30 Comments

It should be fine without the double cream, though I might slightly increase the cream to milk ratio - just 40g or so, so reduce milk to 100 and increase whipping cream to 280! 🥰

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Thank you!!!

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Brilliant! I’m not in the UK and the highest fat content of our cream is 33%, any thoughts on how to adapt the ganache without double cream?

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YUM. Where do we use the 120g milk in the ganache..?

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OOPS - you put it in with the cream. Added to the recipe now.

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This looks incredible! Question: Did you look at Stella Parks's Yule Log? She doesn't roll the cake, but covers it to steam when it comes out of the oven so it stays pliable (https://www.seriouseats.com/chocolate-yule-log-recipe). It's a technique I haven't seen anyone do a comparison with!

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That's a great idea! I

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Tangzhong in a cake has me wildin’ out, I can’t wait to try this!! You’re the GOAT

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YOU GOTTA TRY IT the squish truly is crazy. xxxxx lots of love!

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This is a great recipe, I can’t wait to try it. Quick note on the Yule log, though - I always assumed it was cut, stored and carefully dried in advance so it didn’t smoke the entire house out!

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Well, the sources I found did not say this, but that makes a lot more sense!

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Gorgeous. Might end up ruining ours by using gluten-free flour for two of our guests, but the filling will compensate for any weirdness I’m sure!

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Can’t wait to see what happened

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It's about time someone put a tangzhong in a cake. Scald everything, I say!

Speaking of which, in my cocoa experiments (which breads also included a scald), I briefly had the notion to use the cocoa as the starch for the scald. Now I *have* to try that...

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Keep me updated, bread sensei 🫡🫡🫡

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This technique is wild! Loving it. Merry Christmas!

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A tangzhong! In cake! Nicola is truly a creative genius!

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I just really love a squishy cake. Anything for squishy cake!

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My kids have been on at me to make a Yule log (sorry) for years and I could never see the point of it. But reading through these delicious looking recipes means I'm gonna have to make one....or both...

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I hope theyll love this one!! And yule log, as words, are necessary evils!

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If I wanted a not-chocolate Yule, would I sub flour for the cocoa powder and maybe reduce the liquid a skosh?

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Did you do this?

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I did. Not massively successfully - without the cocoa it was a bit too eggy.

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I made this today and it was perfection! The textures are amazing and it isn't too sweet. I will make it again. Thanks a lot for developing and sharing!

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Just when I’ve had to give up sugar! Will have to make a few modifications!

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I’m in the middle of making this .. Do we add the whole milk to the cream and heat them together for the whipped chocolate custard ganache .. I can’t see any instruction as to when to add it! Many thanks.

Ps the sponge has turned out beautifully!

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Hi! I have a small question. In the cake ingredient list you ask for 4 eggs. In the custard recipe you ask for egg yolks in grams. Is there a reason for this? I made the cake the first time with farm eggs that were a range of sizes and it wasn’t enough batter. I made it a second time with extra large market eggs and it was perfect. The custard was perfect the first time. Just curious and thank you for the great content!

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