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Buche de Noel
literally means “strain ofChristmas” and owes its origin to pagan rites of the celebration of the solsticewinter: it was in fact customary to have a log of wood that burned slowly in the fireplace for at least 3 days, even better if it arrived at the beginning of the new year or at the Epiphany.
Just as the log warmed the family gathered for the Christmas vigil, thehole of Noël, even without a fireplace, will release a pleasant heat.
Portions:8 people
Ingredients
- 400 gr Butter for butter cream
- 50 gr Cocoa Powder
For the sponge cake
- 8 yolks eggs
- 1 pinch Salt
- 100 gr sugar
- 1/2 Lemon (grated zest
- 5 egg whites eggs
- 100 gr Flour
- 20 gr Potato Starch
For the seal
- Almond Paste Leaves
- Meringue Mushrooms
instructions
- Prepare a sponge cake for filled rolls and a butter cream following the instructions given in the corresponding recipes, then add the cocoa powder to the cream.
- Spread half the cream on the sponge cake, then roll it up.
- Place the rest of the cream in a pastry bag with a star nozzle (no. 4) and form many parallel cords on the surface of the log, lengthwise, so as to cover it completely.
- Replace the star nozzle with a small, smooth one and make some decorations with the leftover cream.
- Complete the garnish with the almond paste leaves and meringue mushrooms, or decorate the dessert in another way, as your imagination suggests.
Notes
The advice for the success of the dessert is to be very delicate when handling the ingredients and use excellent quality butter.
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Una ricetta così deliziosa e avvolgente
Grazie mille per il tuo commento!
La semplicità di questa ricetta la rende ancora più sorprendente
Grazie per il tuo commento! Siamo felici che tu abbia apprezzato la semplicità di questa ricetta.
Ho fatto questa ricetta e devo dire che mi è uscita davvero buona
Sono davvero felice di sentire che la tua Buche de Noel è venuta davvero buona, Dita! È un dolce tradizionale francese perfetto per celebrare il Natale in modo delizioso.