Buche De Noel

Cooking Time:

1h 30m 567 equalizer

Recipe by: Play Recipe Admin Team

56 months ago


Step 1: To Make Chocolate Buttercream

To make chocolate butter cream, cut chocolate bar into small cubes and place it into a heatproof bowl. Place heatproof bowl over simmering water and allow the chocolate to melt, stirring occasionally. Once chocolate is melted, remove heatproof bowl from heat and set-aside. In a small saucepan add granulated sugar, water and stir it well. Place saucepan over stove and bring the sugar and water to a boil until it slightly thickened syrup. In a large bowl beat the egg whites until soft peaks form. Remove hot sugar syrup from heat and pour it into whipped egg and beat it well. Add softened butter and beat until all of the butter is incorporated. Add melted chocolate, instant espresso powder, vanilla extract and beat together well.

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Step 2: To Make Genoise Cake Batter

To make genoise cake batter, in a large bowl beat eggs for 5 minutes, until they turn thick and foamy. Add sugar, orange liqueur, orange zest and vanilla extract, salt and mix together well. Add cake flour and mix together well.

Step 3: For Bake Cake

To bake cake, heat the oven to 400 degrees. Spray cooking oil on jelly-roll pan then line it with parchment paper and again spray cooking oil on parchment paper. Pour genoise cake batter into prepared jelly-roll pan. Place jelly-roll pan in the oven and bake for 10 minutes, until the cake is just set.Place parchment paper on cutting board and sprinkle little flour on it.

To roll the cake, remove cake from the oven and invert baked cake onto a cutting board and carefully peel off parchment paper. Wait for 3 minutes and then gently roll the cake in parchment paper and allow it to cool completely.

Step 4: For Assemble Buche De Noel

To assemble buche de noel, unroll the cake and remove parchment paper. Spread chocolate butter cream over cake and roll up cake. Cut off the ends of the cake roll on the diagonal. Then transfer cake log onto serving plate. Frost the cake with chocolate butter cream to cover it. Attach cake piece in the center of the cake log and frost them with chocolate butter cream. Using fork, make the design of rough tree bark over cake log. Sprinkle powdered sugar over cake log. Then sprinkle toasted almonds over cake log. Decorate cake log with meringue mushrooms, fondant turtle and fondant woodcutter. Your Buche De Noel is ready to serve!!!

  • 7 Egg Whites
  • 6 ounces Unsweetened Chocolate, melted
  • 1 tsp Instant Espresso Powder
  • 1-1/3 cups Granulated Sugar
  • 2/3 cup, Water
  • 1/2 tsp Vanilla Extract
  • 3 cups + 3 tbsps Butter, softened
  • 4 Eggs
  • 1 tbsp Orange liqueur
  • 3/4 tsp Vanilla Extract
  • 2/3 cup Sugar
  • 2 tsps Orange zest
  • 1/4 tsp Salt
  • 1 cup Cake flour
  • Cooking Spray
  • Toasted almonds
  • Powder sugar
  • Fondant woodcutter
  • Meringue mushrooms
  • Fondant turtle

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