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French Buche de Noel
French Buche de Noel
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Looking for inspirations for a different Christmas cake this year? Why not try a homemade French Buche de Noel, also known as Christmas log or Yule Log! A dark sponge cake filled with and covered with chocolate mousse. Have fun decoration the cake with Christmas decorations. Don’t forget to offer a piece to Santa, he will like it as well.

Ingredient List for 10 servings:
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30 gr Flour
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60 gr Potato flour
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3 Eggs
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80 gr Sugar
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2 tablespoons Cacao powder
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1 teaspoon Baking powder

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

Button Milk chocolate mousse
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200 gr Milk chocolate mousse
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300 ml Whip cream
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2 Egg yellows

Oven temperature:
250 degrees Celsius
Instructions:
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With an electrical mixer, mix the whip cream to a hard foam.
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Melt the chocolate on low heat in a casserole. Take away the casserole from the heat and let it rest for 10 minutes.
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Whip the egg yellows and add the melted chocolate and mix well.
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Add the melted chocolate in the whip cream and mix gently. Place in the fridge for 30 minutes.

Button Milk chocolate mousse
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With an electrical mixer, mix the whip cream to a hard foam.
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Melt the chocolate on low heat in a casserole. Take away the casserole from the heat and let it rest for 10 minutes.
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Whip the egg yellows and add the melted chocolate and mix well.
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Add the melted chocolate in the whip cream and mix gently. Place in the fridge for 30 minutes.

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Start the oven at 250 degrees Celsius.
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Mix all the ingredients for the cake in a bowl.
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Place a baking paper on a baking sheet and spread evenly the batter on the paper. Place in the middle of the oven for 5 minutes.
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Take out the cake and let it cool down.
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Cut the cake so you have 2 pieces, 1 piece for the bottom, and 1 piece that will cover the cake.
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Place the part that will cover the cake in a buche cake form. Spread the milk chocolate mousse on the cake in the form.
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Place the bottom on top of the mousse.
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Place the form. plate/serving plate that will be used to serve the cake on. Turn the cake up side down.
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Spread evenly the dark chocolate mousse over the cake.
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Decorate the cake with some Christmas decoration.

A selection of recipes from the same country.
This recipe is from France
A homemade French buche de Noël with a Scandinavian saffron taste, as saffron is popular for desserts during Christmas. Not the most traditional log you will find but the saffron sponge cake with white and dark chocolate mousse enhances the flavor nicely. If you get some cake bottom left after decoration the log, why not serve it on the side of the cake as small treats.
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.
A different starter to serve to your guests is this asparagus mousse. It doesn't matter if you use white or green ones, the only difference is that green asparagus give a nicer contrast to the mousse, which will also tastes better if you use fresh ones. This recipe is a great idea for the spring.
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