Sunday, 23 December 2012
Bûche de Noël (Yule Log)
After watching the Great British Bake Off Christmas Special with Mary Berry and Paul Hollywood showing us some of their favourite Christmas bakes, I just had to make Mary Berry's Bûche de Noël! They also made Christmas cake and pudding - unfortunately I stand in the camp of not liking Christmas pudding - so the Bûche de Noël was a great alternative idea.
I made the ganache topping first because it has to cool down and set in the fridge for a few hours. I heated 300ml of double cream on the hob until it was quite warm. Mary says for it to be just hot enough that you can still hold your finger it in.
I mixed in 300g dark chocolate until it was smooth and glossy. I left it on the window sill to cool to room temperature, then popped it in the fridge for a few hours while I made the rest of the Bûche de Noël.
I missed the boat on taking photos during this point, apologies! I used my food mixer to whisk up 4 eggs with 100g caster sugar until it was frothy. Then sifted in 65g self-raising flour and 40g cocoa powder and folded it into the egg mixture gently so as not to lose the frothiness.
I put it into a lined baking tray (I don't have a swiss roll tin, but this works just as well) and baked on 200C/400F/Gas Mark 6 for 8-10 minutes. It sprang back up when I pressed it with a fingertip.
I prepared a sheet of baking paper dusted generously with icing sugar, I tipped the sponge out onto this while it was still hot, peeled off the baking paper it was baked in, and used a knife to make a grove along one end about 2cm from the end. Then I rolled the sponge up as tight as I could, taking the paper with it. I left it to cool fully still wrapped in the paper.
Once it was cold, I whipped up 300ml of cream, I'd say to use less as I had a lot left over. Unless you want extra cream to serve with the Bûche de Noël!
I unrolled the sponge and spread out the cream onto it using a palette knife.
Then I rolled it up again, I was pretty happy with the neatness of my roll!
I cut the roll diagonally at one end and positioned on a serving board to look like a branch.
The ganache was nice and thick by now. You want it to be as thick as a butter cream. I used a star nozzle and piping bag to pipe the ganache in lines along the roll, and swirls at each of the three ends.
A dusting of icing sugar and it was ready to eat! Sadly I didn't have a faux holly sprig to decorate with, but I still think it looks pretty good! This is the first time I've followed a Mary Berry recipe exactly, and it worked perfectly with all her instructions and tips, she really is a genius!
I have also entered this into Blue Kitchen Bakes Classic French Challenge!