Buche de Noel

Buche de Noel

For the Genoise

INGREDIENTS

65 gr AP flour
2 tsp cornstarch
25 gr vegetable oil
75 gr sugar
pinch of salt

PREPARATION

Use a 23x33 cm rimmed baking sheet, preheat the oven at 190C , and follow the Genoise instructions on the Lemon Meringue CakeSpread the batter as evenly as possible and bake for 12 minutes. Transfer to a wire rack and let cool completely in the pan.

 

For the coffee soaker

INGREDIENTS

60 ml espresso
2 tbsp sugar

PREPARATION

In a saucepan, warm the coffee with the sugar till dissolved. Set aside to cool.

 

For the espresso buttercream

INGREDIENTS

4 large egg whites
225 gr sugar
1/2 tsp salt
285 gr butter (room temperature)
2 tbsp espresso

PREPARATION

  1. Put the egg whites in a bowl of a stand mixer. Whisk in the sugar and salt.
  2. Place over a bain-marie and whisk continuously for 3 to 5 minutes.
  3. In the mixer, fitted with the whisk attachment, beat on high speed for 4 to 5 minutes.
  4. Reduce speed to medium and add the butter cubes slowly. Make sure all the butter is incorporated. Be careful not to overmix.
  5. Add the espresso. 

Assemble the cake

  1. Unmold the cake. Place the cake on a clean parchment paper.
  2. Using a pastry brush, soak the espresso syrup.
  3. Using a spatula, spread the buttercream evenly over the cake's surface.
  4. Place the cake horizontally in front of you and start rolling until you reach the bottom.
  5. Wrap the cake tightly in plastic wrap and refrigerate for 2 hours.

 

For the chocolate mousse

INGREDIENTS

140 gr dark chocolate
240 ml heavy cream
2 large eggs
2 large egg yolks
75 gr sugar

PREPARATION

  1. Beat the heavy cream to soft peaks and set aside.
  2. Melt the chocolate in a bain-marie and set aside to cool.
  3. In a bowl of a standing mixer, mix the eggs, egg yolks and sugar. Stir everything over a bain-marie till the mixture is hot enough. Stir continuously making sure the eggs are not scrambled.
  4. Transfer to the mixer fitted with the whisk attachment and beat the eggs mixture on high speed until pale yellow and triple in volume.
  5. Remove from the mixer.
  6. Fold in the chocolate.
  7. Once the chocolate is almost incorporated, fold in the whipped cream.

 

Assemble the cake

  1. Line a loaf pan bottom and sides with plastic wrap.
  2. In the loaf pan, pour 2/3 of the mousse.
  3. Take the cake out of the fridge and press it down into the mousse. Pour the remaining mousse on top.
  4. Freeze for at least 6 hours or preferable overnight.

 

For the Ganache Glaze

INGREDIENTS

1/2 tsp gelatin
2 tbsp cold water
255 gr dark chocolate chopped
240 ml heavy cream
150 gr sugar

 

PREPARATION

  1. Soften the gelatin in cold water and set aside.
  2. Heat the heavy cream and sugar in a small saucepan until hot but not too hot.
  3. Add the gelatin with the water to the hot, heavy cream mixture and stir to dissolve.
  4. Pour the hot, heavy cream mixture over the chocolate and let sit for 1-2 minutes. Then stir gently.

Assemble the cake

  1. Remove the cake from the freezer, unmold, unwrap and place over a wire rack.
  2. Pour the glaze over the top of the cake.
  3. Let the cake sit for 5 to 10 minutes and then transfer to a serving plate.
  4. Refrigerate.

You can find all my favourite kitchen tools in my Amazon storefront. 

Recipe adapted from the Tartine Cookbook.

 



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