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For this Christmas it is worth making this type of quick and easy desserts. Its log-shaped design does not have any kind of complexity, as it is made with cookies and a delicious cream with white chocolate.
The important thing about this dessert is its cream. Once made we have accompanied it with some puff pastry cookies and a layer of dark chocolate for desserts, but we need to tell you that the cream can accompany any type of dessert or cake, since its flavor is exceptional.
The beauty of this log is its design. It will be formed with cookies spread between layers of the chocolate cream, then it will be covered with the same cream and finally with a small bath of dark chocolate. The final touch will be when cutting the trunk, it cannot be done in a straight way but in an oblique way so that it gives the beautiful appearance of the transversal cookies.
Log of cookies with white chocolate
A dessert for this Christmas made with cookies and a delicious cream that you will love for its texture, and white chocolate as the main ingredient.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 280
- Rations: 8
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- round puff pastry cookies
- 120 g butter, softened at room temperature
- 60 g of sugar
- 170 g white chocolate
- 280 g of cream cheese type Philadelphia
- 120 g of dark chocolate for pastries
- 2 tablespoons sunflower oil
- 2 tablespoons of liquor
- 2 tablespoons of split pistachios
- two small pieces of red and green candied fruit
Preparation
In our Thermomix glass we melt the white chocolate during 2 minutes at 80 ° at speed 1,5. We add the 60 g of sugar and the 120 g of butter and we program again during 30 seconds at speed 3.
Add the 280 g of cream cheese and mix for 30 seconds at speed 3. We take the glass and put it aside in the refrigerator for 30 minutes so that the cream thickens a little.
We can now make the trunk. We take each cookie one by one and spread them to join and form the trunk. Then we will cover it with the leftover cream and shape the layer of white chocolate with cheese. We will put it in the freezer for about 30 minutes so that its surface freezes.
We clean our glass and add the 120 g of dark chocolate and the two tablespoons of sunflower oil and program it 30 seconds at 90 ° at speed 1,5. We add two tablespoons of liquor and we program again 30 seconds at 90 ° at speed 1,5.
We take the trunk out of the freezer and pour the dark chocolate on top, forming a layer. Before it dries, we place strips of the candied fruit giving it a decorative shape and we will add small globs of pistachios cut into pieces. We put it back in the fridge and serve it cold.
