{"id":25273,"date":"2017-03-22T16:58:09","date_gmt":"2017-03-22T16:58:09","guid":{"rendered":"https:\/\/lovesharingfood.com\/yule-log-battle-dueling-dishes\/"},"modified":"2017-03-22T16:58:09","modified_gmt":"2017-03-22T16:58:09","slug":"yule-log-battle-dueling-dishes","status":"publish","type":"post","link":"https:\/\/lovesharingfood.com\/yule-log-battle-dueling-dishes\/","title":{"rendered":"Yule Log Battle &#8211; Dueling Dishes"},"content":{"rendered":"<p>[ad_1]<br \/>\n<iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/mwZJTwbG5T4\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\n[ad_2]<\/p>\n<p>Which Buche de Noel is the winner? Marc Aumont&#8217;s French style or Emma Bengtsson&#8217;s modern swedish interpretation? Tell us what you think in the comments!<\/p>\n<p>Subscribe to Hungry for more of the best culinary videos on the web!<br \/>\nhttp:\/\/www.youtube.com\/subscription_center?add_user=theofficialhungry<\/p>\n<p>Follow on Twitter! https:\/\/Twitter.com\/HungryYouTube\u00a0<\/p>\n<p>And check us out on Facebook! http:\/\/Facebook.com\/HungryYouTube<\/p>\n<p>Stop over at Saveur&#8217;s channel for some more great recipe videos: http:\/\/www.youtube.com\/user\/saveurmagazine<\/p>\n<p>Emma&#8217;s Restaurant, Aquavit: http:\/\/www.aquavit.org\/restaurant\/newyork\/index.asp<\/p>\n<p>Marc&#8217;s Restaurant, The Modern at MOMA: http:\/\/www.themodernnyc.com\/<br \/>\n*****<br \/>\nPastry Chef Marc Aumont of The Modern&#8217;s Recipe:<\/p>\n<p>Chestnut Mousseline<br \/>\n\u2022 417 grams Milk<br \/>\n\u2022 223 grams Egg Yolks<br \/>\n\u2022 27 grams Sugar<br \/>\n\u2022 23 grams Gelatin<br \/>\n\u2022 1115 grams Chestnut Spread<br \/>\n\u2022 Optional: 87gr Bailey&#8217;s Irish Cream<\/p>\n<p>Make ahead: Heat the milk. Mix the yolks and sugar together, and pour back into the milk. Cook together to 175F\u00b0 for 3minutes. Mix with a hand blender. Strain. Add the bloomed gelatin and the chestnut spread. Cool down and reserve for 24-hours. The next day, whip using a KitchenAid until fluffy in texture.<\/p>\n<p>Carrot Cake<br \/>\n\u2022 125 grams Egg Yolks<br \/>\n\u2022 75 grams Sugar, plus 50 grams Sugar<br \/>\n\u2022 25 grams Inverted Sugar (or Honey)<br \/>\n\u2022 163 grams Egg Whites<br \/>\n\u2022 150 grams Almond Flour<br \/>\n\u2022 150 grams Hazelnut Flour<br \/>\n\u2022 50 grams Hazelnuts, toasted and chopped<br \/>\n\u2022 100 grams All-Purpose Flour<br \/>\n\u2022 10 grams Baking Powder<br \/>\n\u2022 1 pinch Salt<br \/>\n\u2022 1\/2 Orange Zest<br \/>\n\u2022 200 grams Carrot, shredded<br \/>\n\u2022 125 grams Carrot Puree<\/p>\n<p>Whip 75 grams sugar, yolks and inverted sugar (or honey) until thick and forms a ribbon. Whip the whites to peaks and add 50 grams sugar gradually. Add the yolk mixture to the whites mixture. Fold in the dry elements. At the end, add the shredded carrot, carrot puree, and orange zest. Pour into a pan and bake at 350F\u00b0 for 20 minutes.<\/p>\n<p>Cream Cheese Frosting<br \/>\n\u2022 \u00bd cup Butter<br \/>\n\u2022 2 cups Confectioner&#8217;s Sugar<br \/>\n\u2022 1 cup Cream Cheese<br \/>\n\u2022 A few drops of Orange Food Coloring<\/p>\n<p>Cream the butter and add the sugar. Add the cream cheese and mix until creamy and fluffy. Add the food coloring to desired color.<\/p>\n<p>Mushroom Meringue<br \/>\n\u2022 50 grams Egg Whites<br \/>\n\u2022 100 grams Sugar<\/p>\n<p>Mix the egg whites and sugar and warm to 125F\u00b0.  Whisk the mixture in the KitchenAid on medium speed until it cools down. Pipe into desired shape and cook at 200F\u00b0 for 30 minutes.<\/p>\n<p>Pastry Chef Emma Bengtsson of Aquavit&#8217;s Recipe:<\/p>\n<p>Sponge cake<br \/>\n\u2022 4 large Eggs, plus 1 Yolk<br \/>\n\u2022 135 grams Sugar<br \/>\n\u2022 120 grams All Purpose Flour<br \/>\n\u2022 1 teaspoon Baking Powder<br \/>\n\u2022 1 teaspoon Water<\/p>\n<p>Whip the eggs, yolk and the sugar until they become white and fluffy by using a KitchenAid or electrical whisk. Mix the flour together with the baking powder and sift it. Fold the flour mixture in to the whipped egg batter. Line a half sheet tray with parchment paper and pour out the sponge cake on to it. Spread thin al over by using a spatula. Bake in the oven at 325F for 6 min turning it half way through for more equal baking. Remove from oven, turn it upside down and remove the parchment paper before cooling it down.<\/p>\n<p>Pastry Cream<br \/>\n\u2022 \u00bd quart Milk<br \/>\n\u2022 1 Vanilla Bean<br \/>\n\u2022 100 grams Sugar<br \/>\n\u2022 40 grams Cornstarch<br \/>\n\u2022 120 grams Egg Yolk<br \/>\n\u2022 25 grams Butter<\/p>\n<p>Boil milk and vanilla bean. Mix together sugar, cornstarch and egg yolk. Pour the boiling milk over the egg mixture and whisk it together. Pour the batter back into the pot and bring to boil under constant stirring. Boil for another 3 minutes to dissolve the cornstarch completely. Add the butter and pour it into a cold pan. Cover in plastic and cool down in refrigerator for 1 hour.  When set take out and strain it through a sifter.<\/p>\n<p>Assembly<br \/>\n\u2022 \u00bd pound Marzipan<br \/>\n\u2022 Green Food Coloring<br \/>\n\u2022 1 jar Lingonberry Jam<br \/>\n\u2022 500 grams Whipped Cream<br \/>\n\u2022 200 grams Dark Chocolate, for shaving<\/p>\n<p>Color the marzipan green and roll out thin between 2 plastic sheets. Make sure that it is the same size as the sponge cake. Place the sponge cake on top of the marzipan. Leave the bottom plastic. Slide the sponge down so 2 inches of the marzipan are showing in front of you. Cover the entire sponge with the jam in a thin layer. Repeat with the pastry cream. Be careful so you don&#8217;t mix the pastry cream with the jam.<\/p>\n<p>With help of the plastic that you still have under the marzipan, lift it up closest to you and start very carefully to roll it. Cover the whole log and place it in the refrigerator for another hour to set.<\/p>\n<p>Cut a slice from the edge of the roll. Cut that slice diagonal and place on opposite side of the log. Whip the cream to firm consistency and cover the whole cake with it. Shave the chocolate and cover the cream with shavings. Decoration is up to your imagination but I decorated mine with some sugar tuile, pistachio cake, white chocolate and fresh micro greens.<\/p>\n<p><a href=\"https:\/\/www.youtube.com\/watch?v=mwZJTwbG5T4\" target=\"_blank\" rel=\"nofollow noopener\">source<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>[ad_1] [ad_2] Which Buche de Noel is the winner? Marc Aumont&#8217;s French style or Emma Bengtsson&#8217;s modern swedish interpretation? Tell [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":25274,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"_themeisle_gutenberg_block_has_review":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1370],"tags":[4026,28913,2288,3414,33,129,2055,165,17886,17885,28916,802,1378,10499,28915,28914,28917,1389,23543],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/lovesharingfood.com\/wp-content\/uploads\/2017\/03\/1490201891_maxresdefault.jpg","uagb_featured_image_src":{"full":["https:\/\/lovesharingfood.com\/wp-content\/uploads\/2017\/03\/1490201891_maxresdefault.jpg",1600,901,false],"thumbnail":["https:\/\/lovesharingfood.com\/wp-content\/uploads\/2017\/03\/1490201891_maxresdefault-300x169.jpg",300,169,true],"medium":["https:\/\/lovesharingfood.com\/wp-content\/uploads\/2017\/03\/1490201891_maxresdefault-620x349.jpg",620,349,true],"medium_large":["https:\/\/lovesharingfood.com\/wp-content\/uploads\/2017\/03\/1490201891_maxresdefault-768x432.jpg",768,432,true],"large":["https:\/\/lovesharingfood.com\/wp-content\/uploads\/2017\/03\/1490201891_maxresdefault-940x529.jpg",940,529,true],"1536x1536":["https:\/\/lovesharingfood.com\/wp-content\/uploads\/2017\/03\/1490201891_maxresdefault-1536x865.jpg",1536,865,true],"2048x2048":["https:\/\/lovesharingfood.com\/wp-content\/uploads\/2017\/03\/1490201891_maxresdefault.jpg",1600,901,false]},"uagb_author_info":{"display_name":"LoveSharingFood","author_link":"https:\/\/lovesharingfood.com\/author\/19aa851355b4d60a\/"},"uagb_comment_info":0,"uagb_excerpt":"[ad_1] [ad_2] Which Buche de Noel is the winner? Marc Aumont&#8217;s French style or Emma Bengtsson&#8217;s modern swedish interpretation? Tell [&hellip;]","_links":{"self":[{"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/posts\/25273"}],"collection":[{"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/comments?post=25273"}],"version-history":[{"count":0,"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/posts\/25273\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/media\/25274"}],"wp:attachment":[{"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/media?parent=25273"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/categories?post=25273"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/tags?post=25273"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}