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6 с. л. топла вода 1 ½ ч. л. суха мая 1 ч. л. захар 1 едро яйце на стайна температура ¾ ч. ч. универсално брашно 2 с. л. масло нарязано на кубчета ¼ ч. ч. стафиди или касис 1/3 ч. ч. тъмен ром Пречистено масло 1 ч. ч. мляко 1 ванилова шушулка, разполовена 4 едри жълтъка ¼ ч. ч. захар 2 с. л. царевично нишесте 1 с. л. масло 1/3 ч. ч. течна сметана, леко разбита 2 ч. ч. вода 1 ч. ч. захар нарязани плодове Приготвяне: За тестото сипете водата в купа и поръсете маята и захарта отгоре. Добавете яйцето и разбъркайте. Сипете брашното в купа на миксер и добавете сместа с мая. Разбърквайте на ниска скорост. След това разбивайте на средно силна скорост 8 минути. Добавете маслото и разбивайте на ниска скорост докато сместа поеме мазнината. Извадете купата от миксера и я покрийте с фолио. Оставете тестото да втасва 15 минути. В това време сложете стафидите в купа и ги залейте с рома. Намажете 8 формички за бабки с пречистено масло. Сложете ги в плитка тава и ги оставете настрана. Когато тестото втаса, прецедете стафидите и запазете рома. Разбъркайте ги в тестото. Напълнете до половина формичките. Оставете тестото да втаса във формичките. Загрейте фурната на 180 градуса. Печете бабките в горната част на фурната 20 минути. Охладете ги. За да направите крема сложете млякото в тавичка и добавете семенцата от ваниловите шушулки. Добавете шушулката и кипнете млякото. Докато то се загрява, разбъркайте захарта с жълтъците. Добавете нишестето и отново хубаво разбъркайте. Когато млякото заври, сипете малко в жълтъците и разбъркайте. При постоянно разбъркване налейте жълтъците в останалото мляко. Варете сместа докато кремът се сгъсти. Тогава дръпнете съда от котлона и извадете шушулката. Разбъркайте маслото в крема. Прехвърлете крема в купа и го покрийте с пластмасово фолио. Притиснете го към повърхността на крема, за да не се образува коричка. Охладете крема в лед или в хладилника. Когато изстине, добавете битата сметана и разбъркайте отново. За сиропа кипнете водата и захарта за 30 секунди и дръпнете съда от котлона. Покрийте плитка тава с пергаментна хартия и сложете скаричка отгоре. Сипвайте бабките – по две наведнъж – в сиропа и ги оставете да се напоят. Обърнете ги веднъж. Извадете ги от сиропа и ги сложете върху скаричката да се отцедят и охладят. Поръсете охладените бабки с тъмен ром. Прорежете ги и ги напълнете с крема. Върху всяка сладка сложете пресен плод и поднесете.
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You can always send us your messages, comments or suggestions. Create your personal recipe book! In one click, store and find all your favourite recipes from MeilleurduChef.com. Add this recipe Before starting this Coconut, Exotic Fruit and Chocolate Yule Log recipe, organise the necessary ingredients for the Joconde biscuit. Place the tant pour tant and whole eggs in the stand mixer recipient. Beat at maximum speed for about 10 minutes, until pale and doubled in volume. The consistency should be very fluffy. Remove the bowl from the mixer and set aside. In a separate bowl, place the egg whites. Return to the mixer and whisk. Add the salt. Sift the flour over the fluffy egg preparation... ... and combine gently with a rubber spatula, working in a vertical motion so the preparation does not collapse. Add the whipped egg whites to the preparation and fold gently with a rubber spatula. Add the melted butter and combine gently. Pour the preparation into a Flexipan Entremets non-stick baking mat (33.5 x 33.5cm). The quantities mentioned in this recipe are based on this square mat to obtain a soft biscuit with a thickness of 1 cm. Spread the preparation over the whole surface to an even thickness. Bake in a fan-assisted oven at 180°C (gas 4) between 12 and 15 minutes. When cooked, remove from the oven. Set aside to cool. For the chocolate insert (make the day before): Organise all the necessary ingredients. Place the egg yolks into the stand mixer recipient. In a saucepan, place the castor sugar and water... ... then bring to a boil and continue cooking until the sugar reaches 119°C. The use of a digital or laser thermometer is recommended. Start beating at high speed then reduce the speed ad add the cooked sugar once the boiling stops. Pour the sugar against the inner side of the bowl. Once the sugar is fully incorporated, increase the speed and beat until cooled down completely. In the meantime, melt the chocolate over a bain-marie. You can also use a microwave, melting the chocolate in periods of 30 seconds, stirring regularly to prevent it from burning. Once cooled down, the preparation should be pale and doubled in volume. This preparation is called 'pâte à bombe'. Set aside. Place the cold whipping cream in the stand mixer bowl. Beat until you obtain a whipped cream. Add the pâte à bombe to the melted chocolate... ... and fold gently. Add 1/4 of the whipped cream to the chocolate preparation. Combine vigorously with a whisk until homogeneous. Add the remaining whipped cream and combine gently with a rubber spatula, working in a vertical, rotating motion so the preparation doesn't collapse. Pour the preparation into the cavities of a plastic insert yule log mould. The quantities listed above will make two inserts. Divide the portions in half if you only want to make one insert. Even the surface with a cranked metallic spatula. Cover the surface with cling film and store in the freezer. This chocolate insert should be prepared the day before and stored in the freezer overnight. For the coconut Bavarian cream: Organise all the necessary ingredients. Bring the milk to a boil. Add the grated coconut. Combine well with a spoon. Cover with a plate... ... and infuse for one hour. In the meantime, soak the gelatine sheets in cold water. Place the egg yolks in a bowl. Add the castor sugar. Scrape the seeds from the vanilla pod half with a knife and add the seeds to the preparation. Blanch the ingredients using a whisk. Once the milk has infused, pass it through a fine sieve. Press firmly on the grated coconut to extract as much flavour as possible. Pour 50 cl of coconut-infused milk in a saucepan and place on the heat. When hot, pour the milk over the blanched egg yolks. Combine well and cook the preparation 'à la nappe' (i.e. until the consistency is thick enough to coat the back of a spoon) up to 83°C. Stir constantly while cooking. Pass the thick cream through a fine sieve... ... over a cold recipient. Strain the gelatine... ... and add it to the hot cream. Combine until the gelatine has dissolved completely. Pour the cream into a tray with raised edges so it cools down faster. Do not refrigerate the cream. In the meantime, beat the whipping cream until you obtain a whipped cream. When the cream is at room temperature, transfer into a separate recipient. Add half of the whipped cream. Combine well with a whisk. Add the rest of the whipped cream... ... and fold gently. Taste the preparation. If needed, add a few drops of coconut flavouring. Set aside. Assembling the log (1st phase): Place a non-stick yule log mould on your kitchen worktop. Cut a sheet of acetate sheet to the yule log dimensions so it perfectly lines the cavity. Place the acetate sheet inside the mould. Fill the bottom of the mould with the coconut preparation, up to a height of 2 cm. Reserve in the freezer. In the meantime, release the chocolate insert from the mould and return it to the freezer. When the coconut cream is set, remove from the mould the yule log mould from the freezer and arrange the chocolate insert in the centre, with the rounded side facing down. Place some Cara Crakine in a piping bag, then pipe a lace of caramel filling on top of the chocolate insert. If needed, soften the Cara Crakine in the microwave for a few seconds. Pour the remaining coconut preparation and fill the sides around the insert. Place in the freezer. For the exotic fruit mousse: Organise all the necessary ingredients. Soak the gelatine sheets in a bowl filled with cold water. In a saucepan, pour the castor sugar and fruit purée. Place the saucepan on the heat... ... and bring to a boil. Strain the gelatine sheets... ... and add them to the hot fruit purée. Combine with a whisk... ... until fully dissolved. Leave to cool at room temperature. The preparation should have a temperature between 25 and 30°C. Add 1/4 of the whipped cream to the tempered exotic fruit purée... ... and combine with a whisk. Add the rest of the whipped cream... ... and fold gently with a rubber spatula, making sure the preparation doesn't collapse. Transfer the preparation into a piping bag. The use of a nozzle is not necessary. Assembling the log (2nd phase): Continue filling the mould with the exotic fruit mousse. With a palette knife, spread the cream so that it goes all the way up the rim. Even the surface. Release the cold Joconde biscuit from the mat... ... onto your kitchen worktop. Cut the biscuit into a strip, to the dimensions of the mould (35 x 8cm). Wrap the leftover biscuit tight in cling film and place in the freezer. It will store well for several weeks. Place the biscuit strip over the exotic fruit mousse. Press gently on the biscuit so it sticks to the mousse. If the biscuit is not long enough, arrange 2 pieces of biscuit next to each other. You won't see the difference once the log is finished. Brush the surface of the biscuit with rum. Cover with cling film and place in the freezer. Up to this stage, this recipe can be prepared in advance and stored in the freezer for an easier operation on Christmas day. The following steps should be done on the day or the day before. For the chocolate mirror icing: Organise all the necessary ingredients. In a saucepan, heat water and sugar to make a syrup. When the sugar is melted and the preparation first comes to a boil, pour it over the cocoa powder. Combine well with a whisk. Soak the gelatine sheets in a bowl filled with cold water for a few minutes. Bring the cream to a boil, then add the strained gelatine. Combine well with a whisk until completely dissolved. Pour the hot cream over the chocolate preparation... ... and combine with a whisk... ... until the icing has a homogeneous consistency. Stir the icing regularly to make it cool down. To speed up the cooling process, you can place the bowl in a bigger recipient filled with cold water. Ideally, the icing should get down to a temperature of 20-25°C. The use of a laser thermometer is recommended for this operation. For the finish: Take the frozen log out of the freezer. Remove the cling film. Release the log from the mould and transfer onto a rack. Using a blow torch, slightly heat the yule log mould for an easy release. Release the log from the mould. At this stage, this is what the log should look like. Make sure you remove the acetate sheet on the surface of the log. It should come away very easily from the frozen log. Mix the mirror icing with a hand blender for a smooth consistency without any air bubbles. Pour the icing in one stroke, from one end of the log... ... to the other, making sure to coat the whole surface. Make sure the sides are coated as well. Decorate the logs with a few white chocolate spheres. Arrange a few spheres of different sizes in staggered positions to crate a dynamic effect. Sprinkle the surface of the log with gold flakes. The gold flakes will easily stick to the fresh mirror icing. To submit a review, please log into your MeilleurduChef.com account or create a new account. Log in