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 Preparation 30 min

 Rest 4 hours

Ingredients: 

• 2 whole eggs
• 2 yolks
• 2 whites
• 100g sugar
• 50g flour
• 150g milk chocolate*
• 120g milk
• 4g gelatin, 2 sheets
• 240ml 30% fat cream
• Christmas milk spread*
• Green velvet spray
• 1 Christmas tree-shaped cake mold

Preparation

1. Viennese biscuit:

Whisk the 2 whole eggs and 2 yolks with 70g sugar until doubled in volume. In another bowl, whisk the whites until stiff peaks while gradually adding the remaining 30g of sugar. Fold the whipped whites into the previous mixture. Gently fold in the sifted flour. Pour the batter on a baking sheet lined with parchment paper (about 1 cm thick) and bake for 10-15 minutes at 180 degrees. Remove from oven and let cool.

2. Spread the spread on half of the biscuit and cut 4 rectangles (according to the size of your mold) here:

• 20cm x 6cm (for the base) • 20cm x 4.5cm

• 20cm x 3cm • 20cm x 1.5cm.

Stack the 4 layers to create a tree shape and let it rest in the freezer for 1 hour.

3. Chocolate mousse:

Soak the gelatin in cold water. Melt the chocolate with milk in the microwave and add the squeezed gelatin. Let cool to about 30°C. Whip the cream until stiff peaks and gently fold into the chocolate-milk mixture.

4. Assembly:

Put the chocolate mousse in a piping bag and immediately pour into the mold filling 2/3, making sure to cover all sides. Then place the 4 spread biscuits, upside down in the mold, press down firmly to remove any air bubbles. Finish by adding the last layer of spread biscuit.

Let it rest in the freezer overnight. The next day, unmold the log, flock it with a green velvet spray. Place it on a serving dish and return to the refrigerator for 4 hours for defrosting before serving.

Mathilde's Tip

Enjoy a variety of flavors with our range of Christmas spreads.