Chocolate and Vanilla Mascarpone Bûche
I discovered the beautiful blog of Sandrine (@mabulleauxdelices) through the fantastic Facebook Group “tests de recettes entre blogueurs”. This December our Group Challenge was to pick a “BÛCHE or ROLL RECIPE” from another blogger. Hence, I fell in love for Sandrine’s recipe. Of course, you will find her recipe right HERE!
I hope your will Enjoy this Roll Recipe as much as I did! Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Chocolate and Vanilla Mascarpone Bûche
Equipment
Ingredients
CHOCOLATE SPONGE
- 4 (120 g) egg whites
- 3 Tbsp (35 g) sugar (Divided | Beat with Egg Whites – Original recipe calls for 7tbsp | 85g)
- 4 (70 g) egg yolks
- 1/3 cup (65 g) sugar (Beat with Egg Yolks – Original recipe calls for 10Tbsp | 120g)
- 1/2 cup (65 g) all-purpose flour
- 5 Tbsp (25 g) unsweetened cocoa powder
SYRUP
- 2 Tbsp (30 g) water
- 2 1/2 Tbsp (30 g) sugar
- 1 tsp (5 g) vanilla bean paste
MASCARPONE MOUSSE
- 4 oz (115 g) Mascarpone cheese
- 1 cup (240 g) heavy whipping cream
- 5 Tbsp (60 g) sugar
- 1 tsp (5 g) vanilla bean paste
Instructions
CHOCOLATE SPONGE
- Separate the egg yolks from your eggs whites into two mixing bowls.
- In the first mixing bowl, beat the egg whites with half of the sugar. Before stiff peaks, add the remaining half. Set aside.
- In another mixing bowl, beat the egg yolks with the sugar for about 3 minutes on medium high speed or until it has doubled in size and lighter in color. Combine the all-purpose flour and unsweetened cocoa powder. Then, fold your egg whites in 2 to 3 times.
BAKE!
- Preheat oven to 410F/210C. Place your Flexiflat® Tray on the top of your Medium perforated baking sheet.
- Gently pour over the preparation and evenly spread it with your offset spatula.
- Bake for 10 minutes at 410F/210C (Every oven heats differently, monitor your yule cake base from 8min). It is ready when the sponge springs back when touched lightly.
- Once your yule cake base is out of the oven, let it cool down completely in the Flexiflat®.
SYRUP
- In a small sauce pan on medium heat, add the sugar and water.
- Once the sugar has completely melted, remove from heat and add the vanilla bean paste. Set aside to cool down.
MASCARPONE MOUSSE
- While your chocolate sponge and the syrup is cooling down, prepare the mascarpone cream.
- In a mixing bowl, beat the cold mascarpone cheese, heavy whipping cream, sugar and vanilla bean paste together until smooth and stiff peaks. Set aside in the refrigerator while taking care of your chocolate sponge.
ASSEMBLY
- Once the yule cake has cooled down, brush the syrup over evenly: Be generous!
- Spread 3/4 of the mascarpone mousse.
- Then, carefully roll it placing it directly on your service tray.
- Using your off set spatula, spread the remaining of the cream over your yule log. With the help of a fork create the "wooden" design.
- Let it set in the refrigerator for about 2 hours minimum (best overnight). Take it out of the refrigerator one hour prior enjoying it so the cream has time to come back to room temperature. Sprinkle cocoa powder on top. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
Avec cette recette je valide ma participation au défi du mois de Décembre 2022 “Bûche de Noël et Gateaux Roulé” du groupe Facebook “tests de recettes entre blogueurs” Je remercie Sandrine du blog “Ma Bulle aux Delices” chez qui j’ai déniché cette délicieuse recette.
