Friday, December 06, 2013

Eggnog Yule Log for the Holidays

Chef Jansen Chan, ICC's Director of Pastry Arts, shares his recipe for Eggnog Yule Log, a holiday spin on a classic taught at the International Culinary Center. Watch him in action: 

       

EGGNOG YULE LOG     
Chef Jansen Chan 
Yields: 1-10” Yule Log     

Sponge Ingredients
  • ¾ cup + 1 ½ tsp. Flour, cake 
  • ½ tsp. Salt 
  • 6 Eggs 
  • 2 Egg yolk 
  • ¾ cup + 1 ½ T. Sugar 
  • ½ tsp. Vanilla extract 
  • As needed Powdered sugar
Procedure    
Prepare a  9” x 13” sheet tray by lining it with parchment paper and lightly greasing and flouring the surface. Remove any excess flour. Sift the cake flour and salt and reserve. In two bowls, separate the eggs. Transfer the egg whites to a mixer bowl and whip the whites with a little bit of the sugar. As the mixture becomes foamy, increase the speed and slowly add the remaining sugar. Continue to whip until stiff peaks form. Add the egg yolks and whisk quickly until only just combined. Remove the whisk and gently fold the sifted flour into the egg mixture in several additions. Carefully spread the batter into the prepared pan. Sprinkle generous with powdered sugar. Bake at 400F for approximately 15-18 mins, or until a light, golden brown. Let the cake sit for 5 mins and gently transfer the cake, with the parchment paper to another tray. Gently roll the cake, against the width, and allow to cool fully in this shape.

Eggnog Custard Filling Ingredients 
  • 1 cups Milk
  • ½ tsp. Nutmeg, grated 
  • ¼ tsp. Cinnamon 
  • Pinch Ginger, cloves, all spice (each) 
  • 6 Tbsp. Sugar, split 
  • 4 Egg yolks 
  • 4 tsp. Cornstarch 
  • 1/4 cup Alcohol of your preference (rum, brandy, or bourbon) 
  • 2 oz. Butter
Procedure  
In a medium size pot, boil milk, half of the sugar, and the spices. Cover and let steep for 15 mins. Whisk the egg yolks, remaining sugar, and pastry cream powder together. Temper ¼ of the hot milk into the egg mixture, whisking constantly. Return the mixture to the pan and continue to cook over medium heat, whisking constantly, until mixture boils. Allow to boil for 1-2 mins. Transfer immediately to a plastic wrap lined tray. Cover the top with additional plastic wrap to prevent a skin from forming. Allow to cool to slightly warm. Transfer the pastry cream to a bowl and add the alcohol and butter. Whisk carefully until homogenous. Reserve at room temperature, as needed.    

Crème Chantilly Ingredients
  • 2 cups Heavy cream
  • 2 Tbsp. Sugar 
  • Pinch Salt 
  • ½ tsp. Vanilla extract
Procedure
Place all ingredients in a mixer and whip until stiff peaks are formed. Reserve, covered, and chilled.  

Additional Decorations
Sponge
Eggnog Custard Filling  
Simple Syrup (1/2 cup water dissolved with 1/2 cup sugar, cooled)    
Rum, brandy, or bourbon (optional)    
Crème Chantilly  
Cocoa powder   

Assembly  
Unroll the cooled sponge and remove the parchment paper. Sprinkle 2 tsp. of alcohol around the cake, if desired. Spread eggnog custard filling, all but 1” from the length of the sponge. Starting with the length without the custard, roll the cake tightly until a log is formed. Let rest 2 hrs. or overnight, wrapped in plastic. When chilled, slice the cake at 45˚ about 2” away from the end. Transfer the log to a serving tray and place the smaller cut piece on the tray, perpendicular to the cake, with the angled cut facing outward. Spread the crème Chantilly along the length of the cake and use a fork to create ridges. Carefully sift a light coating of cocoa powder on top. Decorate cake with meringue mushrooms.    

HAPPY HOLIDAYS    
from the International Culinary Center!   
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