Bûche de Noël Recipe (Yule Log Cake) | Episode 372

09:33

SERVINGS: 12
PREP TIME: 1 HR 30 MIN
COOK TIME: 5-6 MIN
TOTAL TIME: 1HR 36 MIN









Ingredients

For the cake:
  • 4 eggs, at room temperature
  • pinch salt
  • 100 g white sugar
  • 50 g all purpose flour
  • 25 g cocoa powder
For the filling:
  • 200 g heavy cream
  • 50 g confectioner's sugar
  • 1 tsp vanilla bean paste (optional)
For the ganache:
  • 115 g heavy cream
  • 115 g dark chocolate chips or chunks
  • 1 tbsp milk


Instructions

1. Make the ganache: In a saucepan, heat heavy cream to simmering over medium heat. Remove from heat; cool 1 minute. Pour the chocolate tot the pan; stir until smooth. Add the milk, stir for another 2 minutes. Let stand 30 minutes, stirring occasionally, until ganache is thickened. Refrigerate for at least 1,5 hours.

2. Make the cake: Preheat the oven to 230C 447F. Grease a baking pan with shortening and line with parchment paper. In a mixing bowl, beat the eggs and pinch salt for about 3-4 minutes. Add the sugar and beat until creamy for at least 7 minutes. Sift flour and cocoa powder over batter; fold gently until blended. Pour into pan, spreading batter to corners.
Bake for about 5-6 minutes in preheated oven. Remove from the oven. Immediately loosen cake from edges of pan; turn upside down onto another parchment paper. Carefully remove waxed paper; trim off edges of cake if necessary. While hot, starting with long side, carefully roll up cake; place on cooling rack. Cool at least 30 minutes.

3. Make the filling: In a medium mixing bowl, beat the heavy cream, confectioner's sugar and vanilla bean paste until stiff peaks form. Refrigerate for about 20 minutes.

4. Finish: Unroll cake; Spread whipped cream over cake. Roll up cake. Cut 2-inch diagonal slice from 1 end of cake roll. Place cake on serving platter; position cut piece against side of cake roll to look like a knot, using about 1 tablespoon ganache to attach to cake. Frost cake with remaining ganache. With tines of fork, make strokes in ganache to look like tree bark. Sprinkle with powdered sugar. Refrigerate before serving.







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