❄️ Recette de Bûche de Noël aux fruits rouges – Facile, rapide et inratable pour les Fêtes 🎄✨

Ingredients

• 4 pieces Egg Whites (room temperature, separated from yolks)
• 1 pinch Salt (to stabilize egg whites)
• 125 g Granulated Sugar (add gradually to egg whites)
• 4 pieces Egg Yolks (room temperature)
• 1 tsp Vanilla Extract (or 1 sachet vanilla sugar)
• 125 g All-Purpose Flour (sifted)
• 2 g Baking Powder (half a sachet)
• 1 tbsp Neutral Oil (for greasing the silicone mat)
• 1 tbsp All-Purpose Flour (for greasing) (light dusting on the mat)
• 350 g Mascarpone Cheese (full‑fat, chilled)
• 30 g Powdered Sugar (for sweetening the cream)
• 300 ml Heavy Cream (cold, 30 cl)
• 60 g Red Fruit Coulis (store‑bought or homemade from berries)
• 150 g Mixed Red Berries (frozen) (thawed, for garnish)

Instructions

1. Preheat Oven

   Preheat the oven to 180°C (or 170°C for fan ovens).

   Time: PT10M

   Temperature: 180°C

2. Separate Eggs

   Separate 4 egg whites and 4 egg yolks, keeping the whites in a clean, dry bowl. Add a pinch of salt to the whites.

   Time: PT2M

3. Whip Egg Whites

   Using the electric hand mixer, beat the egg whites on medium speed until foamy, then gradually add the 125 g sugar while continuing to beat until stiff peaks form.

   Time: PT5M

4. Incorporate Yolks and Vanilla

   Add the yolks one at a time to the whipped whites, mixing on low speed after each addition. Finish with 1 tsp vanilla extract.

   Time: PT2M

5. Sift Dry Ingredients

   Sift together 125 g all‑purpose flour and 2 g baking powder into a separate bowl.

   Time: PT1M

6. Fold in Flour

   Gently fold the sifted flour mixture into the egg batter using a rubber spatula, lifting and turning the batter until just combined.

   Time: PT2M

7. Prepare Baking Surface

   Brush the silicone baking mat (40 × 30 cm) with 1 tbsp neutral oil and dust lightly with flour, tapping off excess. Alternatively line a baking sheet with parchment.

   Time: PT2M

8. Spread Batter

   Pour the batter onto the prepared mat and spread with the spatula to form an even, rectangular layer.

   Time: PT1M

9. Bake Sponge

   Bake in the preheated oven for 8–10 minutes, until the surface is lightly golden and the sponge springs back when touched.

   Time: PT9M

   Temperature: 180°C

10. Cool and Roll

    Remove the sponge, let it rest 2 minutes, then place a damp kitchen towel on the work surface, lay parchment paper, invert the sponge onto it, and gently roll with the towel to cool. Keep at room temperature, not in the fridge.

    Time: PT5M

11. Prepare Mascarpone Cream

    In a clean bowl, combine 350 g mascarpone, 30 g powdered sugar, 300 ml cold heavy cream, and 1 tsp vanilla. Beat with the mixer on high until firm peaks form.

    Time: PT5M

12. Divide Cream

    Split the whipped mascarpone cream in half. Reserve one half in the refrigerator.

    Time: PT1M

13. Flavor Half with Coulis

    Stir 60 g red‑fruit coulis into the second half of the cream until evenly colored.

    Time: PT2M

14. Brush Sponge with Coulis

    Unroll the cooled sponge carefully, then brush the entire surface with a thin layer of the remaining red‑fruit coulis.

    Time: PT2M

15. Spread Flavored Cream

    Spread the coulis‑flavored mascarpone cream over the sponge to a thickness of about 0.5 cm, smoothing with an offset spatula.

    Time: PT3M

16. Add Berries

    Scatter the thawed mixed red berries evenly over the cream layer.

    Time: PT2M

17. Roll and Chill

    Carefully re‑roll the sponge into a tight log, wrap it in the parchment paper, and place it in the refrigerator for 1 hour to set.

    Time: PT5M

18. Unwrap and Position

    Remove the chilled roll from the fridge, unwrap, and place it on a serving plate or cake stand.

    Time: PT2M

19. Cover with Plain Cream

    Spread the reserved plain mascarpone cream over the outside of the roll, smoothing with a bench scraper or offset spatula for an even coat.

    Time: PT4M

20. Pipe Decorative Borders

    Fit a piping bag with a 6B tip, fill with any remaining cream or coulis, and pipe decorative borders along the top and sides of the roll.

    Time: PT5M

21. Final Garnish

    Scatter a few extra fresh red berries on top for color and texture.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g