Description
Une bûche roulée légère et festive, composée d’une génoise moelleuse, d’une crème mascarpone onctueuse et d’une garniture de framboises acidulées, le tout nappé d’un glaçage au chocolat blanc.
Ingredients
Scale
For the génoise:
- 4 eggs
- 120 g granulated sugar
- 100 g flour
- 1 tsp vanilla extract
For the filling:
- 250 g mascarpone
- 150 ml cold heavy cream
- 80 g powdered sugar
- 200 g fresh or frozen raspberries
For the glaze:
- 150 g white chocolate
- 100 ml heavy cream
For decoration:
- Fresh raspberries
- Optional decorations (e.g., chocolate shavings, edible glitter)
Instructions
- Prepare the génoise:
- Preheat oven to 180°C and line a baking sheet with parchment paper.
- Beat eggs and sugar until tripled in volume. Fold in flour and vanilla gently.
- Spread batter on the sheet and bake for 10–12 minutes. Roll the warm génoise in a damp kitchen towel and cool.
- Make the filling:
- Whip cold heavy cream until firm. Mix mascarpone with powdered sugar, then fold in whipped cream.
- Assemble the bûche:
- Unroll the génoise, spread mascarpone cream, and scatter raspberries evenly. Roll tightly and refrigerate for 1 hour.
- Prepare the glaze:
- Heat cream and pour over chopped white chocolate. Stir until smooth. Let cool slightly.
- Decorate and chill:
- Cover the bûche with glaze, decorate with raspberries and optional decorations, then chill for 2 hours before serving.
Notes
- Use fresh raspberries for better texture, but frozen ones work in off-season.
- Be gentle when rolling the génoise to avoid cracks.
- For a less sweet option, reduce the amount of powdered sugar in the filling.