Christmas in July
In Australia, July is generally the coldest month of winter, so celebrations emulate the atmosphere of the northern hemisphere winter. So that means hearty foods like roasts, warm drinks in front of fireplaces and bonfires, and scrumptious desserts that everyone loves.
One of the old-time favourites that always tops the list of Christmas in July recipe is the Bûche de Noel. The Yule-log dessert that is distinctly flavoursome and festive that would surely make an impressive addition to the family’s roster of Christmas time desserts.
Here’s an easy Caramelicious Bûche de Noel that you might want to try. Some tweaks were made to the recipe to make it to luscious Caramelicious Bûche de Noel!
For the coconut sponge biscuit:
- 60gm shredded coconut
- 30gm plain flour
- 50gm melted butter
- 3 eggs
- 90gm sugar
For the ganache:
- 1 jar 280g of Caramelicious Salted butter
How to make it:
- Preheat oven to 180 degrees.
- Mix the coconut and flour.
- Separate the egg whites from the yolks. Beat the whites with 20g of sugar: start with a pinch of salt then as soon as the whites start to foam increase the speed while incorporating the sugar. Briefly beat the egg yolks with a fork, stir the remaining sugar and whisk to double in size.
- With a spatula gently fold the whites in the mix of egg yolks and sugar. Take 2 spoonful of the preparation that you mix with the cool melted butter, then add this mixture to the batter.
- Pour the batter into a baking mould (preferably use a 31x21cm), smooth with a spatula and bake for 7 to 9 minutes. Once baked, cover with a damp cloth to prevent drying and facilitate the roll-out. Leave it to cool.
- Place the sponge biscuit on baking paper, spread Caramelicious to ½ cm to the edge and roll the “Bûche” gently but tight. (Put the jar in hot water a few second to work with the caramel easily.) Wrap in plastic wrap and leave in the fridge for 1 hour.
- Carefully remove the wrap and place the Bûche on a plate. Cover with Caramelicious salted butter and decorate to your taste. Use fork to give the effect of the bark, cut one end and place it on top to look like a knot. Sprinkle icing sugar for snow. You can also place fruits like blueberries around it.
Voila! A taste of French Christmas!