Marie Biscuit Chocolate Log

Marie biscuit log is easy to make and looks very classy. It is my daughter’s one of her favorite desserts recipe. After she left home for studies, job etc I completely forgot this delight. When I made this after so many years, it brought me back all the sweet memories.

INGREDIENTS:

  • Marie Biscuits (16)
  • Butter (unsalted, 3 tbs)
  • Custard Powder (1 1/2 tsp)
  • Cocoa Powder (4 tsp)
  • Coffee Decoction \ Instant Coffee powder (1/2 cup)
  • Milk (1/2 cup)
  • Sugar (powdered, 5 tsp)
Ingredients

Cook time: 20 minutes

Category: Dessert

Serves: 4

METHOD:

Recipe for filling:

  • Add milk, custard powder and powdered sugar.
  • Mix all the ingredients and switch on the flame.
  • Stir constantly on a low heat to avoid lumps.
  • Cook until the texture is smooth and glossy.
  • The custard cream should be thick.
  • Cool down to room temperature.

Recipe for frosting:

  • Heat a saucepan and add butter.
  • Melt the butter and add powdered sugar.
  • Switch off the flame.
  • Add cocoa and stir constantly.
  • Mix all the ingredients to combine.
  • If the mixture is thick add some milk to adjust the consistency.

Marie Biscuit Chocolate Log Recipe:

  • Place a parchment paper and place the biscuits, custard cream and coffee decoction bowls.
  • Dip the biscuits in coffee one at a time.
  • As soon as you dip the first biscuit remove and keep it on a tray and spread the custard cream on top of the first biscuit.
  • Now dip the second biscuit and keep it on top of the cream and give a slight press so that the cream comes till the edges.
  • Do not break the biscuits.
  • Stack the biscuits one after another.
  • Spread the chocolate frosting on all the sides.
  • Ensure to cover the log with chocolate frosting before refrigerate.
  • Refrigerate at least for an hour.
  • Cut either straight or diagonally to get the logs.

Step by step pictures of the recipe:

Add milk, custard powder, and powdered sugar in a saucepan.
The consistency should be thick, and glossy.
Melt the butter and add powdered sugar and cocoa powder.
Dip the biscuits in coffee one at a time and
sandwich the biscuits together with the custard cream.
Smear the biscuit log with cocoa frosting on all the sides.
Refrigerate for at least an hour.
Cut either straight or diagonally.

Notes:

  • Regular marie biscuits are preferred than the thin biscuits.
  • While dipping biscuits in cofee just dip it once and keep it on the tray.
  • Do not keep for long because there are chances of breaking .
  • I used filter coffee decoction. This can be substituted with either instant coffee mixed with water or any other brewed coffee.
  • The custard cream consistency should neither be too thin nor too thick.