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Bûche de Noël - Yule log
Bûche de Noël - Yule log
4.4
12 Reviews.
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This homemade classic French Christmas dessert is made with both white and dark chocolate mousse. It looks like a log but is wonderfully creamy with chocolate. You can always decorate the cake with some extra nice Christmas decorations.

Ingredient List for 10 servings:
Button Cake
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2,5 tablespoon Cacao powder
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1,5 teaspoon Baking powder
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130 gr Sugar
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3 Eggs
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50 gr Potato flour
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30 gr Flour

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

Button White chocolate mousse
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200 gr White 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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Pour the flour, potato flour, baking powder and the cacao powder in a bowl and mix it together .
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Whip the sugar and the eggs for the cake really fluffy and white.
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Continue whipping and add all the dry ingredients.
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Place a baking paper on a baking sheet.
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Pour evenly the batter on the paper.
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Bake the cake in the middle of the oven during 5 minutes.
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Take out the cake and let it cool down.

Button White chocolate mousse
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Mix the whip cream to a hard foam.Take out the cake and let it cool down.
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Melt slowly the chocolate on low heat in a casserole.
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Mix the egg yellows in a bowl and add slowly the chocolate.
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Add the whip cream very gently in the bowl and stir slowly.
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Place the mousse in the fridge for minimum 2 hours.

Button Dark chocolate mousse
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Mix the whip cream to a hard foam.
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Melt slowly the chocolate on low heat in a casserole.
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Mix the egg yellows in a bowl and add slowly the chocolate.
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Add the whip cream very gently in the bowl and stir slowly.
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Place the mousse in the fridge for minimum 2 hours.
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Place evenly the white chocolate mousse on the cake bottom and roll it together gently.
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Spread evenly the dark chocolate mousse all over the cake, and make nice long stripes with a fork.
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Place the cake cold until serving.

A selection of recipes from the same country.
This recipe is from France
Kougelhopf
Kougelhopf
Kougelhopf is a dry cake which originates from Alsace in France. It has a brown outside that is covered with icing sugar. The cake is often eaten together with coffee or tea, but can be served at breakfast as well. This is the traditional recipe of the cake with raisins, but other variations with almonds, or fruits can also be found.
Sauerkraut pie
Sauerkraut pie
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.
Santa Claus bredele
Santa Claus bredele
Homemade French Christmas cookies shaped as the face of Santa Claus. Fun to make together with the children but it requires some patients for the decorations. But in the end, it is all worth it when you see the smile of the children and adults when you finally serve them.
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