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Mango and Coconut Yule Log Cake
Mango and Coconut Yule Log Cake
Noel)
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Bûche de Noël is known by many names. Whether you call it a Yule Log, roulade or simply a roll cake,
few desserts are as synonymous with Christmas. For this recipe, the roll cake I used is a simple, coconut-
flavored génoise. It's basically a sponge cake. The filling is a mango and rum ganache and I made a
chocolate rum butter-cream to cover the log.
When I was a kid in France, we used to buy a Yule Log every year. It may seem strange, but the flavor we
would always get was mango. It's like a warm tropical breeze on a cold winter night. Though mango is
clearly not a traditional holiday flavor, once you try this Bûche de Noël, you won't go back to vanilla and
chocolate.
Ingredients
Yields: 8 servings
3 eggs
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
3 tablespoons coconut flakes
1/2 cup all-purpose flour
4 teaspoons potato flour
2 tablespoons whole milk
2-1/2 tablespoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon cream of tartar
1 cup heavy cream
1 cup white baking chocolate, finely chopped
1 tablespoon imitation rum extract
1-1/2 cups mango pulp (see tips)
2 teaspoons mango extract (optional)
12 tablespoons unsalted butter (1-1/2 sticks), at room temperature
3/4 cup powdered sugar
1-1/2 tablespoons cocoa powder
3 ounces semi-sweet chocolate chips
Directions
For the coconut génoise:
In a mixing bowl, beat the egg yolks with 3 tablespoons of granulated sugar until you get a pale, yellow
foam; the texture of the egg yolk will be thicker. Add the vanilla and coconut extracts.
In a separate bowl, combine the flour, potato flour and baking powder. Sift the dry ingredients.
Combine the egg yolk mixture, dry ingredients, milk, oil and 2 teaspoons of coconut flakes.
In another bowl, add salt to the egg whites and whisk for about 2 minutes at a low speed. Add cream of
tartar and the rest of the granulated sugar, increase the speed of your mixer and keep beating for another 2-
3 minutes until it forms soft peaks. Don't over-beat or the texture will become grainy.
Using a silicone spatula, mix 1/3 of the whipped egg whites with the egg yolk mixture to soften it. Add the
rest of the whipped egg whites and gently in fold in the eggs to get an airy batter.
Apply a thin layer of butter (approximately 1 tablespoon total) to a (12 x 17-inch) baking sheet, previously
line with parchment paper. Pour the génoise batter; even it out using a spreader. Bake for 5 minutes at
375°F; lower the temperature to 350°F and bake for another 5-7 minutes. The texture of the génoise
should be very soft.
Allow to cool for about 15 minutes. Cover the génoise with another piece of parchment (make sure it's
much larger than the size of the baking sheet), place another baking sheet or flat board on top and flip the
cake. Remove the still-warm baking sheet, gently remove and discard the old parchment paper and replace
it with a large kitchen towel. Roll the cake with the towel and form a log. Let the cake cool completely
(while preparing the ganache).
In another bowl, heat the heavy cream in a saucepan. Bring it to a near boil. Turn off the heat immediately
and quickly add the finely chopped white chocolate. Stir until everything is melted. Add the mango extract
and 2 teaspoons of rum extract. Let the mixture cool completely. Once cooled, whip the cream (at a low
speed) until creamy and smooth for 2-3 minutes. Add 3 tablespoons of mango pulp. Stir well. Chill in the
refrigerator for about 30 minutes.
For the roulade (génoise + ganache):
Unroll the cake and remove the kitchen towel. Using a spreader, spread the mango and rum ganache onto
the génoise cake, stopping 2 inches before the end of the rectangle (the ganache will spread eventually
until the end). Drizzle uniformly 5 tablespoons of mango pulp over the ganache and start rolling the cake,
by lifting the parchment paper underneath the cake (as a guide). Form a log. Wrap the log with the
parchment paper and chill in the refrigerator for at least 2-3 hours.
For the semi-sweet chocolate, place a pot filled with hot water (at a gentle simmer), topped with a piece of
cloth so the bowl does not move and place a stainless-steel bowl filled with the chocolate chips on top.
Stir until melted. Turn off the heat. Another option is to heat the chocolate for 20-30 seconds in the
microwave. Watch the chocolate carefully; it could burn easily in the microwave!
In a separate bowl, cream the butter with the cocoa sugar mixture. Add the melted chocolate and the
remaining rum extract (1 teaspoon).
Lightly dry toast the coconut flakes in a small skillet over medium high heat until slighted golden. You
have to be very careful; otherwise the coconut could burn easily. Transfer to a plate. Allow to cool
completely.
Assembly time:
Un-wrap the parchment paper from the log, leaving the paper beneath the cake. Trim about 1 inch on each
side of the log and discard the trimmings (we ate them!).
Cover the Yule Log with the chocolate butter-cream and smooth it out using a spreader. Using a fork,
score lines along the length of the log, imitating the texture of wood. Cut 1-½" thick slice on the bias and
place it on top of the log as a garnish. Sprinkle with the coconut flakes. Chill in the refrigerator for another
hour.
Line up the serving plates. Place about 2 tablespoons of the mango pulp at the bottom of each plate. Place
one slice of cake over the mango sauce. Repeat with the rest of the plates.
Bon appétit!
Tips
Depending on the measurement of your baking sheet, make sure not to over-fill the cake with ganache.
When spreading the ganache, make sure not to spread too much at the edges of the cake so it doesn't burst
on the side when rolled.
When you start to roll the cake, it's essential to roll it tightly so you don't have any air gap when serving
the roulade.
I prefer using canned mango pulp because the mangoes are picked at the peak of ripeness, which
guarantees a consistent result. I get it at the Indian store but you can also get it online. I prefer the Kesar
mango variety, which is much smaller than the Alphonso kind and much sweeter.
You can also use a fresh ripe mango if you don't have canned mango pulp. You might check the level of
sweetness though.
Similar to other cake recipes, I use potato flour for a lighter, fluffier result.
Sifting dry ingredients helps to get rid of lumps of flour and also to aerate the mixture when liquid is
added. It's very important for all of your baking so you get a moist result.
To ensure that the log doesn't crack, roll the génoise in a kitchen towel while it's still warm.
Les ingrédients :
Pour la dacquoise :
• 2 blancs d'oeuf
• 30 g de sucre en poudre
• 70 g de sucre glace
• 60 g de poudre de noisettes
• 15 g de fécule de pommes de terre
Pour la décoration :
Quelques noisettes entières
Cacao en poudre non sucré
1 Préchauffez le four à 180°C (th. 6). Montez les blancs d’œufs en neige, puis serrez-les en incorporant le
sucre en poudre. Mélangez ensemble la poudre de noisettes, le sucre glace et la fécule. Incorporez-les
délicatement aux blancs en neige.
2 Versez la dacquoise dans un cercle, de 18 cm de diamètre, sur une plaque tapissée de papier sulfurisé.
Enfournez pour 15 à 20 min. Le biscuit doit être juste doré. Laissez refroidir.
3 Démoulez la dacquoise et disposez-la à nouveau dans le cercle chemisé avec du papier sulfurisé.
2 Pour le croustillant, faites fondre la Pralinoise au bain-marie. Émiettez 12 gavottes, puis mélangez.
Versez sur la dacquoise.
5 Concassez grossièrement le chocolat noir, faites-le fondre au bain-marie. Pendant ce temps, faites
bouillir 15 cl de crème liquide et vesez-la sur le chocolat hors du feu. Remuez.
5 Montez la crème froide en chantilly, puis incorporez la ganache au chocolat en plusieurs fois. Versez la
mousse au chocolat sur le gâteau lissez avec une spatule. Placez au frais au moins 4 à 6 h avant de servir.
Pour la décoration : saupoudrez le royal de cacao en poudre non sucré et ajoutez quelques noisettes
torréfiées (noisettes passées 15 minutes au four, à 180°C avant d'être pelées et hachées).
Mon conseil : prenez un chocolat à 70% pour réaliser la mousse au chocolat, elle n'en sera que meilleure.
Bûche 30 cm (moule thermoformé de 60cm coupé en 2)
Mousse au spéculoos
Ingrédients :
2 jaunes d'oeufs
Préparation :
Mettez les jaunes d'oeufs et les feuilles de gélatine (préalablement ramollies dans de l'eau
froide) dans un cul de poule et portez l'eau et le sucre à ébulittion (jusqu'à dissolution du
sucre) et versez sur les jaunes d'oeufs en mélangeant au batteur.
Mousse au nutella
Ingrédients :
1 jaune d'oeuf
2 feuilles de gélatine
150g de nutella
Préparation :
Mettez le jaune d'oeuf et les feuilles de gélatine (préalablement ramollies dans de l'eau
froide) dans un cul de poule et portez l'eau et le sucre à ébulittion (jusqu'à dissolution du
sucre) et versez sur les jaunes d'oeufs en mélangeant au batteur.
Versez le tout sur la mousse au spéculoos (veillez à ce qu'elle soit assez ferme) et
remettez au congélateur jusqu'à ce que ce soit complétement congelé.
(j'ai fais ces 2 étapes hier après-midi et la suite ce matin. Si vous avez des tubes à insert,
comme sur la photo, faites d'abord la mousse au nutella et inserez congelée au centre de la
mousse spéculoos)
Génoise au chocolat
Ingrédients :
2 oeufs
50 g de farine
50 g de sucre
50 g de chocolat noir
10 g de beurre
Préparation :
Cuire 8 à 10 min.
Croquant au spéculoos
Ingrédients :
Préparation :
Déposez ensuite le rectangle de génoise et remettez au congélateur (il faut donc allez très
vite)
Ingrédients :
90 g d'eau
110 g de sucre
75 g de crème liquide
15 g de cacao en poudre
2 feuilles de gélatine
Préparation :
Portez l'eau et le sucre à ébulittion. Ajoutez la crème puis le cacao en poudre. Laissez cuire
à feu doux 15 min.
(ça prend du temps ! le nappage doit être onctueux... quand vous trempez une cuillère à
soupe dedans, ça doit rester collé sur le dos et on ne doit pas voir en transparence. Vous
pouvez donc le préparer à l'avance).
Sortez la bûche du congélateur, démoulez et nappez... et laissez la se décongeler au frigo.
Oricine a avut ocazia sa bea o cafea in Franta, Belgia sau Olanda, a primit langa ceasca cu lichid
imbietor un biscuitel puternic aromat. Un biscuite crocant, dar care ti se topeste in gura si-ti invaluie
papilele intr-o simfonie de arome: scortisoara, nucsoara, cuisoare si piper, cu variatiuni de ghimbir ori
cardamom. Acesti biscuitei, cunoscuti ca Speculoos (flamanda) sau Speculaas (olandeza), erau pregatiti,
in mod traditional, pentru Sf. Nicolae. Treptat, s-a ajuns sa fie pregatiti tot timpul anului, iar combinatia de
mirodenii a avut asa mare succes incat exista, acum, si o pasta Speculoos, tocmai buna de intins pe paine
la micul dejun sau de acompaniat niste clatite pufoase.
Pentru pregatirea biscuitilor, eu am folosit un amestec de patru mirodenii, cumparat ca atare. Este vorba de
amestecul frantuzesc numit Quatre épices, care contine scortisoara, piper negru, nucsoara si cuisoare. Va
puteti, insa, pregati singuri combinatia de mirodenii, amestecand 2 linguri de piper negru, 2 linguri de
nucsoara, 2 linguri de cuisoare si 2 lingurite de scortisoara. Evident, toate macinate in prealabil.
Amestecul de mirodenii poate fi pastrat intr-o cutiuta inchisa etans si se poate folosi si la mancaruri (supe,
pateuri, terine, carnati, etc.).
Sa va mai spun ca biscuitii Speculoos fac parte din Seria Prajiturelelor de Craciun? Sau ca se potrivesc
Provocarii lunii decembrie, lansata de Brandusa, care gazduieste luna aceasta proiectul Dulce Romanie,
initiat de Mihaela? Cred ca stiti, deja :). Va spun, insa, ca ar fi bine sa incepeti pregatirea biscuitilor cu cel
putin o seara inainte si ca am obtinut, din cantitatile de mai jos, circa 430 g de biscuiti.
Ingrediente:
– faina 220 g
– zahar brun 140 g
– bicarbonat de sodiu 1/2 lingurita
– amestec Quatre épices 2 lingurite rase
– unt (80% grasime) 80 g
– galbenusuri 2 buc.
Intr-un castron, cerneti faina si amestecati-o cu bicarbonatul de sodiu, zaharul brun si amestecul de
mirodenii. Adaugati untul bucatele (adus la temperatura camerei) si framantati pana obtineti ca niste
firimituri mai mari. Incorporati, treptat, galbenusurile. Daca este nevoie, puneti si una-doua linguri de apa
rece, astfel incat sa obtineti un aluat omogen.
Modelati aluatul sub forma unui rulou si infasurati-l in folie de plastic. Bagati-l in frigider si lasati-l cel
putin 4 ore (ideal ar fi 24 de ore, astfel incat aluatul sa se impregneze bine cu mirodeniile). Incingeti
cuptorul la 180 grade Celsius. Tapetati o tava cu hartie de copt. Scoateti ruloul de aluat din folie si taiati-l
in felii de un cm grosime. Daca aveti posibilitatea, “stantati” feliile de aluat cu diferite figurine (in mod
normal, biscuitii Speculoos sunt cu model). Asezati feliile in tava, avand grija sa lasati destul spatiu intre
ele (pentru ca se umfla in timpul coptului). Bagati in cuptor si lasati 10 minute.
Lasati biscuitii sa se raceasca total inainte de a-i scoate din tava. Se pastreaza timp de mai multe zile (chiar
pana la doua saptamani) in cutii de metal, inchise ermetic.
Recette des crêpes dentelles
By Katell @ Recettes Bretonnes 03/10/2011
Préparation : 2h 15 min
Cuisson : 8 minutes
Nombre : 20 gavottes
Note:
Voir le produit →
Ingredients
30 g de beurre
30 g de farine
30 g de sucre en poudre
12 cl de lait
1 oeuf
1 cuillère à café d' extrait de vanille
Instructions