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Traditional Bûche de Noël
Serves: 8
Time: 2 h 30
Difficulty:
Published on :
4 Nov. 2014
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Ingredients for 8:
- For the Joconde biscuit:
- 5 eggs
- 250g tant pour tant
- 35g flour
- 25g unsalted butter, clarified
- 4 egg whites
- 1 pinch of salt
- For the praliné crème au beurre (French butter cream):
- 10 egg yolks
- 250g sugar
- 300g unsalted butter, soft
- Praline paste
- For the syrup:
- 30cl 30° Baume syrup
- Amber rum
- For the finish:
- Christmas cake toppers
- Coffee extract
- Meringue mushrooms
- Utensils:
- Kitchenaid K45 stand mixer
- Elveo Rubber Spatula
- Flexipan Entremets Non-Stick Baking Mat
- Comfort Disposable Piping Bags
- Chrismas Yule Log Nozzle
- Stainless Steel Cranked Spatula
Method for Traditional Bûche de Noël:
1
Before starting this Traditional Bûche de Noël recipe, make sure you have organised the necessary ingredients for the Joconde biscuit.
2
For the Joconde biscuit: In the stand mixer recipient, place the whole eggs...
3
... and the tant pour tant. If you don't have tant pour tant, simply combine 125 grams of almond powder and 125 grams of icing sugar.
4
Beat the ingredients, preferably with a stand mixer...
5
... until foamy and doubled in volume.
6
Place the egg whites in a separate bowl...
7
... and whip with a pinch of salt...
8
... until stiff peaks form.
9
Sift 35 grams of flour...
10
... over the eggs and tant pour tant mixture.
11
Using a rubber spatula, combine gently until homogeneous.
12
Add the clarified butter and incorporate gently.
13
Pour the preparation over the beaten egg whites.
14
Combine gently...
15
... making sure the preparation does not collapse.
16
Pour the preparation on a Flexipan Entremets baking mat, which has been placed beforehand on an oven rack for more stability.
17
Using a rubber spatula, spread into a regular layer to make sure the biscuit is cooked evenly all the way through.
18
Bake at 180°C (gas 4) for about 10 or 12 minutes.
19
When cooked, let cool before removing from the silicone mould. The release operation will be done when the biscuit is cold.
20
For the praliné crème au beurre: Organise all the necessary ingredients.
21
Combine the sugar with a small amount of water.
22
Bring to a boil and cook until the temperature reaches 121°C. The use of a digital thermometer is highly recommended, but not essential. (If you don't own one, simply dip a fork in the boiling sugar. If you see strings forming when you take the fork out, that means the sugar is ready.)
23
Pour the egg yolks in the stand mixer recipient.
24
When the sugar is ready, gradually pour it against the inner side of the bowl to avoid splashes of hot sugar, with the mixer on low speed. The egg yolks should be at room temperature.
25
Once the sugar is completely combined with the egg yolks, continue beating on high speed until the preparation has cooled down completely.
26
The preparation should double in volume and become pale.
27
When the preparation has cooled down, gradually incorporate the softened butter, cut into cubes.
28
Continue beating vigorously until you obtain a smooth and homogeneous cream.
29
Flavour the cream with praline paste (I selected one with 25% almonds and 25% hazelnuts).
30
The amount of praline varies, depending on the desired flavour intensity.
31
Start with a small amount of praline and taste the cream. Gradually add more if necessary, until you get the desired flavour.
32
Shaping the log: Flip the cold Joconde biscuit onto a clean tea towel...
33
... and gently detach the baking mat by lifting.
34
Brush the surface with the rum flavoured syrup.
35
Using a cranked spatula, spread half of the cream over the biscuit.
36
Even the surface to create a layer with a regular thickness.
37
Start rolling the biscuit gently.
38
The roll should be tight.
39
Refrigerate the roll and the remaining cream for at least one hour to set.
40
When set, cut both ends of the log at a slanted angle. Try to waste as little biscuit as possible.
41
Brush the surface with the rest of the syrup.
42
Transfer the log onto a serving plate.
43
Scoop the crème au beurre into a piping bag. You will need a special yule log nozzle to create a traditional decoration.
44
Close the bag and press on it so that the cream goes all the way down to the nozzle.
45
Pipe successive strips of pastry cream...
46
... until the whole surface is covered.
47
Slide a cranked spatula along the edges to create a neat finish.
48
Decorating the log: To assemble the stems and caps of the meringue mushrooms, pipe some pastry cream in the hole on the bottom of each cap.
49
Gently arrange a few mushrooms on the surface of the log. They will easily stick to the cream.
50
Continue decorating the log...
51
... with a few Christmas cake toppers (trees, figurines, etc.).
52
Customise this dessert with the decorations of your choice. The meringue mushrooms can be made several days in advance and stored in an airtight container.
This is the authentic recipe of the traditional French bûche de Noël.
For more details and technical explanations, don't hesitate to watch our video on YouTube. Enjoy this delicious Christmas dessert and impress your guests with a home-made French yule log!
User reviews:
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It was perfect. My daughter made it for the first time. The instructions were clear and it came out perfect.
2 out of 2 users found this review helpful.
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Thank you!
eyelead
21 December 2014
