Yule Log
You can use the recipes for the different parts of the yule log to make several different desserts… experiment and have fun.
Jelly Roll Cake
5 large eggs, separated
1/2 C sugar
1 tsp. vanilla
1/2 C flour
confectioner's sugar
Preheat oven to 350° F.
Grease a 15 ½" x 10 ½" jelly-roll pan and line with parchment paper.
Beat egg whites in a large bowl until soft peaks form. Gradually beat in ¼ cup sugar and continue beating until stiff peaks form. In a separate bowl, beat egg yolks, vanilla and remaining 1/4 cup sugar. Continue beating until thick, about 6 minutes. Mix in flour just until blended. Gently fold egg yolk mixture into beaten egg whites. Spread the batter in the prepared pan. Bake for about 12 minutes or until cake top springs back when lightly touched.
To remove cake from pan and cool, sift confectioner's sugar over a clean kitchen towel. Loosen the edges of the cake from the sides of the pan with a small knife. Inver cake onto the prepared towel and carefully peel off the parchment paper. Starting from one short edge, roll up the cke and the towel together, like a jelly roll. Cool completely on a wire rack. After cooling, unroll cake and spread with pastry cream, jams, lemon curd or whichever filling suits your fancy. Roll up from the short side, without the towel this time and transfer, seam side down, to a serving platter. Sprinkle with confectioner's sugar or frost.
Vanilla or Chocolate Pastry Cream
Pastry cream is very versatile, use it to fill pie or tart shells, cream puffs, a Boston Cream Pie or a jelly roll cake. If you use your imagination, I'm sure you can come up with lots more uses for this versatile filling ingredient.
You can easily make chocolate pastry cream by adding 4 ounces of semi-sweet or dark chocolate to this pastry cream along with the vanilla.
Another flavoring option is to add a tablespoon or so of a flavored liqueuer such as Frangelico, Chambord, Kahlua or crème de cacao or others. Gourmet shops will also have flavored nut pastes such as hazelnut or almond which can be used to flavor the pastry cream.
2 1/4 C milk
4 large egg yolks
2/3 C sugar
1/4 C corn starch
1/4 C flour
2 tsp. vanilla extract
Makes 2 3/4 Cups
In a medium saucepan, heat 2 cups milk to boiling. While milk is heating, whisk egg yolks, sugar and remaining 1/4 cup milk. Whisk in cornstarch and flour until smooth. Temper the egg mixture by slowly whisking in about 1/3 of the heated milk, then whisking in remaining milk. Return mixture to saucepan and cook over medium-high heat until mixture thickens and boils, whisking constantly. Reduce heat to low and cook for another 2 minutes. Remove from heat and stir in vanilla (and melted chocolate if you're making a chocolate pastry cream) or other flavorings. Pour into a bowl, press plastic wrap on the surface to prevent a skin from forming and cool to room temperature before chilling for at least 2 hours.
Buttercream Icing
Here's a versatile frosting for cakes or fillings. Be sure tyo use a good quality,unsalted butter for the best flavor. You can flavor this frosting by adding a couple of tablespoons of your favorite liqueur.
2/3 C milk
4 egg yolks
3/4 C sugar
1 C unsalted butter, softened
2 tsp. vanilla extract
Makes 2 1/3 Cups
Heat milk to boiling in a medium saucepan. While milk is heating, beat egg yolks and sugar. Gradually whisk in the hot milk, taking care to only add a little hot milk at a time to temper the eggs. Return mixture to the saucepan and cook, stirring consantly, over medium-high heat until mixture is slightly thickened. Remove from heat and strain into a large bowl and cool to room temperataure. Beat butter until fluffy, then beat in the cooled custard mixture, adding custard in small increments and beating until mixture is smooth. Beat in vanilal or liqueurs. If mixture gets too soft or oily, simply refrigerate for about 15 minutes and re-beat.
Simple Syrup
A syrup made from sugar and water which is often used for flavoring desserts, especially sorbets, sauces and poached fruit. To make simple syrup mix equal parts granulated sugar and water, bring to a boil for one minute and allow to cool. Store covered in your refrigerator.
Directions for putting together Yule Log.
One of the most important steps is to continually brush the cake with simple syrup during the assembly process to keep it moist and to avoid problems with the cake breaking while rolling. You can flavor this simple syrup with Frangelico hazelnut liqueuer. You could use other liqueurs as your taste dictates, or just use the syrup plain. After carefully brushing the entire surface of the cake with syrup, an even layer of pastry cream is spread over the surface.
Now it's time to roll. To begin rolling, bring up the edge of the parchment paper to start the process. With each roll, the chef takes time to brush the cake with additional syrup.
You will want to roll the cake as tightly as possible.
Then frost and decorate the log.
