Imprimer la recette

Ingredients

For the sponge cake
3.5 oz of granulated sugar
2.1 oz of potato starch or cornstarch
1.4 oz of flour
3 eggs See recipe
1/2 baking powder

For the ganache
3.5 oz of dark chocolate pastry chef
1.7 tbsp of whole milk
1.7 tbsp of full-fat crème fraîche
0.9 oz of butter

For the pastry cream
1/2 whole milk
1 vanilla or two packets of vanilla sugar (in which case, subtract that amount from the sugar)
2.8 oz of sugar I don't use too much sugar, but you can use up to 150g depending on your taste
1.4 oz of cornstarch
4 eggs for the yellow one
0.5 oz of unsalted butter

Kitchen Tools and Accessories
parchment paper
baking sheet Mine measures 37 x 32 cm and is 1.5 cm tall

Instructions

Prepare the pastry cream as described in the recipe .

Make the sponge cake batter according to the recipe , but do not bake it.

Line a flat rectangular baking pan (the width of which will be the length of your future Yule log) with parchment paper. Butter the parchment paper thoroughly
.

Spread the sponge cake batter and bake quickly for 10–12 minutes at 180°C, until the batter turns the color of fresh butter.

Remove the sponge cake from the oven and sprinkle it with 2 tbsp of granulated sugar.

Spread a dish towel dampened with hot water and wrung out thoroughly over the pan and the sponge cake.
Pull it tight on both sides. Gently turn
the pan over; the sponge cake will rest on the dish towel.

Place a second dish towel—dampened with very hot water and wrung out—on top of the parchment paper still attached to the dough.
This dish towel will help you peel off the parchment paper.

Roll the batter onto itself once, peeling off the parchment paper as you roll.
Once you have formed a roll, you can gently unroll it.
The sponge cake will have taken on a rounded shape and can be rolled up a second time.

Spread a thin layer of pastry cream over the sponge cake, then roll it up, using a kitchen towel if necessary, pressing firmly.

Cut off a corner of the roll and place it in the middle to form the start of a branch (it’s a log!).

Make the ganache by following the recipe .

Once the log has cooled, cover it with the ganache.

Use a fork to create a wood-grain pattern, sprinkle with powdered sugar, and decorate however you like!

Bûche de Noël