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How to make a chocolate yule log? Roxana Jullapat shows you

by:Taian Lamination Film     2020-09-23
Roxana Jullapat, a pastry chef at Cooks County restaurant in Los Angeles, knows a thing or two about yur logs ---
It\'s not the fire you put on, it\'s the traditional Christmas cake, also known as \"nol \".
It is usually filled and frosted with chocolate cream, sprinkled with powdered sugar and decorated with crispy mushrooms.
The version of Jullapat is pastry
Chocolate Cream-
She offers frozen Christmas log at the restaurant.
\"It\'s really good because it\'s like an ice cream cake that can be done well in advance,\" she said . \".
\"I can make a week of money in a day. [This cake]
There are savings for every festival.
\"Her cake is not a traditional genoise, but a damp chocolate cake that is a little underbaked, so it can still roll into a piece of wood (
Like a jelly roll).
The filling is a combination of whipped cream, pastry cream and chocolate.
Introduced logs (\"the fun part\")
, Packed in plastic, let it freeze completely (
Ideal night).
Then you glaze the frozen cake and put it back in the fridge for about 10 minutes to glaze the other side (optional), re-
Pack it and put it back in the fridge until it\'s ready.
You need to take it out of the fridge and make it softer at room temperature (
About 30 minutes)
And cut into slices. Merry yule log!
The recipe is like this: Freeze Chocolate Christmas log to make a Christmas log, enough for 12 guests to taste chocolate cake: 7 tablespoons of cocoa powder, cup vegetable oil processed in the Netherlands 2 tablespoons water 1 cup plus 2 tablespoons flour 1 cup plus 2 tablespoons sugar 1 teaspoon Jewish Salt 2 Teaspoon baking salt 2 teaspoon butter 2 egg 2 teaspoon vanilla extract milk chocolate filling: chocolate glaze 1 pound milk chocolate chips 1 cup heavy cream 8 egg yolk 5 tbsp granulated sugar 1/3 cup whole milk: 6 oz salt free butter 8 oz bitter sweet chocolate
Heat the oven to 350 degrees and set the oven rack in the middle position. 2.
Start with making the cake: put the cocoa powder into a small pan and add the cup of vegetable oil and 2 tablespoons of water.
Boil with medium heat and stir continuously to prevent the cocoa from sticking to the bottom of the pan.
Remove and place from the heat until it is completely cooled. 3.
Place flour, sugar, salt and baking soda in a stand mixer with mixer accessories.
Mix for 1 minute to combine. 4.
In a separate bowl, combine buttermilk, egg and vanilla extract with a cooled cocoa mixture.
Add the wet ingredients to the dry ingredients.
Mix at medium speed.
Increase the speed to high and mix for 2 minutes. 5.
Queue up for a jelly pot (
About 12 by 17 inch)
Use parchment paper.
Pour the cake batter into the pan.
Spread the batter evenly on the pan with a spatula.
Bake for 10 to 15 minutes until the cake is just finished but still a little soft in the middle.
Remove the cake from the oven.
Let it cool completely.
You can bake the cake a day or two in advance and store it at room temperature and cover it with plastic film until it is ready for use. 6.
Make filling: place chocolate in nonreactive bowl.
Place the bowl on a pot of water that is almost boiling, making sure that the bottom of the bowl does not come into contact with the water.
Stir the chocolate with a rubber spatula until the chocolate is completely melted.
Take out and leave out the heat. 7.
Stir cream in a stand mixer until it forms a soft mountain peak.
Transfer to a separate bowl and put it aside. 8.
Clean the mixing bowl and mixer accessories.
Put the egg yolk in a bowl.
Stir the egg yolk at medium speed for about 1 minute.
Stop the mixer, add sugar, continue stirring at full speed until the egg yolk turns yellow, and the mixer leaves a mark on the top of the mixture.
Reduce the speed to low, but please continue to stir when you finish the next step. 9. In a medium-
The size of the pot, boil the milk.
Remove from the heat.
When the mixer is running, slowly add warm milk to the beaten eggs.
Move the mixture back into the pan and mix non
Stir in the fire with your hands until the mixture starts to thicken.
Immediately transfer the mixture back to the mixer and stir for cooling at medium speed. 10.
Place the melted chocolate in a large bowl and place it in the egg yolk mixture.
Finally, fold the whipped cream.
The last filling is soft and mousse. like.
Spread the filling on the chocolate chip cake with a spatula and distribute it evenly.
Leave the cake in the fridge for an hour or until the filling is frozen in half. 11.
Assemble the Christmas log: Remove the cake from the refrigerator.
Lay a plastic film on the working surface, at least twice as much as the cake.
Carefully remove the cake from the pan and make sure not to peel it off the parchment below.
Transfer the cake to the plastic and fill it on the side.
Gently start rolling the cake like a jelly, starting from the bottom, and when you roll, peel the parchment from the cake;
Parchment paper can prevent the cake from breaking.
Wrap the cake tightly with plastic and put it in the refrigerator for at least 1 hour. 12.
Make chocolate glaze at the same time.
Place butter, chocolate, and rum in a bowl and melt on a pot of simmering water, stirring occasionally so that butter and chocolate can be well combined;
Always make sure the bowl does not touch the water.
Place the chocolate glaze in a warm place;
If the glaze cools and starts to thicken, you can re-heat it on a pot of water. 13.
Place the cooling rack at the top of the cookie sheet (
Or the jelly pan of your baked cake).
To glaze ule Wood, remove it from the refrigerator and peel off the plastic film from the cake.
Put the cake on the cooling rack and when the glaze is still warm, put it on the cake and let it set completely.
At this point, you can wrap the cake in plastic and keep it in the refrigerator until you are ready to slice and serve, or you can glaze the opposite side.
To do this, just
Glaze the cake in the refrigerator until the glaze is hardened, after about 10 minutes, remove it from the refrigerator, put it upside down on the cooling rack, and once again pour the bag with hot chocolate glaze
Wait until the glaze is fully solidified, then wrap it in plastic wrap and keep it in the fridge until service is ready. 13.
To serve the Christmas log, take it out of the fridge 30 minutes in advance and let it warm up.
Slice ule wood with a big knife and serve immediately.
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