️Recette de Bûche de Noël Vanille Framboise pas à pas , Facile à faire

Ingredients

• 300 g Mixed Red Berries (fresh raspberries, strawberries, blackberries)
• 60 g Granulated Sugar (for fruit insert)
• 2 g Gelatin Sheet (one leaf, for fruit insert)
• 2 large Eggs (whole, for raspberry sponge)
• 120 g Granulated Sugar (for raspberry sponge)
• 25 g Milk (whole milk, for sponge batter)
• 50 g Neutral Oil (vegetable or canola oil)
• 125 g All-Purpose Flour (sifted)
• 4 g Baking Powder (approximately 1 tsp)
• 50 g Unsalted Butter (melted)
• 100 g Fresh Raspberries (for topping the sponge)
• 3 large Egg Yolks (for vanilla bavaroise)
• 60 g Granulated Sugar (for bavaroise)
• 8 g Gelatin Sheets (three leaves, for bavaroise)
• 250 ml Whole Milk (for vanilla custard)
• 2 Vanilla Beans (split and seeds scraped)
• 200 ml Heavy Cream (very cold)
• 10 g Powdered Sugar (about 1 tbsp, for whipped cream)
• 1 bottle Red Velvet Spray (for final velour finish, optional)
• 1 sheet Edible Gold Leaf (for garnish, optional)
• 1 roll Plastic Wrap (to line silicone mold)

Instructions

1. Cook Fruit Insert

   Combine 300 g mixed red berries and 60 g sugar in a saucepan over medium heat. Stir occasionally and cook until the berries soften and release juice, leaving small pieces (about 8‑10 min).

   Time: PT10M

2. Add Gelatin and Set Insert

   Soak a 2 g gelatin sheet in cold water for a few minutes, squeeze excess water and stir into the warm berry compote until fully dissolved. Pour the mixture into a silicone insert mold lined with plastic wrap.

   Time: PT5M

3. Chill and Freeze Insert

   Place the mold in the refrigerator for 1‑2 hours, then transfer to the freezer for 4‑6 hours (ideally overnight) until completely solid.

   Time: PT6H30M

4. Prepare Biscuit Batter

   In a large mixing bowl, whisk together 2 whole eggs and 120 g sugar until the mixture turns pale and thick. Add 25 g milk, 50 g neutral oil, 125 g flour, 4 g baking powder and mix vigorously. Finally fold in 50 g melted butter until smooth.

   Time: PT10M

5. Bake Raspberry Sponge

   Line a baking sheet with parchment paper, spread the batter into a rectangle matching the size of your log mold. Scatter fresh raspberries on top, then bake in a pre‑heated oven at 170 °C for about 15 minutes.

   Time: PT15M

   Temperature: 170°C

6. Cool Sponge

   Remove the sponge from the oven, cover with a clean kitchen towel and let it cool completely on a wire rack.

   Time: PT10M

7. Heat Milk with Vanilla

   Pour 250 ml whole milk into a saucepan, split 2 vanilla beans, scrape the seeds into the milk and add the pods. Heat gently until just below boiling, then remove the pods.

   Time: PT5M

8. Whisk Egg Yolks and Sugar

   In a separate bowl, whisk 3 egg yolks with 60 g sugar until the mixture becomes pale and thick.

   Time: PT2M

9. Temper Yolks with Hot Milk

   Slowly pour a third of the hot vanilla milk into the yolk mixture while whisking constantly. Once combined, return the mixture to the saucepan.

   Time: PT3M

10. Cook Custard to 82‑85 °C

    Cook the mixture over low heat, stirring constantly, until it reaches 82‑85 °C and coats the back of a spoon (about 5 minutes).

    Time: PT5M

    Temperature: 82-85°C

11. Add Gelatin and Cool

    Stir in three 8 g gelatin sheets (pre‑soaked and squeezed) until fully dissolved. Transfer the custard to a clean bowl, cover, and let it cool to about 25 °C (approximately 30 minutes).

    Time: PT30M

12. Whip Cream

    Using an electric mixer, whip 200 ml very cold heavy cream with 10 g powdered sugar until soft peaks form.

    Time: PT5M

13. Fold Cream into Custard

    Gently fold the whipped cream into the cooled custard in several additions, using a spatula and a lifting motion to keep the mixture airy.

    Time: PT5M

14. Assemble the Yule Log

    Pour half of the vanilla bavaroise into the prepared log mold, spread evenly, then place the frozen raspberry insert on top. Cover with the remaining bavaroise, tap the mold gently to release air bubbles, and smooth the surface with a spatula.

    Time: PT15M

15. Add Raspberry Sponge

    Place the cooled raspberry sponge rectangle on top of the assembled bavaroise, aligning edges. Press lightly to adhere.

    Time: PT5M

16. Freeze Assembled Log

    Cover the mold with plastic wrap and place it in the freezer for at least 8 hours or overnight to set completely.

    Time: PT8H

17. Decorate

    Remove the log from the freezer, unmold onto a serving plate, and spray the surface with red velvet spray from about 30 cm distance, covering all sides. Garnish with fresh raspberries, edible gold leaf, and a whole vanilla bean.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Mixed Red Berries: Frozen mixed berries, thawed
• Instead of Granulated Sugar: Caster sugar
• Instead of Gelatin Sheet: Powdered gelatin (1/4 tsp)
• Instead of Eggs: Egg replacer (may affect texture)
• Instead of Granulated Sugar: Caster sugar
• Instead of Milk: Almond milk (will change flavor)
• Instead of Neutral Oil: Melted butter
• Instead of All-Purpose Flour: Cake flour (lighter texture)
• Instead of Baking Powder: Baking soda + cream of tartar
• Instead of Unsalted Butter: Margarine
• Instead of Fresh Raspberries: Frozen raspberries, thawed
• Instead of Egg Yolks: Whole eggs (will affect texture)
• Instead of Granulated Sugar: Caster sugar
• Instead of Gelatin Sheets: Powdered gelatin (2 tsp)
• Instead of Whole Milk: Half-and-half for richer custard
• Instead of Vanilla Beans: Vanilla extract (1 tsp)
• Instead of Heavy Cream: Whipping cream
• Instead of Powdered Sugar: Granulated sugar (may not dissolve fully)
• Instead of Red Velvet Spray: Cocoa powder dusting
• Instead of Edible Gold Leaf: Gold dust
• Instead of Plastic Wrap: Parchment paper

Equipment Needed

• Saucepan
• Small Bowl
• Mixing Bowl
• Whisk
• Electric Mixer
• Baking Sheet
• Parchment Paper
• Silicone Insert Mold
• Plastic Wrap
• Refrigerator
• Freezer
• Spatula
• Kitchen Scale
• Measuring Cups
• Spray Bottle (optional)
• Presentation Plate (optional)

Critical Steps — Do Not Skip

• Rehydrate gelatin properly before adding to liquids.
• Ensure the raspberry insert is fully frozen before assembly.
• Cook the custard to the precise temperature of 82‑85 °C.
• Fold the whipped cream gently to keep the bavaroise airy.
• Tap the assembled log to release air bubbles.
• Freeze the assembled log overnight for a clean slice.

Chef Tips from the Video

• Line the silicone insert with plastic wrap for an easy release.
• Use fresh, high‑quality vanilla beans for the best aroma.
• If you cannot find a silicone insert, a small loaf pan wrapped in parchment works, but monitor for melting.
• For a shinier finish, lightly brush the surface with a thin syrup before spraying the velvet coating.

Troubleshooting

Storage

Refrigerator: Store uncovered for up to 3 days.

Freezer: Wrap tightly and freeze for up to 1 month.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the fruit insert and freeze it a day before.
• Bake the raspberry sponge and let it cool; keep wrapped in plastic.
• The vanilla bavaroise can be made 24 hours ahead and kept refrigerated.

Frequently Asked Questions