Beth's Buche de Noel Recipe (How to Make a Christmas Yulelog)




Paul Hollywood’s Buche de Noel Recipe

Method

  • Heat your oven to 220C. Line the base and sides of a 23x33cm Swiss roll tin with greaseproof paper and brush the paper lightly with oil

  • Using an electric hand-held whisk, whisk the caster sugar and egg yolks together in a large bowl until creamy

  • Put the chocolate and the water into a heatproof bowl, set over a pan of gently simmering water and leave until melted and smooth. Let cool slightly, then fold into the whisked mixture

  • Whisk the egg whites in a clean bowl until stuff but not dry. Gently fold a spoonful of egg whites into the chocolate mixture to lighten it, then carefully fold in the remaining whites with a large metal spoon (use a gently action and avoid overmixing). Pour the mixture gently into the prepared tin

  • Bake for 12-14 minutes (no longer), until the sponge is risen and just firm to the touch. Place the tin on a wire rack and leave the sponge to cool for at least 2 hours

  • Lay a sheet of greaseproof paper on a board. Once the sponge is cold, with one bold movement, turn it out onto the paper and trim off any scraggy edges

  • For the raspberry cream filling, whip the cream until it holds soft peaks. Soread the inverted sponge with the whipped cream, scatter over the raspberries and sprinkle with a little Drambuie, if you like. Roll up from a long side towards you, using paper to roll; don’t worry about the cracks. Transfer to a flat serving dish

  • To make the chocolate buttercream, beat the butter until soft. Sift the icing sugar and cocoa together over the mixture, add the milk and mix to a soft icing. Carefully spread the icing over the cake and mark decoratively with the prongs of a fork. Chill until needed

  • Sift some icing sugar over the log just before serving.





Video: Christmas - Mary Berry's Yule Log Recipe

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Date: 09.12.2018, 09:32 / Views: 51135