This chocolate Christmas log recipe is so easy that even beginners will succeed!

Preparing a chocolate Christmas log roll may seem complex, but this easy-to-make version guarantees gourmet result without stress. Want to try it for the holidays that are fast approaching? We reveal to you THE recipe most popular with 750g readers. The latter obtains the perfect score of 5/5. “Very good recipe”, “Perfect log, to make and repeat”we can read in the comments. Get your aprons on!

For the pastry cream

Preparation of the pastry cream:

Heat the milk in a saucepan with a pinch of salt, the sugar and the cocoa, stirring to dissolve the ingredients. In a bowl, stir the egg yolks with the cornstarch using a whisk until you obtain a homogeneous texture. Gradually pour three-quarters of the hot chocolate milk into this mixture, stirring constantly. Transfer the mixture to the saucepan and bring it to the boil, stirring constantly with a whisk to avoid lumps. Once thickened, pour the pastry cream into a dish covered with cling film, then cover it with film in contact to prevent a crust from forming. Place in the refrigerator for at least 1 hour until very cold.

Preparation of the rolled biscuit:

Turn on the oven and set it to 200°C. Separate the whites from the egg yolks, then whisk the whites until stiff, gradually incorporating the sugar to firm them up. Then add the egg yolks and sifted flour, mixing gently with a spatula to preserve the lightness of the preparation. Distribute the dough evenly on a sheet of baking paper placed on a baking tray, forming a layer approximately 1 cm thick. Bake for 8 to 10 minutes. Once cooking is complete, remove the biscuit from the baking sheet and place it, paper side up, on a cloth to retain its moisture.

Preparation of the buttercream:

Put the very cold pastry cream in a bowl, then whisk it, incorporating the softened butter little by little.

Gently peel off the paper from the biscuit and place it, smooth side facing up, on a clean cloth. Spread the passion fruit pulp generously over the surface. Spread three-quarters of the buttercream in an even layer, making sure to leave a margin of about 1cm around the edges. Roll the biscuit onto itself, compressing it firmly to form a log. Wrap it carefully in the cloth and place it in the fridge for an hour. Once cooled, cover the log with the remaining buttercream. Use a fork to trace decorative designs, then trim the ends neatly.