I think for most of us, December = Christmas. Since this is a blog written by a French cook (still amateur though :D), I think it will make sense to share with my readers another part of the french culture.
Today’s post will introduce you to the Buche de Noel (probably best knows as: Christmas Log in the US).
The Buche de Noel is the most popular dessert for Christmas in France. It is all about chocolate, celebration time and of course it is pretty good and tasty ;)
Even if this recipe is a bit long to prepare and require a few ustentils and a bit of practice, it worth the time! Your guest will definitely ask for more… so be prepared ;)
Cedric’s “Buche de Noel”
Make 12-16 servings
Ingredients
- 250 grams of butter
- 200 grams of chocolate (72% of cocoa is a must!)
- 8 eggs
- 150 grams of flour
- 150 grams of sugar
Main cookwares and baking ustencils
- A baking sheet
- A towel (to roll the cake)
- An electric mixer (for the egg whites)
- A platter
Preparation
Preheat the oven at 400 °F.
Step A: making the chocolate paste
1. Combine the butter and chocolate in a bowl and melt them. You can use a micro wave.
2. Add two eggs yolks, mixed everything.
3. Save the chocolate paste in the fridge until Step C.
Step B: preparing the cooking pan
1. Take 6 eggs.
2. Divide the egg yolks from the whites.
3. Whisk the egg whites until they for stiff peaks.
4. Mix the yolks with the sugar and the butter.
5. Mix (carefully!) the egg whites with the previous dough.
Step C: Preparing the baking sheet
1. Spread the butter on the baking sheet, especially the edges.
2. Spread the dough of Step B into the baking sheet.
3. Put the baking sheet in the oven for about 20 minutes, until the cake become golden.
Step D: Assembling the log
1. Turn the cake out of the pan.
2. Roll it in the tower once.
3. Unroll it and spread the chocolate paste (step A) on one side of the cake.
4. Roll the cake again but without the towel.
5. Slide the side of the roll and put once of them on the top of the roll.
6. Spread the rest of the chocolate paste to cover the cake completely with chocolate.
Serving suggestion
- This dessert goes along well with tangerine (or mandarine) for Christmas.
- For a very Christmassy look, spread sugar powder on top of the cake
- For an even more Christmassy look, add some small decorative figures on the cake.
Bon appétit!
Cédric
