Christmas log (or Bȗche de Noël) is one of the most characteristic desserts of the holiday season. A roll of cookie dough, filled and topped with the ganache of your choice .
Gluttonous and traditional, “Christmas log” is a dish that brings thetypical atmosphere of the Holidays into our homes.
On our online cookbook, we have already dabbled in preparing one, filled with mascarpone and candied orange.
This time, however, we involved the very talented Chef Stefano Broccoli and got a vegan recipe donated to us, good enough to swoon over!
Funny Veg‘s Chef also added a splash of color and creativity by mixing our Chef In Black® Gusto&Colore natural food coloring into both the cookie and cream dough.
Dyes that are in good company with Organic Hemp Flour, almond milk, brown sugar and an irresistible drizzle of melted chocolate.
The result? A real delight.
Ingredients
Tasting for 30/40 people
For the biscuit
- 300 g of Organic Hemp Flour
- 270 g of almond milk
- 150 g of brown sugar
- 50 g of corn oil
- 30 g of Gusto Purple
To decorate
- melted chocolate pouring
- a couple of sprigs of red currants
For the cream
- 500 g of almond milk
- 200 g of sugar
- 50 g of cocoa butter
- 50 g of Organic Hemp Flour flour
- 30 g of Gusto Yellow
Preparation of Vegan Christmas Trinket
First, devote yourself to preparing the biscuit, mixing all the ingredients and baking it in a flat baking pan for 17 minutes at 180 degrees C.
Once ready, let the cookie cool and make the cream by diluting the Organic Hemp Flour, Gusto Yellow and sugar with the almond milk.
Simmer for 3 minutes, turn off the heat and incorporate the cocoa butter well, continuing to stir.
At this point, spread the biscuit with the cream and roll it up. Finish decorating with the melted chocolate drizzle.
