World Cuisine

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Let the flavors of France and Italy take you on a journey to a world of delights! In this culinary performance, we will focus on one of the most famous creations of French Easter: the Chocolate Yule Log. This delicious masterpiece is made from a soft genoise sponge cake, wrapped in a vanilla-scented whipped cream and adorned with a chocolate ganache sauce that dreamily evokes chocolate notes.

🥘 Ingredients

• Genoise Sponge Cake
• 8 eggs
• 250g flour
• 250g powdered sugar
• Zest of 1 lemon
• 1 packet of vanilla
• Whipped Cream
• 1/2 liter milk
• 1 vanilla pod
• 6 egg yolks
• 2 egg whites
• 75g powdered sugar
• 1/2liter heavy cream
• Ganache
• 1/4liter clotted cream
• 375g dark chocolate
• Caramel Cream for decoration

👨‍🍳 Instructions

1. Preparation of the genoise sponge cake:
2. * Heat a bain-marie, place eggs, powdered sugar, vanilla sugar, and lemon zest in a bowl and place over the bain marie.
3. * Beat the mixture with an electric beater until it doubles in volume, remove from heat and continue to beat until cooled; gently fold in sifted flour using a wooden spoon until a perfectly homogeneous batter is achieved.
4. * Pour the batter onto a baking sheet lined with greased parchment paper, bake in a preheated oven at 180°C for 15 minutes, check doneness with a toothpick, remove from the oven and unmold onto a damp towel to cool.
5. Preparation of the whipped cream:
6. * Beat egg yolks with sugar until it becomes white.
7. * Split the vanilla pod lengthwise, scrape out all the small black seeds.
8. * Pour milk into a saucepan, add grated vanilla and bring to a boil.
9. * Gradually pour hot milk over egg yolks-sugar mixture while stirring continuously.
10. * Return the mixture to the saucepan and cook over low heat without stopping stirring with a wooden spoon until the cream thickens and coats the spoon, strain the mixture and let it cool.
11. * Whip egg whites into stiff peaks and gently fold them into the previous mixture.
12. Preparation of the ganache:
13. * Cut the chocolate into pieces.
14. * Bring clotted cream to a boil, remove from heat, add chocolate pieces and stir gently for 7 minutes, let it cool.
15. Assembly:
16. * Line a Yule log mold with plastic wrap.
17. * Cut a rectangle of genoise sponge cake to fit the mold and line the mold with the cake.
18. * Pour whipped cream over the cake and place in freezer for 3-4 hours. Remove the mold from the freezer, unmold onto a wire rack and remove plastic wrap.
19. * Spread the Yule log with ganache and keep it in the freezer until use.
20. Decoration:
21. * Decorate the Yule log with caramel cream and serve.

🏷 Tags: Pâte génoise Entrées Oeufs Farine Sucre en poudre Citron Vanille