Snowy White Bûche de Noël (Yule Log)

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Snowy White Bûche de Noël (Yule Log). One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Snowy White Bûche de Noël (Yule Log) is one of the most popular of current trending foods on earth. It's appreciated by millions every day. It's easy, it is quick, it tastes yummy. They are fine and they look fantastic. Snowy White Bûche de Noël (Yule Log) is something which I have loved my entire life.

Many things affect the quality of taste from Snowy White Bûche de Noël (Yule Log), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Snowy White Bûche de Noël (Yule Log) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Snowy White Bûche de Noël (Yule Log) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few components. You can cook Snowy White Bûche de Noël (Yule Log) using 15 ingredients and 15 steps. Here is how you can achieve it.

I wanted to make a pure white Buche de Noel so I decorated it with white chocolate and white chocolate cream.

1. The water temperature should be 60°C. Once the egg mixture has warmed up to body temperature, remove from the hot water bath. Sufficiently whip until thick enough to be able to write words on its surface.
2. How to remove the air bubbles: gently hit the bottom of the baking sheet 2 to 3 times.
3. Make sure the edge of the rolled cake is facing down. For 30 x 30 cm [11.8 x 11.8 in] baking sheet (1 time worth). Recipe by Akito mama

Ingredients and spices that need to be Get to make Snowy White Bûche de Noël (Yule Log):

1. Batter:
2. 3 Eggs
3. 50 grams Sugar
4. 60 grams Cake flour
5. 3 bags Black tea teabags (preferably Earl Grey)
6. 20 grams Melted butter
7. Syrup:
8. 1 tbsp Rum
9. 1 tbsp Sugar
10. White chocolate cream:
11. 300 ml Heavy cream
12. 150 grams White chocolate
13. Decorations:
14. 1 White chocolate
15. 1 Powdered sugar

Steps to make to make Snowy White Bûche de Noël (Yule Log)

1. Bring the eggs to room temperature. Combine the flour and the leaves from 1 black tea teabag, and sift.
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.
3. Strain Step 2 through a tea strainer. Combine 1 tablespoon of the tea liquid and butter. Heat using a hot water bath.
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.)
5. Add the sifted powdered ingredients and use a rubber spatula to gently mix. Add Step 3 and mix together.
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)
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.
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.
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.
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.
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.
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.)
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)
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.
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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