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Rum-Currant Yule Log https://www.metro.ca/userfiles/image/recipes/buche-rhum-raisins-6055.jpg PT1H30M PT15M PT2H45M
Génoise Preheat the oven to 350°F (180°C). With a hand mixer, beat the eggs with the sugar until the mixture is white. Reduce the speed and add the milk and oil. Set aside. In a bowl, mix the flour and ground almonds. Fold into the egg mixture and mix thoroughly until smooth. Line a baking sheet with parchment paper and spread the mixture evenly using a spatula. Bake for about 14 minutes. Remove the cake from the baking sheet as soon as it's cooked, and invert on another sheet of parchment paper. Peel off the cooked parchment and roll the cake in the new parchment. The cake will keep its shape if rolled in parchment when still warm. Allow to cool. Rum-Currant Syrup In a saucepan, combine the water and sugar, and bring to a boil. Remove from the heat and add the rum and currants. Allow to macerate and cool. Coconut Cream In a double boiler, melt the white chocolate. In a saucepan, warm the coconut milk and gradually pour over the chocolate, mixing with a plastic spatula. Add the butter and allow to cool in the refrigerator for about 15 minutes. Whip the cream and gently fold into the coconut mixture, mixing well. Assembling the Log Unroll the cake and brush with the rum syrup. Spread 2/3 of the cream evenly to within 1/2 in. (1 cm) of the edges. Roll up again. Refrigerate for 45 minutes. Trim the ends (straight or angled) to make them equal. Place the log on a cake rack; with a spatula, use the remaining cream to completely cover the log. Sprinkle some currants and chocolate shavings as a garnish.
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Rum-Currant Yule Log

Rum-Currant Yule Log

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10
servings
1:30
Preparation
0:15
COOKING
2:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • vanilla génoise


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  • 6
    eggs
  • 9 oz
    (260 g)
    sugar
  • 2/5 cup
    (100 mL)
    milk
  • 4 1/2 oz
    (135 g)
    all-purpose flour
  • 2 oz
    (60 g)
    ground almonds
  • rum-soaked currants


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  • 1 cup
    (250 mL)
    water
  • 9 oz
    (250 g)
    sugar
  • 2/5 cup
    (100 mL)
    brown rum
  • 7 oz
    (200 g)
    currants
  • coconut cream

  • 1/2 lb
    (225 g)
    white chocolate
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  • 1/4 cups
    (60 mL)
    35% whipping cream
  • 5 oz
    (150 g)
    unsalted butter, cut into pieces
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  • 1 cup
    (250 mL)
    unsweetened coconut milk
Imprimer ma sélection

Preparation

Génoise

Preheat the oven to 350°F (180°C).

With a hand mixer, beat the eggs with the sugar until the mixture is white. Reduce the speed and add the milk and oil. Set aside.

In a bowl, mix the flour and ground almonds. Fold into the egg mixture and mix thoroughly until smooth.

Line a baking sheet with parchment paper and spread the mixture evenly using a spatula.

Bake for about 14 minutes.

Remove the cake from the baking sheet as soon as it's cooked, and invert on another sheet of parchment paper. Peel off the cooked parchment and roll the cake in the new parchment. The cake will keep its shape if rolled in parchment when still warm. Allow to cool.

Rum-Currant Syrup

In a saucepan, combine the water and sugar, and bring to a boil. Remove from the heat and add the rum and currants. Allow to macerate and cool.

Coconut Cream

In a double boiler, melt the white chocolate.

In a saucepan, warm the coconut milk and gradually pour over the chocolate, mixing with a plastic spatula.

Add the butter and allow to cool in the refrigerator for about 15 minutes.

Whip the cream and gently fold into the coconut mixture, mixing well.

Assembling the Log

Unroll the cake and brush with the rum syrup.

Spread 2/3 of the cream evenly to within 1/2 in. (1 cm) of the edges. Roll up again. Refrigerate for 45 minutes.

Trim the ends (straight or angled) to make them equal. Place the log on a cake rack; with a spatula, use the remaining cream to completely cover the log. Sprinkle some currants and chocolate shavings as a garnish.

Source : Académie Culinaire

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