Ori­en­tal bûche

Taste & Flavors - - DESSERT -


Chef Joe Barza

Serves 15 Prep/bak­ing 1 hr


White genoise (sponge) • 120g flour • 7 eggs • 150g gran­u­lated sugar • 5g vanilla aroma But­ter cream • 50g fresh milk • 1 egg • 50g gran­u­lated sugar • 300g but­ter • 5g vanilla aroma Ori­en­tal bûche • 1 pcs white genoise • 250g straw­berry jam • 500g ashta • 200g but­ter cream • 3 mint leaves • 1 pc white choco­late • 100g green co­conut pow­der • Fresh straw­ber­ries


Beat the eggs, sugar and vanilla aroma un­til it dou­bles in size. Sieve the flour. When the egg dou­bles in size, put the flour and mix by hand slowly un­til no flour residue is seen. Spread the genoise. Bake in a con­vec­tion oven at 220°C for 5 min­utes. Re­serve in the freezer. Put the milk, eggs and gran­u­lated sugar in a saucepan on heat. Wisk un­til the tem­per­a­ture of the mix reaches 85°C. Put the mix­ture in a mix­ing ma­chine and whisk. Add the vanilla aroma. When the mix­ture is cold, put the but­ter and beat well un­til you get a ho­moge­nous white creamy mix­ture. Spread the straw­berry jam over the genoise. Spread the ashta on top of the straw­berry jam. Roll the bûche and re­serve in the freezer for 3 hours. Spread but­ter cream over the genoise. Add the co­conut pow­der over it. Dec­o­rate with but­ter cream, fresh straw­berry, mint and choco­late dec­o­ra­tion.

| Win­ter is­sue 2016

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