A recipe of sweet log with pistachio and chocolate
30 g flour
50 g potato starch
120 g caster sugar
20 g butter
1 large sheet of baking parchment for the pan (1 large baking sheet)
For the cream:
1 jar of Sicilian Pistachio Supreme (at room temperature)
1 jar of dark chocolate spread (at room temperature).
Preheat your oven to 150°C. Separate the whites from the yolks. Whisk the yolks and sugar until you get a smooth, whitish mixture and then add the flour and potato starch.
Whisk the egg whites until stiff and fold them gently into the first mixture, turning with a spatula. Butter the baking tray previously covered with a sheet of baking paper. Pour in the biscuit mixture, smooth with a spatula and bake for 20 minutes at 150°C.
When the biscuit is cooked and soft, unmould it on a damp cloth and roll it immediately with this cloth to give it a rounded shape. Unroll the biscuit, brush the entire surface with a layer of L'Extrême. Always roll the whole delicately with the help of a damp cloth to give the biscuit the shape of a log.
Cut off the 2 ends and place the log on a serving dish. Gently brush the top with a layer of Suprême aux Pistaches using a serrated knife to decorate. Decorate with mushrooms, saw, sugar fir...
Leave to rest for 1 hour in the fridge.
At the time of tasting, powder with icing sugar and cut thick slices.