We would like to share this recipe with you to get on the holiday spirit!
Chef Christophe's Buche de Noel Recipe
2 cups heavy cream
1/2 cup confectioners' sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
6 egg yolks
3/4 cup white sugar
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
6 egg whites
confectioners' sugar for dusting
Preheat oven to 375 degrees F. Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream. 1/2 cup confectioners' sugar. 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff.
In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend 1/3 cup cocoa, 1 1/2 teaspoons vanilla and salt. In a large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short age of the cake, roll the cake up with the towel. Cool for 30 minutes.
Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Please seam side down onto the serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving.
Makes 12 servings.
La Bonne Cuisine News
You can find La Bonne Cuisine at San Francisco's premier event venues preferred vendor lists, and we keep adding more partners. This month, we would like to highlight The Green Room. Recently renovated, this venue is one of San Francisco's most elegant spaces. Consider it for your next event, and let us help you plan your Green Room event!