Tronchetto natalizio con crema al burro 
Christmas Log with Buttercream
I don't even know how long I've wanted to try making buttercream. But have you recently tried searching the internet, magazines, and cookbooks for a buttercream recipe? Well, I can assure you that most of the ones you'll find are for cake design. I was looking for a 'good' recipe for 'traditional' French buttercream, and I found many, but the problem was choosing the right one. So I discovered 3 schools of thought: 1 without eggs, 2 with eggs, 3 with pasteurized eggs. For this dessert, I obviously discarded the second option and tested the 1st and 3rd.
Christmas Log with Buttercream
I don't even know how long I've wanted to try making buttercream. But have you recently tried searching the internet, magazines, and cookbooks for a buttercream recipe? Well, I can assure you that most of the ones you'll find are for cake design. I was looking for a 'good' recipe for 'traditional' French buttercream, and I found many, but the problem was choosing the right one. So I discovered 3 schools of thought: 1 without eggs, 2 with eggs, 3 with pasteurized eggs. For this dessert, I obviously discarded the second option and tested the 1st and 3rd.
Cooking Instructions
- 1
Let's start by preparing the cake roll (you can also use this recipe for a sweet roll simply filled with jam or hazelnut spread).
- 2
Preheat the oven to 430°F. Line two baking sheets with parchment paper lightly greased with a little oil using a brush.
- 3
Separate the egg yolks from the whites. Beat the egg whites until soft peaks form. Separately, beat the yolks with the sugar until they increase significantly in volume and become a light foam.
- 4
Using a spatula, gently fold in a little of the egg whites alternately with a little flour, being careful not to deflate the mixture, until all ingredients are combined.
- 5
Divide the mixture between the two baking sheets and bake for 8-10 minutes, depending on your oven.
- 6
Once baked, turn them out onto two damp sheets of parchment paper, remove the baking paper, roll them up, and let them cool.
- 7
Prepare the syrup by boiling the water with the sugar for a few minutes. Then add the instant coffee and let it cool.
- 8
Prepare the chocolate buttercream. Melt the dark chocolate (using a microwave or double boiler) and while it cools, beat the butter, powdered sugar, and cocoa with a mixer.
- 9
Add the melted chocolate. Let it rest.
- 10
Prepare the coffee buttercream by beating the egg yolks, whole egg, and 50 grams of sugar. Boil the 40 grams of water with the 150 grams of sugar until it reaches 250°F.
- 11
Slowly pour the syrup that has reached 250°F along the sides of the bowl where the eggs are being beaten, and continue until it reaches room temperature.
- 12
Once at room temperature, add the softened butter and espresso in pieces, continuing to beat with the mixer. Let it rest in the fridge.
- 13
Assemble the dessert by unrolling the rolls and, using a brush, lightly apply the syrup. Spread them with the coffee buttercream and roll them up. Assemble the log as you like and cover with the chocolate buttercream, then dust with powdered sugar.
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