Original Menu Buche de Noel (Yule Log)

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Buche de Noel (Yule Log)

"A conventional French wilderness that is meant to resemble the yule log."

Ingredients :

Cake:
2 teaspoons butter
1/3 cup all-motive flour, sifted
1/three cup unsweetened cocoa powder
1/4 teaspoon quality salt
4 eggs, separated
3/four cup confectioners' sugar, divided
1 teaspoon vanilla extract
Whipped Cream Filling:
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1 tablespoon bitter cream
Chocolate Ganache:
1/2 cup heavy whipping cream
eight ounces dark chocolate chips

Instructions :

Prep : 45M	Cook : 10M	Ready in : 1H34M

Preheat oven to 350 degrees F (a hundred seventy five stages C). Grease a 9x13-inch jelly roll pan with 1 teaspoon butter and line with parchment paper. Grease parchment paper with 1 teaspoon butter.
Whisk flour, cocoa powder, and salt collectively in a small bowl.
Combine egg yolks, 1/four cup confectioners' sugar, and vanilla extract in a bowl; beat with an electric mixer on medium-excessive pace till faded yellow, three to four mins.
Clean the beaters of the electrical mixer. Beat egg whites in a bowl on medium-high pace until foamy, 1 to two minutes. Gradually add 1/2 cup confectioners' sugar and beat till stiff peaks shape, 2 to a few minutes extra.
Fold egg yolk aggregate lightly into the egg whites. Fold flour aggregate in step by step till batter is smooth.
Pour batter into the prepared jelly roll pan and spread lightly with an offset spatula.
Bake inside the preheated oven till a toothpick inserted into the center comes out smooth, 8 to 10 minutes. Let cool, about half-hour.
Combine 1 cup heavy cream, 3 tablespoons confectioners' sugar, and sour cream in a bowl; combination with an electric mixer on medium-excessive speed till stiff, 1 to 2 minutes.
Turn the jelly roll pan so the shorter aspect faces you. Spread whipped cream over the cake, leaving a 2-inch border on the top. Roll up cake towards the uncovered border, letting the parchment paper fall away as you roll. Place roll seam-aspect down on a serving platter.
Place 1/2 cup heavy cream in a small saucepan over medium-low heat till warmed thru, 3 to five minutes. Remove from heat and stir in chocolate chips. Let stand until chocolate softens, about 3 mins. Stir with a spatula or timber spoon until ganache is clean and creamy.
Drizzle chocolate ganache over rolled cake. Let stand till set, about 5 mins. Run a fork through the ganache to create a tree bark effect.

Notes :

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