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Monday, May 14, 2012

Bûche De Noël “Yule Log”


Ingredients


Ingredients for the Sponge Cake
(1) cup – Flour
(1/2) cup – Sugar
(4) Egg Whites (make sure there is no trace of egg yolk in whites)
(4) Egg Yolks (large eggs)
(1) Large – Egg
(2) Tsp – Vanilla Extract
Pinch of Salt
Ingredients for Pastry Cream
Refer to video on how to make pastry cream. The difference is instead of flavoring with vanilla extract, going to flavor with (2) tablespoons of orange blossom water and a zest of a large orange.
Ingredients for Butter Cream
(4) Dark Chocolate
(3) Egg Yolks
(8) TBL Spoons – Butter (Soft/Room Temperature)
(1/2) cup – Sugar
(1/4) cup – Water
Directions


Step 1 – Making the Sponge Cake


1. Beat egg whites until you get fir white peaks. Make sure you get no trace of egg yolks in whites and be sure beaters are clean and dry


2. Mix egg whites with sugar until you get whitish mixture.  Once mixture is creamy and whitish, add one more egg


3. Use spatula to mix vanilla extract and salt to egg yolk mixture


4. Sift in the flour


5. Add egg whites to egg yolk mixture


6. Prepare baking pan (using a 15” pan in video)


7. Butter baking pan


8. Place parchment paper on pan


9. Then butter parchment paper


10. Pour mixture on pan and spread evenly


11. Pre-heat oven to 400°


12. Bake for 12-15 minutes or until done


13. The cake is ready when you touch top and it feels firm.


14. Next step is to roll the cake.  Sprinkle flour on clean towel


15. Flip cake on towel and gently remove parchment paper


16. Dust powder sugar on top of cake


17. Place cake at edge of towel, then gently roll cake with towel (has to be tight)


18. Let cake cool down in towel. The steam will make the cake go soft.


19. By rolling it, now you have the yule log shape.


Step 2 – Preparing the Pastry Cream


1. In the pastry cream recipe, the last step calls for adding the butter and vanilla extract, but in this recipe, going to add the butter, (2) TBL spoons of orange blossom water and a zest of a large orange


2. Cover top surface of cream with plastic wrap so it doesn’t create a film, then let it coo down in refrigerator


Step 3 – Making the Butter Cream


1. Cook sugar and water on medium heat until you get a thick syrup


2. Beat egg yolks


3. Slowly pour in sugar over egg yolks


4. The bottom of the bowl is warm.  Keep beating yolks until bowl becomes cold


5. When it cools down, beat in butter little by little.  The butter should be soft.


6. Now going to melt chocolate – You can melt in either a banory or microwave. If you do heat I the microwave, be sure not to burn the chocolate, so heat in 30 second shifts, and stir from time-to-time


7. Mix chocolate with butter cream


Step 4 – Assembling the Yule Log


1. Gently unroll cake


2. Fill cake with pastry cream and gently roll back cake


3. Cut slice of cake and place on top of cake


4. Spread chocolate cream all over


5. Use fork to make stripes on log


6. Place cake in a plate and decorate with meringues, orange sticks or other candy of choice


7. Put yule log in fridge for a few hours before serving