I know that christmas is already over, but here, we love christmas food so much that we could eat it the whole year..
Like that very delicious Buche of Pear-Speculoos from my lovely girlfriend, Claire.
At least you have 11 months from now, to pratice the reciepe. Bon Appetit! (reciepe after the pictures)
La génoise :
4 eggs
120 g sugar
120 g flour
1 pinch of salt
. Separate the yolks from the egg whites. Whisk the egg yolks with the sugar until the mixture whitens. Gradually add the flour.
. In another bowl, beat the egg whites with a pinch of salt. Stir into the egg-sugar-flour. Mix well.
. Pour the dough on a baking sheet (spread with a spatula) and cook in the oven at 180 ° C, 7-10 min depending on your oven.
. Remove the plate with a damp towel. Wrap the cake with the towel. Leave the dough to moisten the cloth for 5 seconds, then proceed.
Filling and decoration:
250 g ricotta
250 g mascarpone
40 g sugar
1 packet of vanilla sugar
1 package spéculos (about 200 g)
1 small can of pears in syrup
. Dampen the génoise with pear syrup (brush).
. Combine ricotta, mascarpone and sugar.
. Keep a bit of cream for decoration. Spread the rest of the cake with a spatula and sprinkle with diced pears. Scatter bits of speculoos above.
. Roll up cake and wrap in plastic wrap tightly and let set in refrigerator for a few hours.
. Rolled Cover with the remaining cream and make drawings. Sprinkle with crumbled speculoos.
. Decorate as you wish …