What do you think of this log of Strawberries and Cream Chantilly 
Recipe:
Ingredients:
For the rolled biscuit:
100 g of sugar
100 g of flour
1 pinch of salt
For the topping:
300 ml of whole liquid cream (cold)
50 g of icing sugar
1 teaspoon of vanilla extract
500 g of fresh strawberries
For the decoration:
Fresh strawberries (whole)
Chantilly (for details)
Sugar decorations (flakes, pearls, etc.)
Instructions:
Preparation of the rolled biscuit:
Preheat the oven to 180°C.
Separate the whites from the egg yolks. Whisk the yolks with the sugar until you get a sparkling mixture.
Stir in the sieved flour gently.
Mount the whites into snow with a pinch of salt, then gently incorporate them into the mixture.
Spread the dough on a baking sheet covered with parchment paper and bake for 10 to 12 minutes.
At the exit of the oven, roll the biscuit in a damp cloth and allow it to cool.
Preparation of the chantilly:
Whisk the cold liquid cream with icing sugar and vanilla until you get a firm whipped cream.
Assembling of the log:
Gently unroll the biscuit and spread a generous layer of whipped cream.
Arrange pieces of strawberries all over the surface.
Roll the cookie tightly, then cover it with whipped cream.
Festive decoration:
Cut the strawberries to form little Santa’s hats and decorate them with whipped tips.
Add flakes and sugar beads for a winter effect.
Presentation:
Place the log on a serving platter and add some extra decorations as you wish.
Refrigerate at least 1 hour before serving.
Tip:
For perfect finishes, use a casing pocket for the whipped cream and create precise patterns.