Showing posts with label french dessert. Show all posts
Showing posts with label french dessert. Show all posts

Monday, December 9, 2019

Yule Log (Cake) Recipe With Ingredients

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Yule Log is a traditional dessert served near Christmas, made of sponge cake to resemble a miniature actual Yule log, it is a form of sweet roll.

The original Yule log recipe is traditionally made from a genoese, generally baked in a large, shallow Swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside. The most common combination is basic yellow sponge cake and chocolate buttercream, though many variations that include chocolate cake, ganache that It is made from chocolate and cream and icings flavored with espresso or liqueurs exist.

Yule Log 
Yule logs are often served with one end cut off and set atop the cake, or protruding from its side to resemble a chopped off branch. A bark-like texture is often produced by dragging a fork through the icing, and powdered sugar sprinkled to resemble snow. Other cake decorations may include actual tree branches, fresh berries, and mushrooms made of meringue or marzipan.

Course: Dessert
Cuisine: French
Prep Time: 2 hr 30 min
Cook Time: 35 min
Total Time: 3 hr 5 min
Servings: 8 people


For the cake:
  • 9 egg yolks
  • ⅔ cup caster sugar
  • 5 egg whites
  • ⅔ cup flour , sifted
For the chocolate buttercream:
  • 1⅓ cup unsalted butter , softened
  • 4/5 cup caster sugar
  • 2 eggs
  • 2 egg yolks
  • 3½ oz. chocolate (50% cocoa or more, to taste)
  • ¼ cup water
For the syrup:
  • 2 cups water
  • 1 cup caster sugar
  • ⅓ cup liquor (rum or kirsch, and/or flavoring of choice)

How To Make Yule Log (Cake) :

  1. Preheat oven to 450 F.
  2. Separate egg yolks from white. In a bowl, whisk the yolks with 1/3 cup of caster sugar until they turn white and are firm.
  3. In a second bowl, whisk the egg whites with the remaining caster sugar until they are firm.
  4. Stir in sweetened yolks to white, lifting the preparation from the bottom of the bowl, very gently, in order not to break the whites. Stir in the flour very gradually, proceeding in the same way.
  5. Spread the batter in a rectangle baking sheet of about 12 x 16 inches covered with parchment paper. Bake for 5-6 minutes.
  6. Remove from oven and let cool. Turn the cake over on a second parchment paper and peel off the first paper from the cake.
Chocolate Buttercream
  1. Melt chocolate in double boiler and set aside at room temperature.
  2. Beat the whole eggs and yolks with electric mixer for 4 minutes.
  3. In a non-stick saucepan, bring the sugar and water to a boil and cook over low to medium heat until reaching a temperature of 244 F. Soak quickly the bottom of the pan in cold water to stop the cooking.
  4. While whisking egg yolks, slowly pour the syrup to drizzle over the eggs and whisk briskly for several minutes until it is tempered. The mixture should at least double in volume and whiten.
  5. With the processor at medium speed, gradually and gently fold the butter. It is very important for the butter to be soft and not melted.
  6. Finish by gently incorporating the melted chocolate.
  7. Separate chocolate buttercream in two portions of ⅓ and ⅔.
  1. Combine water and sugar in a saucepan. Boil. Stir until sugar is completely dissolved. Cook over low heat for 3 minutes, stirring constantly.
  2. Reserve the syrup in a glass container and allow to cool until reaching a temperature of about 60 F. When cool, add liquor and/or selected flavor extracts.
  1. Brush cake with syrup.
  2. Spread evenly ⅓ of the chocolate buttercream on the entire surface of the cake. Roll the log lengthwise. Wrap tightly in plastic wrap so that it keeps its shape. Place in the refrigerator for 3 hours.
  3. Take the rolled cake out of the refrigerator. Cut one of the ends of the log. It will be used to make a "knot" (as in a real log).
  4. Using a spatula, spread the remaining ⅔ of the chocolate butter cream, then place the knot on top. Then coat the perimeter of the "knot" with cream.
  5. Using a pastry comb or fork, make streaks to imitate the bark of the wood.


Optional: Add decorations as per you wish, including mushroom meringues or candies.

Keyword: butter, chocolate, egg, flour, rum, sugar
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Sunday, November 24, 2019

Traditional Calissons Recipe With Ingredients

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Calissons Recipe With Ingredients

Calissons are a traditional French candy consisting of a smooth, pale yellow, homogeneous paste of candied fruit (especially melons and oranges) and ground almonds topped with a thin layer of royal icing.

Calissons have a texture similar to that of marzipan, but with a fruitier, distinctly melon-like flavour. Calissons are often almond-shaped and are typically about two inches in length.

Calissons are traditionally associated with the town of Aix-en-Provence, France; consequently, most of the world supply of calissons is still made in the Provence region.

It is believed the Calisson originally came from medieval Italy, but came to France in 1473, on the occasion of the wedding feast of King René's second marriage. However, production of the sweet treat became widespread around the 16th century when almonds started to be grown around the Aix en Provence region and thereby

Cook’s note: This recipe uses raw eggs. Children, elderly people, pregnant women, and anyone with a suppressed immune system are advised to avoid this food.

These delightful candies are also known as Calissons d'Aix.


Here's the unique almond paste candy known as Calissons. They are delicious and hard to find, yet making them is not so difficult, taking the time to make them from scratch is worth the effort, so you can now easily eat them at home.

Cuisine: French
Course: Dessert
Type: Confectionery
Total Time: 20 mins
Prep Time: 20 mins
Cook Time: 0 mins
Freeze: 2 hrs
Servings: 12
Serving temperature: Cold


  • 2 ounces crystallized melon (diced)
  • 1 ounce candied orange peel (diced)
  • 3 tablespoons almond liqueur
  • 3 tablespoons orange flower water
  • 2 egg yolks
  • 4 ounces sugar
  • 3 ounces almonds (ground)
  • 10 ounces heavy cream
  • Optional: confectioners’ sugar

How To Make Calissons:

  1. Soak the melon and orange peel in the almond liqueur and orange flour water, cover and leave them overnight.
  2. The next day, drain and discard the soaking liquid.
  3. Line a tray of oval-shaped candy molds with plastic wrap and set aside.
  4. Cream the egg yolks, 4 oz sugar, and ground almonds together in a baking bowl.
  5. In a separate bowl, beat the heavy cream until soft peaks form taking care to not over mix.
  6. Gently fold the whipped cream and plumped fruits into the egg mixture.
  7. You should do this as gently as possible to avoid knocking the air from the cream.
  8. Fill candy molds with the nougat batter and freeze for a couple of hours until the candies are firm to the touch.
  9. Carefully remove them from the molds.
  10. Put the confectioners sugar into a small bowl. Roll each nougat shape in the sugar, if desired, before serving.
  11. To store the Calissons, wrap them loosely in a little greaseproof paper and store in an airtight tin. They will not keep for long, and best eaten fresh.

Alternatives for Calissons:

To stay true to the origins and nature of the sweet, and retain its authenticity, it is best to not mess with the recipe. The origins of a Calisson in medieval Italy are bound to the ingredients, particularly to the almonds. The candied fruits are also reminiscent of what was then available. Why change something this good, let it be the way it was.

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