Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

$45 off on your first 3 online orders*. Shop Now.
Moi Rewards is here! Join today and save!
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Rum-Currant Yule Log https://www.metro.ca/userfiles/image/recipes/buche-rhum-raisins-6055.jpg PT1H30M PT15M PT2H45M
GénoisePreheat the oven to 350°F (180°C).With a hand mixer, beat the eggs with the sugar until the mixture is white. Reduce the speed and add the milk and oil. Set aside.In a bowl, mix the flour and ground almonds. Fold into the egg mixture and mix thoroughly until smooth.Line a baking sheet with parchment paper and spread the mixture evenly using a spatula.Bake for about 14 minutes.Remove the cake from the baking sheet as soon as it's cooked, and invert on another sheet of parchment paper. Peel off the cooked parchment and roll the cake in the new parchment. The cake will keep its shape if rolled in parchment when still warm. Allow to cool.Rum-Currant SyrupIn a saucepan, combine the water and sugar, and bring to a boil. Remove from the heat and add the rum and currants. Allow to macerate and cool.Coconut CreamIn a double boiler, melt the white chocolate.In a saucepan, warm the coconut milk and gradually pour over the chocolate, mixing with a plastic spatula.Add the butter and allow to cool in the refrigerator for about 15 minutes.Whip the cream and gently fold into the coconut mixture, mixing well.Assembling the LogUnroll the cake and brush with the rum syrup.Spread 2/3 of the cream evenly to within 1/2 in. (1 cm) of the edges. Roll up again. Refrigerate for 45 minutes.Trim the ends (straight or angled) to make them equal. Place the log on a cake rack; with a spatula, use the remaining cream to completely cover the log. Sprinkle some currants and chocolate shavings as a garnish.
10
5 1 5 5
Rum-Currant Yule Log

Rum-Currant Yule Log

Rate this recipe
1 Vote
10
servings
1:30
Preparation
0:15
COOKING
2:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • vanilla génoise

  • 6
    egg
  • 9 oz
    (260 g)
    sugar
  • 2/5 cup
    (100 mL)
    milk
  • 4 1/2 oz
    (135 g)
    all-purpose flour
  • 2 oz
    (60 g)
    ground almonds
  • rum-soaked currants

  • 1 cup
    (250 mL)
    water
  • 9 oz
    (250 g)
    sugar
  • 2/5 cup
    (100 mL)
    brown rum
  • 7 oz
    (200 g)
    currants
  • coconut cream

  • 1/2 lb
    (225 g)
    white chocolate
  • 1/4 cups
    (60 mL)
    35% whipping cream
  • 5 oz
    (150 g)
    unsalted butter, cut into pieces
  • 1 cup
    (250 mL)
    unsweetened coconut milk
Imprimer ma sélection

Preparation

Génoise

Preheat the oven to 350°F (180°C).

With a hand mixer, beat the eggs with the sugar until the mixture is white. Reduce the speed and add the milk and oil. Set aside.

In a bowl, mix the flour and ground almonds. Fold into the egg mixture and mix thoroughly until smooth.

Line a baking sheet with parchment paper and spread the mixture evenly using a spatula.

Bake for about 14 minutes.

Remove the cake from the baking sheet as soon as it's cooked, and invert on another sheet of parchment paper. Peel off the cooked parchment and roll the cake in the new parchment. The cake will keep its shape if rolled in parchment when still warm. Allow to cool.

Rum-Currant Syrup

In a saucepan, combine the water and sugar, and bring to a boil. Remove from the heat and add the rum and currants. Allow to macerate and cool.

Coconut Cream

In a double boiler, melt the white chocolate.

In a saucepan, warm the coconut milk and gradually pour over the chocolate, mixing with a plastic spatula.

Add the butter and allow to cool in the refrigerator for about 15 minutes.

Whip the cream and gently fold into the coconut mixture, mixing well.

Assembling the Log

Unroll the cake and brush with the rum syrup.

Spread 2/3 of the cream evenly to within 1/2 in. (1 cm) of the edges. Roll up again. Refrigerate for 45 minutes.

Trim the ends (straight or angled) to make them equal. Place the log on a cake rack; with a spatula, use the remaining cream to completely cover the log. Sprinkle some currants and chocolate shavings as a garnish.

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.