We have a rather French Christmas time at home, and I have one job to do: the French “Bûche de Noël”. Which directly translated means “Christmas Log” because that’s what it should looks like. I love it and it’s easy to make!
Ingredients for sponge bicuit
100 g icing sugar
100 g flour
25 g melted butter
… and for the ganache
300 g dark chocolate
30 cl liquid cream
100 g butter
one cup of coffee or syrup
It’s baking time!
Preheat the oven at 210º C.
Beat the egg whites with a dash of of salt until it’s nice and stiff.
Whip up the egg yolks with the sugar in another bowl. Then add the flour, the butter and 1/3 of the egg whites. Don’t mix it, but rather softly blend it with a spatula so you don’t “kill all the air”. Once it’s smooth you can add the rest of the egg whites.
Now spread it out on a buttered plate or on greaseproof paper. I like it long and thin but you can also make it shorter and thicker, as long as it’s enough to make one round on itself. Then bake it around 10 minutes, or more or less depending on your oven and how tick your sponge bicuit is. It should be light brown when it’s ready.
Wet the whole biscuit with coffee or syrup and remember to cover it everywhere and eventually on both sides.
Now roll it around a humid towel and put it in the fridge while you prepare the ganache.
For the ganache, heat up the cream until it starts boiling and then pour it on the pre-cut chocolate and butter. Mix it until it’s smooth and then let it rest for around half an hour so it’s less liquid.
Once the ganache has the right consistence use 3/4 of to cover the biscuit and roll-up the biscuit.
Once it’s rolled-up, cut the two edges off so it has a nice ending. Then use the last third of the ganache and spread it our so it covers the whole cake.
I used some home-made meringues for the decoration, but traditionally the caked is striped and the edges are visible to make it look like a log as it French name indicates it.
But use your imagination for the decoration. I used candy the last time … yum yum…