User Login
Saffron Buche de Noël
Saffron Buche de Noël
4.7
11 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
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.

Ingredient List for 10 servings:
Button Cake
Button
0.5 gr Saffron
Button
120 gr Flour
Button
3 Eggs
Button
1.5 teaspoon Baking powder with saffron
Button
100 gr Sugar

Button White chocolate mousse
Button
100 gr White chocolate
Button
2 Egg yellows
Button
300 ml Whipe cream

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

Oven temperature:
250 degrees Celsius
Instructions:
Button
Preheat the oven at 250 degrees Celsius.
Button
Start by preparing the cake by whipping the eggs and the sugar for 4 minutes.
Button
Add the saffron and stir.
Button
Add the flour and baking soda and mix.
Button
Place a baking paper on a baking sheet and pour the batter evenly on the paper.
Button
Place in the middle of the oven for 5 minutes. Take it out and let it cool down.
Button
Time to prepare the white chocolate mousse. Melt the chocolate on low heat in a casserole while stirring the whole time.
Button
Let the chocolate get almost cold.
Button
Add the egg yellow one by one and stir gently.
Button
With an electrical mixer whip the cream in to a hard foam. Mix gently together with the chocolate. Place cold.
Button
Time to prepare the dark chocolate mousse. Melt the chocolate on low heat in a casserole while stirring the whole time.
Button
Let the chocolate get almost cold.
Button
Add the egg yellow one by one and stir gently.
Button
With an electrical mixer whip the cream in to a hard foam. Mix gently together with the chocolate. Place cold.
Button
Cut the cake in half and place one half on a paper in a buche form.
Button
Pour evenly the white chocolate mousse in the cake.
Button
Cut a piece that will cover the bottom of the cake and place it on.
Button
Turn the cake upside down on a baking paper with the buche form still on. Place it cold for a few hours if possible, over the night.
Button
Take away the buche form and cover the cake in the dark chocolate mousse.
A selection of recipes from the same country.
This recipe is from France
These bredele resemble snowballs both in the appearance and color. These cookies are dry and crumbly with a taste of vanilla. To make the cookies even more tasteful you can use real vanilla. You can keep the dough in the freezer up to two month, this way you can make them again.
These Alsatian Christmas cookies are shaped as mini bretzels and topped with a sweet glazing. The glaze can be made with any taste you prefere. It is common to make these cookies long in advance before Christmas, as early as in November. This has to do with that the cookies are usally placed in a tin box with a baking paper.
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.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.