Buche de Noel

A delicious Christmas treat from Stephane Reynaud.

Ingredients


  • for the base:
  • 4 eggs (separated)
  • 125 g caster (superfine) sugar
  • 2 tsp vanilla sugar
  • 125 g plain (all-purpose) flour, sifted
  • filling for chocolate melt:
  • 80 g butter
  • 200 g dark chocolate
  • 200 ml whipped cream
  • for sweetened chestnut cream
  • 200 g
  • 100 g softened butter
  • 200 ml whipped cream

Method

  1. Preheat the oven to 200°C (400°F/Gas 6).
  2. For the base, whisk the egg yolks with the caster sugar and vanilla sugar until pale and frothy. Add the flour. Beat the egg whites to very stiff peaks and gently fold them into the yolk mixture. Line a shallow rectangular cake tin with baking paper and pour in the mixture. Bake in the oven for 7-8 minutes, turn the cake out onto a damp cloth, remove the baking paper, roll up in the cloth straight away.
  3. For a chocolate melt filling:
  4. Melt the dark chocolate with 80g butter in a double boiler, add the whipped cream, spread over the cooled cake, roll up, cover with grated chocolate, dust with icing sugar and chill.
  5. For sweetened chestnut cream:
  6. Combine sweetened chestnut purée with the softened butter, add the whipped cream, spread over the cooled cake, roll up, cover with grated chocolate, dust with icing sugar and chill.

Notes:

Recipe taken from Stephane Reynolds 365 Good Reasons to Sit Down and Eat, published by Murdoch Books





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