There are so many versions of the flavourings of this recipe around but the most traditional in France is of course Chocolate so here is a recipe for the thermomix for a Chocolate Yule Log..there is however also exotic fruits..lemon, coffee, rasperry is popular..sometimes a creme patissiere is used, other times simply mascarpone and fruit as the filling, the icing or nappage is generally chocolate but merringe is also used then browned using a chefs torch, chestnuts is also popular here at christmas, some soak the sponge in alcohol..basically the options are endless as long as you have a rectangular sponge not too thick obviously so you are easily able to roll it, you can fill it and nappe it with whatever you like and decorate it for christmas..

Chocolate Yule Log (Buche au Chocolat)

For the Sponge/Génoise :

6 eggs
200g caster sugar0
150 g of flour (plain) self raising doesnt exist in europe
2 pinches of salt

For the creme/cream filling :

this is double the normal recipe to use as the filling and also to ice the outside but if you just wanted to sprinkle icing sugar etc on the sponge cake and decorate accordingly and not ice just halve the recipe and use as a filling only!  You could also do a fruit filling with a chocolate coating either dark or white choc etc, liqueur flavoured - the possibilities are endless!

140g caster sugar
240g softened butter
2 whole eggs plus 2 egg yolks
2 tbspns of bitter cacao ie non sweetened or fruit coulis like raspberry, pureed chestnuts etc etc, coffee...

Method:

Préheat the oven to 220° (th. 7).

Prepare the Sponge:

Place the  butterfly in the bowl.  Add two egg whites and a pinch of salt and mix for 4 minutes at speed 4. Reserve in a recipient.

Put 2 eggs in the bowl plus 2 extra egg yolks and the sugar and mix for 2 mins at speed 6.

Add the flour and a pinch of salt and mix for 10 sec at speed 3.

Pour the mixture in a bowl and very carefully fold in the mounted egg whites.

Pour into a large rectangular baking tray lined with baking paper and cook for 12 to 15 min at 220° (th. 7).

During this time, prepare the chocolate (or other flavour) cream :

Put the sugar in the bowl and mix for 15 sec at speed 9.

Insert the butterfly into the bowl, add the butter cut into pieces (room temp) and mix for 2 min at speed 4.

Scrape down the sides of the bowl with the spatula, add the eggs and the cacao and mix for 3 min at speed 3.

Once the sponge is cooked, turn out onto a moistened teatowel with the baking paper is its still attached and roll it up as soon as possible.  Conserve around 30 mins to cool down.

Unroll the sponge making sure to remove the baking paper if not already done and spread the cream all over the surface of the sponge.  Reroll the sponge into a log, cover in aluminium and put in the fridge for at least 6 hours.

You can also decorate the exterieur with the cream if using double the recipe with an icing tip that creates a corrigated type effect or just spread over and use a fork to give hte effect of bark ie the look of a log and decorate with whatever your heart desires...some use toasted almond flakes and writing like merry christmas or christmas figurines or simply icing sugar, dollops of cream and pieces of the filling flavour ie raspberry, chestnuts, coffee beans, grated choc etc.  You can also use half hte cream without the cacao and use food colourings to colour and decorate the yule log!

Enjoy!

Source : French Thermomix Book " Envie de desserts " .

Example Photo...

hi for those of you who have either an ipad or a kindle, is it necessary to get a kindle if you have an ipad...can you get the same kinds of ebooks to read on the ipad like you would on a kindle??

wanted to get a kindle and then noticed that the ipad2 has this option but dont know how limited it is or not at all?? any info would be appreciated..

Just wanted opinions on what slow cookers you have for those of you who have them, what brand it is, what you think of them and also any suggestions on cookbooks for them??? oh and how much you use them??  Thankyou lovelies 

Thermomix France is launching ma cusine 100 façons in an iphone app which is the my way of cooking book i imagine in an application with different functions..

dont know if they are planning an english version or not...will let you know what its like just incase it comes out in english also!!

 

Sorry nothing to do with the thermomix but just wanted to post a huge congrats to Cadel Evans..the aussie who just won the Tour de France...what a feat...so proud...now thats a sportsman..thousands of kms, in crappy weaher and still won after all these years!  

Creamy Vanilla Frosting (originally from the 2009 Thermomix Calender)

Ingredients
35g plain flour
200g whole milk
150g sugar
200g unsalted butter
35g natural vanilla extract

Frosting Method
Place flour and milk into TM bowl and blend for 5 seconds on speed 6. Cook for 15 minutes at 80C on speed 4. Pour into bowl, cover with plastic wrap, pushing plastic down onto surface of mixture. Cool completely.

In clean TM bowl add sugar and pulverise for 15 seconds on speed 9.
Add butter and chop for 5-10 seconds on speed 7.
Insert Butterfly and aerate butter and sugar for 1-2 minutes on speed 3 with MC off to allow air into the bowl. Scrape down sides of bowl as necessary.
Add vanilla and beat for 6 seconds on speed 4.  
Add cooked milk mixture and continue to beat for around 2-3 minutes on speed 3 until very smooth and white.  
Cover and refrigerate for 15 minutes (NO LONGER, NO LESS!) Use immediately.

Warning this is delish!!

Members' comments

maddy -  Once the butterfly is added you leave it in until completion of this recipe. I usually whip it in 1 minute intervals, stop and scrape jug, and repeat that process 3 times.
Truly, I think this is the best textured/tasting buttercream....so silky and doesn't taste like your eating a mouthful of butter with gritty sugar, which I find most buttercream recipes do.
I now just use this recipe, and have been experimenting by adding different flavours in place of the vanilla.

If you are piping swirls it will take more, so yes probably 12-14 cupcakes.
If I pipe a large rosette, I can  ice 18-20.  If using it for a covered cake, definitely double the quantities.

maddy - Raspberry Frosting

35g plain flour
200g whole milk
130g sugar
200g unsalted butter (room temp.)
70g raspberry jam (any flavour would work)
1 tsp. vanilla extract
1-2 drops pink food colouring

Place flour and milk into TM bowl and blend for 5 seconds on speed 6. Cook for 15 minutes at 80C on speed 4. Pour into bowl, cover with plastic wrap, pushing plastic down onto surface of mixture. Cool completely.

In clean TM bowl add sugar and pulverise for 15 seconds on speed 9.

Add butter and chop for 5-10 seconds on speed 7.

Insert Butterfly and aerate butter and sugar for 2 minutes on speed 3 with MC off to allow air into the bowl.

Scrape down sides of bowl as necessary. Add vanilla, jam & colouring, and mix for 6 seconds on speed 4.

Add cooked milk mixture and continue to beat for 3 minutes on speed 3 until very smooth and white. (scrape jug periodically)
Cover and refrigerate for 15 minutes (NO LONGER, NO LESS!)

maddy - Chocolate Frosting
I add in 35-40g dutch cocoa when you whip the butter/sugar together.  I usually add 1 tsp vanilla extract too. Just taste it, and add more cocoa if you wish.
I have added around 40g of jams with success....so I might actually try ice-cream topping next, see what that tastes like.

maddy - Banana Cream Frosting
I made the flour/milk mix first, and left to cool.  
In a clean jug blitz 70g chopped banana into a puree, doesn't have to be perfect as it's whipped with the butter later.  (I used ripe, but not over ripe with dark spots).
Cleaned and dried jug, carried on with recipe and added the banana with 1 tsp. vanilla extract, after the initial 2 minutes of sugar/butter whipping.
You can taste the banana, and it's just as smooth

maddy - Strawberry Cream frosting
I blitzed 50g strawberry conserve in my mini processor and added with 1 tsp. vanilla extract.

maddy - The amount of vanilla extract - I always use 1 tablespoon vanilla extract, so the amount for this icing is perfect. If I am adding other flavours to it, I will just  use 1 tsp.

maddy - I can confirm that using brown sugar (light), makes a lovely caramel icing. Follow the exact process, but only adding 1/2 tsp. vanilla extract for a single batch.  The sugar won't mill down like raw or white, but the end result is still free from sugar grittiness.

maddy - if I plan to make this icing, I do the roux in the morning, leave on bench & it's ready to proceed when cupcakes are made.
You can double this icing quantity successfully, if lots is needed. I wouldn't go more than double.
Doubled, it really is to the brim when whipping.  I also find 50g vanilla extract is plenty for doubled quantity.
This amount will cover 40-50 cupcakes, as long as icing not piled too high.

Frozzie - different but so velvety and divine and you can add whatever flavour you want to it in the place of the vanilla. Also I did the first step and put it in the fridge once cool overnight and continued on in the morning so I think this recipe is very forgiving and I didn't put it in the fridge either after it was made.

johnro - Try it with Kahlua instead of orange juice / vanilla - probably not the best for children's cupcakes but I made ILB choc cake substituting coffee instead of cocoa and adding some crushed oreo biscuits - thanks for the suggestion Maddy.

samanthahobbs - Thanks for this recipe. I have never been able to successfully make a decent icing!! This was awesome.
I froze the left overs - so will see how that goes when thawing for the next cake.

CP - this icing is deeeelicious!

KarenH - I have made this frosting several times, and it is always fabulous.  
Last weekend I some leftover, so kept it in the fridge for 2 days.  I brought it back to room temperature, then tried to colour it yellow with some Queen brand liquid food dye from WW.  The frosting "split" and went all grainy, and didn't pipe well at all.
Not sure what happened, since I have coloured this frosting before, but i have always added the colour at the time of making it, not later on.
Just a warning for anyone who might try the same as me .......

maddy - Karen, that's interesting.  I haven't saved any excess in the past....some things just don't keep well in fridge or freezer, then brought back to life.  I would rather make a fresh batch when needed.

Cookie1 - I made this for the first time yesterday. It is yummo. I love this icing. I make it and then freeze the left overs for next time.

Jeninwa - My first time making the vanilla frosting it sure is yummy. I read through all the topic before making and using, got some great tips.

ES - I have made this 4 or 5 times, and twice it has curdled on me. Yesterday, I had refrigerated the cooked milk mixture, and I wonder if this caused it to curdle. Should I just bring it down to room temperature?  I managed to save it by adding more icing sugar and whipping it for a bit longer.

Katiej - I've made this frosting quite a few times ES and its never curdled on me.  I always put the cooked milk mixture into the fridge to cool, so I don't think that's the problem.

maddy - ES...that's really strange. Haven't had that happen. I always leave to cool completely on the bench before using,  but I have refrigerated if not using that day....sorry, I have no answers for you.

Wonder - ES I've had great success with this recipe and prefer it over buttercream now. I put the cooked flour and milk mixture straight into the fridge and it's very firm (solid) when I put it back in for remixing with the other ingredients. I've also forgotten to refrigerate it after making and before piping and it still worked although a little softer. I've also used a few different types of colour and not had a problem - sorry I'm not any help.

Brumington - I made this with the strawberry jam and it was lovely. I'm now planning my sons birthday cake and saw a fire engine that I'd like to attempt (a Betty Crocker one on YouTube). I have a few questions to ask the experts...
Can I colour this using gel colours?
I'd be decorating the cake the day before the party - will the icing be OK out of the fridge over night? I live in QLD by the way!
Would it be stiff enough to use in this sort of thing? I actually don't remember myself!

Wonder - Brumington, I find this icing not as stiff as normal buttercream. While we prefer the taste and texture of this one, when making a character cake where there isn't piping involved I prefer the buttercream. I seem to be able to get a more even finish, but I think it will really depend on the finish you are after.

berringamababe - I have made this a few times also had it curdle on me.  The room was quite warm and I thought that might be he reason why.

KathD11 - will the icing be ok (once on the cupcakes) out of the fridge overnight?

Wonder - KathD11, I've left mine out of the fridge in an airtight container for a couple of days and they were still fine - at least I didn't hear any complaints.

jo nz - It was SO delicious, and I'm making it again right now as DS has asked me to make a cake for his end-of-year shared lunch at school.  I iced it and left it out of the fridge for the party, but preferred the firmer texture from being in the fridge (there was a small piece leftover, but many people had seconds), so I'm making it today to refrigerate overnight.

VieveMS - Just whipped up some of this frosting to go on some cupcakes.  It's in the fridge now and then I am going to attempt to pipe it onto the cupcakes. I made a couple of Maddy's musk stick flowers as well.

Thermo18 asked, can hi lo milk be used
johnro replied - I always use skim milk for this.
Thermo18 - Thanks johnro, I did a trial run with the Hilo milk and it worked and it taste wonderful thank you so much.

Greyhoundmum - Just made a batch of this for the first time, I used cocoa and Baileys.

BZB - Lovely icing. Silky mouth feel and very easy to pipe. Just a tad too sweet. Will reduce sugar next time. Hope it won't affect the texture.

Jamberie - This icing is fabulous! And I would like to say a big thank you to everyone who has contributed to this thread (and others), there's no way I'd have been able to make these without your help (I tried).

My contribution to the knowledge of cupcake icing... is to start making the flour/milk roux before making the cupcakes. Hopefully the cupcakes and the roux will have cooled by about the same time (which is great for impatient people like me).

I made strawberry flavoured...I added 1.5 capfuls (Queen brand) of flavouring and a teaspoon or two of 'rose pink' colouring (also Queen brand) and continued to whizz it for another minute to make sure the colour went right through. Then sprinkled a little bit of fairy dust over the top.

I used a Wilton 1M tip and circled from the outside in.

I used the White Wings gluten free flour and it worked well, all the gf people at work were very happy to see lovely cupcakes they could actually eat.

Lovely-lindaloo - I added some strawberry sauce that I had in the fridge that I had made the day before, which was just like strawberry ice cream topping. The cup cakes were a white chocolate mud cake non thermomix. They went down a treat at work. Thanks for everyone that contributed to this thread as you also contributed to my success.

Meggsy Moo - This is the reason I joined the forum ...I came across this recipe/forum when looking for a thermomix buttercream recipe ( I have tried a few and had a few disasters ) but it was the best buttercream I have ever tasted it was amazing ..thank you
I made 2 batches one with raspberry jam and one vanilla..one word ...yum.
I have also made a salted caramel frosting and it was yummy!! I just used the Nestle Top N Fill approx  1 1/2 table spoons and about 2 good pinches of sea salt flakes and it worked.

Bootobethin - I have made this dairy free and used soy milk and Nuttalex.
The Nuttalex is not as firm so I added slightly more sugar. It worked OK. It tasted great.

snappy - I've just made this icing for a full sized cake.  I made only the single amount and it was enough to cover the cake and sides as well as a thin layer in the middle.  Unless you are doing a 3 tier cake you shouldn't need to double.

teagg - I made a double batch today and cooked for longer - originally planned to double the time but stopped it earlier. Upon reflection I think it should have had double the time. Or at least longer than I did - however I didn't keep track of the time.

Hi...I have kind of an unusual request but I know some of you could help... I have a friend who has just found out her son is allergic to peanuts, dairy and gluten..they are italian and yes eat alot of pasta, he can no longer have icecream which he loves etc etc so if you have some great recipes, tasty that are without these ingredients please either let me know via pm or post here...the problem is that she does not own a thermomix and when i mention it i feel she thinks im on a sales pitch even though im not a consultant and there is nothing in it for me just know it would be great for her so I told her to look at the italian sites and forum for bimby and those allergies..who knows!!  In the meantime I really want to help her out and pass on some great recipes non thx or recipes easily converted back to get her started..  She can get gluten free pastas like rice and corn i believe but she said they dont have the same taste of course...anyway help help help !!!

Any advice, recipes, info would be GREATLY appreciated  

Thankyou all in advance

 

I just needed to explain my problem and vent a little to you lovely forum people..

as some of you know my thermomix had a weird crack across the plastic part covering the buttons and a white mark on the lid so I sent my Thermomix away to Vorwerk France as is necessary over here for the slightest thing..dont panic people its not that difficult elsewhere in the world unless necessary..

Anyway after a few days it was rapidly (to my surprise) sent back and I opened the box to find it even more damaged than before..see photos..I am just so angry, sad, disappointed that such a great machine can be let down but such a pathetic team of so called professionals, sorry specialists according to Customer Service and my Consultant.

I swear I am about to cry!