Tart with custard apples and cinnamon
30 recipes
Tronchetto Christmas
ingredients
servings
10
Type 00 wheat flour
85 oz
White sugar
85 oz
Vanillin
1 sachet
Egg, yolk
2 unit
Egg, egg white
135 oz
Dry yeast for dessert
5 oz
Whipping cream
250 oz
Butter
100 oz
Icing sugar
75 oz
Vanillin
1 sachet
Strega, liqueur
10 oz
Whipping cream
150 oz
Dark chocolate, with milk
130 oz
Milk chocolate
170 oz
Milk chocolate
200 oz
Icing sugar
15 oz
Desserts from Italy
Tronchetto Christmas
Tronchetto Christmas
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A stub of auspicious celebrations
preparation
step 1
For the cookie dough In a small bowl with an electric whisk vigorously beat the 2 egg yolks with 15 g of sugar, until the mixture will not assume a white color.
step 2
In another separate bowl whisk the egg whites with the remaining 70g of sugar.
step 3
At this point, first stir the egg yolks with the egg whites and then setacciatevi little by little the flour with the baking powder and vanilla.
step 4
Stir with a ladle from the bottom upwards with great delicacy, in order to avoid that the compound will disassemble.
step 5
Pour the mixture on a baking sheet 30 x 40 coated cartaforno and bake at 170 ° C if the oven is ventilated, 190 ° if static, for 15 minutes.
step 6
Just cooked, sfornatelo and lay them on a wet cloth and wrung well sprinkled with granulated sugar. Roll up and let cool to room temperature.
step 7
In the meantime you can enjoy the preparation of the cream and ganache.
step 8
For the cream: Whisk in a food processor with the butter, icing sugar and vanilla flavoring.
step 9
United 250 g of the previously whipped cream and Benevento liquor and stir gently with a spoon this time, from the bottom upwards.
step 10
For the ganache: In a small saucepan bring to a boil the cream, and just happens to the boil, lower the heat and melt the two types of chocolate, stirring continuously.
step 11
Just has melted, remove from heat and let cool.
step 12
Chocolate for Melt in a water bath cover chocolate for covering and roll it out in a thin layer in a rectangular pan coated cartaforno. Store in the refrigerator immediately.
step 13
Assembling Stuff the roll with butter cream and cut two slices that you need to take part.
step 14
Cover with the ganache and only then you can lay two slices previously set aside, a side and another above.
step 15
Cover with the ganache even these, though leaving free the cutting, so that the filling is visible. Now chop the chocolate placed in the refrigerator and cover the trunk.
step 16
or I decorated with sugar and mushrooms decorated with an ice cream cone upside down the ice, and a sprinkling of powdered sugar.
