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Emeril’s Yule Log

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Emlive03 12 servings

INGREDIENTS

=== EMERILIZED SPONGE CAKE ===
1/4 c Milk
2 tb Butter; plus
1 tb Butter; for pan
8 Eggs
2 c Sugar; plus
1 tb Sugar
1 c Flour
1 ts Baking powder
1/2 ts Salt
1 ts Vanilla
=== YULE LOG ===
1 1/3 c Evaporated milk
1 1/2 c Sugar
1 pn Salt
4 Egg yolks; beaten
1 Stick Butter; cubed
1 1/2 c Toasted pecans
1 1/2 c Toasted coconut
1 ts Vanilla
1 c Heavy cream
1/4 lb Semi-sweet chocolate; cut into pieces
Fresh mint sprigs
Powdered sugar; in a shaker

INSTRUCTIONS

Emerilized sponge cake: Preheat the oven to 350 degrees. In a small
saucepan, heat the milk and 2 tablespoons butter together. Using an
electric mixer fitted with a wire whip, combine the eggs and sugar
together. Beat on medium-high speed for about 8 minutes, or until the
mixture is pale yellow, thick and has trippled in volume. With the machine
running slowly add the heated milk. In a mixing bowl sift the flour, baking
powder, and salt together. Fold the flour mixture into the egg mixture and
mix thoroughly so that there are no lumps and the mixture is smooth. Fold
in the vanilla. Grease a 1/2-sheet pan with 1 tablespoon butter. Sprinkle
with a tablespoon of sugar. Pour cake batter evenly into pan and bake for
about 15 to 20 minutes or until the edges are golden and the cake springs
back when touched. Cool for 2 minutes. Using a thin knife, loosen edges and
flip out onto a piece of parchment paper. Peel the parchment paper from the
cake. Replace with a new sheet of parchment and flip back into the baking
sheet. Yule Log: In a heavy bottom saucepan, over medium heat, combine the
evaporated milk, sugar, and salt together. Bring the liquid to a boil.
Temper the egg yolks into the hot cream. Stir in the butter. Reduce the
heat to a simmer and cook for 12 minutes, stirring constantly. Remove the
pan from the heat and stir in the pecans, coconut and vanilla. Cool the
mixture completely. Set the mixture aside. In a non-stick saucepan, over
medium heat, combine the cream and chocolate pieces. Stir until the
chocolate has melted completely and the mixture is smooth. Remove the pan
from the heat and stir to cool, lifting the mixture out of the pan several
times with a spoon. The mixture should be glossy and slightly thick. Set
the mixture aside. To assemble, spread the coconut/pecan icing evenly over
the sheet cake. Starting from one of the long sides, roll the cake up
tightly, like a jelly roll. Wrap the cake tightly in parchment paper and
then wrap the cake in plastic wrap. Place the cake in the refrigerator and
chill for 1 hour. Remove the cake from the refrigerator and carefully
unwrap the cake. Place a wire rack over a piece of parchment paper. Place
the cake, seam side down, on the rack. Evenly pour the chocolate ganache
over the cake, letting the chocolate run down the sides of the cake. If the
poured chocolate does not ice the cake completely, use a clean knife and
spread the chocolate evenly over the unexposed areas. Using a fork, run the
tines of the fork back and forth across the cake. Refrigerate the cake for
2 hours or until the ganache is set. Remove the cake from the refrigerator
and using a long spatula, carefully remove the cake from the rack and place
on a serving platter. Garnish the cake with fresh mint sprigs and powdered
sugar. This recipe yields 12 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A81 broadcast 12-10-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-16-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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