Buche De Noel Recipe
almond sponge cake, cranberry gelee, whipped ganache, white chocolate mousse
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Ingredients
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Almond Sponge (Joconde)
Cranberry Gelee
White Chocolate Mousse
Whipped Chocolate Ganache (for exterior and decorations)
Assembly & Finish
Method
Almond Sponge (Joconde)
- 1
Prepare batter
Preheat oven to 220°C (425°F). Line a 13x18 inch (approximately half sheet) baking tray with parchment and lightly grease. In a bowl, whisk the egg whites until foamy, then gradually whisk in 50 g granulated sugar to form glossy soft peaks. In a separate bowl, whisk together whole eggs, powdered sugar and vanilla until slightly thickened. Fold in ground almonds, flour and a pinch of salt. Gently fold the egg-white meringue into the almond-egg mixture in two additions. Finally fold in the melted cooled butter until incorporated.
- 2
Bake
Spread the batter evenly in the prepared tray to a uniform thickness. Bake 5–7 minutes, until the sponge is lightly golden and springs back. Remove from oven and allow to cool for 2–3 minutes.
- 3
Cranberry Gelee
- 4
Bloom gelatin
In a small bowl sprinkle 6 g gelatin over 30 ml cold water; set aside to bloom for 5 minutes.
- 5
- 6
Finish gelee
Remove pan from heat. Stir in the bloomed gelatin until fully dissolved. Pass the mixture through a fine mesh sieve into a bowl to remove solids, pressing to extract as much liquid as possible. Chill the sieved liquid in the refrigerator until it reaches a spreadable, thick but still pliable gel (about 30–45 minutes). Stir occasionally to check consistency.
White Chocolate Mousse
- 7
Bloom gelatin
Sprinkle 4 g gelatin over 20 ml cold water in a small bowl and let sit to bloom for 5 minutes.
- 8
Make custard base
In a small saucepan, heat 120 ml milk until it begins to steam (do not boil). In a bowl, whisk together 3 egg yolks and 40 g sugar until pale. Temper the yolks by slowly whisking in about one-third of the hot milk, then pour the tempered yolks back into the saucepan with the remaining milk. Cook over low heat, stirring constantly with a spatula, until the mixture coats the back of a spoon (about 75°C/165°F). Remove from heat.
- 9
Melt chocolate & incorporate gelatin
Place the chopped white chocolate in a heatproof bowl. Pour the warm custard over the chocolate and let sit 1 minute, then stir gently until smooth. Microwave or warm the bloomed gelatin briefly just until melted if it isn’t already liquid, then stir the gelatin into the warm chocolate-custard mixture along with 1 tsp vanilla. Allow the mixture to cool to roughly 25–30°C (warm but not hot).
- 10
Fold whipped cream
Whip 400 ml cold heavy cream to soft-medium peaks. Fold one-third of the whipped cream into the chocolate base to loosen, then gently fold in the remaining cream in two additions until homogeneous and light. Chill briefly if needed until spreadable but still soft (about 10–15 minutes).
Whipped Chocolate Ganache
- 11
Make ganache
Place chopped dark chocolate in a bowl. Heat 200 ml heavy cream to just below boiling and pour over the chocolate. Let sit 1–2 minutes, then stir slowly until smooth. Stir in 25 g softened butter and 10 g confectioners' sugar until fully incorporated. Cool to room temperature, then refrigerate until set but not rock-solid (about 1–2 hours).
- 12
Whip ganache
When the ganache has reached a pipeable but holdable consistency, whip it with a mixer until light and fluffy, similar to whipped cream. Keep chilled until ready to use for coating and decorative paper-bark texture.
Assembly & Finish
- 13
Prepare sponge for filling
Place the trimmed warm almond sponge right side down on a piece of parchment. Lightly brush the surface with 60 ml cooled simple syrup to add moisture.
- 14
Layer gelee and mousse
Spread the chilled cranberry gelee in an even layer over the sponge, leaving a 2 cm border along one long edge. Spread about two-thirds of the white chocolate mousse in an even layer over the gelee, again leaving the 2 cm border clear to enable a tight roll.
- 15
Roll log
Using the parchment to help, start rolling from the long side with the mousse-covered edge, rolling tightly but gently into a log. Use the uncovered 2 cm border as the last wrap to seal. Transfer the log seam-side down onto a baking sheet and chill in the refrigerator for at least 1 hour to set.
- 16
Trim ends and finish
Once chilled and firm, trim the ends of the log at a 45° angle for a clean presentation, reserving a small offcut to decorate as a 'branch' if desired. Place the log on a serving board. Using an offset spatula, spread a thin crumb coat of whipped ganache over the log to seal crumbs and chill 15 minutes. Apply a final thicker layer of whipped ganache, using the back of a fork or a textured spatula to create bark-like ridges.
- 17
Decorate
Pipe additional whipped ganache to attach the reserved 'branch' piece. Dust lightly with powdered sugar to resemble snow. Scatter sugared cranberries and toasted chopped almonds along the top or around the base as desired. Keep refrigerated until serving; remove from fridge 15–20 minutes before slicing.
