Christmas Chocolate Yule Log Recipe 圣诞节巧克力香草木柴蛋糕食谱 Bûche de Noël au chocolat et à la vanille Recette
香草慕斯琳奶油食谱：
Vanilla Mousseline Cream Recipe：
Recette de crème mousseline à la vanille：
配料
可可海绵蛋糕
4个蛋黄
可可粉8g
4个蛋清
糖80g
低筋面粉55g
38cm x 28cm的烤盘
180℃(356℉)烤14分钟
可可牛奶
热牛奶100g
可可粉5g
糖15g
香草慕斯琳奶油450g
巧克力甘纳许
黑巧克力(57.9%)150g
淡奶油(38%)170g
椰蓉+抹茶
蛋白糖
糖粉
Ingredients
Cocoa Sponge Cake
4 egg yolks
Cocoa powder 8g
4 egg whites
Sugar 80g
Cake flour 55g
Baking pan of 38cm x 28cm
180°C (356°F) for 14 minutes
Cocoa milk
Hot milk 100g
Cocoa powder 5g
Sugar 15g
Vanilla mousseline cream 450g
Chocolate ganache
Dark chocolate (57.9%) 150g
Whipping cream (38%) 170g
Desiccated coconut + Matcha
Meringue cookies
Icing sugar
Ingrédients
Génoise au cacao
4 jaunes d'œufs
Cacao en poudre 8g
4 blancs d'œufs
Sucre 80g
Farine T45 55g
Moule de 38cm x 28cm
180°C (356°F) pendant 14 minutes
Lait au cacao
Lait chaud 100g
Cacao en poudre 5g
Sucre 15g
Crème mousseline à la vanille 450g
Ganache au chocolat
Chocolat noir (57,9%) 150g
Crème liquide (38%) 170g
Noix de coco râpée + Matcha
Biscuits meringués
Sucre glace
Eggnog Recipe | How to Make Eggnog
This homemade eggnog is thick, creamy, rich, delicious and pretty easy to make! Tastes much better then store bought. Perfect drunk for Christmas and holiday season.
Printable recipe + tips:
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Makes 4 large servings or 6 medium
Ingredients:
2 cups (480ml) Milk
1 cup (240ml) Heavy cream
6 Egg yolks
1/2 cup (100g) Sugar
Pinch Salt
1 teaspoon Vanilla extract
1/4 cup (60ml) Cognac/Whisky/bourbon/rum (optional)
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Cloves
Directions:
1. In a large bowl whisk egg yolks and sugar until light, thick and fluffy. Set aside.
2. In a saucepan, combine milk, heavy cream, salt, cinnamon, cloves and nutmeg. Bring to a simmer.
3. Temper the eggs by slowly adding the hot milk mixture into the eggs, whisking constantly while pouring the hot milk mixture.
4. Pour the mixture back into the saucepan. Cook over low heat, stirring frequently with a wooden, until the mixture begins to thicken slightly, and coats the back of the spoon or until it reaches about 160F (70C). It will thicken more as it cools.
5. Remove from heat, stir in vanilla extract and liquor. Strain the mixture through a fine mesh strainer.
6. Pour the eggnog into pitcher, bottle or other container and chill in the fridge until ready to serve (at least 2 hours).
7. When ready to serve, pour into a glass with ice cubes, sprinkle some grated nutmeg and cinnamon.
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How to Make Brown Butter Chestnut Blondies with Claire Saffitz: Holiday Baking (Recipe Included!)
There’s just something about baking in a warm kitchen, the crack of eggs, the sound of a whisk, that brings back fond memories. The holidays are traditionally a time of baking and gathering in the kitchen, and these Brown Butter Chestnut Blondies by Claire Saffitz (Recipe Below) certainly bring on all the holidays vibes. Enjoy these during the holidays, or anytime during the year.
Get the full printable recipe here:
This original recipe was created by Test Kitchen Editor, Claire Saffitz, in partnership with Bon Appétit.
BLONDIES RECIPE:
large EGGS 2
large EGG yolk 1
unsalted butter (plus more for greasing pan) 10 Tbsp.
white chocolate, coarsely chopped 5 oz.
roasted chestnuts, shelled 1 ¼ cup
granulated sugar ⅓ cup
light brown sugar ¼ cup
vanilla extract 2 tsp.
all-purpose flour 1 ¼ cup
kosher salt 1 tsp.
GLAZE
unsalted butter 2 Tbsp.
white chocolate, coarsely chopped 2 oz.
kosher salt, plus a generous pinch 1 tsp.
powdered sugar 2 Tbsp.
sugar or sprinkles for topping
PREHEAT to 350°F. LINE the inside of an 8×8-inch pan with aluminum foil and BUTTER the foil; SET aside.
PLACE 5 oz. of white chocolate in the bowl of a food processor.
COOK 10 Tbsp. of butter in a small saucepan over medium heat, STIRRING until the butter SPUTTERS and FOAMS and the solids turn golden brown, about 5 to 7 minutes. SCRAPE the butter and all the browned bits into the food processor on top of the white chocolate. LET it sit for about 5 minutes to allow the chocolate to melt. (RESERVE the saucepan to make the glaze.)
ADD the chestnuts, granulated sugar, brown sugar, whole eggs, egg yolk and vanilla to the food processor. PROCESS in long pulses until the mixture is very smooth and the chestnuts are broken down. (The chestnut bits add texture).
ADD the flour and 1 tsp. salt to the food processor and PULSE a few more times just until mixed in. REMOVE the lid and FOLD the batter a couple of times with a spatula to make sure it’s evenly mixed. SCRAPE into the prepared pan and SMOOTH the top in an even layer, spreading into the corners.
BAKE until the edges are puffed and the center is firm to the touch but still shiny, about 20 to 25 minutes. REMOVE from the oven and COOL in the pan 20 minutes, then USE the foil to lift the blondies out of the pan. TRANSFER to a wire rack to cool completely.
For Glaze: COOK 2 Tbsp. butter in the reserved saucepan over medium-low heat. WHISK until the butter turns golden, about 3 minutes. REMOVE from the heat.
ADD 2 oz. white chocolate to the saucepan and WHISK until melted and the mixture is smooth. SET the saucepan aside to cool, whisking occasionally, until the mixture is lukewarm and thickened but still liquid.
WHISK in the powdered sugar and pinch of salt until smooth, then POUR over the surface of the blondies. USE a spoon to spread the glaze all the way to the edges in a smooth, even layer.
SPRINKLE with decorative sugar or sprinkles and CHILL until glaze is completely set, about ½ hour CUT into a 6×6 grid to make small squares, and SERVE.
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