Bûche De Noël
- Elpida Bailgami
- Nov 28, 2023
- 3 min read
I am dreaming of christmas and there is no better way to express my impatience than with this festive Bûche De Noël!
Am i the only one?!
Let's bake!
Ingredients:
For the cake:
100gr All Purpose Flour
21gr cocoa powder
1.5gr baking powder
1.5gr baking soda
1.5gr salt
4 large eggs
150gr sugar
3gr vanilla extract
1.5gr instant espresso powder
80gr Nutella or other chocolate spread
For the chocolate Filling:
65gr chopped chocolate cuverture (preferably half dark cuverture - half milk cuverture)
300gr sugar
90gr cornflour
650ml milk
3gr Vanilla Paste
50gr cocoa powder
150gr chopped hazelnuts (optional)
For the Hazelnut Glaze:
180gr heavy cream
150gr milk chocolate
150gr roasted hazelnuts
Method
For the filling:
In a pan heat 450ml milk and the sugar until really hot.
In a bowl add the rest 200ml of milk, the vanilla extract/paste and corn flour and whisk vigorously until the corn flour is dissolved.
Add some of the really hot milk inside the cornflour mix and whisk vigorously.
Pour the cornflour mixture inside the pan with the hot milk whisking constantly.
Return the pan and heat on medium whisking constantly until it thickens and you see the first bubble.
Remove from heat and add in the chopped chocolate. Whisk until it is incorporated.
Don't add the cocoa yet.
Transfer to a bowl, cover with plastic wrap touching all of the surface of the pudding and let cool for at least 4 hours until it is really thick.
When it is really thick, transfer it to a blender and add in the cocoa powder (if your blender is small add them in batches and then with a whisk, mix the batches together).
Blend until smooth.
Optionally mix in chopped hazelnuts.
The reason we add the cocoa later is for the pudding to have a thick and stable consistency and stay inside the cake.
Refrigerate until use.
For the cake:
Preheat oven to 180C
Line the bottom of a 28x38cm baking pan with parchment paper.
Butter the parchment paper well.
In a big bowl, sift together the dry ingredients; flour, cocoa powder, baking powder, baking soda, instant espresso powder and salt.
In another bowl mix the eggs, vanilla and sugar until fluffy.
Add the egg mixture into the dry ingredients and mix until incorporated.
Mix in the chocolate spread, scraping down the sides of the bowl as necessary.
Spread the batter into the prepared pan, spreading the batter evenly into the corners.
Bake for 10 to 12 minutes or until toothpick comes out clean.
Remove from oven and let cool for 5-10 minutes or until it is hot to the touch but doesn't burn you
Butter another layer of parchment paper and place it on top of your cake.
Holding the edges of both papers from the long sides, turn the cake upside down.
Peel away the parchment paper that is now on top of the cake
Cut the edges of the cake making it an even rectangular
Gently roll up cake while still warm, starting from the short side.
This will give the cake some ‘muscle memory’ and allow it to be rolled later without cracking.
Set the rolled-up cake seam-side down (optimally into a bread pan to keep it as tight as possible) and let cool completely, at least 30 minutes.
Unroll the cake and spread generous amount of filling.
Roll it tightly and set on a wire rack to glaze it.
Prepare the glaze:
In a blender, pulse your hazelnuts 2-3 times until they are roughly and unevenly chopped. (Don't over do it, we dont want ground hazelnuts)
Chop the chocolate and place it in a bowl
Heat the heavy cream until really hot and bubbly.
Pour the hot heavy cream in the bowl with the chopped chocolate and let it stand, without stirring, for 30 seconds.
Start stirring to melt the softened chocolate.
Pass through a sieve for a smoother glaze.
Mix in the chopped hazelnuts.
Pour the glaze on top of the cake.
Cover it and let it cool in the fridge.
Enjoy!
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