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Büche de Noël - Chritsmas log
Büche de Noël - Chritsmas log
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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:
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120 gr Sugar
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2 tablespoons Cacao powder
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3 Eggs
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60 gr Potato flour
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30 gr Flour
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1 teaspoon Baking soda

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

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

Oven temperature:
250 degrees Celsius
Instructions:
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Preheat the oven at 250 degrees Celsius.
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We will start by preparing the cake bottom. Pour the dry ingredients in a bowl.
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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.
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On a baking sheet, place a baking paper. Pour the batter on the paper.
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Place in the middle of the oven for 5 minutes. Take out the cake bottom and let cool down.
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Continue to prepare the white chocolate mousse by whip the whip cream to a hard foam.
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Melt the chocolate on low heat in a casserole. Let it cool down a few minutes.
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Whip the egg yellow and add it the melted chocolate.
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While stirring very slowly add the melted chocolate in the whip cream.
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Place in the fridge for minimum 1 hour.
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Continue by preparing the dark chocolate mousse. Mix the whip cream to a hard foam.
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Melt the chocolate on low heat in a casserole.
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Whip the egg yellows and add it the melted chocolate.
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While stirring very slowly add the melted chocolate in the whip cream.
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Place in the fridge for minimum 1 hour.
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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.
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Place the part that will cover the cake in a bûche cake form. The cake will be upside down.
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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.
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Place the white chocolate mousse on top of the cake layer. Place the bottom layer on top of the white chocolate mousse.
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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.
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Take away the bûche form and spread evenly the rest of the dark chocolate mousse all over the cake.
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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 French cheese cake from the region Alsace where the cake is called käsküeche. The bottom is made like a pie bottom and not like the usual cheese cake bottom with biscuits crumbles. It is big, fluffy, and less sweet than the American or English versions. You can add some citron peel in the cake to have a different taste.
This is a homemade recipe of one of the traditional Alsatian Christmas cookies bredele. It is a hard cookie with taste of cinnamon and covered with a meringue frosting. The Bredele cookies comes in many different flavors and shapes such as hearts, stars, moons or Christmas trees and etc.
This is a homemade pie with sauerkraut which is delicious and will impress your dinner guests. The pie resemble a quiche but is made with an traditional pie bottom instead of a puff pastry dough. Making a pie with your fermented cabbage is a good way of using leftover sauerkraut you have at home. It is typical to serve a lettuce salad on the side which fits very good with the flavor of the sauerkraut.
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