+33 (0)4 92 70 83 00
Produits à l'huile d'olive
My Cart (0)
You have no items in your shopping cart.


Our tasty recipes

Pour les plus gourmands d’entre vous Oliviers &Co. vous propose une sélection d’idées dessert, simple à préparer vous dégusterez ces desserts avec un plaisir sans fin, et sans faim.

All our recipes in "Desserts"

Cocoa Extrême & Pistachio Suprême Yule Log

Cocoa Extrême & Pistachio Suprême Yule Log
  • Description : 25 min
  • Cuisson : 20 min
  • Attente : nc

Ingredients :

For 6 peoples

  • Cake: 3 eggs, separated
  • 30 g (1.06 oz) flour
  • 50 g (1.8 oz) potato starch
  • 120 g (4.2 oz) sugar
  • 20 g (0.7 oz) butter
  • 1 large sheet of parchment paper and 1 large cookie sheet.
  • Cream: 1 jar O&CO Pistachio Supreme, at room temperature
  • 1 jar cocoa & hazelnut Extreme, at room temperature.

Description :

Preheat the oven to 150°C (305 F). Line the cookie sheet with parchment paper and butter it. Beat the egg yolks and sugar until the mixture is fluffy and pale yellow. Combine the flour and potato starch, and gently fold into the egg mixture. Beat the egg whites to a stiff peak and carefully fold into the egg and flour mixture.

Spread the batter evenly over the entire prepared cookie sheet and bake for 20 minutes until cooked but still moist and soft. Invert the cake onto a damp towel and peel away the paper. Using the towel, lift and gently roll into a log. 

Carefully unfold the cake and spread a layer of Extreme over the entire surface.  Again using the towel, gently fold the cake into a log. 

Trim the 2 ends and place the log on a serving platter.  Using a serrated knife spread the pistachio supreme over the log. Decorate with candied mushrooms, saws and pine trees…

Refrigerate for 1 hour. Just before serving, dust with powder sugar and cut in thick slices.