Yule Log with Avonmore Freshly Whipped Salted Caramel Cream
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SERVES
10
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
15
MINUTES
CUISINE
COURSE
Baking
Method
To make the buttercream, break the chocolate in to a heatproof bowl and place over a pan of simmering water. Make sure the bowl isn't touching the water. Gently stir until the chocolate is melted and glossy.
Sift the icing sugar into a clean bowl with the Avonmore butter and beat with an electric mixer.
Sift in the cocoa powder and pour in the melted chocolate and the milk. Mix again until smooth.
Cut one Swiss roll in half, on the diagonal.
Place the full Swiss roll on a flat serving plate. Smear the cut end of the half Swiss roll with buttercream and attach horizontally to the side of the full Swiss roll, creating a branch shape.
Using a palette knife carefully spread the remaining buttercream over the Swiss rolls to cover them.
Take a fork and run it up and down the Swiss rolls to create a bark effect.
Dust lightly with icing sugar, using a sieve.
Serve with Avonmore Freshly Whipped Salted Caramel Cream
Ingredients
2 x chocolate Swiss rolls
For the buttercream icing:
100g milk cooking chocolate
200g Avonmore butter, softened
400g icing sugar
5 tbsp cocoa powder
2 tbsp Avonmore Fresh Milk
Icing sugar (for dusting)
Avonmore Freshly Whipped Salted Caramel Cream
Method
To make the buttercream, break the chocolate in to a heatproof bowl and place over a pan of simmering water. Make sure the bowl isn't touching the water. Gently stir until the chocolate is melted and glossy.
Sift the icing sugar into a clean bowl with the Avonmore butter and beat with an electric mixer.
Sift in the cocoa powder and pour in the melted chocolate and the milk. Mix again until smooth.
Cut one Swiss roll in half, on the diagonal.
Place the full Swiss roll on a flat serving plate. Smear the cut end of the half Swiss roll with buttercream and attach horizontally to the side of the full Swiss roll, creating a branch shape.
Using a palette knife carefully spread the remaining buttercream over the Swiss rolls to cover them.
Take a fork and run it up and down the Swiss rolls to create a bark effect.
Dust lightly with icing sugar, using a sieve.
Serve with Avonmore Freshly Whipped Salted Caramel Cream
