Healthy Food Recipes

Ingredients :

Filling (Vanilla Pastry Cream):

·         2 tbsp. cornstarch

·         1 c. 1% low fat milk

·         1 tsp. pure vanilla extract

·         1 large egg

·         1 large egg yolk

·         3 tbsp. sugar

Cake:

·         4 large egg whites

·         1/2 c. granulated sugar

·         4 egg yolks

·         1.5 c. plus

·         2 tbsp. sifted all-purpose flour

·         1 tbsp. powdered sugar

How To Make :

Filling (Vanilla Pastry Cream):

·         Place the cornstarch in a small nonstick saucepan. Whisk in ø c. of the milk until smooth.

·         Whisk in the remaining æ c. milk.

·         Bring the mixture to a boil over medium heat, stirring constantly. Reduce the heat to low and cook for one minute. Remove from heat. Add the vanilla extract.

·         In a small bowl, beat together the egg, egg yolk, and sugar. Continue stirring while you stir in a small amount of the warm milk mixture (2 to 3 tbsp.) to the egg mixture. (This will keep the eggs from cooking when you add them to the saucepan.)

·         While stirring the milk mixture in the saucepan, add the egg mixture.

·         Cook the egg-milk mixture over low heat, stirring constantly, for 1 minute, or until the mixture has thickened.

·         Use the pastry cream warm or chilled. Store in a sealed container in the refrigerator for up to two days.

Cake :

·         Preheat the oven to 400F. Line a jelly-roll pan* with parchment paper.

·         In a medium bowl, combine egg whites and 3 tbsp. of the granulated sugar.

·         Beat with a mixer on medium speed until soft peaks form. Beat in c. of the remaining granulated sugar.

·         Beat on high speed until the whites are stiff and shiny. In a large bowl, combine egg yolks and the remaining granulated sugar.

·         Beat with the mixer on high speed until the mixture is pale and airy. Using a rubber spatula, fold the egg whites into the yolks.

·         When well blended, carefully fold in the flour until well mixed. Spoon batter into the prepared pan and spread evenly. Bake 9 minutes, or until lightly browned.

·         Remove from the oven and place the pan on a wire rack. Let stand for 5 minutes. Dust a large piece of parchment paper with powdered sugar.

·         Carefully turn the cake onto the paper. Spread the pastry cream over the surface of the cake. Using both hands, roll the cake lengthwise into a tight log.

·         Lift the parchment paper and transfer the cake to a serving platter; remove paper. Sprinkle yule log with powdered sugar.

Preparation time: 45 minutes Serves 8

This entry was posted on Tuesday, May 19th, 2009 at 5:23 pm and is filed under French. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.