NOTE: Main directions are from the original recipes, but see the notes at the end for changes.
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See the RecipeRecipe from King Arthur Baking Company which states, “This festive holiday dessert is made of classic chocolate sponge cake rolled around a lightly sweetened filling of cream and mascarpone. Strikingly covered with rich chocolate frosting, it’s meant to resemble a fallen log in the forest — albeit a delicious one!”
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See the RecipeRecipe originally posted on Disney’s official Disney Parks blog.
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See the RecipeNY Times recipe from Alex Witchel who states, “This recipe is adapted from ”U.S.A. Cookbook,’ a tribute to classic all-American dishes, written by Sheila Lukins, a co-author of the Silver Palate cookbooks that were popular in the 80s and 90s. There are no newfangled ingredients here – no lemongrass or curry or pesto – just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (if you’re feeling fancy, garnish with chives). They are basic, but spectacular, and always a welcome addition to the picnic table.”
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See the RecipeNY Times recipe from Sara Bonisteel who states, “There may be no more perfectly satisfying treat than a Canadian butter tart. It is small and sweet, bracingly so, with hints of butterscotch and caramel. And each bite delivers three textures: flaky crust, chewy top, gooey center. While its exact origins may never be found, the tart became popular in Ontario in the early 20th century and spread across Canada thanks to its inclusion in the 1913 ‘Five Roses Cook Book.’ Today there are numerous variations. Runny or firm? Raisins or plain? This recipe can be adapted to please all partisans.”
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See the RecipeRecipe on the Eugenie Kitchen blog where she writes, “What cream do you use for your cream puffs? Pastry cream or whipped cream? Now here goes an alternative for your cute little puffs: mousseline cream. It’s a much more gourmet, glorified pastry cream which is used for desserts at better restaurants and cafes in Paris. Cream mousseline can be used for cream puffs, roll cakes, fraisier, mille-feuille, etc. Mousseline cream is more for restaurants and there is a good reason. Unlike pastry cream, cream mousseline is very delicate with uncooked butter in it. It should be kept in the refrigerator…
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See the RecipeGanache is classically the foundation for chocolate truffles and other types of candies, as well as a glaze for cream puffs, éclairs, and a frosting for cakes. The ratio of chocolate and cream in the recipe depends on what you’re using the ganache for. The ratios below produce a ganache well suited for use as a glaze for cream puffs and éclairs.
