Journalism of Courage
The Yule Log (Bûche de Noël)
A deliciously moist chocolate dessert,this log shaped delicacy has been a tradition of Christmas from the early 1800s. It is tricky and time consuming to make but this dessert is worth the patience, says Sharma.
Ingredients
Egg Yolks (10)
Castor Sugar (100 gm )
Egg Whites (10 )
Sugar (100 gm )
Refined Flour (100 gm )
Cornflour (85 gm )
Cocoa Powder (17 gm )
Whipped Cream (300 gm )
Chocolate Ganache (400 gm)
Method
Whisk the egg yolk and sugar with a hand blender or whip,till light and fluffy. The mixture should form a soft peak, says Sharma. Add the flour,cornflour and cocoa powder. Fold the semi formed dough well without over beating. Pour it into a parchment lined baking tray. Bake in a pre-heated oven (200 degrees centigrade),for 12 minutes. Take the tray from the oven and keep it on a cooling rack. Once cooled,remove the mix from the tray and the parchment. Keep a sponge sheet on a fresh parchment to facilitate rolling of the dough. Mix the whipped cream and chocolate ganache. Apply one third of the chocolate cream mix on the sponge sheet and roll like a log using the support of the parchment. Refrigerate the sheet for an hour for the cream to set. Unroll and remove the paper. Garnish the log with the chocolate cream to give the effect of a wooden log.
(As told to Swasti Chatterjee)
