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Before starting this Mascarpone and Red Berry Bûche de Noël, organise the necessary ingredients for the meringue.
For the meringue: Pour the egg whites at room temperature in the stand mixer recipient.
Add a pinch of salt and start beating with the whisk.
Add 1/3 of the castor sugar at the start...
... and start beating at medium speed.
Add another third of castor sugar while whisking.
Beat the preparation until firm.
Add the last third of castor sugar and continue whisking until stiff.
Add the corn starch (sifted beforehand over a sheet of greaseproof paper) and incorporate with the stand mixer.
The meringue should form stiff peaks.
Grease a Swiss roll cake tin with an oil spray.
Line the baking tray with a sheet of greaseproof paper and press on it to make it stick.
Grease the baking parchment with the oil spray.
Pour the meringue over the baking parchment and spread to an even thickness of 2cm.
Place in a fan-assisted oven preheated at 180°C (gas 4)...
... and bake for 10 minutes.
When cooked, take the meringue out of the oven and set aside.
The surface of the meringue should be slightly golden.
Slide the meringue over a cooling rack...
... and leave to cool at room temperature.
For the red berry cream: Organise all the necessary ingredients. Hydrate the gelatine powder with 6 grams of water.
Pour the red berry purée in a saucepan and place on the stove.
Place the egg yolks in a bowl.
Add the soft brown sugar...
... and blanch with a whisk.
Add the corn starch to the bowl...
... and whisk vigorously until homogeneous.
When the red berry purée is hot, add it to the bowl and combine carefully with a whisk.
Transfer the preparation into the saucepan used to cook the purée...
... and cook the preparation while whisking constantly, like pastry cream.
When the cream thickens, take the saucepan away from the heat...
... and add the rehydrated gelatine (melted in the microwave beforehand) to the hot preparation, whisking vigorously.
Transfer the red berry preparation into a food tray...
... and cover the surface with cling film. Spread with your hand.
Leave to cool at room temperature.
Beat the whipping cream and mascarpone until you obtain a whipped cream, using an electric whisk.
This is what the result should look like at this stage.
When the red berry preparation is at room temperature, transfer into a cul de poule.
It should have a cooled down to about 35°C.
Even the preparation with a whisk and add 1/3 of the mascarpone whipped cream.
Combine carefully with the whisk...
... until smooth and homogeneous.
Add the rest of the whipped cream...
... and fold gently with a rubber spatula.
Assembling the log: Place a large sheet of greaseproof paper on the kitchen worktop and sprinkle with icing sugar.
Flip the meringue biscuit over the icing sugar. Take extra precautions when handling the meringue, as it will break easily.
Carefully remove the baking parchment on the meringue.
Trim the sides with a knife...
... as shown in the photo.
Pour 3/4 of the red berry cream over the meringue...
... and spread over the whole surface with a metallic cranked spatula to an even thickness.
Arrange the red berries over the cream. Reserve in the fridge until the cream firms up.
Transfer the rest of the red berry cream in a piping bag fitted with a plain nozzle Ø 10mm. Set aside on the workbench.
For the red berry confit: Organise all the necessary ingredients.
Heat the red berry purée and 3/4 of the castor sugar in a saucepan.
Combine the rest of the sugar with the pectin NH to avoid lumps.
When the purée is hot, add the sugar and pectin mix while whisking.
Bring to a boil and cook for a further 1 minute to activate the pectin.
Transfer the red berry confit in a food tray and spread to a thin layer...
... then cover the surface with cling film and refrigerate.
Take the meringue biscuit out of the fridge once the cream has set.
Roll the biscuit, making sure to create a tight roll...
Using a small cranked spatula, even the ends with some leftover red berry cream.
Remove the icing sugar excess with a brush.
Using two cranked spatulas, lift the yule log and arrange it on a serving plate.
Take the red berry confit out of the fridge and transfer into a bowl.
Whisk until smooth...
... and homogeneous.
Transfer the red berry confit into a piping bag fitted with a plain nozzle Ø 10mm. Set aside.
For the finish: Prepare all the elements.
Pipe a lace of red berry cream on the surface of the log.
Arrange red berries around the cream so the fruits stick easily.
Make sure the red berries are arranged harmoniously. Pipe a few drops of red berry confit.
Arrange the red berries which contain a lot of moisture (such as blackberries) at the last minute, as they might release juice that will drip down the side of the log.
Sprinkle the berries with icing sugar or Codineige decorating sugar.
Arrange a few sprigs of rosemary on the surface.
Arrange a few pieces of gold leaf to finish the decoration.
The mascarpone and red berry Bûche de Noël is ready. Reserve in the fridge until ready to serve. Enjoy!
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