Raspberry White Chocolate Buche De Noel
Teaspoon fine sea salt.
Raspberry white chocolate buche de noel. Cup 30g cake flour. Melt the chocolate in a water bath. 1 2 cup all purpose flour.
15 x 10 x 1 inch backing sheet. 8oz semisweet baking chocolate chopped. Cut a 2 inch wide piece from one side.
This is a sponsored post for smith s dairy. 2 tablespoons 15g all purpose flour. 2 cups whipping heavy cream.
5 egg yolks and white separated. 1 teaspoon vanilla extract. Transfer the large log to a serving platter spread a small amount of melted white chocolate on one of the cut ends of the smaller piece then place it on top of one side of the log.
Refrigerate until ready to serve. 1 cup 198g granulated sugar. 4 ounces 113g white chocolate melted.
2 teaspoons 10g pure vanilla extract. Return to the fridge to chill. Cover the cake with the icing and immediately make a bark pattern using the tines of a fork.