Bûche de Noël

Bûche de Noël - Christmas log
Ծննդեան կոճղ
بوش دو نويل
Vegan
Vegan
Bûche de Noël

Ingredients

  • 1 batch Genoise batter
  • 1 batch Crème au Beurre

Components

Genoise batter

Ingredients

  • 6 Eggs (room temperature - separated)
  • 1 cup Powdered Sugar (sifted)
  • 1 cup Cake Flour [or 3/4 cup cake flour and 1/4 cup cocoa powder] (sifted)
  • 1 teaspoon Vanilla extract
  • 1 tsp of Lemon or orange zest
  • a pinch of salt

Preparation

In a mixer bowl

  • Whip the egg whites and the salt until foamy and soft peaks form.

Set aside.

In another bowl

  • Cream the egg yolks, vanilla, the sugar, and the zest until the mixture gets pale in color.
  • Fold in the flour gently in batches with a wooden spoon.
  • Fold in the white egg foam in 2 batches until incorporated well.

Baking

  • See the baking instructions for each type of cake on the respective cake recipe page.
Genoise batter
Genoise batter
Crème au Beurre

Ingredients

  • 5 large egg whites (room temperature)
  • 1 1/5 cups sugar
  • 452 g butter
  • 1/4 tsp salt
  • Flavoring - of your choice

For chocolate buttercream

  • Cocoa powder or 
  • Melted chocolate (room temperature)

Preparation

In the mixer bowl over a bain-marie of warm water

  • Gently whisk the egg whites, the sugar, and the salt by hand until the sugar dissolves and the mixture is hot (for about 5 minutes).

With a mixer

  • Whisk on high until it thickens, peaks start to form, and the temperature of the mixture goes down to room temperature.
  • Continue whisking and start adding the butter piece by piece.
  • Add the flavoring and whisk until incorporated.
In case of making chocolate buttercream, at this stage, sift cocoa powder or add melted chocolate while whisking.

Cool in the fridge for 10 to 15 minutes.

  • Whisk again before use.
Crème au Beurre
Crème au Beurre

Preparation

Store in the fridge.

In a bowl

In an aluminum baking sheet

  • Pour the batter in the greased and parchment-lined baking sheet.
  • Tap the mold to settle the batter and get rid of air pockets.
  • Bake in a hot oven for 10 minutes.

Let cool before removing from the pan.

On a counter top

  • Gently remove the parchment paper from the cake.
  • Place the cake on a clean parchment paper face up.
  • Spread part of the cream on the cake.
  • Roll the cake using the paper and tightly wrap the log with the paper.

Store in the fridge at least 15 minutes.

  • Cut the log into smaller logs of various lengths.
  • Cover each log with cream.
  • Decorate as you like.
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Bûche de Noël
Desserts & Sweet Snacks

Bûche de Noël

Bûche de Noël - Christmas log

Ingredients

  • 1 batch Genoise batter
  • 1 batch Crème au Beurre

Preparation

Store in the fridge.

In a bowl

In an aluminum baking sheet

  • Pour the batter in the greased and parchment-lined baking sheet.
  • Tap the mold to settle the batter and get rid of air pockets.
  • Bake in a hot oven for 10 minutes.

Let cool before removing from the pan.

On a counter top

  • Gently remove the parchment paper from the cake.
  • Place the cake on a clean parchment paper face up.
  • Spread part of the cream on the cake.
  • Roll the cake using the paper and tightly wrap the log with the paper.

Store in the fridge at least 15 minutes.

  • Cut the log into smaller logs of various lengths.
  • Cover each log with cream.
  • Decorate as you like.


URL: https://momsnotes.me/recipes/buche-de-noel
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