Bûche de Noël For Christmas.
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Ingredients of Bûche de Noël For Christmas
- You need of Chocolate cream:.
- You need 200 grams of Heavy cream.
- It’s 10 grams of Sugar.
- Prepare 58 grams of Chocolate bar (dark).
- It’s of Decorations:.
- You need 1 of Cocoa.
- You need 1 of Chocolate.
- You need 1 of Strawberries, cacao nibs, ornaments, etc….
- You need of Roll cake batter:.
- You need 3 of Eggs.
- Prepare 80 grams of Sugar.
- Prepare 40 grams of ●Cake flour.
- Prepare 15 grams of Cocoa.
- Prepare 20 grams of Milk.
- Prepare 20 grams of Butter.
Bûche de Noël For Christmas instructions
- Line the baking sheet with parchment paper. Bring the eggs to room temperature. Combine the ● ingredients and sift. Preheat the oven to 355/180C..
- Beat eggs in a bowl and add all of the sugar. Beat until small bubbles form and the eggs are completely beaten..
- 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..
- Beat with a hand mixer on high speed until light-colored and thick, then on low speed until smooth..
- Add the sifted ● ingredients in 4 – 5 batches, folding in with a rubber spatula..
- Keep mixing this way until the batter looks shiny and is well mixed..
- Put milk and butter in a separate bowl and microwave. Add a small amount of the batter and mix..
- 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..
- 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..
- 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..
- 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..
- 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..
- After the cake is rolled up, wrap tightly in plastic wrap. Place in the refrigerator, seam side down, and chill thoroughly..
- 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"..
- 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..
- 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)..
- Now just decorate the cake with your favorite fruits and ornaments, and it's done!.