Recipe for the sophisticated French Christmas dessert (to prepare the day before)


Bûche de Noël, or as it is written in German – Buche de Noel, is a typical Christmas dessert from France. The sponge roll with delicious chocolate cream is the perfect addition to the Christmas menu, but can also sweeten the pre-Christmas period. Perhaps best of all, the roll is easy to prepare ahead of time and then serves chilled for family lunches.

Recipe for Buche de Noel with chocolate cream: the preparation and the ingredients

The French call it Buche de Noel, in this country the delicious dessert is still known as the Christmas tree trunk. The name refers to a long tradition – until the beginning of the 20th century, a large tree trunk was burned on Christmas Eve. In honor of this custom, the dessert was created in the middle of the last century.

Nowadays it is very popular in French-speaking countries, but has now spread to other European countries as DAS Christmas dessert established. In recent years, it has also gained popularity in Germany. If you can make the roulade yourself, then you will certainly find the step-by-step instructions in the article helpful. But first, let’s list the necessary ingredients:

The necessary ingredients:

1. For the cream:

  • 110 g butter, soft
  • 215 g cups powdered sugar
  • 1 1/2 tsp Cocoa powder
  • Pinch of salt
  • 2 TL Milch
  • 1 tsp vanilla sugar
  • 76 g Mascarpone

2. For the dough:

  • 64 g Cocoa powder
  • 1/2 tsp salt
  • 2 tsp flour
  • 5 large eggs
  • 2/3 cup sugar
  • 1 tsp vanilla sugar
  • 32g powdered sugar

3. For the ganache:

  • 170 g extra whipping cream (fat content over 30%)
  • 130 g chocolate shavings
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Prepare the Christmas dessert “Buche de Noel”: instructions

Book de Noel recipe easily

Step 1: First the filling prepare. To do this, beat the butter together with the sugar in a large bowl. You can use a stand mixer or a hand mixer for this purpose. Then add cocoa powder, salt, milk and vanilla and mix well. It should have a creamy consistency. Then add the mascarpone and stir it in. Cover with cling film and refrigerate.

2. For the Biscuits First, preheat the oven to 200° without convection. Then, in a small bowl, mix together the cocoa, salt, and flour. In a separate large bowl, beat the eggs with the sugar until fluffy. Then gradually add the cocoa mass and fold in, stirring constantly. Line the baking sheet with parchment paper and place the dough on top, spreading evenly and smoothing out. Bake for about 9 minutes, then remove from the oven and remove from the baking sheet. Line the work surface with a cloth and turn the sponge cake out onto it. Pull off the parchment paper.

Buche de Noel recipe baking dough step by step

3. Spread 2/3 of the chocolate cream on the sponge cake and roll up from the shorter side with the cloth. Wrap in cling film and refrigerate for at least 6 hours (preferably overnight). Then take it out of the fridge, remove the cling film, cut off about 1/3 of the roll diagonally. Assemble the tree trunk as shown in the photo – use the remaining 1/3 of the chocolate cream for this purpose.

Buche de Noel make your own recipe


4. Die Ganache prepare. To do this, first melt the chocolate shavings in a water bath. Then place in a bowl and mix well with the whipped cream. Let the mass cool down for about 10 – 15 minutes and then refrigerate for 30 minutes. Then spread the Swiss roll with the ganache and draw lines on it with a spoon. Sprinkle with powdered sugar and garnish with fresh fruit.

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Apply Buche de Noel recipe chocolate glaze ganache

Tips on preparation

Do not press when rolling the sponge cake. Use a smooth tea towel to roll up. Sprinkle the cloth with powdered sugar first to make it go faster.

You can freeze the Swiss roll wrapped in cling film if you want to garnish it after a few days.

You can vary the filling as you like. Buttercream is the quickest and easiest way to make it. But you can also add fruit and even flavor the filling with alcohol.

Prepare recipe for Buche de Noel with chocolate cream


Perhaps the best thing about dessert is that it can be made the day before the festive occasion. The Swiss roll has to stand for 12 hours anyway so that the cream hardens. You can therefore assemble them in advance, pack them in an airtight container (the cream absorbs smells from other dishes quickly) and store them in the fridge for a day. Alternatively, you can freeze the roll. However, it takes about 8 hours to thaw in the refrigerator.

You can also prepare the filling a day or two in advance and store in the fridge covered with cling film.

The shelf life of the roulade varies depending on whether you…

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