Bûche de Noël

Description

Bûche de Noël - Authentic recipe from France. Ready in 90 min. Try it now!

1. 1

   Sponge roll: Separate 4 eggs. Beat egg yolks with 100 g sugar until pale and fluffy. Beat egg whites with 50 g sugar to stiff peaks. Fold the meringue into the egg yolk mixture. Carefully fold in 120 g flour (optionally with 2 tbsp cocoa for a chocolate sponge). Spread onto a baking sheet (30x40 cm) lined with parchment paper.

   ⏱️ approx. 18 min

   💡 Tip: Bûche de Noël ('Christmas log') is the traditional French Christmas dessert shaped like a tree trunk. The sponge must be light and pliable so it can be rolled without cracking. Fold in the meringue gently to retain airiness.

2. 2

   Bake at 200°C (390°F) for 10–12 minutes. Immediately turn the hot sponge out onto a kitchen towel dusted with sugar, peel off the parchment paper, and roll up with the towel. Allow to cool (this 'pre-training' of the roll shape prevents cracking).

   ⏱️ approx. 15 min

   💡 Tip: Roll the sponge while still hot (with the towel) and let it cool in that position — this way it 'learns' the rolled shape and won't crack later when filled. This is the most important trick for a successful Swiss roll.

3. 3

   Melt 200 g chocolate with 100 g butter (ganache) and allow to cool slightly. Unroll the sponge, fill with whipped cream (250 ml) or some of the ganache, and roll up again. Cut one end at an angle and position it as a 'branch'. Coat with the remaining chocolate ganache and draw a bark texture using a fork. Dust with icing sugar ('snow').

   ⏱️ approx. 25 min

   💡 Tip: The fork texture in the ganache imitates the bark of a tree trunk — the hallmark of the bûche de Noël. Decorate festively with icing sugar 'snow', marzipan mushrooms, or berries.