Scarlett WBûche de Noël (Chocolate Chestnut Log)
July 3rd 2008 14:26
Bûche de Noël (Chocolate Chestnut Log)
About Bûche de Noël
Bûche de Noël (‘Yule log’) is a traditional dessert served during the Christmas holidays in France and Quebec. As the name indicates, the cake is generally prepared, presented, and garnished so as to look like a log ready for the fire. The traditional bûche is made from a Génoise or other sponge cake, generally baked in a large, shallow jelly roll pan, froasted, rolled to form a cylinder, and frosted again on the outside. The most common combination is a basic yellow sponge cake, frosted and filled with chocolate buttercram, however, many variations on the traditional recipe exist, possibly including chocolate cakes, ganache and espresso or otherwise-flavoured frostings and fillings. Bûches are often served with a portion of one end of the cake cut off and set on top of the cake to resemble a chopped off branch, and bark-like texture is often produced in the buttercream for further realism. These cakes are often decorated with powdered sugar to resemble snow, tree branches, fresh berries, and mushrooms made of meringue.
INGREDIENTS
Serves 8 - 10
For the base
6 large eggs, separated
150 gm / 5 oz golden caster sugar
50 gm / 2 oz cocoa powder, sifted
For the filling
250 gm sweetened chestnut puree
4 candied chestnuts, roughly chopped
1 tablespoon double cream
For the Christmas snow decoration
50 gm / 2 oz dark chocolate (70-75% cocoa solids)
275 ml / 10 fl oz double cream, less 1 tablespoon, for the filling
For the dusting
icing sugar, as needed
For the decoration
a few holly leaves
1. Preheat the oven to 180ºC / 350ºF. Lightly greased a 23 X 32 cm / 9 X 13 inch Swiss-roll tin and lined with baking parchment. You also have a plate that the whole length of the log will sit comfortably on, or an oval meat plate can be used or you could line a small oblong tray with foil.
2. To prepare the base, put the egg whites in a large, grease-free bowl and the yolks in a smaller bowl.
3. Using an electric hand whisk, whisk the egg yolks until they start to pale and thickened.
4. Add in the caster sugar and continue to whisk until the mixture becomes more thickened (do not overdo this or it will go too stiff).
5. Whisk in the cocoa powder until it’s thoroughly blended in, then wash the whisk heads in warm, soapy water and keep they are absolutely dry, clean and grease-free.
6. Whisk the egg whites until they form soft peaks.
7. Spoon one lot of egg white into the chocolate mixture to loosen it, and then begin carefully to fold all the chocolate mixture into the egg whites, cutting and folding until they’re thoroughly combined.
8. Spread the mixture into the prepared tin, giving it a few taps to even it out.
9. Bake in the centre of the oven for about 20 minutes or until it is risen and puffy and feels springy in the centre – it’s important not overcook.
10. When you take it out of the oven it will sink down quite a lot but that’s quite in order, so don’t panic. Let it cool completely, then place a sheet of baking parchment, about 2.5 cm / 1 inch larger all round than the Swiss-roll tin, on a work surface, and sprinkle it with some icing sugar.
11. Loosen the edges of the chocolate base all round, turn it out on to the paper and carefully peel off the base paper. Set aside.
12. For the filling. Put the chestnut puree into a bowl, add 1 tablespoon of double cream and mix thoroughly.
13. Using a small palette knife, spread the mixture carefully and evenly all over the base.
14. Sprinkle the chopped candied chestnuts all over.
15. Taking the edge of the edge of the baking parchment to guide you, roll the base over lengthways into a long roll, keeping it on the edge of the paper.
16. Transferring the base to the prepared plate / oval meat plate / tray, pull away the last of the paper. If it cracks or loses its shape, don’t worry, just pat it back into a long shape, using your hands – nothing will show because of the topping. If you want to freeze it at this stage, keep it in the paper, then wrap it in foil.
17. To make an authentic-looking log, cut two diagonal pieces off each end; these are to represent branches and should be about 5-cm / 2-inch at their widest part. Place one on one side of the log, cut side to join the log, and the other on the other side, but this time nearer the top. You’ll find the sticky chestnut cream will make these two weld on to the rest okay – now you have a log shape.
18. To make the Christmas snow, melt the chocolate in a bowl over some hot water.
19. Beat the rest of the 275 ml / 10 fl oz cream until spreadable – be careful not to over beat.
20. Spread the cream evenly all over the log.
21. Drizzle a little trickle of the melted chocolate up and down the length of the cream, take a fork and, working only lengthways, blend the chocolate lightly into the cream, giving a woody, bark-like effect. The ‘branches’ need the chocolate swirled round with the fork at the ends, as do the ends of the log.
22. Put fresh holly leaves on the plate when serve.
Tips:
1. For the sweet chestnut puree – you can use a 250 gm tin of crème de marrons.
2. For the candied chestnuts, you can use marrons glacés.
**From “The Delia Collection Chocolate” and “Wikipedia, the free encyclopedia”**
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Comment by Keith Daw
Diamond III