White chocolate buche de Noel
ANTI-CHEF · ♥ 9.6K likes · 141.3K views · 26 min video
Read about rolled cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole egg yolks
- ⅔ cup sour cream
- ⅔ cup sugar
- 1 cup finely chopped pecans
Stir two egg yolks, sour cream and sugar together and bring to a simmer over low heat, stirring constantly, until it begins to thicken.
- ⅔ cup flaked coconut
- 1 cup finely chopped candied cherries
- ¼ cup finely chopped raisins
Stir in the pecans, coconut, candied cherries and raisins; set aside to cool.
- 6 oz white baker's chocolate
Melt the white baker's chocolate and spread it thin over an ungreased cookie sheet, working fast.
- rosemary
- bay leaves
- pomegranates
- lemons
Push a bench scraper away from you down the sheet to shave the set chocolate into large bark shavings; keep them refrigerated until needed.
- 3 whole eggs
Beat three eggs on high speed for five minutes until very thick, ribbony and a light lemon colour.
- ⅓ cup water
- 1 tsp vanilla extract
- ¾ cup all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
Add the water and vanilla extract, then the flour, baking powder and salt, mixing about 10 seconds only.
- baker's joy
Grease a 15 by 10 1/2 inch jelly roll pan and line it with parchment.
Pour the batter into the pan, spreading into the corners, and bake at 375F for 12 to 15 minutes.
- powdered sugar
Sprinkle a thin kitchen towel generously with powdered sugar.
Inverting and rolling in a sugared towel
- 3½ cup powdered sugar
- 3 oz melted white chocolate
- ¼ cup softened butter
- 3–4 tbsp raspberry flavored wine cooler
- ½ tsp almond extract
Beat the powdered sugar, melted white chocolate, softened butter, raspberry wine cooler and almond extract to a smooth spreading consistency.
Variation: a second cake baked about 10 to 11 minutes instead of 12 to 15, for a better set centre.
Unroll the cooled cake and remove the towel; patch any cracks with trimmed cake.
Cracks on unrolling and patching
Spread the tutti frutti filling to the edges and roll the cake back up from the long side, using a baking mat underneath.
Filling and re-rolling
Mark 9 1/2 inches on one side and 11 1/2 inches on the other and cut on the diagonal; cut the stump on a diagonal one inch on one side and one and a half on the other.
Set the log on a platter, pin the cut stump on with wooden skewers and glue it with a tablespoon of frosting.
Frost the whole cake except the coiled ends, keeping it rustic.
Frosting the log and adding the bark
Decorate with fresh bay leaves, rosemary sprigs and pomegranate seeds.