French pastries for Christmas

In the French cuisine there are a lot of different recipes for traditional baking dishes. But no cake logs any Christmas dinner with a family in France. This French pastry is not only verytasty, it also looks original, because it is decorated with various Christmas symbols. Try and you will bake this delicious cake for the New Year.

French Christmas baked logs have become very popular already in many countries. There are two options for preparing thiscake: traditional pastry and pastry. For your convenience, we will cite both recipes so that you can choose which of the two baking options you like best.

French baked cake baking: recipe from cookies

This recipe was invented by French chefs so that during the Christmas holidays the hostess did not spend a lot of time preparing this cake. For cooking a cookie sheet You will need such ingredients:

• 18 pcs. biscuit sweet biscuit


• 1 tsp. cocoa powder


• 225 g of thick cream


• 1 tsp. granulated sugar

French baked logs are prepared according to thisprescription very quickly. First you need to make a cream. Mix sugar, cream, cocoa powder in a deep container. Whip the cream until they keep the shape of the cone. Using about half the cooked chocolate cream, spread it over the biscuits. Fold the cookies on each other so that the cake is shaped like a log.

A log of biscuit biscuits is tightly wrapped infoil and put in the refrigerator for 12-24 hours. Remains of cream also put in the refrigerator, so that it does not deteriorate. The next day carefully unfold the log and shift it onto the plate. Now it is smeared with the remains of the cream. With a fork, draw on the cream the furrows that mimic the bark pattern. Sprinkle the log with sugar. Also, the cake is decorated with a branch of holly. Cake can be served on the table!

French baked cake baking: traditional recipe

Cooking a cake log according to a traditional recipe will take you much more time. To make a cake you will need such ingredients:

For the cake

• 2/3 tbsp. flour


• 1/4 tsp. soda


• 1/4 tsp. salt


• 4 eggs


• 3/4 tbsp. Sahara


• 3 squares of chocolate for baking


• 2 tbsp. l. water

For filling

• 1 tbsp. cream


• 2 tbsp. l. ground chestnuts or chestnut puree (in the traditional recipe, this ingredient is present, but you can do without it)


• 2 tbsp. l. granulated sugar


• 1 tsp. vanilla or almond essence (optional)

For decoration

• 85 g of butter


• 2 tbsp. granulated sugar


• 1/4 tbsp. cocoa powder


• 2 tbsp. l. milk


• 1/2 tsp. vanilla essence

We begin to prepare the cake. First, preheat the oven to 175 ° C. Lubricate the baking sheet with butter. Place baking paper on top of the baking tray. Waxed paper is also lubricated with oil.

In a deep bowl, mix flour, soda and salt. Separately, hammer the eggs into a homogeneous yellow consistency. Begin to add a little sugar, not stopping to beat the eggs. Chocolate is melted along with 2 tablespoons of water and also added to the eggs. Now you can add flour to the egg mixture. Gently mix the dough. With a thin, even layer, spread the dough over the baking pan and bake it for 15-17 minutes. The finished cake should be very soft. On the table, put a clean towel. Turn the baking sheet over so that the cake is laid on the towel on the table. Remove the waxed paper and sprinkle some sugar on top. The edges of the cake, which are too baked and hardened, should be cut off. Starting at the narrow end of the cake, gently wrap the dough together with the towel so that it remains in the middle. Set aside the log and allow it to cool.

Your French pastries will be a bit dryishwithout a suitable filling. To make it, whip the cream until they start to hold the shape. The cream is mixed with sugar and vanilla or almond essence. Cool a little log unfold and clean the towel. On top of the inside of the cake cream. If you decide to use chestnuts in the recipe, now you can sprinkle them with a cake cake. Back wrap the corn into a log form. You will not need a towel any more.

Now you need to make a cake decoration. Prepare the butter in advance so that it warms to room temperature. The softened butter is beaten together with all the ingredients until a smooth, uniform consistency is obtained. This cream is completely coated with all the logs. Use a fork to draw the bark lines. On top of the cake decorate with powdered sugar. Put the finished cake into the fridge so it cools down. Your French pastry for the holiday is ready!