This time in recipes, we are going to show you how to make a gluten -free Christmas trunk so that the whole family can taste this dessert with chocolate so exquisite and typical Christmas, especially in France where they call it Ibûche de Noël./Iasà then, keep reading This step by step and gets this Christmas trunk for celiac and non -celiacs with which you will conquer the palate of all your diners at the next Christmas holidays, because it is always better and better to do things at home with love and care.
| 🚻 4 Diners | 🕘 2h 30m | 🍵 Post | 🤯 Dictation Low |
| Gluten -free Christmas trunk ingredients: |
| For the Genoese cake :: 4 eggs 100 grams of sugar (½ cup) 120 grams of gluten -free pastry flour 1 pinch of salt 1 teaspoon of vanilla essence (optional) | For filling :: 500 milliliters of liquid cream or milk cream 200 grams of chocolate for gluten -free desserts 60 grams of sugar para the decoration :: 200 grams of chocolate for gluten -free desserts 40 grams of butter butter butter butter butter butter butter Powdered sugar |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Gluten -free Christmas trunk ingredients:
1. The first thing we have to do to prepare this gluten-free Christmas trunk is to preheat the oven at 150 ºC.
2. Next, we separate the yolks from the egg whites and set up the latter about to snow. On the other hand, we beat the yolks with the sugar and mix the two preparations with enveloping movements so that they do not get off.
3. Then we sift the gluten-free flour with a strainer and incorporate it into the previous mixture. We also add the pinch of salt and vanilla essence if you want.
4. Once we have the mass of the Gluten-free Christmas trunk made, we extend it above a oven tray with sulphurized paper so that it is as flat as possible and we bake it about 10 minutes at 150 ° C so that we have a cake. perfect genus.
5. When the Genoese cake is made we take it out of the oven and still hot we roll it with the same sulphurized paper so that we can later fill it comfortably and maintain its shape without breaking. We put a wet cloth on top so that it does not unwind and let it cool.
6. Meanwhile, we prepare the chocolate Christmas trunk filling: for this, we ride the liquid cream together with sugar, we melt the chocolate for desserts in the microwave or in a shower over low heat or to the water bath and add it to the Small mounted with soft movements.
7. Then we fill the Christmas trunk for celiacs with the chocolate cream extending it well throughout the surface and leaving it as flat and homogeneous as possible.
8. Then we roll again the Gluten-free Christmas chocolate trunk and let it cool in the refrigerator about 1 hour.
9. While we prepare the coverage to decorate this easy Christmas trunk: we melt the butter and the chocolate for desserts in the microwave, in the water bath or in a saucepan over low heat that does not burn, and we mix it perfectly.
10. Once the time has passed, we place the gluten-free Christmas trunk on a rack and cover it with the chocolate coverage completely. Before it cools, we can take a fork and crack it so that it looks like the bark of the trees; or the other option is to put it in the fridge until the chocolate is set and break it in pieces as seen in the image to also simulate the broken vegetation cortex.
Trick: If you want it to be more realistic, you can cut a piece of the chocolate trunk and put it aside (as in the photo) or on top so that it seems a cut branch, and then cover it equally with the coverage.
11. Finally, when the coverage is the desired one, it is only necessary to sprinkle a little icing sugar over the Christmas trunk for celiacs and decorate it with some Christmas ornaments to our liking.
Trick: To keep it correctly it is better to keep it in the fridge or refrigerator.
