Recipe of the month - Bûche de Noël
Bûche de Noël
With Christmas just around the corner, there's a whole lot to plan for, from presents to decorations to Christmas dinner - but we can help a little with the last of those, with a recipe for a very French Christmas dessert: a Bûche de Noël!
The Bûche de Noël ("Yule log" to our English-speaking audience!) was first created in the late 1800s by a French pastry chef to homage the European Christmas tradition of the Yule log, but the delicious dessert quickly took on a life of its own and has survived long after the log itself fell out of common use. With a craggy chocolate surface and a dusting of snow-like icing sugar, the Bûche de Noël is at home on anyone's Christmas dinner table.
We've borrowed this delicious chocolate log recipe from Paul Hollywood, of Great British Bake-Off fame; with its raspberry and cream filling, this wintertime treat puts a new spin on a classic favorite.
- Vegetable oil, for greasing
- 150g golden caster sugar
- 6 large eggs, separated
- 250g good-quality dark chocolate
- Icing sugar, for dusting
For the cream filling
- 400ml double cream, lightly whipped
- 150g raspberry, defrosted if frozen
- A little Drambuie liqueur (optional)
For the chocolate buttercream
- 125g unsalted butter, softened
- 225g golden icing sugar
- 25g cocoa powder, sifted
- 1 tbsp milk
- Heat oven to 220C/200C fan /gas 7. Line a 23 x 33cm Swiss roll tin with baking parchment and oil lightly. Whisk the caster sugar and yolks in a bowl until pale and thick. Melt the chocolate with 4 tbsp cold water in a bowl set over a pan of simmering water. Stir in the sugar mix.
- Whisk egg whites to stiff peaks. Stir a spoonful into the chocolate, then fold in remaining using a large metal spoon. Pour batter into tin and bake for 12-14 mins until risen and just firm. Leave in tin until cold.
- Lay a sheet of baking parchment on a board. With one bold movement, turn the cake onto the paper, then lift off the tin. Carefully peel away the lining paper.
- Spread the whipped cream all over the cake, then scatter over the berries with a dribble of Drambuie, if you like. Starting at the long side opposite you, use the paper to roll the cake towards you. Transfer to a serving dish.
- For the buttercream, beat the butter, then sift in sugar and cocoa. Add milk and mix together. Spread over cake, use a fork to create a log effect, and chill until needed. Decorate, dust with icing sugar and serve for everyone to enjoy!
Image and recipe taken from the BBC Good Food website.