Lovely video. Here is the recipe in English with my own comments included. French Bûche de Noël- Christmas log Ingredients Makes 1 log 125 g of sugar 4 eggs 100 g flour 60 g of butter 1 teaspoon yeast 1 pinch of salt Of butter cream (see Crème au beurre facile/frosting recipe below) Method of preparation Preparation: 30 minutes> Cooking time: 12 minutes> Total time: 42minutes Preheat oven to 18O ° C (gas mark 6). Prepare the butter cream and keep at room temperature while preparing the cake, so it is not too hard. Separate whites from yolks. In a bowl beat the egg yolks with the sugar until the mixture is pale and frothy. Add the softened butter and flour, yeast and a tablespoon of warm water. Beat the egg whites with salt and gently stir the preparation. Protect a rectangular mold (style baking sheet or metal lid of a large box of biscuits) with buttered parchment paper. Spread the mixture onto the baking sheet and bake for 12 minutes. When finished baking, there are two options. You can flip the cake on a clean damp cloth (it should go quickly!) Remove the plate and the parchment paper and generously and quickly fill the cake with butter cream. Without waiting, roll the cake with the towel to give it the shape of a log. Or if you prefer, we can immediately log roll on the baking sheet with the help of parchment paper, then place the top with butter cream and roll again, this time more tightly. T he latter method is the one that was chosen for the video of this recipe. It is a little tricky because there are more likely to crack the cake which is why I prefer the method used in the NYTimes video I shared earlier. Cover log with the buttercream and draw using a fork to make ripples like in a wood log. Before covering with the butter cream log, cut a small piece to make a start on the side branch, like shown in the video ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Crème au beurre facile/Cream cheese frosting: Ingredients For 2 logs 100 g dark chocolate 1 tablespoon of water (if melted in the microwave) 150 g unsalted butter (softened) 200 g of icing sugar/powdered sugar Preparation time: 5 minutes Cooking: 1 minute Ready in 6 minutes Melt chocolate in double boiler (which I prefer) or in the microwave then with 1 tablespoon of water. If one chooses the microwave, cook only 15 seconds at a time, stirring between each to make sure that the chocolate does not cooks or does not put to harden. For a double boiler method I simply take a heavy heat proof bowl (glass or stainless) and place on top of a large saucepan with boiling water, which I then turn down to a low simmer. Then I place my chocolate pieces in the bowl and with a heat proof spatula or wooden spoon, slowly stir until all the chocolate is melted. Work the butter until smooth and then gradually mix in the icing sugar and then the melted chocolate. If your cream seems a little too runny for your home right away, put it in the refrigerator for 1/2 hour, it will harden a bit and will be easier to handle!
Posted on: Sat, 06 Dec 2014 23:14:04 +0000
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