Technical Stages :

• Genoise: Beat the egg yolks au ruban along with whole eggs and sugar.
• Add the melted butter and sieved flour.
• Garnish on a pastry sheet that is lined with buttered parchement paper.
• Bake in hot oven 180°C for 6 minutes.
• When finished, flip the sheet on a clean cloth and remove the parchment paper. Leave to cool.
• Chocolate Cream: Melt the dark chocolate along with milk in a bain-marie or microwave.
• Cook the sugar with water up to 121°C.
• Meanwhile, break the whole eggs in a bowl.
• When the sugar is ready, pour it on the eggs that have been beaten by whisking on low speed with an electric beater.
• Increase to highest speed and whisk until complete cool. This process takes about 15 minutes.
• When the preparation is cold, add the softened butter and at last the milk+melted chocolate mixture. Set aside.
• Syrup: Make a syrup from sugar and water. Bring to a boil and remove from the heat when the sugar is completely dissolved. Leave to cool and add the rum.
• Assembling of the log: To do this, use a log mold. Line the bottom of the mold with a layer of genoise.
• Soak the genoise with the syrup.
• Spread a part of the chocolate cream.
• Add another layer of genoise that is soaked with syrup and finish with the cream. Smooth the edges.
• Place a last layer of soaked genoise.
• Leave to harden in the fridge for one hour.
• Remove from the mold.
• Mask the surface of the log with the rest of chocolate cream.
• Decorate using Christmas figurines. Reserve in the fridge.
• Izarra Ice cream: Make a crème anglaise with the ingredients listed above.
• At the end, add the pistachio paste and green Izarra.
• Thicken the mixture to obtain the ice cream that you will serve drizzled with pure green Izarra with the chocolate log.