Буче де Ноел
Този фантастичен “Yule log” е класически френски почивен десерт.
Източник: Марта Стюарт Ливинг, декември / януари 1993 г.
Дози
Този фантастичен “Yule log” е класически френски почивен десерт.
Източник: Марта Стюарт Ливинг, декември / януари 1993 г.
Дози
Kellen
26.04.2023 @ 21:18
This fantastic “Yule log” is a classic French holiday dessert. Source: Martha Stewart Living, December/January 1993. 12 servings. Ingredients: Genoise chocolate, chocolate mousse, chocolate ganache, fresh mushrooms, 4 ounces of bitter chocolate, confectioners sugar for dusting. Instructions: 1. Make the chocolate genoise and mousse, ganache frosting, and mushrooms. 2. To assemble the cake, carefully unroll the genoise onto the back of a baking sheet (discard the plastic wrap and wax paper but keep the towel). Spread the chocolate mousse evenly over the cake to within 1 to 2 inches of one long end. Reroll the cake, starting at the other long end, using the towel to help roll. Cover with plastic wrap; chill until firm, about 1 hour. 3. Place the cake, seam side down, on a serving platter; arrange parchment around it to keep the plate clean while decorating. 4. Beat the ganache at medium speed until it has the consistency of soft butter. Cut two wedges from the ends of the cake at a 45-degree angle; reserve. Ice the log with a thin layer of ganache. Attach the wedges to diagonally opposite sides of the log. Spread ganache over the entire log, using a small spatula to form barklike ridges. Chill until the ganache is set, about 30 minutes. 5. In the top of a double boiler or in a heatproof bowl set over simmering water, melt the chocolate until smooth. Cut a sheet of parchment paper. Spread the melted chocolate 1/8 inch thick over the parchment. Chill until firm, 10 to 15 minutes. Roll the paper back and forth until the chocolate appears; sprinkle over the cake. Sweeten the cake to readiness for serving. 6. When ready to serve, arrange mushrooms on a platter around and on the cake and dust lightly with confectioners sugar.