Matcha Bamboo Yule Log with Pear

It's up to you.

10 detailed steps, from preparation to service.

1. Preparing the plate

   Heat the oven to 180 °C, conventional oven setting (no fan). Tapes the 30 x 40 cm baking paper. Drain the 180 g of pears and then cut them into small 5 mm dice; place them on absorbent paper to avoid soaking the cream.

2. Separate the eggs

   Break each egg in a small bowl. Gently pass the yolks from one half shell to the other to let the white flow; put the 4 whites in a clean bowl and the 4 yolks in a second. Avoid any trace of yolk in the whites.

3. Mounting the Whites

   Whip the whites. When they become sparkling, gradually add the 100 g of sugar. Continue until a firm and shiny foam that forms a soft peak. Add the yellows and mix for 10 seconds at low speed.

4. Add the dry ingredients

   Sift the 100 g of flour and the 8 g of matcha over the bowl in three additions. Incorporate with a spatula, going from bottom to top, without crushing the foam. Spread on the plate about 1 cm thick.

5. Cook and Roll

   Bake for 10 to 12 minutes: the sponge should remain flexible and spring back when lightly pressed. Immediately returns to a clean, slightly damp cloth, removes the paper and rolls with the cloth from the small side. Allow to cool for 30 minutes, with the towel remaining between turns.

6. Whip the cream

   Whisk the 250 g of mascarpone, the 250 g of cold cream, the 45 g of icing sugar and the vanilla spoon until you get a cream that holds. Reserve 60 g of white cream for the bamboo knots, then 180 g for the green cover.

7. Garnish the roll

   Gently unroll the cold sponge and remove the dishcloth. Spread all the unreserved cream leaving 2 cm free at the last edge. Spread the pear dice. Roll again without towel, tight but without crushing the trim, and lay the joint underneath.

8. Dressing the Bamboo

   Line the 4 g of matcha cover in the 180 g of reserved cream and mix. Spread this green cream on the roll with a spatula by tracing long marks in the direction of bamboo. Does not cover spiral ends.

9. Draw the white knots

   Place the 60 g of white cream in the piping bag. Draw three thick transverse strips, each in two cream passages side by side, on the top and sides, spaced 7 cm apart, to evoke the knots of bamboo. Each strip is placed on the log, without decor. Cut 1 cm at each end to show a sharp spiral.

10. Let firm

    Refrigerate at least 2 hours. Cut into 3 cm slices with a fine knife, cleaned between each passage. The pear should remain in small pieces in the cream, never forming a slippery block.