Raspberry White Chocolate Buche De Noel
Melt the chocolate in a water bath.
Raspberry white chocolate buche de noel. 1 teaspoon vanilla extract. Butter for greasing baking sheet. See it on my blog.
Cut a 2 inch wide piece from one side. 15 x 10 x 1 inch backing sheet. Teaspoon fine sea salt.
Return to the fridge to chill. Unroll the cake carefully and spread it with the yogurt mixture in the photo i didn t spread the filling up to the edges but that s not necessary arrange the raspberries on top. Transfer the large log to a serving platter spread a small amount of melted white chocolate on one of the cut ends of the smaller piece then place it on top of one side of the log.
Find this recipe on my blog in french. 4 large 142g egg whites. Cover the cake with the icing and immediately make a bark pattern using the tines of a fork.
1 2 lb fresh raspberries. 5 egg yolks and white separated. Use a serrated knife to gently trim the ends by inch.
My revision includes a small amount of flour and the addition of fresh raspberries for an even more special winter time dessert. Fill and roll the bûche. Refrigerate until ready to serve.