Emerils Yule Log - milk

Method

• Sponge cake:
• Preheat the oven to 350 degrees F. In a small saucepan, heat the milk and 2 tablespoons butter together.
• Using an electric mixer fitted with a wire whip, combine the eggs and sugar together.
• Beat on medium-high speed for about 8 minutes, or until the mixture is pale yellow, thick and has trippled in volume.
• With the machine running slowly add the heated milk.
• In a mixing bowl sift the flour, baking powder, and salt together.
• Fold the flour mixture into the egg mixture and mix thoroughly so that there are no lumps and the mixture is smooth.
• Fold in the vanilla.
• Grease a 1/2 sheet pan with 1 tablespoon butter.
• Sprinkle with a tablespoon of sugar.
• Pour cake batter evenly into pan and bake for about 15 to 20 minutes or until the edges are golden and the cake springs back when touched.
• Cool for 2 minutes.
• Using a thin knife, loosen edges and flip out onto a piece of parchment paper.
• Peel the parchment paper from the cake.
• Replace with a new sheet of parchment and flip back into the baking sheet.
• In a heavy bottom saucepan, over medium heat, combine the evaporated milk, sugar, and salt together.
• Bring the liquid to a boil.
• Temper the egg yolks into the hot cream.
• Stir in the butter.
• Reduce the heat to a simmer and cook for 12 minutes, stirring constantly.
• Remove the pan from the heat and stir in the pecans, coconut and vanilla.
• Cool the mixture completely.
• Set the mixture aside.
• In a non-stick saucepan, over medium heat, combine the cream and chocolate pieces.
• Stir until the chocolate has melted completely and the mixture is smooth.
• Remove the pan from the heat and stir to cool, lifting the mixture out of the pan several times with a spoon.
• The mixture should be glossy and slightly thick.
• Set the mixture aside.
• To assemble, spread the coconut/pecan icing evenly over the sheet cake.
• Starting from one of the long sides, roll the cake up tightly, like a jelly roll.
• Wrap the cake tightly in parchment paper and then wrap the cake in plastic wrap.
• Place the cake in the refrigerator and chill for 1 hour.
• Remove the cake from the refrigerator and carefully unwrap the cake.
• Place a wire rack over a piece of parchment paper.
• Place the cake, seam side down, on the rack.
• Evenly pour the chocolate ganache over the cake, letting the chocolate run down the sides of the cake.
• If the poured chocolate does not ice the cake completely, use a clean knife and spread the chocolate evenly over the unexposed areas.
• Using a fork, run the tines of the fork back and forth across the cake.
• Refrigerate the cake for 2 hours or until the ganache is set.
• Remove the cake from the refrigerator and using a long spatula, carefully remove the cake from the rack and place on a serving platter.
• Garnish the cake with fresh mint sprigs and powdered sugar.
• 12 servings