Crunchy Christmas Bûche

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The long-awaited day by children is finally here ! It’s time for gifts, moments of laughter and joy with family and it is also the expected moment to savour the famous Christmas bûche ! I’ll give you today the recipe for the Christmas bûche of my childhood. I just brought my personal crunchy touch . I let you discover !

Crunchy Christmas Bûche

For 16 servings

Preparation time: 1h, Cooking time: 10min, Resting time: 2h

Sponge cake

[ingredients title=”Ingredients”]

• 4 eggs
• 140g sugar
• 140g flour

[/ingredients]

Ganache cream

[ingredients title=”Ingredients”]

• 4 eggs
• 100g sugar
• 1/2 glass of water
• 3 gelatine sheets
• 100g chocolate
• 65g butter
• 250ml whipping cream
• 25g cocoa powder

[/ingredients]

Crunch

[ingredients title=”Ingredients”]

• 160g praline flavoured chocolate
• 80g de crêpes dentelles (gavottes)

[/ingredients]

PREPARATION

Ganache cream

• Whisk the 4 eggs with an electric mixer by working up a lather.

• In a saucepan, make a sirup with sugar and water. Bring to boil at 100°C.

• In the hot sirup, add the gelatine sheets previously softened in cold water and wrung out . Whisk vigorously.
• Add the hot syrup over the eggs and beat with electric mixer until the mixture is cooled .
• Melt the chocolate with butter.

• Add the melted chocolate mixture and beat again a few minutes.
• Add cocoa powder and beat to incorporate a few minutes .

• Beat the cold whipping cream into a bowl placed beforehand in the freezer and place in a bowl filled with ice.

• Beat at low speed and increase speed when the cream is taken. Do not over beat the cream with the risk that it turns into butter .

• Incorporate the whipped cream into the chocolate mixture with a spatula.
• Film and refrigerate.

Sponge cake

• Preheat the oven at 200°C.
• In a bowl, beat with an electric mixer the eggs with the sugar until the mixture triple in volume. When it forms a spout, the mixture is ready .

• Sift the flour and stir into mixture using a spatula . Mix gently so that the preparation remains ventilated.

• Pour the dough on a silicone sponge cake plate and spread with a spatula.
• Bake at 180 ° C and cook until lightly browned ( 5-10 minutes). Excessive cooking could harden the sponge cake and make it difficult to roll.
• Cool the cake .

• Peel off the cake from the mould .

Crunch

• Melt the chocolate in the micro waves.
• Crumble the crêpes dentelles into the melted chocolate and mix.

Bûche

• Take the ganache cream out of the fridge.
• Spread the ganache over the cake with a spatula.

• On one length, spread 1/3 of the crunch on the edge .
• Roll the sponge in the direction of the length starting from the portion covered by the crunch . Thus we will find the crunch in the middle of the bûche.
• Cover the bûche with the ganache on the length and ends .
• Place crunch on the 2 ends of the bûche.
• Using a fork, scrape the ganache to form a log decoration.
• Place crunch on the length of the bûche file to form a crisp line.
• Then decorate your bûche : meringues , chocolate, icing sugar …
• Place in the fridge at least one hour before serving.