White chocolate yule log (Bûche de Noël) recipe | delicious. Magazine

Name: White chocolate yule log (Bûche de Noël) recipe | delicious. Magazine
Ingredients: Ingredients; Method; Nutrition; 4 medium free-range eggs; 125g golden caster sugar; 1 tsp vanilla bean paste; 125g plain flour; Icing sugar for dusting; 50g white fondant icing, rolled into 1cm balls; 150g unsalted butter, softened, plus extra to grease; 60g icing sugar; 80g white chocolate, melted, then cooled for 10 minutes (see tip); 4 tbsp readymade chocolate spread; 4 tbsp feuilletine (see Know-how); 150ml double cream, whipped to soft peaks (when the whisk is lifted out the peaks falls over); 23cm x 33cm swiss roll tin, lightly greased and lined with reusable baking liner; compostable baking paper; electric mixer; Lay a sheet of baking paper on the work surface, dust with icing sugar, then carefully turn out the cake onto the paper. Peel away the baking liner from the base of the sponge.; Recipe continues after advertising adslot-recipe-4; For the buttercream, whisk the butter and icing sugar using an electric mixer until light and fluffy. Whisk in the cooled melted white chocolate, then set aside (see tip).; Carefully unroll the sponge. Spread with the chocolate spread (leave a 2cm border around the edges), sprinkle with the feuilletine, then top with the whipped cream. Carefully roll up into a log.; 449kcals Calories; 28.1g (15.6g saturated) Fat; 5.9g Protein; 42,7g (31.9g sugars) Carbs; 0.7g Fibre; 0.4g Salt

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We're dreaming of a white Christmas with this decadent white chocolate yule log (aka bûche de Noël). Perfect for a festive dessert.

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Ingredients

Ingredients
Method
Nutrition
4 medium free-range eggs
125g golden caster sugar
1 tsp vanilla bean paste
125g plain flour
Icing sugar for dusting
50g white fondant icing, rolled into 1cm balls
150g unsalted butter, softened, plus extra to grease
60g icing sugar
80g white chocolate, melted, then cooled for 10 minutes (see tip)
4 tbsp readymade chocolate spread
4 tbsp feuilletine (see Know-how)
150ml double cream, whipped to soft peaks (when the whisk is lifted out the peaks falls over)
23cm x 33cm swiss roll tin, lightly greased and lined with reusable baking liner
compostable baking paper
electric mixer
Lay a sheet of baking paper on the work surface, dust with icing sugar, then carefully turn out the cake onto the paper. Peel away the baking liner from the base of the sponge.
Recipe continues after advertising adslot-recipe-4
For the buttercream, whisk the butter and icing sugar using an electric mixer until light and fluffy. Whisk in the cooled melted white chocolate, then set aside (see tip).
Carefully unroll the sponge. Spread with the chocolate spread (leave a 2cm border around the edges), sprinkle with the feuilletine, then top with the whipped cream. Carefully roll up into a log.
449kcals Calories
28.1g (15.6g saturated) Fat
5.9g Protein
42,7g (31.9g sugars) Carbs
0.7g Fibre
0.4g Salt