Name: Bûche de Noël (Christmas Log) by Raymond Blanc
Total time: 50 min
Yield: 8
Cuisine: Christmas, French
Ingredients: 4 egg whites, organic or free-range; 60g caster sugar; 4 egg yolks, organic or free-range; 60g plain flour, sieved onto a sheet of baking parchment; 20g unsalted butter, melted; 250g unsalted butter, softened to room temperature; 125g icing sugar; 200g sweetened chestnut purée; 4 Candied chestnuts, roughly chopped (plus a few whole ones for decoration.); 40g espresso coffee; 2 tbsp milk; 90ml whipping cream; 80g 70% dark chocolate, chopped; Cocoa powder

Bûche de Noël (Christmas Log) by Raymond Blanc

Serves: 8

Course: Dessert

Category: Cake

Occasion: Christmas

Machine: Mixer

Total time (min.): 50

Bûche de Noël is a French Christmas cake shaped like a log. Originally, the Yule log was an actual log that was specially selected to burn on the hearth on Christmas day. This dessert is intended to resemble it - the bark-like texture is created by dragging a fork through the icing, and icing sugar represents the falling snow.

Ingredients

For the sponge (Genoise):

4 egg whites, organic or free-range
60g caster sugar
4 egg yolks, organic or free-range
60g plain flour, sieved onto a sheet of baking parchment
20g unsalted butter, melted

For the chestnut buttercream:

250g unsalted butter, softened to room temperature
125g icing sugar
200g sweetened chestnut purée
4 Candied chestnuts, roughly chopped (plus a few whole ones for decoration.)

For the soaking syrup:

40g espresso coffee

For the chocolate sauce:

2 tbsp milk
90ml whipping cream
80g 70% dark chocolate, chopped

To serve:

Cocoa powder

Bûche de Noël (Christmas Log) by Raymond Blanc

Ingredients

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