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Et Voila! Chef Shows You How to Make a Buche Noel

You Can Do This, We Swear

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    NEWSLETTERS

    It's kind of like making a giant Ho-Ho. But classier. (Published Tuesday, Nov 29, 2011)

    Chef Mickael Cornu from Et Voila!(5120 MacArthur Blvd. NW) shares his Buche Noel (yule log) recipe). Watch the video above for the complete demo (trust us, you'll need it) and use the recipe below to create your very own "fancy Ho-Ho."


    Syrup:

    • 10 oz. sugar
    • 10 oz. water

    Boil the water with the sugar and let it cool down.


    Chocolate Ganache:

    • 1/2 qt. of heavy cream
    • 600 g of 64 percent dark chocolate

    Boil the heavy cream and pour onto chocolate. Stir the mix until smooth consistency; let it cool down at room temperature.


    Chocolate Sponge Cake / Roulade

    • 4 eggs (mix 1)
    • 4 eggs yolks (mix 1)
    • 3.5 oz of sugar (mix 1)
    • 1 oz of cocoa powder (mix 2)
    • 4 oz of pastry flour (mix 2)
    • 4 oz of egg whites (mix 3)
    • 3.5 oz of sugar (mix3)

    Whip ingredients from Mix 1 together. Then mix the ingredients from Mix 2 together in a separate bowl, and then stir this mix with Mix 1. Finally, whip ingredients from Mix 3 together and add slowly to the other ingredients.

    Spread the cake mix out flat on a tray (see video above).

    Cooking time: 8 to 10 min.
    Temperature: 400 F

    After the cake has cooled, spread half the chocolate ganache over the surface, and use the syrup to moisten the cake as you roll it over. Use the other half of the chocolate ganache as a bark-like cover for your yule log (see video above).