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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Many of you know I have been on the growing 'don't buy Tassie salmon' bandwagon since reading Richard Flanagan's book Toxic about a year ago. It was shocking to see the state of the industry, and even more shocking that we thought we were eating something that was really good for us. This just-released video has strengthened my resolve (which I have to admit was waning as I am not sure how much impact we have all had) to continue and to spread the word.

Please share this post, or any post supporting this stand, it is such an important message - especially for those of us who used to love eating Tassie salmon.

And sadly this also applies to all the smoked salmon from Tassie including @huonsalmon which we all used to love.

Click on the link in our profile for the original @neighbours_of_fish_farming video. 🙏🏻 @joostbakker for posting the video, that's where I first saw it.

I have been buying NZ king salmon @regalsalmonnz @orakingsalmon and @alpinesalmon (Mt Cook, NZ, can buy at @harrisfarmmarkets) and exploring many other fish options. Check out @goodfishproject for an excellent guide to what we should be buying here in Aus.

We also need to rally the big buyers in Aus - @colessupermarkets @woolworths_au to stop buying farmed Tassie salmon until the industry has been cleaned up.

(btw when we were in beautiful Tassie last year, not one restaurant we went to served salmon. Doesn't that say something?)

Lisa x
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