Our yule-log challenge this year: Create a twist that not only holds up nicely in the freezer (even when iced and decorated!), but tastes delicious—and just a little bit different. Mission accomplished, thanks to white-chocolate whipped cream and clementine slices that you confit, like a pro, in your microwave. If you decide to assemble this bûche the day of, you can still get a jump on a couple of steps: Both whipped cream and candied citrus will keep well in the refrigerator for a few days.
Ингредиенты
- 10 oz (285 g) white chocolate, chopped
- 2 cups (500 ml) 35% whipping cream
- 3 clementines
- 2 cups (500 ml) water
- 1 cup (210 g) sugar
- 2 tbsp (30 ml) corn syrup
- 1 cinnamon stick
- 1 cup (150 g) unbleached all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 pinch ground nutmeg
- 6 eggs
- 3/4 cup (160 g) sugar
- 1 chunk (1 oz / 30 g) white chocolate
- 6 store-bought or homemade large white chocolate curls
Инструкция
- Place the white chocolate in a bowl. Set aside.
- In a saucepan, bring the cream to a boil. Pour over the chocolate and let melt for 2 minutes. Stir with a whisk until smooth. Cover with plastic wrap directly on the surface of the cream. Refrigerate for 8 hours or overnight.
