Christmas Eve Dinner “à la Française”: Part 3

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Classic Bûche de Noël

Ingredients for the Génoise (sponge):

  •  4 eggs
  • 125 g caster sugar
  • 125 g plain flour

Method:

  1.  Preheat the oven at 200 degrees Celsius (392 F ).
  2. In a mixing bowl, whisk the eggs and sugar together until it triple in size. The mixture should be light and fluffy.
  3. Sieve the flour. Slowly fold in the flour with the egg/sugar mix using a rubber spatula. Make sure you scrape the side and bottom of the bowl and that all the flour is mixed through.
  4. Line a flat baking tray with greaseproof paper and evenly spread the mixture on the tray.
  5. Bake for about 12 minutes, until golden on top. Once cooked put the sponge on a cooling rack and leave to cool.

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Ingredient for the “ Crème au Beurre” (butter cream):

  •  4 egg whites
  • 130 ml water
  • 400 g caster sugar
  • 440 unsalted butter

Method:

  1.  Put the sugar and water in a medium size saucepan and cook to 118 degrees Celsius (244.4 F).
  2. Start whisking the white on medium speed when the sugar reaches 110 degrees Celsius (230 F). When the sugar is ready, slowly poor it over the white and whisk on high speed until cooled down (almost room temperature).
  3. Add the butter little bit a the time while whisking, make sure the meringue has cooled down enough before you add the butter, otherwise it will split and turn into a soup!
  4. Once you’ve added the butter, whisk for a couple of minutes and keep aside.

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For the sugar syrup:

  •  200 g caster sugar
  • 200 ml water
  • 30 ml rum

Method:

  1. Bring the sugar, water and rum to the boil in a medium saucepan.
  2. Place the sponge on the bench. Using a pastry brush slightly wet the sponge with the sugar syrup.
  3. Using a pallet knife evenly spread the “Crème au Beurre”. Sprinkle shaved coconut and finely grated white chocolate on top. Roll the sponge on itself, make sure you roll it tightly to avoid it from collapsing later on!
  4. Cut a piece of cardboard half the width of the “Bûche”, wrap it in foil and place it under the Christmas cake.
  5. Using a pallet knife evenly spread the “Crème au Beurre” on top and around the sponge.
  6. Take the Bûche out of the fridge 30 minutes before dessert time!

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With this delicious Christmas dessert I recommend a chateau Chateau “Coutet” Sauternes-Barsac 2006 available from www.airoldifinewines.com.au

 

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