10 Bûche de Noël xmas log (major image)
This actually is best made at dwelling. And it’s helpful to have a sugar thermometer when making it.
For the chocolate icing
300g darkish chocolate (70% cocoa)
120g unsalted butter
150ml double cream
For the roulade
400g darkish chocolate (70% cocoa)
480ml double cream
Half a vanilla pod, seeds scraped
¼ tsp floor cinnamon
9 egg whites
2 tbsp caster sugar
For the filling
200g darkish chocolate (70% cocoa)
5 tbsp water
6 egg yolks
3 tbsp caster sugar
325g unsalted butter, softened
Jersey or whipped cream, to serve
1 To make the icing, deliver a small pan of water to the boil. Put the chocolate and butter collectively in a bowl and put it over the pan ensuring it doesn’t contact the water. Reduce to a simmer, and let the chocolate and butter soften, whisking typically. Remove from the warmth. Whisk within the double cream and canopy with clingfilm. Stab the movie just a few occasions with a knife to set free any residual heat. Leave to at least one aspect.
2 Preheat the oven to 180C/350F/fuel mark 4 and line a big oven tray with baking parchment.
3 To make the roulade, break the chocolate into a big bowl. Heat the cream in a heavy-bottomed pan till scorching, and stir within the vanilla seeds and the cinnamon. Pour the cream on to the chocolate and whisk till clean. Set apart to chill.
4 Put the egg whites in a bowl, add the caster sugar and beat till peaked. Add the egg whites to the chocolate in 3 phases, every time mixing effectively. Tip the batter on to the baking parchment and unfold it out. Bake for 10 minutes or so till a knife inserted comes out clear.
5 For the filling, put a pan of water on to boil. Put the chocolate and a pair of tbsp water right into a bowl, set it over the pan ensuring it doesn’t contact the water. Lower the warmth to a simmer. Stir till the chocolate has melted. Remove from the warmth and go away to chill.
6 Put the sugar and three tbsp water right into a pan over a medium warmth. Swirl the pan permitting the sugar to dissolve. Let it boil for 4-5 minutes till simply earlier than turning into caramel – or when it reaches 236C/455F, if utilizing a sugar thermometer. Remove from the warmth.
7 Whisk the egg yolks on a low pace, gently including the syrup till the combination cools. Add a slice of butter at a time, beating completely all of the whereas. Carry on beating till thickened and clean. Stir within the cooled chocolate and put to at least one aspect.
8 To assemble, rigorously carry the cake with the baking parchment to a flat floor. Spread the filling evenly over the cake. Using the paper, roll the cake, pulling away the paper as you go till the roll is full and the paper may be lifted away totally. Lift the cake with nice care on to a serving plate. Don’t fear about cracks.
9 Apply the icing in uneven markings evoking bark … tough and prepared. If you’re inclined, add a bit tree and a bit festive figurine on high.
11 A winter’s poached fruit salad
The ensuing syrup from this salad is sweet chilled and added to champagne for a reasonably cavalier model of a pousse rapière. It is price making a day or 2 prematurely to permit all of the flavours to mingle.
200ml white wine
200g caster sugar
1 vanilla pod
2 bay leaves
10 black peppercorns
A blade of mace
12 plump agen prunes, stones in
12 dried apricots, unsulphurised
12 dried figs
Jersey cream or Greek yoghurt, to serve
1 Peel strips off the lemon as for a martini, then squeeze the juice right into a bowl. Peel the pears and toss them within the lemon juice.
2 Put 30ml water and the wine, sugar, vanilla pod, bay, peppercorns and mace right into a pan. Bring to a boil on a excessive warmth. Add the pears, lemon juice and peel.
3 Cut a disc of baking parchment to suit the pot and lay on the floor to make sure the pears are submerged. A plate on high would possibly assist. Lower the warmth to a simmer and poach the pears gently till fairly cooked via. The time will depend upon the ripeness of the pears and should take 30-50 minutes. The pears are accomplished when a knife inserted is given no resistance from the pears.
4 Add the prunes, apricots and figs, deliver again to the boil for 30 seconds then take away the pan from the warmth and let the fruit steep whereas it cools.
5 Once cooled, gently take away the poached fruits to a serving bowl and pour over the syrup unstrained.
6 Store in a cool place till able to serve with cream or Greek yoghurt.
12 Chocolate trifle
In homage to Antonio Carluccio, the creator of this spectacular pick-me-up.
For the cake
90g darkish chocolate (70% cocoa)
2 tbsp espresso espresso
60g unsalted butter, softened
3 eggs, separated
50g plus 1 tbsp caster sugar
A pinch of salt
50g plain flour, sifted
For the cream
2 eggs, separated
50g plus 1 tsp caster sugar
80ml double cream
400ml espresso espresso
4 tbsp cognac
Bitter cocoa powder
125g darkish chocolate (70% cocoa)
1 Preheat the oven to 180C/350F/fuel mark 4. Line a 23cm cake tin with baking parchment.
2 Set a pan of water to boil. Break the chocolate right into a bowl and add the espresso. Sit the bowl on the pan, ensuring it doesn’t contact the water. Lower to a simmer and soften the chocolate. Remove from the warmth. Beat within the butter a bit at a time till clean.
3 Put the egg yolks in a bowl with the 50g sugar and beat till pale and fluffy.
4 Put the egg whites in one other bowl, add a pinch of salt and beat till peaked. Add the 1 tbsp sugar and return the whites to a peak.
5 Mix collectively the egg yolk and the chocolate mixtures. Spoon a 3rd of the egg whites into the chocolate and blend calmly however effectively. Fold in one other 3rd of the egg white, add half of the flour and blend. Add the remaining egg white and flour and blend completely.
6 Pour the batter into the ready cake tin and bake for about 30 minutes. Cool on a rack.
7 Meanwhile, make the cream. Beat the egg yolks and the 50g sugar in a bowl till pale and fluffy. Add the mascarpone a spoon at a time till clean. Stir within the cream. In a separate bowl, beat the egg whites till peaked, add the 1 tsp of sugar, then fold this into the cream.
8 To assemble, cowl the underside of a trifle bowl with slices of the chocolate cake. Spoon over the espresso then the cognac. Dust with a bit sifted cocoa powder. Strew with the damaged chocolate. Tip within the cream and clean the floor. Dust with extra cocoa. Cover and refrigerate in a single day. When serving, the trifle might have an additional flourish of freshly sifted cocoa.
- Jeremy Lee is the chef-proprietor of Quo Vadis restaurant in London; @jeremyleeqv
Jeremy Lee from theguardian.com