Accueil » Crunchy Christmas Bûche

Crunchy Christmas Bûche

Crunchy Christmas Bûche

Buche de Noel croustillante

l Switch language for recipe in French l

The long-awaited day by children is finally here ! It’s time for gifts, moments of laughter and joy with family and it is also the expected moment to savour the famous Christmas bûche ! I’ll give you today the recipe for the Christmas bûche of my childhood. I just brought my personal crunchy touch . I let you discover !

Merry Christmas

Crunchy Christmas Bûche

For 16 servings

Preparation time: 1h, Cooking time: 10min, Resting time: 2h

Sponge cake

Ingredients

  • 4 eggs
  • 140g sugar
  • 140g flour

Ganache cream

Ingredients

  • 4 eggs
  • 100g sugar
  • 1/2 glass of water
  • 3 gelatine sheets
  • 100g chocolate
  • 65g butter
  • 250ml whipping cream
  • 25g cocoa powder

Crunch

Ingredients

  • 160g praline flavoured chocolate
  • 80g de crêpes dentelles (gavottes)

PREPARATION

Ganache cream

  • Whisk the 4 eggs with an electric mixer by working up a lather.

Buche de Noel croustillante

  • In a saucepan, make a sirup with sugar and water. Bring to boil at 100°C.

Buche de Noel croustillante

  • In the hot sirup, add the gelatine sheets previously softened in cold water and wrung out . Whisk vigorously.
  • Add the hot syrup over the eggs and beat with electric mixer until the mixture is cooled .
  • Melt the chocolate with butter.

Buche de Noel croustillante

  • Add the melted chocolate mixture and beat again a few minutes.
  • Add cocoa powder and beat to incorporate a few minutes .

Buche de Noel croustillante

  • Beat the cold whipping cream into a bowl placed beforehand in the freezer and place in a bowl filled with ice.

Buche de Noel croustillante

  • Beat at low speed and increase speed when the cream is taken. Do not over beat the cream with the risk that it turns into butter .

Buche de Noel croustillante

  • Incorporate the whipped cream into the chocolate mixture with a spatula.
  • Film and refrigerate.

Buche de Noel croustillante

Sponge cake

  • Preheat the oven at 200°C.
  • In a bowl, beat with an electric mixer the eggs with the sugar until the mixture triple in volume. When it forms a spout, the mixture is ready .

Buche de Noel croustillante

  • Sift the flour and stir into mixture using a spatula . Mix gently so that the preparation remains ventilated.

Buche de Noel croustillante

  • Pour the dough on a silicone sponge cake plate and spread with a spatula.
  • Bake at 180 ° C and cook until lightly browned ( 5-10 minutes). Excessive cooking could harden the sponge cake and make it difficult to roll.
  • Cool the cake .

Buche de Noel croustillante

  • Peel off the cake from the mould .

Crunch

  • Melt the chocolate in the micro waves.
  • Crumble the crêpes dentelles into the melted chocolate and mix.

Buche de Noel croustillante

Buche de Noel croustillante

Bûche

  • Take the ganache cream out of the fridge.
  • Spread the ganache over the cake with a spatula.

Buche de Noel croustillante

  • On one length, spread 1/3 of the crunch on the edge .
  • Roll the sponge in the direction of the length starting from the portion covered by the crunch . Thus we will find the crunch in the middle of the bûche.
  • Cover the bûche with the ganache on the length and ends .
  • Place crunch on the 2 ends of the bûche.
  • Using a fork, scrape the ganache to form a log decoration.
  • Place crunch on the length of the bûche file to form a crisp line.
  • Then decorate your bûche : meringues , chocolate, icing sugar …
  • Place in the fridge at least one hour before serving.

Buche de Noel croustillante

Buche de Noel croustillante

6 Comments

Leave a Comment

Your email address will not be published.