The holidays are a time for indulgence, and what better way to treat yourself and your loved ones than with a delicious and decadent buche de noel? This recipe for buche de noel 3 chocolat croustillant is sure to be a crowd pleaser, with its layers of rich chocolate mousse and crunchy feuilletine.
Ingredients:
- For the cake:
- 6 eggs, separated
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- For the chocolate mousse filling:
- 10 ounces bittersweet chocolate, chopped
- 2 cups heavy cream
- For the feuilletine:
- 1 cup milk chocolate, chopped
- 2 cups feuilletine (crispy crepes)
- For the chocolate ganache:
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
Instructions:
- Preheat the oven to 350°F. Grease and line a 13×9 inch jelly roll pan.
- In a large bowl, beat the egg yolks with the sugar until pale and thick. Sift in the flour and cocoa powder and fold until just combined.
- In a separate bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the chocolate mixture until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is still warm, sprinkle with a little powdered sugar and invert onto a clean kitchen towel. Carefully peel off the parchment paper and roll the cake up in the towel. Let cool completely.
- Meanwhile, make the chocolate mousse filling. In a heatproof bowl set over a pot of simmering water, melt the chocolate until smooth. Remove from heat and let cool to room temperature.
- In a large bowl, whip the heavy cream until stiff peaks form. Fold in the cooled chocolate until just combined.
- Make the feuilletine by melting the milk chocolate in a heatproof bowl set over a pot of simmering water. Remove from heat and stir in the feuilletine until well coated.
- Unroll the cooled cake and spread the chocolate mousse filling over the surface. Sprinkle the feuilletine mixture over the mousse, pressing gently to adhere.
- Carefully roll the cake back up, starting from one of the short ends. Place the cake seam side down on a serving platter.
- Make the chocolate ganache by heating the cream in a small saucepan until simmering. Remove from heat and stir in the chopped chocolate until smooth.
- Pour the ganache over the top of the rolled cake, letting it drip down the sides. Chill the cake in the refrigerator until set.
- Serve chilled, garnished with fresh berries and a dusting of powdered sugar.
Nutritional Information:
Serving size: 1 slice
Calories: 480
Fat: 31g
Saturated fat: 19g
Carbohydrates: 49g
Fiber: 2g
Sugar: 37g
Protein: 6g
Sodium: 45mg
Cooking Time:
Prep time: 45 minutes
Cook time: 15 minutes
Chill time: 2 hours
Equipment:
- 13×9 inch jelly roll pan
- Parchment paper
- Stand mixer or hand mixer
- Heatproof bowl
- Saucepan
- Serving platter
Serving Suggestions:
This buche de noel is a showstopper dessert that is perfect for holiday gatherings. Serve it chilled, garnished with fresh berries and a dusting of powdered sugar.
Variations:
If you prefer a different flavor profile, you can easily customize this recipe by swapping out the chocolate for other flavors. Try white chocolate mousse with raspberry feuilletine or dark chocolate mousse with hazelnut feuilletine.
Substitutions:
If you don’t have feuilletine, you can substitute with crushed graham crackers or cornflakes. If you don’t have bittersweet chocolate, you can use semisweet or dark chocolate instead.
Storage:
Store leftover buche de noel in the refrigerator for up to 3 days.
Tips:
- Make sure to roll the cake up while it is still warm to prevent cracking.
- Use a serrated knife to slice the cake for clean, even slices.
- Make the chocolate ganache just before pouring it over the cake to ensure it is at the right consistency.
Notes:
This recipe makes one large buche de noel, but you can easily double it to make two if you’re feeding a larger crowd.
Frequently Asked Questions:
- What is a buche de noel?
- How far in advance can I make this recipe?
- Can I freeze this dessert?
If you’re looking for a showstopping dessert to impress your guests this holiday season, look no further than this buche de noel 3 chocolat croustillant. With its layers of rich chocolate mousse and crunchy feuilletine, it’s sure to be a crowd pleaser. Give it a try and let us know what you think!