Week 50: Buche de Noel

Alice NeillWeekly Recipes, Winter0 Comments

Serves 8

Granted this is a little more challenging than my usual posts, but I am sure you are capable. After all, Christmas is about making a little more effort for the people you love…and to be sure there love will last through out the year if you treat them to this. Alternatively if you hate Christmas make it for yourself and eat it all in one sitting!

Sourcing the ingredients for this shouldn’t be too challenging, at this time of year chestnut puree and marron glace should be available in delicatessens and super markets (well….maybe just Waitrose). Take your time with each stage and you are sure to succeed. Merry Christmas and Good Luck xxx


Ingredients

The Spounge

6 Eggs (separated)

150g Caster Sugar

50g Cocoa

The Filling

1 x Tin of Chestnut Puree (250g)

6 x Marron Glace (Candied chestnuts)

2 Tbsp Double Cream

The Frosting

250 ml Double Cream

1 Tbsp Icing

The Bark

1 x 200g Bar of Dark Chocolate



Method

The SpongeĀ 

  1. Beat the egg yolks and sugar together until white and fluffy, sift in the cocoa
  2. Whisk the Egg whiles to form white soft fluffy peaks
  3. Carefully fold in the cocoa yolks to the egg white
  4. Pour into a lined 20 x 30cm tin, bang the tin on your work surface and bake in the oven for 30-35 minutes

The Filling

  1. Combine all the ingredients together and mix well

The Frosting

  1. Mix the cream until thick, and sift in the icing sugar

Bark

  1. Melt the chocolate over a pan of simmering water
  2. Pour onto a lined baking tray

Assemble

  1. Once the sponge has cooled, spread over an even layer of the filling, then carefully roll up the sponge length ways. Try to keep it as tight as possible, if it cracks, don’t worry, the cream will disguise any problem areas!
  2. At an angle cut away about 6cm of the yule log away (use as a branch)
  3. Place your log on a large rectangular boar or plate
  4. At an appropriate angle arrange the branch
  5. Cover log and branch with cream
  6. Finally break up the chocolate into ‘bark size’ pieces and assemble on your log
  7. Sprinkle over some icing sugar and enjoy!


Summary
recipe image
Recipe Name
Buche du Noel
Published On
Preparation Time
Cook Time
Total Time