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Recipes

Balsam fir tips and lemon Yule log

Balsam fir tips and lemon Yule log

This fragrantly decadent yet delicate Yule log is a fitting and refreshing way to conclude a Holiday meal. The young spruce tips are very aromatic without bitterness and compliment the acidity of the lemons. Serves 10 to 12 guests. 

Lemon curd

  • 1½ cups sugar
  • 4 large eggs
  • Zest and juice of 3 lemons
  • ½ cup un-salted butter
  • Generous pinch of salt

Whipping cream

  • 1 cup 35% very cold whipping cream
  • 2 Tbsp sugar

Balsam fir tips icing

  • ¾ cup milk
  • 2 Tbsp Balsam fir tips
  • ½ cup sugar
  • 3 Tbsp cornstarch
  • 2 small eggs
  • 1¼ cup un-salted butter at room temperature 

Cake

  • 5 large eggs
  • 1 cup sugar
  • 4 tsp vegetable oil
  • 2½ Tbsp buttermilk
  • 1 cup flour
  • 1¼ Tbsp baking powder
  • ¼ tsp salt
  • Icing sugar to sprinkle on cake before rolling

Lemon Curd

  1. 1

    Place all the ingredients in a casserole and cook on medium heat, mixing continuously until preparation thickens, approximately 10 minutes.

Whipping cream

  1. 1

    Whisk cream and sugar until peaks form.

Balsam fir icing

  1. 1

    Pour milk into a large casserole, bring to a boil on high heat. Remove casserole from heat source.

  2. 2

    Add fir tips, cover and infuse for at least one hour.

  3. 3

    Filter milk, throw out fir tips and reheat milk until it simmers anew.

  4. 4

    In another casserole, mix sugar and cornstarch, then incorporate eggs using a whisk.

  5. 5

    Pour about 1/3 of the hot milk on egg preparation to heat, whisk well to homogenize the blend. Repeat the process two more times and mix well.

  6. 6

    Heat preparation on medium until thick and boiling, cook another 2 minutes.

  7. 7

    Spread preparation on a baking sheet, cover with saran wrap and let cool thoroughly.

  8. 8

    Whisk butter until creamy in a mixing bowl then add cool preparation, 1 Tbsp at a time. 

  9. 9

    When preparation is well incorporated into butter, whisk at high speed until blend becomes light and creamy.

Cake

  1. 1

    Preheat oven to 350 °F. Oil a baking sheet and line with parchment paper. 

  2. 2

    Beat eggs and sugar in a blender at high speed until voluminous and pale in colour.

  3. 3

    While whisking, add oil and buttermilk. 

  4. 4

    In another bowl, mix flour, baking powder and salt.

  5. 5

    Using a strainer, sprinkle dry ingredients on egg and sugar preparation, then beat until dry ingredients are incorporated.

  6. 6

    Spread blend on to a cookie sheet using a spatula. 

  7. 7

    Cook in the middle of oven for 15 minutes, or until a toothpick is clean after insertion into the middle of the cake.  

  8. 8

    As soon as cake is warm enough to handle, sprinkle presentation side with icing sugar. 

  9. 9

    Slide a knife blade between cake and baking sheet to unstick sides, then un-mold onto a clean towel.

  10. 10

    Remove parchment paper, then sprinkle the surface with icing sugar.

  11. 11

     Using a towel, roll cake and leave in towel for at least one hour to take shape as a log.

Assembly

  1. 1

    Unroll cake, taking care not to apply any garnish 1 centimeter from the edge, spread lemon garnish, then whipping cream. 

  2. 2

    Roll cake to fashion a Yule log then transfer to a serving dish. 

  3. 3

    Evenly spread icing on log, using a fork trace lines imitating tree bark.

  4. 4

    If desired, decorate with meringue mushrooms (see recipe).

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