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Christmas Recipe- Bûche de Noël


The traditional French bûche de noël is a sponge roulade cake filled & iced with buttercream modeled as a tree log. The bûche is typically decorated with embellishments like meringue mushrooms!

Make our version of the Bûche de Noël by Chef Phillipe Brye:

RECIPE
BÛCHE DE NOËL

 

BÛCHE DE NOËL

GENOISE

 

Eggs 4

Sugar 125g

Flour 125g

Butter 30g

Vanilla 5g

Mix the eggs with the sugar and the vanilla in a warm water bath. Wait it cool down. Add the melted butter. Spread it on a sheet of buttered paper. Bake on a hot oven (180 to 200 degrees) for 10 to 15 minutes.

 

BUTTER CREAM

 

Egg whites 90g

Sugar 20g

Water 50 ml

Sugar 160g

Butter 360g

Vanilla 10g

70% Chocolate 180g

Cocoa powder 20g

 

Put the sugar (160g) with the water to boil. Mix the egg whites with the sugar (20g). When the sugar syrup is at the soft point (120 degrees), pour over the egg whites. Wait until it cools down. Add the vanilla and the smoothed butter. Finally add the melted chocolate and the cocoa powder.

 

CARAMEL AND CHOCOLATE GANACHE

 

Sugar 30g

Glucose 8g

Milk Cream 35% 90g

Milk Chocolate 180g

White Chocolate 60g

Butter 30g

Salt Flower 3g

Cointreau 15 ml

 

Make a toffee with the sugar. Add the glucose and the cream. Let boil for 2min. Add the chocolate, butter, salt flower and the Cointreau. Mix.

 

SUGAR SYRUP

Sugar 80g

Water 120 ml

Cointreau 30g

Mix the sugar and water. Let it  boil. Allow it to cool and add the Cointreau.

 

MOUNTING / FINISHING

Remove the paper from the genoise. Wet with pastry with the syrup and spread 2/3 of the cream. Put the milk chocolate ganache on the edge. Roll the bûche using the paper and let it cool . Spread a thin layer of cream and garnish to taste.

 

DECORATION MUSHROOMS

GLACÊ ROYAL

Sugar confectioner 200g

Lemon juice - A little

Mix until they become firm. Make the trunk and heads of the mushrooms. Let it dry. Then paste using a little icing.

 

PASTILLAGE

Powdered sugar

Water 15ml

Gelatin 5g

 

Melt the gelatin in the water. Add the icing sugar.

Voilà!
Bon appétit!
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