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Coffee Yule log (traditional method & Thermomix)
Description
Here's a simplified recipe for making a coffee log for the festive season. A delicious, creamy and elegant dessert that the whole family will love.
Ingredients
Instructions
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TRADITIONAL METHOD
Preparation
1. Coffee pastry cream :
Heat 400 ml of milk with the sugar and vanilla.
Separately mix 100 ml milk, egg yolks, pudding powder and cappuccino sachets.
Stir the mixture into the hot milk and cook until thickened.
Leave to cool completely and pass through a sieve to obtain a smooth texture.
2. Genoise :
Separate the egg whites from the yolks. Whisk the egg whites until stiff, then add the sugar and yolks.
Gently fold in the flour by hand.
Roll out the pastry on a baking tray lined with baking paper.
Bake at 170°C for 15 minutes, until the edges are barely golden.
3. Assembly:
Turn the warm sponge cake out onto a sugared tea towel. Remove the baking paper.
Roll up while hot with the tea towel and leave to cool for 30 minutes.
Unroll, spread with ¾ of the coffee cream, roll again and chill.
4. Finish :
Whip 100 ml of the cream until stiff and fold in the rest of the coffee cream.
2 hours before serving, spread this cream over the log.
Decorate with chocolate shavings, a little whipped cream and coffee beans if desired.THERMOMIX® METHOD.
Coffee cream
Preparation :
Place the sugar, vanilla pudding powder, milk, egg yolks and instant cappuccino in the Thermomix bowl.
Cook 8 min / 90°C / speed 3.Leave to cool in a salad bowl, cover with cling film and leave to cool completely.
Whip the liquid cream aside, in soft whipped cream.
Gently fold into the cooled coffee cream to obtain a smooth texture. light and airy.
Keep refrigerated.Sponge cake / Swiss roll
Preparation :
Insert the whisk.
Place the eggs, sugar and vanilla sugar in the bowl.
Whip 6 minutes / 37°C / speed 4, then 6 minutes / speed 4 without temperature.Sift the flour over the mixture and fold it in. 10 sec / speed 3, without overworking the dough.
Spread the dough on a baking tray lined with baking paper.
Cook approx. 10 minutes at 170°C.As soon as it comes out of the oven, turn the biscuit out onto a tea towel., sprinkled with sugar, then roll it immediately while it is still warm.
Leave to cool completely.Assembly
Carefully unroll the biscuit.
Top with coffee cream.
Roll again, then cover the outside with the remaining cream.Decorate as desired: chocolate shavings, meringues, coffee beans.
