Well that did not want to eat a log on the taste of coffee without having the heart back? The log entirely buttercream seems rather old fashioned now and it is for this reason that we see less and less for our bakers. So I tried to into a lighter, replacing the butter cream filling with a whipped cream flavored with coffee and only keep the butter cream for the decor! The followers of the famous log in to gather the coffee flavor, with a little lighter. So here is my log coffee .. and to wish you all a happy new year 2011!.
Buche coffee semi-lean
(Source: personal recipe, a mix of several recipes dotted here and there ...)
Biscuit (from Boo)
100 g sugar
4 eggs,
50 g flour 50 g cornstarch
.
Chantilly coffee
250 ml UHT cream 30% fat
45 ml icing sugar (3 tablespoons) 1 package cream
fix,
1 tablespoon coffee extract Vahlne,
1 teaspoon vanilla liquid.
Punchage:
or 150 g of warm water + 50 g sugar + 1 Tbs rum, or 150 g
strong coffee warm + 50 g sugar + 1 tablespoon rum, depending on whether you want your log to the strong taste of coffee or not.
Butter Cream: 90g sugar
reduced sugar ice
150 g soft butter extra fine
1 whole egg and 1 yolk, 1 tablespoon
coffee extract Vahlne.
Beforehand, put your whip, and your bowl with cold (or frozen out) and your briquettes cream in the freezer for an enjoyable whipped cream.
Sponge:
Separate yolks from whites; Book whites. Whisk yolks with sugar until light. Add sifted flour and cornstarch. Stir gently. Beat the egg white with salt, and stir them gently too. Wet your parchment paper, place it on your baking sheet and pour the mixture, smooth, bake at 200 ° C, 10 minutes.
Return on a damp cloth, remove greaseproof paper and wrap the cookie in the width direction so that your log is long. Let cool.
Meanwhile, prepare whipped cream: Put in your
cold bowl, whip the whipping cream 1 minute left when it begins to increase in volume in a small bowl household suck ice cream with bag-fix. Pour the mixture into whipped cream, leaving the whip turn. Once whipped cream almost finished, add the coffee extract and vanilla extract. and run until the cream is well taken.
Filling:
place biscuit, punch syrup using a brush across the surface. Spread whipped cream coffee with a spatula to avoid going too the edge (as it will spread when you roll the cookie). Spread the beans to the liquor shelf type St.Lucia confectionery of your supermarket) to provide crunch. Roll the log. Trim the ends diagonally and place on the log.
Decor buttercream TM31:
Put sugar in bowl, mix 15 seconds Lives 9 for sugar. Insert the whisk, add the butter. Vit.4 mixer 2 minutes. Scrape sides, add the eggs, coffee extract speed mixer 3 minutes 3. Take a pastry bag equipped with a socket and notched flat, fill and garnish the cake. Decorate as you wish.
note, those hands warm as I have the unpleasant surprise of having difficulty completing the butter cream, because it tends to start to melt ...
What I thought:
I'm satisfied with the quality of my decor because the cream was melted on the end and I was just a little amount of cream, j 'I adjusted the proportions so that you do not experience difficulty. I also thought of making a decorative color, but do not dye liquid, it does not mix with butter ... I have made, the next time I order powder dyes that will serve me both for my buttons and the log, you'll catch me doing it!
Question tasting very good, next time I will test using only the whipped cream for the filling and decoration to lighten it again! But for that, I must find again the famous liqueur coffee beans, it's great to bring crisp but also for decoration! Everything can be improved, argh! search for perfection, when you take us!
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