Go beyond the bûche to give an authentic look to this fabulous dessert. When hardened, the layer of white chocolate shatters and mimics the texture of bark, while the cake is extra moist thanks to the drizzle of oil added to the batter. We’re confident you’ll be asked to make it again next year.
Ингредиенты
- ¼ cup (35 g) cornstarch
- 2 tbsp unbleached all-purpose flour
- 1 ½ cups (375 ml) maple syrup
- 2 cups (500 ml) 35% heavy cream
- 2 eggs
- ¼ cup (55 g) cold unsalted butter, cubed
- 1 cup (140 g) unbleached all-purpose flour
- 1 tsp baking powder
- 6 eggs, at room temperature
- 1 cup (210 g) sugar
- 1 tsp (5 ml) vanilla extract
- ¼ cup (60 ml) canola oil
- 4 oz (115 g) white chocolate, melted and tempered
- 2 tbsp maple-sugar flakes (see note)
- 2 tbsp toasted pecans, finely chopped
- 1 1/4 cups (170 g) fresh raspberries
Инструкция
- In a saucepan off the heat, combine the cornstarch and flour. Add the maple syrup, 1 cup (250 ml) of the cream and the eggs. Whisk until smooth.
- Bring to a boil, while stirring and scraping the bottom and sides of the saucepan. Let simmer for 30 seconds. Strain the cream. Add the butter and stir until it has melted. Cover with plastic wrap directly on the surface of the maple cream and let cool. Refrigerate for about 3 hours or until completely chilled.
