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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
This is more of a mingle food than a typical soft bread. It is salty thanks to the ham and olives. If you cut the bread in small cubes it is better served as a starter or a side dish than on the breakfast table. It is possible to change to black olives if you prefer it over the green ones.
This sweet bread is called pains au lait and is a French bread served for breakfast. The bread is soft on both the inside and the outside, not as other french bread with a relatively hard surface. It fits good together with some salted butter or sweet jam. Can be served as a starter or to bring on a picnic.
Choucroute is a traditional dish from Alsace in France, and it is a winter dish because it is rather heavy. You boil the sauerkraut with dry white wine and goose or pork fat, and then served together with sausages, salty meat, and potatoes. This recipe is not a traditional one because it do not have any ham or Strasbourg sausages, instead the choucroute is served with merguez and Montbéliard sausages to give it a bit stronger taste.
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