Christmas-Yule-Log
By: Cuisine Malin
Published: Saturday, December 11, 2010 - 3:19am

Ingredients




For the cake:
4 eggs
100 grams of sugar
1 packet of vanilla sugar
70 grams flour
10 cloves Grand Marnier
300 grams chestnut
For the ganache:
15 squares of dark chocolate
70 grams butter
180 grams of sugar
5 cloves water

Preparation

1 For the cake: 2 Preheat oven to 200 degrees. 3 Beat 3 egg yolks. (Save whites) 4 Edit your remaining whites until stiff. 5 In a bowl, pour your flour, sugar and vanilla sugar. Incorporate your beaten eggs and mix to a smooth paste and smooth. 6 Carefully add your egg whites and mix again. 7 Place baking paper on a large baking sheet. Spread to your preparation and heat 15 minutes at 200 degrees. 8 Get out your dough from oven and peel off the treasure. Moisten lightly with a brush of Grand Marnier. 9 Spread your cream over the surface of brown. 10 Roll the log on the circle itself and a damp cloth. Let stand for 10 minutes. 11 For the ganache: 12 Meanwhile, melt your chocolate squares in a water bath. (See Tip) 13 In another pan, pour 5 ounces of water and let it boil. Add to 180 g of sugar. 14 Stir until the thickness. Remove from heat. 15 Add your melted chocolate and the butter, stir and let cool 20 minutes. 16 Now you can train your buche by covering it with your chocolate ganache. 17 To give it a timber, you can use a fork to make streaks on the length.

About


Easy, fun

Comments:
Sheri Wetherell

This is beautiful! I'm going to feature it in our Foodista holiday newsletter this weekend (Dec. 9). Thanks for sharing! Cheers!
Anne

Awful recipe: barely written in English and looks like it was translated by bad software. Just try reading the instructions: you will laugh. And come on, cloves as a liquid measurement (i. e.5 cloves water)? That's so obscure I couldn't find it in either cooking or translation databases. Frustrating, because the Yule Log looks scrumptious. I don't think this one belongs in a holiday newsletter!
Sandra

Looks real nice, but can someone please tell me what measurement to use in place of the 'cloves'? Because I can't find that measurement anywhere in any of the recipe books I have.