Snowy White Bûche de Noël (Yule Log).
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Ingredients of Snowy White Bûche de Noël (Yule Log)
- You need of Batter:.
- You need 3 of Eggs.
- Prepare 50 grams of Sugar.
- It’s 60 grams of Cake flour.
- You need 3 of bags Black tea teabags (preferably Earl Grey).
- It’s 20 grams of Melted butter.
- You need of Syrup:.
- It’s 1 tbsp of Rum.
- Prepare 1 tbsp of Sugar.
- It’s of White chocolate cream:.
- You need 300 ml of Heavy cream.
- It’s 150 grams of White chocolate.
- You need of Decorations:.
- Prepare 1 of White chocolate.
- Prepare 1 of Powdered sugar.
Snowy White Bûche de Noël (Yule Log) instructions
- Bring the eggs to room temperature. Combine the flour and the leaves from 1 black tea teabag, and sift..
- Place the remaining black tea leaves into a heat-resistant dish and add 2 tablespoons of water. Microwave for 30 seconds. Wrap the dish and let steam..
- Strain Step 2 through a tea strainer. Combine 1 tablespoon of the tea liquid and butter. Heat using a hot water bath..
- Add the eggs and sugar to the bowl and, while continuously heating on the hot water bath, whip until thickened. (Refer to 1in Helpful Hints.).
- Add the sifted powdered ingredients and use a rubber spatula to gently mix. Add Step 3 and mix together..
- Pour into a baking sheet lined with parchment paper. Smooth the surface with a card. Without creating air bubbles, bake in a 200°C oven for about 8 minutes. (Please refer to 2 in Helpful Hints).
- Remove from the baking sheet immediately (leave parchment paper in place) and cool on a rack. Cover with plastic wrap so the surface doesn't dry out..
- Make the syrup. In a heat-resistant container, add the sugar and 2 tablespoons of water. Microwave and let the sugar dissolve. Once it has cooled, add the rum..
- Make the white chocolate cream. Pour the heavy cream into a small saucepan and turn on the heat. When it begins to boil, remove from heat and add the shaved white chocolate. Heat until melted..
- Transfer the white chocolate mixture from Step 9 to a bowl, and place it in another bowl filled with ice water. While cooling, whip until stiff peaks form..
- Flip the cake upside down and gently remove the parchment paper. Place the browned side facing up and spread on the syrup from Step 8..
- Diagonally cut the edge closest to you, which will be the ending edge of the roll. Spread on the cream from Step 10, leaving space about 3 cm from the ending edge. (There will be about 1/3 of leftover cream.).
- Roll the cake and wrap with a sheet of parchment paper. Cool in the refrigerator for about 1 hour. (Refer to 3 in Helpful Hints).
- Diagonally cut off the first 5 cm from the edge. Spread on the cream, and place the cut piece on top. Cover evenly with cream..
- Stick on the white chocolate pieces and sprinkle some powdered sugar over cake. Once the decorations are in place, it's finished..