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Yule Log


Buche de Noel
  • Dessert
  • Medium
  • ••••••••••••••••••••••

  • Preparation: 30 minutes
  • Cooking: 15 minutes
  • For: 6 servings
  • The Phases : Cruise Consolidation Stabilisation

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Preparation

Ingredients

For the cream filling

Heat the 300 ml of skimmed milk in a saucepan over low heat. If using gelatin instead of agar agar, soak 4 sheets of gelatin in a little cold water and set aside. In a large bowl, mix together two whole eggs, 2 tablespoons of maïzena, 4 teaspoons of Splenda sweetener and chocolate flavouring. Mix thoroughly until a smooth consistency is obtained. Slowly add heated milk, stirring constantly. Heat this mixture over low heat until the consistency thickens. Remove from heat and add sheets of gelatin that have been properly drained (or, if using agar agar, add in powder at this point). Continue stirring mixture, then set aside. Refrigerate while preparing the genoise sponge cake.

For the genoise sponge cake

Heat oven to 180 C. Separate 6 egg yolks from whites. Set whites aside, then mix in yolks with yeast, 4 tablespoons of maïzena, 10 tablespoons of Splenda, orange blossom water and vanilla flavouring. In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form. Gently fold whites into sponge cake batter, being careful not to stir too vigorously. Place a sheet of parchment paper onto a baking sheet, then spread dough onto parchment. The cake mixture should be about 1 cm thick and be rectangular in shape, which will help with rolling the log. Bake for 8-10 minutes at 180 C. Remove sponge cake from parchment paper, taking care not to create any tears. Place genoise on a moist towel, then spread on a layer of cream filling. Once that’s done, roll the log lengthwise.

For the frosting

Mix together fat-reduced cocoa, 3 teaspoons of Splenda and skimmed milk powder. Add the liquid milk little by little until you obtain a thick yet spreadable creamy frosting. Cover your log with the frosting, powder with cocoa, then refrigerate for at least two hours. Serve chilled. Enjoy!

The success for this recipe

  1. Agar Agar 100g
    The natural alternative to gelatin: powdered Agar-Agar
    £ 12.09 £ 9.09
  2. Vanilla
    Although high-quality vanilla is now readily available ac...
    £ 6.59 (£ 5.73/100ml)
  3. Dark chocolate
    The luscious taste of chocolate - without the guilt!
    £ 4.59 (£ 3.99/100ml)
  4. Defatted Cocoa Po...
    1% fat Cocoa Powder
    £ 7.25 (£ 28.99/kg)
 

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