Post by kickingfrog on Nov 20, 2011 19:40:26 GMT
Chocolate and Coconut Bûche de Noël (gluten-free)
(For 6 to 8 people)
You need:
For the chocolate génoise:
4 large eggs
1/3 cup quinoa flour*, sifted
1/3 cup brown rice flour*, sifted
3 Tbsp unsweetened cocoa powder, sifted
1/2 cup blond cane sugar
1/2 tsp baking powder, sifted
1.5 Tbsp butter, melted and cooled
*Note: You can substitute quinoa and brown rice flours with all-purpose, or baking flour.
For the coconut cream:
3.5 oz mascarpone cheese
1/4 cup grated coconut
1/3 cup confectioner’s sugar
1/4 cup coconut milk + 1 Tbsp
1 gelatin sheet**
1 oz green shelled unsalted pistachios, chopped coarsely
1 cup cold heavy cream, whipped
** Generally speaking, assume that 4 gelatin sheets equals 1 envelope powdered gelatin, although the strength in gelatin varies according to brand. A few tests may be required. Use whichever you feel more comfortable with. I am personally more comfortable with sheets, which can be found online in the United States.
Steps:
To prepare the sponge cake, preheat the oven at 400 F.
Separate the egg whites from the yolks.
Place the egg yolks with the sugar in a bowl and beat until white in color.
Then add the melted butter, and the sifted flours, cocoa powder and baking powder.
Whip your egg whites firm with a pinch of salt. One min before they are ready, add 1 Tbsp sugar, and continue to beat for 1 min.
Fold the white eggs in the previous preparation, adding 1 Tbsp first to make the dough more relaxed.
Pour on a baking sheet (15″ x 10″ x 0.5″) covered with parchment paper, and cook for 10 min.
Remove and flip the top part on a wet cloth.
Carefully remove the parchment paper, and roll the sponge cake in the wet towel, to give it the shape of a “bûche”. Let cool.
To prepare the cream, place the mascarpone in a bowl. Mix and add the grated coconut, coconut milk and sugar.
Soak the gelatin sheet in a large volume of cold water for 5 min, then squeeze the water out. Heat 1 Tbsp coconut milk and add the gelatin to dissolve.
Mix in the mascarpone cream, with the pistachios.
Whip the cold heavy cream firm, until it forms peaks. Fold in the coconut-flavored mascarpone.
When the cake is cooled, unroll and spread this cream on all the surface. Roll into shape again, removing the towel this time. Wrap in plastic film, and refrigerate for 12 hours minimum.
When you are ready to serve, cut the two ends to show the pattern (you can nibble on these later), and sprinkle the bûche generously with confectioner’s sugar, and grated coconut. And enjoy !
www.latartinegourmande.com/2007/12/16/buche-noel-coconut-chocolate-pistachios/
(For 6 to 8 people)
You need:
For the chocolate génoise:
4 large eggs
1/3 cup quinoa flour*, sifted
1/3 cup brown rice flour*, sifted
3 Tbsp unsweetened cocoa powder, sifted
1/2 cup blond cane sugar
1/2 tsp baking powder, sifted
1.5 Tbsp butter, melted and cooled
*Note: You can substitute quinoa and brown rice flours with all-purpose, or baking flour.
For the coconut cream:
3.5 oz mascarpone cheese
1/4 cup grated coconut
1/3 cup confectioner’s sugar
1/4 cup coconut milk + 1 Tbsp
1 gelatin sheet**
1 oz green shelled unsalted pistachios, chopped coarsely
1 cup cold heavy cream, whipped
** Generally speaking, assume that 4 gelatin sheets equals 1 envelope powdered gelatin, although the strength in gelatin varies according to brand. A few tests may be required. Use whichever you feel more comfortable with. I am personally more comfortable with sheets, which can be found online in the United States.
Steps:
To prepare the sponge cake, preheat the oven at 400 F.
Separate the egg whites from the yolks.
Place the egg yolks with the sugar in a bowl and beat until white in color.
Then add the melted butter, and the sifted flours, cocoa powder and baking powder.
Whip your egg whites firm with a pinch of salt. One min before they are ready, add 1 Tbsp sugar, and continue to beat for 1 min.
Fold the white eggs in the previous preparation, adding 1 Tbsp first to make the dough more relaxed.
Pour on a baking sheet (15″ x 10″ x 0.5″) covered with parchment paper, and cook for 10 min.
Remove and flip the top part on a wet cloth.
Carefully remove the parchment paper, and roll the sponge cake in the wet towel, to give it the shape of a “bûche”. Let cool.
To prepare the cream, place the mascarpone in a bowl. Mix and add the grated coconut, coconut milk and sugar.
Soak the gelatin sheet in a large volume of cold water for 5 min, then squeeze the water out. Heat 1 Tbsp coconut milk and add the gelatin to dissolve.
Mix in the mascarpone cream, with the pistachios.
Whip the cold heavy cream firm, until it forms peaks. Fold in the coconut-flavored mascarpone.
When the cake is cooled, unroll and spread this cream on all the surface. Roll into shape again, removing the towel this time. Wrap in plastic film, and refrigerate for 12 hours minimum.
When you are ready to serve, cut the two ends to show the pattern (you can nibble on these later), and sprinkle the bûche generously with confectioner’s sugar, and grated coconut. And enjoy !
www.latartinegourmande.com/2007/12/16/buche-noel-coconut-chocolate-pistachios/