Recipe Buche de Noel : Practical and Delicious

Recipe Buche de Noel : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Buche de Noel. You are currently reading Recipe Buche de Noel : Practical and Delicious. This recipe is the creation of the chef Kim Coverdale. Recipe Buche de Noel requires 1h 25m, cook 17m and serve 8. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Bake and serve this classic Yule log for Christmas. Instead of strawberry jam, try hazelnut spread for an extra nutty sweet hit!

Ingredients:

11 Ingredients

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  4 eggs
  
  
  


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  2/3 cup caster sugar
  
  
  


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  3/4 cup self-raising flour, sifted
  
  
  


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  2 tbsp cocoa powder, sifted
  
  
  


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  100g dark chocolate, melted, cooled
  
  
  


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  2 tbsp caster sugar, extra
  
  
  


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  1/3 cup strawberry jam
  
  
  


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  300ml thickened cream, whipped
  
  
  


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  Icing sugar mixture, to decorate
  
  
  



• Ganache



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  180g block dark chocolate, chopped
  
  
  


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  1/3 cup thickened cream
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180C/160C. Grease a 23cm x 32cm baking tray with sides. Line base and sides with baking paper.
  
  
  


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  Step 2
  
  
  
  
  Using an electric mixer, beat eggs and sugar for 6 to 8 minutes or until thick and creamy (mixture will form ribbons when falling from beaters). Fold in sifted flour and cocoa until just combined. Fold in chocolate. Pour mixture into prepared pan, spreading gently to level.
  
  
  


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  Step 3
  
  
  
  
  Bake for 12 to 15 minutes or until just firm to touch.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, dust a sheet of baking paper that’s slightly larger than the pan with extra sugar. Turn out cake immediately onto paper. Remove lining paper. Using paper as a guide, roll up from 1 short end. Wrap in a clean tea towel and set aside to cool completely.
  
  
  


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  Step 5
  
  
  
  
  Meanwhile, make Ganache: Place chocolate and cream in a microwave-safe bowl. Microwave on HIGH (100%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until smooth and combined. Refrigerate for 30 minutes or until a thick spreadable consistency.
  
  
  


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  Step 6
  
  
  
  
  Unroll cake. Trim edges to neaten, if required. Leaving a 2cm border, spread cake with jam, then top with cream. Roll up cake to enclose filling. Discard paper. Place on a serving plate. Spread ganache all over cake. Refrigerate for 10 minutes or until just starting to set. Run a fork through the ganache to resemble wood. Refrigerate for 20 minutes or until ganache is set. Dust liberally with icing sugar. Serve
  
  
  

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