User Login
Büche de Noël - Chritsmas log
Büche de Noël - Chritsmas log
4.6
14 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
A homemade French Bûche de Noël (Christmas log) is made of a chocolate sponge roll layers and filled with both white and dark chocolate mousse. The cake is covered in chocolate and decorated as a tree log. The fun part is to decorate the cake with small Christmas decorations.

Ingredient List for 10 servings:
Button Cake bottom
Button
120 gr Sugar
Button
2 tablespoons Cacao powder
Button
3 Eggs
Button
60 gr Potato flour
Button
30 gr Flour
Button
1 teaspoon Baking soda

Button White chocolate mousse
Button
100 gr White chocoalte
Button
200 ml Whip cream
Button
1 Egg yellow

Button Dark chocolate mousse
Button
200 gr Dark chocolate
Button
400 ml Whip cream
Button
2 Egg yellows

Oven temperature:
250 degrees Celsius
Instructions:
Button
Preheat the oven at 250 degrees Celsius.
Button
We will start by preparing the cake bottom. Pour the dry ingredients in a bowl.
Button
In another bowl whip the sugar and the eggs whites very fluffy and white. Continue whipping and at the same time add the dry ingredients mixture.
Button
On a baking sheet, place a baking paper. Pour the batter on the paper.
Button
Place in the middle of the oven for 5 minutes. Take out the cake bottom and let cool down.
Button
Continue to prepare the white chocolate mousse by whip the whip cream to a hard foam.
Button
Melt the chocolate on low heat in a casserole. Let it cool down a few minutes.
Button
Whip the egg yellow and add it the melted chocolate.
Button
While stirring very slowly add the melted chocolate in the whip cream.
Button
Place in the fridge for minimum 1 hour.
Button
Continue by preparing the dark chocolate mousse. Mix the whip cream to a hard foam.
Button
Melt the chocolate on low heat in a casserole.
Button
Whip the egg yellows and add it the melted chocolate.
Button
While stirring very slowly add the melted chocolate in the whip cream.
Button
Place in the fridge for minimum 1 hour.
Button
Now it is time to prepare the cake. Cut the cake so you have two pieces for layers in the cake and a bid part that will cover the cake.
Button
Place the part that will cover the cake in a bûche cake form. The cake will be upside down.
Button
Add half of the dark chocolate mousse on the bottom. Place the middle layer of the cake bottom on top of the dark chocolate mousse.
Button
Place the white chocolate mousse on top of the cake layer. Place the bottom layer on top of the white chocolate mousse.
Button
On top of the bottom layer place the plate you will use to serv it on. Hold on tight and turn the cake upside down so the cake is standing on the serving plate.
Button
Take away the bûche form and spread evenly the rest of the dark chocolate mousse all over the cake.
Button
As decoration you can make it look like a log and even place some small Christmas decorations on top.
A selection of recipes from the same country.
This recipe is from France
A homemade classical creamy cauliflower gratin. This dish fits very well as a side dish for your holiday celebrations, or as a main dish in the week. The gratin can easily be a substitute to a potato gratin. It fits any kind of meat, chicken or fish.
Delicious puff pastry rolls with goat cheese that goes fast and easy to prepare. The rolls have a perfect combination of a nicely crispy cheese crust with a soft inside. They are perfect as a starter, mingling food, or for a buffet. You can freeze them and then put them directly in the oven before serving.
This is one of the classic Alsatian Christmas cookies called sand bredele. They are named sand bredele because it feels like soft sand when you prepare the dough. It is common to change the taste by adding vanilla, rum, orange, citron, cinnamon or ginger, and you will find them in many different shapes as well.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.