The wood was burning up the New Year, so it was generally extracted from fruit trees such as oak or chestnut, which ensured a slow combustion, and the whole tradition has its origins in ancient pagan custom of propitiating, through this rite, the fertility of all the fruit trees.
Tronchetto di Natale
Prepare the cookie dough on a baking pan 40 x 35 cm.
Prepare the custard by adding the sifted cocoa powder and let it cool.
Meanwhile, prepare the ganache cream.
When the roll has cooled down and compacted, remove the parchment paper and place them plays on a serving plate , cut across the two ends of the roll, and set them aside: with cream ganache completely cover the cake (except the underside!) and then join the two ends of the cream previously cut, and laid one on top of the cake and the other side, to give the characteristic shape of the piece of wood.
The parts cut opposite to the diagonally cut must join the trunk
Cover with cream ganache the side surfaces of the parts that have just attacked and leave visible the diagonal sides cut in the shape of spirals, which represent the cut section of the trunk of a tree .
Now, with a fork, practice lines on the cream from one end to the other , to simulate the bark of the trunk.