Christmas is finally here! And here is my recipe for Bûche de Noël.
𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔
𝑴𝒂𝒔𝒄𝒂𝒓𝒑𝒐𝒏𝒆 𝒄𝒉𝒆𝒆𝒔𝒆
- 500 gm cream
- 4 tbsp lemon juice
𝑺𝒑𝒐𝒏𝒈𝒆 𝑪𝒂𝒌𝒆
- 7 eggs
- ¾ cup flour
- ¾ cup cocoa powder
- 1 cup granulated sugar
- ¼ tsp salt
𝑭𝒊𝒍𝒍𝒊𝒏𝒈
- 2 cups sugar
- ¾ cup butter
- 2 tbsp cocoa powder
- 2 cup mascarpone cheese
𝑪𝒉𝒐𝒄𝒐𝒍𝒂𝒕𝒆 𝑩𝒖𝒕𝒕𝒆𝒓𝒄𝒓𝒆𝒂𝒎 𝒇𝒓𝒐𝒔𝒕𝒊𝒏𝒈
- ¾ cup butter
- 1 cup granulated sugar
- 6 tbsp cocoa powder
- 1 ½ tsp vanilla essence
- 1 cup mascarpone cheese
𝑴𝒆𝒕𝒉𝒐𝒅
𝑴𝒂𝒔𝒄𝒂𝒓𝒑𝒐𝒏𝒆 𝒄𝒉𝒆𝒆𝒔𝒆
1.In a pan over medium heat, add cream and stir continuously. Once the cream starts simmering, add lemon juice.
2.Once the cream thickens and curdles, take it off the heat and pour it in a muslin cloth placed in a container.
3.Keep this overnight in the fridge. The next day, you will see mascarpone cheese collected in the muslin cloth.
𝑺𝒑𝒐𝒏𝒈𝒆 𝑪𝒂𝒌𝒆
4.Pre-heat the oven to 180̊C.
5.Separate the egg whites and yolk into 2 bowls.
6.Sieve the flour, salt and cocoa powder.
7.Using a stand mixer, beat egg yolks and sugar. Once smooth and silky, add the flour.
8.In another bowl whisk the egg whites, until stiff peaks.
9.Fold in the egg whites with the flour mixture.
10.In a 43 × 28 cm tin, pour the cake mixture and spread it properly.
11.Bake in the oven for 15 min.
12.When the cake is done, place the cake on a dish towel and roll it. Rest this for 15 min in the fridge.
𝑭𝒊𝒍𝒍𝒊𝒏𝒈
13.In a stand mixer, combine sugar and butter until soft.
14.Add in cocoa powder and 1 cup of mascarpone cheese.
15.Once combined, add in 1 more cup of mascarpone cheese and mix with a ladle.
𝑪𝒉𝒐𝒄𝒐𝒍𝒂𝒕𝒆 𝑩𝒖𝒕𝒕𝒆𝒓𝒄𝒓𝒆𝒂𝒎 𝒇𝒓𝒐𝒔𝒕𝒊𝒏𝒈
16.In a stand mixer, mix butter and sugar until fluffy and add in the cocoa powder, vanilla essence.
17.Once mixed, combine this with 1 cup of mascarpone cheese.
𝑨𝒔𝒔𝒆𝒎𝒃𝒍𝒊𝒏𝒈 𝒕𝒉𝒆 𝒄𝒂𝒌𝒆
18.Take the cake and roll it out. Layer it with mascarpone cheese. Roll it back and place in the fridge for 4 hours.
19.Take out the cake and cover it with the buttercream frosting.
20.Decorate the cake so that it looks like a log. Your yule log is ready.
