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Bûche De Noël For Christmas Recipe

Bûche de Noël For Christmas Recipe
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Serving : 6
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Prepare the ingredients before making Bûche de Noël For Christmas in your home. Then, follow these steps below to serve Bûche de Noël For Christmas for your family or friends.

Ingredients: Bûche de Noël For Christmas

  • Chocolate cream:
  • 200 grams Heavy cream
  • 10 grams Sugar
  • 58 grams Chocolate bar (dark)
  • Decorations:
  • 1 Cocoa
  • 1 Chocolate
  • 1 Strawberries, cacao nibs, ornaments, etc...
  • Roll cake batter:
  • 3 Eggs
  • 80 grams Sugar
  • 40 grams ●Cake flour
  • 15 grams Cocoa
  • 20 grams Milk
  • 20 grams Butter

How to Make Bûche de Noël For Christmas

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Bûche de Noël For Christmas in your home by yourself.

    Step 1
  • Line the baking sheet with parchment paper. Bring the eggs to room temperature. Combine the ● ingredients and sift. Preheat the oven to 355/180C.
  • Step 2
  • Beat eggs in a bowl and add all of the sugar. Beat until small bubbles form and the eggs are completely beaten.
  • Step 3
  • Now touch the eggs with your finger and if they feel cold, microwave at 10 second intervals until warm to the touch (they should be a little warmer than body temperature). Be sure to mix after every 10 seconds in the microwave.
  • Step 4
  • Beat with a hand mixer on high speed until light-colored and thick, then on low speed until smooth.
  • Step 5
  • Add the sifted ● ingredients in 4 - 5 batches, folding in with a rubber spatula.
  • Step 6
  • Keep mixing this way until the batter looks shiny and is well mixed.
  • Step 7
  • Put milk and butter in a separate bowl and microwave. Add a small amount of the batter and mix.
  • Step 8
  • Add all of the mixture from Step 7 into the bowl of batter and mix. The finished batter will be shiny and will drizzle into the bowl when you lift the spatula.
  • Step 9
  • Pour the batter into the baking sheet and smooth out the surface. Rap the baking sheet on the counter to release air bubbles. Bake for 12 minutes at 355F/180C. About 6 minutes into the baking time, turn the pan.
  • Step 10
  • As soon as it's done baking, remove the cake from the baking sheet. Cover the surface tightly with plastic wrap to prevent drying and let it cool.
  • Step 11
  • Make the chocolate cream. Whip the heavy cream with the sugar and then add whipped cream to the melted chocolate and mix. You will use 120 g of the cream for the filling and the rest for frosting the surface of the cake.
  • Step 12
  • Gently remove the parchment paper and place the cake on a sheet of plastic wrap. Spread the cream on the cake, making a thicker layer on the edge closest to you and a thinner layer as you get to the end. Gently and slowly roll up the cake.
  • Step 13
  • After the cake is rolled up, wrap tightly in plastic wrap. Place in the refrigerator, seam side down, and chill thoroughly.
  • Step 14
  • After the cake is chilled, cut off both ends. Now cut off a 2 - 3 cm piece diagonally from one end. This is for the "stump".
  • Step 15
  • First frost the entire cake with the cream. Then place the "stump" piece on top of the cake and frost it as well. Use a fork to make the pattern on the surface of the cream.
  • Step 16
  • Sprinkle cocoa all over the cake. Stick chocolate on the cut ends to decorate as you like (I melted a chocolate bar, spread it out thin, let it harden, cut it out into round circles and drewa spiral).
  • Step 17
  • Now just decorate the cake with your favorite fruits and ornaments, and it's done!
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