Here we are in the midst of preparations for Christmas Eve, so I want to wish you a Merry Christmas, full of sweetness and wonder. I give you the recipe for our log Eve tonight! So, after testing several recipes, I have chosen a safe bet, this log, I know almost by heart, I did it several times, never a dud, never duplicated .... It is exquisite. To get a result at the top, so I chose an excellent pineapple. You know, the tiny bright yellow, very sweet .... which often cost an arm, bah my faith is not Christmas every day ... and a nice fresh coconut which clop clop when shaken. I cut fine cubes of pineapple, in general there is about 80g pineapple rab ... even if it is small this pineapple yellow .... For the coconut, I leave the centrifuge accessory that fits in on my Kenwood and I pass the bits of coconut in the centrifuge, once having first removed the brown skin that my flesh is immaculate. I will not hide it takes out the heavy artillery to defeat the flesh of coconuts, I use the hacksaw to cut a notch in the hull and a little hard to pry the nail in the slot and thus managing to break the Walnuts two ... Then the knife is limited so we will not open veins to successfully extract the pulp ... Oh every time it earned me a sweat, but the flavors are there, nothing to do with dry coconut .... The recipe is already posted on my blog, but since I'm in a good mood, I'll leave it with qq technical tips that I learned by watching how my mom was at the time I did observe. Now I set my daughter and it observes that in turn ..
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Log pineapple, coconut, raspberry
4 egg yolks 100 g sugar 50 g
flour 50g cornflour
4 egg whites 1 pinch salt
15 cl of raspberry coulis
40 cl cream full
120 g sugar 150 g
coconut
150 g pineapple diced 1 packet
crèmefix
Beforehand put your whole cream, bowl and whisk in the freezer ... and meanwhile,
Whisk the yolks with the sugar until they turn white, add the sifted flour and cornstarch and mix.
Beat the egg whites until stiff with the salt and stir into mixture.
Place parchment paper on a dampened baking sheet and pour the mixture, bake at 200 ° C for about 10 minutes. On leaving the oven cover with clean, wet line under a tap first. Cool slightly then invert the plate on your table. The cloth lying thus on your table, the cake top, parchment face in front of you on top. You can detach flawlessly.
Wrap the biscuit in the towel in the width direction, this will enable your cookie to take the form of rolled biscuit and not crack.
book 15 to 30 minutes.
Then place the cookie, with the aid of a brush Punch the cookie with a pinch u, raspberry coulis (sieved to seeds or not - that it depends how I'm moon lol) over the entire surface.
Pick your bowl, whip cream and frozen, and whip the cream, add sugar and ice cremfix until firm.
Stir the coconut gently.
Spread some cream on the cake about 1 / 4, sprinkle with diced pineapple and roll.
Trim each end of roll angle, and gently put across on the back of the log to form nodes.
Decorate the roll with remaining whipped cream with a fork.
For the decor, I sprinkled 1 / 2 teaspoon cocoa Vanhouten passed through a fine sieve. then put your little subjects of decoration.
Book in the refrigerator for at least 1:30. Personally, it is best to prepare for the next day.
Source: Star & cuis'in, magazine November / December 2006 or 2007. Recipe found on the forum by Boo The kitchen fireside.
What I thought: For the moment it is not tasted, I will tell you about it later ...
http://lessenssansdessusdessous.blogspot.com/rss-cuisine.php http://etoileblog.fr/prss.php?rss=cuisine http://etoileblog.fr/prss.php?rss=gastronomie 
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