There are so many versions of the flavourings of this recipe around but the most traditional in France is of course Chocolate so here is a recipe for the thermomix for a Chocolate Yule Log..there is however also exotic fruits..lemon, coffee, rasperry is popular..sometimes a creme patissiere is used, other times simply mascarpone and fruit as the filling, the icing or nappage is generally chocolate but merringe is also used then browned using a chefs torch, chestnuts is also popular here at christmas, some soak the sponge in alcohol..basically the options are endless as long as you have a rectangular sponge not too thick obviously so you are easily able to roll it, you can fill it and nappe it with whatever you like and decorate it for christmas..
Chocolate Yule Log (Buche au Chocolat)
For the Sponge/Génoise :
6 eggs
200g caster sugar0
150 g of flour (plain) self raising doesnt exist in europe
2 pinches of salt
For the creme/cream filling :
this is double the normal recipe to use as the filling and also to ice the outside but if you just wanted to sprinkle icing sugar etc on the sponge cake and decorate accordingly and not ice just halve the recipe and use as a filling only! You could also do a fruit filling with a chocolate coating either dark or white choc etc, liqueur flavoured - the possibilities are endless!
140g caster sugar
240g softened butter
2 whole eggs plus 2 egg yolks
2 tbspns of bitter cacao ie non sweetened or fruit coulis like raspberry, pureed chestnuts etc etc, coffee...
Method:
Préheat the oven to 220° (th. 7).
Prepare the Sponge:
Place the butterfly in the bowl. Add two egg whites and a pinch of salt and mix for 4 minutes at speed 4. Reserve in a recipient.
Put 2 eggs in the bowl plus 2 extra egg yolks and the sugar and mix for 2 mins at speed 6.
Add the flour and a pinch of salt and mix for 10 sec at speed 3.
Pour the mixture in a bowl and very carefully fold in the mounted egg whites.
Pour into a large rectangular baking tray lined with baking paper and cook for 12 to 15 min at 220° (th. 7).
During this time, prepare the chocolate (or other flavour) cream :
Put the sugar in the bowl and mix for 15 sec at speed 9.
Insert the butterfly into the bowl, add the butter cut into pieces (room temp) and mix for 2 min at speed 4.
Scrape down the sides of the bowl with the spatula, add the eggs and the cacao and mix for 3 min at speed 3.
Once the sponge is cooked, turn out onto a moistened teatowel with the baking paper is its still attached and roll it up as soon as possible. Conserve around 30 mins to cool down.
Unroll the sponge making sure to remove the baking paper if not already done and spread the cream all over the surface of the sponge. Reroll the sponge into a log, cover in aluminium and put in the fridge for at least 6 hours.
You can also decorate the exterieur with the cream if using double the recipe with an icing tip that creates a corrigated type effect or just spread over and use a fork to give hte effect of bark ie the look of a log and decorate with whatever your heart desires...some use toasted almond flakes and writing like merry christmas or christmas figurines or simply icing sugar, dollops of cream and pieces of the filling flavour ie raspberry, chestnuts, coffee beans, grated choc etc. You can also use half hte cream without the cacao and use food colourings to colour and decorate the yule log!
Enjoy!
Source : French Thermomix Book " Envie de desserts " .
Example Photo...
