Buche de Noel

An essential festive season recipe.

The Perfect Festive Season Dessert

We’re thrilled to share this wonderful recipe with you, Talia’s Buche de Noel. We have all been making it for many years and it will be the base for a beautiful chocolate, berry and hazelnut trifle in our new sweet book, out in 2020.

The recipe can also be found on page 255 of our first book, Monday Morning Cooking Club.

 

 

Buche de Noel
Votes: 3
Rating: 4
You:
Rate this recipe!
Print Recipe
Servings Prep Time
10 30 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
10 30 minutes
Cook Time Passive Time
20 minutes 10 minutes
Buche de Noel
Votes: 3
Rating: 4
You:
Rate this recipe!
Print Recipe
Servings Prep Time
10 30 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
10 30 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Servings:
Units:
Instructions
  1. Preheat the oven to 170°C. Line the base of a 38 x 26 cm swiss roll tin with baking paper. You will need a few dressmaking pins to secure the cake.
  2. Melt the chocolate with the coffee and water in a double boiler or in a heatproof bowl over a saucepan of simmering water. Allow to cool slightly. Beat the egg whites until stiff peaks form. In a separate bowl, beat the egg yolks with the sugar until pale and fluffy, then beat in the melted chocolate. Fold this mixture into the egg whites and spread it out into the prepared tin.
  3. Bake for 20 minutes, or until a skewer inserted into the cake comes out clean. When the cake is cool, cover with a tea towel and put in the fridge for 1 hour.
  4. Beat the cream with the icing sugar and vanilla seeds until thick, and set aside.
  5. Remove the cake from the fridge. Sift the cocoa powder over the cake, then cover with a piece of baking paper and turn it over. Remove the tin and the baking paper that was on base of the cake.
  6. Place cream in the middle third of the cake, along its full length, and make a large long log as follows. Lift up the two long sides of the cake and bring them over to meet in the middle, sliding one side under the other to encase the cream. Using dressmaking pins to secure the package, join the paper and fold down, holding the paper tightly around the log to help hold its shape. Put the cake in the fridge until ready to serve.

 

 

 

 

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One Comment

  1. Joanna Kalowski

    Yum to the bûche de Noël, and can’t wait to try the latkes.
    Who says we aren’t open to all ideas?
    Thank you for wonderful and inspiring recipes and ideas.
    Off to bake bulkas by popular demand for a two year old’s birthday party…

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⭐️Buttermilk Scone on Instagram Live⭐️. INGREDIENTS
300 g (2 cups) plain flour, plus extra
75 g (⅓ cup) caster (superfine) sugar
1 ½ teaspoons baking powder
½ teaspoon bicarb soda
¼ teaspoon salt
90 g cold unsalted butter
125 ml (½ cup) buttermilk*
1 egg
½ teaspoon vanilla extract
75 g (1/2 cup) currants or raisins 

butter and honey, or jam and cream, to serve

*substitute 1/2 cup (less 2 teaspoons) milk with
2 teaspoons lemon juice/white vinegar

(recipe from It’s Always About the Food)

ALSO
Large mixing bowl
Small mixing bowl
Wooden spoon
Sieve or fine colander
Pastry blender or 2 table knives
Serrated knife
Baking paper
Wire rack

Preheat the oven to 190℃ (375℉).
You will need a baking tray.

Shoutout to @pepesaya buttermilk, @olssonssalt and @simonjohnsonprovidore ⭐️⭐️⭐️
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