Hello people reading my blog on Blogger. My name is Sarah and today I am going to give you the recipe I have been using every Christmas, since 2008, as promised on my video: the Yule Log or Bûche de Noël in French. The original recipe was in French so I did my best to translate it in English. If you have a doubt about any of the steps or ingredients, please don't hesitate to leave me your questions in the comments, I'll do my best to answer them.
Version en Français: Bûche de Noël
English Version: Christmas Yule Log
Obviously with the years I changed the recipe a bit to accommodate with the taste of everyone, and what I had at my disposal. Par exemple, au lieu d'utiliser du sucre en morceaux pour la crème, j'ai préféré utiliser du sucre en poudre puisqu'il n'y a pas de raisons que ça change quoi que ce soit au goût ou à la consistence du sirop. For the coffee extract, since I don't have that here in Morocco (or anywhere else where I've been actually), I use instant coffee. I make what I would call a "concentrate of instant coffee": a small quantity of hot water for at least the double (if not triple) in coffee powder. This year, I also added a pinch of cinnamon and orange blossom sugar (or water, whatever you have) into the cake. The first one because it brings up and enhances the taste of chocolate and the second one, because (don't ask me why) oranges make me think of Christmas. All in all, like every other recipes you will ever try, don't be afraid to experiment and adjust them to your taste and mood of the moment.
And this, marks the end of this post. I wish you all a Merry Christmas and a Happy New Year ! See you on the other side.
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