Savory Bûche de Noël

Serving a log-shape cake for Christmas is a long tradition. A French celebrity Chef had the idea to create a savory recipe from the traditional Bûche de Noël : a green rolled biscuit filled with a vegetables whipped cream and beautifully decorated to make your Christmas party unique!


 
Preparation : 35 minutes
Baking and Cooking : 15 minutes


INGREDIENTS (6 to 8 serving)
For the green biscuit: 
125g fresh spinach
5 eggs
175g all-purpose flour
125ml whole milk
75ml sparkling water
1 tbsp sunflower oil 
1 tsp baking powder
Table salt and ground pepper.

For the filling:
200g carrots 
100g celeriac
1 lemon
150ml cold 35% whipping cream
225g cream cheese
2 tsp powdered garlic & parsley
1 tsp pink peppercorns
Table salt and ground pepper.

DIRECTIONS
Wash the spinach under clear water. Cook it in a wok or large pot with a knob of butter for about 5 minutes until tender. Mix the spinach with the eggs, milk, sparkling water and oil.

In a salad bowl, combine flour with baking powder, salt and pepper. 

Preheat the oven to 350°F (175°C).

Incorporate the spinach-eggs mixture with the dry ingredients. Combine.
Line a baking tray with parchment paper. Spread the dough on the tray, using a flat spatula.

Bake the biscuit for 10 minutes at 350°F (175°C). 
Gently unmold the biscuit. Remove the paper before rolling the biscuit on itself.
Cool it at room temperature.

Meanwhile the biscuit bakes, peel the carrots and celeriac. 
Zest the lemon and squeeze it to get the juice. Combine the juice and the zest in a ramequin.

Fix the cutting comb on the mandoline. Cut the vegetables to get it spaghetti-shaped.
In a wok, brown the vegetables for 5 minutes with one tbsp oil. Season with salt and ground pepper. In the end, pour the lemon juice and zest. Combine. Cool in the fridge.

Whip the liquid cream with the cream cheese, add the parsley powder and the pink peppercorns previously crushed in using a morter. Whip until you get a stiff mixture.

On the table unroll the biscuit. Spread the 3/4 of the whipped cream on the biscuit, cover with carrot and celeriac spaghettis then roll up the biscuit on itself.
Film with plastic. The log can be prepared the day before and being chilled.

Before serving, cover the rolled biscuit with the remaining cream and a few vegetables spaghettis. Trim the ends of the log before serving.

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