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Snowy White Bûche De Noël (yule Log) Recipe

Snowy White Bûche de Noël (Yule Log) Recipe
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Serving : 6
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Prepare the ingredients before making Snowy White Bûche de Noël (Yule Log) in your home. Then, follow these steps below to serve Snowy White Bûche de Noël (Yule Log) for your family or friends.

Ingredients: Snowy White Bûche de Noël (Yule Log)

  • Batter:
  • 3 Eggs
  • 50 grams Sugar
  • 60 grams Cake flour
  • 3 bags Black tea teabags (preferably Earl Grey)
  • 20 grams Melted butter
  • Syrup:
  • 1 tbsp Rum
  • 1 tbsp Sugar
  • White chocolate cream:
  • 300 ml Heavy cream
  • 150 grams White chocolate
  • Decorations:
  • 1 White chocolate
  • 1 Powdered sugar

How to Make Snowy White Bûche de Noël (Yule Log)

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Snowy White Bûche de Noël (Yule Log) in your home by yourself.

    Step 1
  • Bring the eggs to room temperature. Combine the flour and the leaves from 1 black tea teabag, and sift.
  • Step 2
  • 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.
  • Step 3
  • Strain Step 2 through a tea strainer. Combine 1 tablespoon of the tea liquid and butter. Heat using a hot water bath.
  • Step 4
  • 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.)
  • Step 5
  • Add the sifted powdered ingredients and use a rubber spatula to gently mix. Add Step 3 and mix together.
  • Step 6
  • 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)
  • Step 7
  • 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.
  • Step 8
  • 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.
  • Step 9
  • 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.
  • Step 10
  • 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.
  • Step 11
  • 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.
  • Step 12
  • 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.)
  • Step 13
  • 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)
  • Step 14
  • 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.
  • Step 15
  • Stick on the white chocolate pieces and sprinkle some powdered sugar over cake. Once the decorations are in place, it's finished.
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