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French Christmas Chocolate Log recipe
IngredientsFrench Christmas log Buche de Noel serves 6 to 8 ! egg white 175g / 6ozs caster sugar, plus a little extra for dredging 3 eggs size 2 75g / 3ozs plain flour plus a little extra for dredging 30ml / 2 tablespoons coca powder 225g / 1lb icing sugar plus a little extra for decorating 440g / 15½ ozs can of sweetened chestnut puree 225g / 8ozs unsalted butter Holly and sprig to decorate |
To make the meringue mushrooms.
Line a baking sheet with none stick paper.
Whisk the egg white until stiff and add 1oz / 25g of the sugar. Then whisk again until stiff fold in another 1oz / 25g of sugar.
Fill a piping bag with a plain nozzle with the meringue. Pipe the meringue onto the baking sheet to resemble small mushroom caps and stalks.
Bake in a oven at 110c or 225f gas mark 1/4.
Bake for about 1 1/2 hours until dry, then leave to cool.
To make the log
Grease a 33 x 23cm / 13in x 9in swiss roll tin with grease proof paper and dredge with castor sugar.
Put the eggs in a deep bowl sitting over a pan of simmering water. Not touching the water so it dose not get to hot.
Whisk the eggs and sugar until thick. Take the mixture off the pan and whisk for 5 mins.
Sift in the flour and coca gently fold in and add 1 tablespoon of water. Pour the mixture into the prepared tin.
Bake in the oven at 200c or 400f. gas 6 for 12 mins until shrunken slightly.
Meanwhile place a sheet of grease proof paper over a tea towel. Dredge the paper with sugar turn the cake out on to the paper.
Roll it out with the paper and transfer to a wire rack seam side down, leave for 20 mins. Melt the chocolate and leave to cool slightly.
Beat the icing sugar and butter and then add the cool chocolate. Unroll the swiss roll and spread with chestnut puree.Roll up again without the paper and place on a cake board.
Cut a diagonal slice off one end and attach it to the side of the roll with the butter cream.
Using a piping bag with a large star nozzle. Pipe thin lines of butter cream over the log.
Pipe one or two swirls of butter cream to represent the knots in the wood.
Sandwich the meringue together to make the mushrooms.
Decorate the log with the mushrooms and holly. Dust lightly with icing sugar.
Buche de Noel a is traditional cake at Christmas.
The tradition of serving this and the English Yule log date back to the days when a huge log was burnt on Christmas eve
Christmas Log
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