mascarpone cream. Sprinkle with raspberries. Quickly dip in the juice of raspberries the biscuits one by one and place them on the raspberries in a layer. Put a fresh coat of cream, raspberries, soaked biscuits. Finish with a layer of cream. Make the bottom of the log by putting part of the previously cut biscuit or putting biscuits and spoons too soaked juice if at all. 
Wrap the log in plastic wrap and let stand 24 hours.

dressage:
     

To serve: turn the buche on an elongated plate and carefully remove the mold. Remove foil and serve.

verdict: fresh and light, this dessert was a success. The foam has a good hold without being compact, it remains creamy. Cutting is easy. 
You can do the same thing but in a classic version of tiramisu so with coffee instead of raspberries and putting a little bitter cocoa cookie dough. 
If the decorations put off, keep a few mascarpone foam to cover the log (or make a whipped cream) and sprinkle with white chocolate shavings.

I wanted to decorate the ends of my log as to the log below but I had more white chocolate and I did not want to dark chocolate. I could have put some toasted slivered almonds.

for dipping biscuits, take due raspberry juice with heated and mashed raspberries or with a little raspberry jelly or syrup (water and sugar to boil and reduce) or some diluted alcohol in a syrup.

Basically my leaves should not be green spinach, but I had more yellow, I put the orange and blue and it gave this color ... er ... special. It would be nicer a little clearer I admit, but that did not stop the diners to taste my log!

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Chicken pie, yellow wine and morels

After Christmas, here's Eve last meal of the year shows its face with always the eternal question of "what are we going to eat this year?" 
I offer a truly delicious festive dish. 
I actually taken as a base recipe of a chicken pie with mushrooms and Macvin . I changed the Macvin yellow wine (yes madam knows chocolate change the wine into wine ...) and I opted for morel mushrooms instead of Paris, festive meal oblige!

for a nice pie can enjoy 8 people:
750 g raw chicken fillet 
1 tablespoon mustard 
50 g of bread crumbs 
2 puff pastry rolls (or 500 g) 
200 g grated County 
35 cl of wine from the Jura ( coasts of white Jura) 
30 to 40 cl of yellow wine 
60 g dried morels 
2 eggs (not too big) 
3 carrots (150 g) 
1 onion 
3 cloves garlic 
1 small bunch parsley 
20 cl cream 
50 cl vegetable broth 
1 teaspoon cornflour (optional) 
salt and pepper

1 egg yolk for decoration

The day rehydrate morels in water. 
The same day, spend the mushrooms in a colander, rinse and discard the liquid. Cut the mushrooms in half and remove the sand and pebbles. Put them in a saucepan with milk and boil the mixture for 2-3 minutes, watching carefully so that it does not overflow.
In a saucepan, pour the vegetable stock, 25 cl white wine from the Jura and wine 5 cl yellow. 
Peel the carrots and detail the three sticks. Mince the onion. Fry in a pan with a little butter or oil carrots and onion. Then put them in the broth. Add the crushed garlic and chopped parsley. 
Boil the liquid and when it is hot, put the chicken breasts in broth. Cook over low heat for 15 minutes (the nets should be immersed in the liquid, if necessary add a little broth to bring the liquid up. 
Drain the mushrooms (keep the milk in which they cooked) 
In a large bowl, to 150 grams of mushrooms that we will have chopped with a knife. Add grated County. Add mustard. Soak the bread in milk flavored with morels and crumble into the bowl. 
Remove the chicken fillets and chop too roughly with a knife (itemize into very small dice) Mix together. 
Pour broth into a Chinese over a small bowl. Put the liquid in the pan with a third carrots. Collect the remaining carrots, pieces onion and parsley and chop with a knife. put them in the bowl with the chicken. finally add the two eggs and moisten with 10 cl of white wine and 15 cl of yellow wine. mix well. Add salt and pepper.

Spread the pastry. Remove 1 cm all round the dough (we will have a smaller circle of dough than the other) Spoon stuffing this Round dough by putting a good thickness and leaving 1 cm free solder for later the two circles of dough. Flatten a little stuffing on entire surface to have a nice shape. 
Take the second puff pastry and split into a small cross the middle (it used to be a small fireplace to allow steam to escape. 
Gently lay the second dough over the filling and seal the edges. then I cut all around with a wheel for a nice finish. 
with the dough scraps, make a decoration to put on the pie (small strips of dough, small pink paste or various drawings) Train a small roll with a piece of aluminum foil to form the "chimney" and place it in the hole made ​​previously in the dough. 
Glaze the pie with egg yolk. 
bake in a hot oven (200 °) and cook for 45 minutes to one hour (if necessary cover the pie with parchment paper so that it does not take too much color)

Prepare the sauce : 
While the cooked pie, let reduce the broth in which we will have left the carrots and added the remaining morels and 10 to 20 cl of yellow wine. When the broth has reduced (it must remain third) add 20 cl cream. Simmer on low heat to thicken. if the sauce is too thin, add a little cornstarch (a little less than one level teaspoon), mix well and cook for a few minutes. 
Serve the pie with some sauce ....

             

This pie was much appreciated by the whole family. I put more morels this year (90 g of dried morels) 
It took me over an hour of cooking, I prepared my joke a bit in advance and gave the liquid that has a little soggy dough and slowed my cooking. 
I placed my pie in a pie plate to prevent the stuffing does so on the edges.

The amount of yellow wine is used to fit your palate, this wine is very fragrant, it does not please everyone, but divinely accompanies poultry and morels for who knows how to appreciate it. 
You can use a little milk flavored morels for "waffle". 
the concern with this recipe is that the guests are there not enough sauce, I had made ​​a big amount anyway. To remedy this, add a little milk flavored with mushrooms and a little cornstarch to thicken the sauce and thicken it should be smooth and creamy.

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