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Christmas Yule Log

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Based on a Baked Alaska, this yule log is filled with vanilla ice cream and coated with meringue.

 

For 10 :

The coloured filling :

  • 43g white chocolate
  • 60g milk
  • 1/3 leaf of gélatine
  • 8 drops red colouring

The genoise sponge:

  • 125g sieved plain flour
  • 125g caster sugar
  • 225g eggs (4 medium)
  • 1 baking tray 30*40cm
  • 50cl vanilla ice-cream

For flavouring:

  • 1tbsp white rum or kirsch
  • 30 maraschino cherries
  • 2tbsp de rhum

For the meringue:

  • 60g egg white(2medium)
  • 100g caster sugar

Christmas Yule Log

 

 

 

 

 

 

 

 

 

 

 

 

 

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  • You will achieve a better result with bought ice cream as it is easier to spread.
  • Prior preparation:
    Put the cherries to macerate in a jar with the rum.     Prepare the coloured filling, this will highlight the typical spiral of a swiss roll.Melt the grated chocolate with the milk warmed to 45 -50°.  Mix well, then add the gelatine which you have soaked in cold water and then drained.  Leave to melt, then add the 8 drops red food colouring and mix again.  Refrigerate. The mixture will set like a jelly.
  • Making the sponge :
    Pre-heat the oven to 170°;  line the baking tray with baking parchment.In the bowl of your mixer, beat the eggs and sugar for 10 mins at medium speed till they are light and frothy.  Add the flour in three lots, folding it in with a spatula.  Turn the mixture onto the baking tray, level the surface  and cook for 15-17mins, taking care that the cake does no more than colour slightly.  When it is cooked, turn it onto a seconds sheet of baking parchment and refrigerate between the sheets of paper for 30mins.

  • Assemblin the yule log:{mosimage}{mosimage} {mosimage}
    Remove the top sheet of baking paper.  Sprinkle the sponge with a few drops of white rum.  No need to drench the cake as it is moist and supple enough.  Spread the coloured filling thinly and evenly over the sponge.  Take the ice cream out of the freezer and spread in spoonfuls over the filling, taking no longer than 3mins.  Push the cherries into the ice cream at regular intervals.  Finally, roll up the sponge, using the paper to keep the shape.  Envelop the whole thing in a sheet of tinfoil and put in the freezer overnight.
  • Decoration (can be done later) :
        Preparing the meringue:
    Whip the eggwhites till stiff and incorporate the sugar in two lots, beat for a further minute.  Pre-heat the oven to 210°.  Remove the log from the freezer, coat completely with ¾ of the meringue, smoothed over with a spatula. Comb with a fork to form a pattern and either pipe the remaining meringue in whorls on top or use it to decorate with a fork.  Change the oven setting to grill and cook the cake for no longer than 4 mins, until the meringue has coloured.  Stay close to the oven to check that the top doesn’t burn.
  • You can put the yule log in the freezer if you don’t intend to eat it immediately.  If you need to keep it longer than a day, you should wrap it in clingfilm to prevent it drying out.

 

 

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This yule Log will keep up to 30 days in the freezer.  

 

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Apple meringue

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This is a good way to enjoy fruit in winter.

 

 

For 10-12:

 

  • 2kg apples (reine des reinettes)
  • 150g water
  • 100g sugar 
  • 1 sachet vanilla sugar
  • 3 egg whites (90g)
  • 100g icing sugar
  • Grated zest 1 lemon  

Apple meringue

 

 

 

 

 

 

 

 

 

 






  • Peel and core apples, cut into small pieces and place in a saucepan with the water.
  • Add the sugar and vanilla sugar and mix well.  Cover and cook over a medium heat for about 10mins, stirring with a spatula after 5mins
  • Push through a fruit press or blend to obtain a smooth consistency.
  • Turn onto a large dish and smooth with a spatula.
  • For the meringue:    Whip the egg whites till stiff, add the icing sugar and beat together for a further 2mins.  Fold in the grated lemon zest.
  • Pre-heat the oven to 110°
  • Decorate the apple compote with the meringue by piping it with a fluted nozzle.  (If you don’t have an icing bag, turn the meringue onto the apple levelling it with a spatula and sprinkle with sugar crystals.
  • Cook for 1½ hrs, checking from time to time.  The meringue will turn a golden colour, and rather than becoming hard, the humidity of the apple enables it to retain a soft and melting consistency.

 

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Variation: Substitute quinces for the apples or use half and half.

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Chocolate fondant ramekins

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 These ramekins will make your mouth water:  soft on the outside and melting inside…

 

 

Serves 4:

  • 130g dark chocolate 70%  
    30g liquid crème fraiche 
    50g butter, cut into small cubes
    3 medium sized eggs 
    80 g caster sugar 
    1 tablespoon of sieved flour  
    4 buttered ramekins

 Chocolate fondant ramekinsThe day before, prepare the chilled ganache.  Gently heat the crème fraiche, add 30 gr of the chocolate broken into small pieces, heat until the chocolate is melted, then stir in gently.  Pour the mixture into an ice cube tray, making 4 cubes of chilled ganache, cover with clingfilm and place in the freezer overnight.

  1. On the day, preheat the oven to 230 C and butter the ramekins.
  2.  Melt the remaining chocolate over a bain marie, add the cubes of butter and stir gently. 
  3. Beat the eggs and sugar together in a large bowl, then slowly add the flour. 
  4. Then gently add the chocolate, butter mixture.
  5. Pour the mixture into each ramekin. 
  6.  Place a frozen chocolate cube in the centre of each one, pushing it into the mixture.  Thus will ensure that the centre of each ramekin stays soft. 
  7.  Cook for 12 minutes. 
  8.  Serve warm.   
 

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By putting these ice inside the aircraft, the center of each ramekin basis remain longer.

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