Recipes Bûche de Noël For Christmas


Recipes Bûche de Noël For Christmas

Recipes Bûche de Noël For Christmas

  1. 3 medium Eggs
  2. 75 grams Granulated sugar
  3. 20 grams Milk
  4. 75 grams Cake flour
  5. ★For the chocolate cream
  6. 200 grams Heavy cream
  7. 10 grams Granulated sugar
  8. 40 grams Chocolate syrup
  9. 1 Chocolate pen
  10. 1 Fruits to roll in the cake, as desired

Recipes Bûche de Noël For Christmas

  1. Line the cake pan with papers. Preheat the oven to 375ºF/190ºC.

  2. Make the spongecake base. Crack the eggs into a bowl, defeat and mix in the granulated sugar. Whenever it’s mixed together, beat with the hand mixer over a double broiler to heat the mixture up to body temperature.

  3. When the batter is at body temperature, take the bowl off the double broiler plus beat. Once it has reached the consistency shown in the photo, change the speed of the hand mixer straight down to low, and turn it close to the bowl slowly to make the texture of the batter smooth.

  4. Add milk and mix within.

  5. Sift in the wedding cake flour, and fold in.

  6. Mix it until the batter gets to this consistency. It will be good and shiny.

  7. Pour the batter into the lined cake skillet, even out the surface and cook at 375ºF/190ºC for about 13 moments.

  8. When the sponge cake foundation is baked, peel off the paper, plus cover with the same paper to prevent drying out as it cools.

  9. Add granulated sugar plus chocolate syrup to the heavy cream, and beat with the bowl hanging over a bowl filled up with ice water until the cream forms soft yet firm peaks.

  10. About 2 cm of the edge of the sponge cake base will be utilized as the center, so score it lightly with a knife. Put the papers you used to bake the wedding cake underneath it so it’s easier to roll up.

  11. Spread fifty percent the whipped cream around the cake, plus roll it up. To roll the cake, first press down on the core part tightly.

  12. Then when a center is formed, roll the cake up while pulling on the paper.

  13. Finally use the ruler or something to neaten the roll. Wrap the rolled cake within the paper and chill in the refrigerator for a while until it settles.

  14. Cut both ends diagonally to make the side branches. Connect with toothpicks.

  15. Spread the rest of the whipped cream upon the cake, and make the woods bark pattern having a spoon or shell. Draw the tree rings with the chocolate pen, decorate with Christmas like items and it’s done.