21 December 2011
Posted in Sweet things
22 December, 2011
Bûche de Noël is a Christmas sponge cake that has the appearance of the hard Yule log. As part of a French tradition, this long log is burnt during the festive season.
During an advent weekend in Paris, we were able to view the artistry of these Bûche de Noël that sat impeccably on the shelves of Parisian cake shops. Here I have made my chocolate version of the Yule log with an inner lining of Marron cream (adapted from a Jamie Oliver recipe). You will need a little time to prepare the soft sponge and a little patience with the rolling, but don't worry if you crack the sponge a little as this can resemble the log.
Today's recipe is accompanied by a few images that were taken around Paris. Joyeux Noël!
What you'll need:• 120g hazelnuts, crushed
• 1 Tablespoon baking powder
• 6 medium eggs, separated
• 40g, all purpose flour
• 120g, Fine sugar
• 30g Cocoa powder
• 3 Tablespoon sweet sherry
• 180g, 70% Cocoa chocolate
• 80g Marron purée, sweetened
• 180g, Icing sugar
• 200g butter, soften
• 140ml, thicken cream
How to prepare:
1. Preheat the oven to 180°C. Line a 24cm x 35cm with baking paper in baking tin, so the paper is higher then the sides. Crush the hazelnuts in a blender until grounded to powder, and then add the baking powder.
2. Whisk the egg whites to a firm peak and gradually add half the sugar until mixed through and glossy. Whisk the egg yolks in a separate bowl the remaining sugar until thick then fold in the hazelnut mixture with the flour and Cocoa. Gradually fold in the egg white mixture into the nut mixture.
3. Spoon the mixture evenly into the baking tin and bake for 30 minutes or until springy. Here you can test with a skewer to see if it comes out clean.
4. While the sponge is warm, lay another sheet of baking paper over the sponge and gently turn it over using the edges of the paper as a grip. Peel off the underneath layer of the paper and cool for 5 minutes. Sprinkle the sherry over the sponge using your thumb over the bottle opening. From the long side of the sponge, gently roll the sponge with the paper intact then cover with a damp tea towel. Refrigerate for 30 minutes.
5. Melt the Chocolate in a bowl by placing it in a pan of hot simmering water. Blend together the icing sugar and soften butter in processor until a cream substance is formed. Whisk the cream until peaked and stir in the Marron paste.
6. While the sponge is cool, unroll and spread the base with the cream mixture, leaving 3 cm around all edges. Re-roll the sponge using the paper as a guide. Spread the melted chocolate around the cake with a spatula making a wood effect, or you can use a folk. Dust with icing sugar and thanks to my neighbour, I was able to have a little piece of fresh holly leaves from her tree for the cake deco.