Steps to Prepare Ultimate Bûche de Noël For Christmas
Hey everyone, it's me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, Simple Way to Make Homemade Bûche de Noël For Christmas. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Healthy cooking is often difficult since most of us don't need to spend some time preparing and planning meals our own families will not eat. At precisely the same time, we need our own families to be healthier so we are feeling compelled to master new and improved ways of cooking well balanced meals for the family to love (and regrettably in certain circumstances scorn).
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Many things affect the quality of taste from Bûche de Noël For Christmas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bûche de Noël For Christmas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Bûche de Noël For Christmas is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to prepare a few ingredients. You can have Bûche de Noël For Christmas using 15 ingredients and 17 steps. Here is how you can achieve that.
I adapted my chocolate roll cake recipe to make Buche de Noel.
The heavy cream will firm up when you mix in the chocolate, so beat to a loose consistency. After the heavy cream and chocolate are combined, beat well until firm. (You want the cream inside the cake to be quite firm). (Uses one 28 x 28 cm baking sheet.) Recipe by Nyonta.
Ingredients and spices that need to be Take to make Bûche de Noël For Christmas:
- Chocolate cream:
- 200 grams Heavy cream
- 10 grams Sugar
- 58 grams Chocolate bar (dark)
- Decorations:
- 1 Cocoa
- 1 Chocolate
- 1 Strawberries, cacao nibs, ornaments, etc...
- Roll cake batter:
- 3 Eggs
- 80 grams Sugar
- 40 grams ●Cake flour
- 15 grams Cocoa
- 20 grams Milk
- 20 grams Butter
Instructions to make Bûche de Noël For Christmas
- Line the baking sheet with parchment paper. Bring the eggs to room temperature. Combine the ● ingredients and sift. Preheat the oven to 355/180C.
- Beat eggs in a bowl and add all of the sugar. Beat until small bubbles form and the eggs are completely beaten.
- Now touch the eggs with your finger and if they feel cold, microwave at 10 second intervals until warm to the touch (they should be a little warmer than body temperature). Be sure to mix after every 10 seconds in the microwave.
- Beat with a hand mixer on high speed until light-colored and thick, then on low speed until smooth.
- Add the sifted ● ingredients in 4 - 5 batches, folding in with a rubber spatula.
- Keep mixing this way until the batter looks shiny and is well mixed.
- Put milk and butter in a separate bowl and microwave. Add a small amount of the batter and mix.
- Add all of the mixture from Step 7 into the bowl of batter and mix. The finished batter will be shiny and will drizzle into the bowl when you lift the spatula.
- Pour the batter into the baking sheet and smooth out the surface. Rap the baking sheet on the counter to release air bubbles. Bake for 12 minutes at 355F/180C. About 6 minutes into the baking time, turn the pan.
- As soon as it's done baking, remove the cake from the baking sheet. Cover the surface tightly with plastic wrap to prevent drying and let it cool.
- Make the chocolate cream. Whip the heavy cream with the sugar and then add whipped cream to the melted chocolate and mix. You will use 120 g of the cream for the filling and the rest for frosting the surface of the cake.
- Gently remove the parchment paper and place the cake on a sheet of plastic wrap. Spread the cream on the cake, making a thicker layer on the edge closest to you and a thinner layer as you get to the end. Gently and slowly roll up the cake.
- After the cake is rolled up, wrap tightly in plastic wrap. Place in the refrigerator, seam side down, and chill thoroughly.
- After the cake is chilled, cut off both ends. Now cut off a 2 - 3 cm piece diagonally from one end. This is for the "stump".
- First frost the entire cake with the cream. Then place the "stump" piece on top of the cake and frost it as well. Use a fork to make the pattern on the surface of the cream.
- Sprinkle cocoa all over the cake. Stick chocolate on the cut ends to decorate as you like (I melted a chocolate bar, spread it out thin, let it harden, cut it out into round circles and drewa spiral).
- Now just decorate the cake with your favorite fruits and ornaments, and it's done!
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So that's going to wrap this up with this exceptional food Recipe of Favorite Bûche de Noël For Christmas. Thank you very much for reading. I'm confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!