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Saffron Buche de Noël
Saffron Buche de Noël
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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:
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0.5 gr Saffron
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120 gr Flour
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3 Eggs
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1.5 teaspoon Baking powder with saffron
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100 gr Sugar

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

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

Oven temperature:
250 degrees Celsius
Instructions:
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Preheat the oven at 250 degrees Celsius.
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Start by preparing the cake by whipping the eggs and the sugar for 4 minutes.
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Add the saffron and stir.
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Add the flour and baking soda and mix.
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Place a baking paper on a baking sheet and pour the batter evenly on the paper.
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Place in the middle of the oven for 5 minutes. Take it out and let it cool down.
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Time to prepare the white chocolate mousse. Melt the chocolate on low heat in a casserole while stirring the whole time.
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Let the chocolate get almost cold.
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Add the egg yellow one by one and stir gently.
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With an electrical mixer whip the cream in to a hard foam. Mix gently together with the chocolate. Place cold.
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Time to prepare the dark chocolate mousse. Melt the chocolate on low heat in a casserole while stirring the whole time.
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Let the chocolate get almost cold.
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Add the egg yellow one by one and stir gently.
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With an electrical mixer whip the cream in to a hard foam. Mix gently together with the chocolate. Place cold.
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Cut the cake in half and place one half on a paper in a buche form.
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Pour evenly the white chocolate mousse in the cake.
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Cut a piece that will cover the bottom of the cake and place it on.
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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.
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Take away the buche form and cover the cake in the dark chocolate mousse.
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This recipe is from France
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