How to make Christmas Chocolate Log Cake “Bûche de Noël au chocolat”

Merry Cacao-mas, everyone! ∴∵ゞ(´ω`*)♪ Today I will show you how to make the most requested Christmas dessert, “Bûche de Noël” Let's start with a roll cake. Place parchment paper on a baking sheet pan. Like this. Prepare hot water to boil the eggs I over boiled it this time, but 50〜60℃ would be ideal. Beat the eggs. And something unexpected happened. Two egg yolk in one egg! A double-yolk egg. Lucky( *• ̀ω•́ )b ☆ No-no, I have to do-over….(´Д`) Add the granulated sugar, beat while double-boiling. Also, batter with the double-yolk egg was the same finish. At the end reduce it to low speed to smoothen the batter. Whisk until you can form the number “8.” Sift the powder ingredients into the bowl. Whisker is recommended to mix. Airy〜♪(*ﾟ▽ﾟ*) Add milk and melted butter Whisk until the shiny top coat appears. Let the air bubbles out by tapping on the table once or twice. Cover with a plastic wrap after cooling it down. Make the syrup in advance. Mix the ingredients in a pot and cook out the alcohol in the brandy. Brush the syrup as let it soak into the cake. This will prevent the cake from drying and breaking. Some say “slamming” the syrup. Let’s make chocolate frosting. Pour warmed cream into chopped chocolate. Melt the chocolate very well. Add the cold cream slowly. The total cream you need is 200ml. Warm 100ml of the cream and keep the rest 100ml cold, and add them into the bowl. Whip the cream placing on ice water. Lightly whip the cream to avoid hardening. Add some cutting marks on the cake. Cut the edge of the cake diagonally. Always wrap the cake with a wet towel under it to avoid the cake from sliding. Set seam side down, then refrigerate to solidify the shape. Let’s make a bark shaped chocolate to attach onto the roll cake. Chop the chocolate, melt and temper. Tempering is an important process to add shiny top coat to the chocolate. Melt the chocolate at 55℃ with 60〜70℃ hot water. This time I’m going to do tabling method using a marble worktop. Pour ⅔ chocolate on the worktop. Collect it in the bowl when it’s approximately 26〜27℃. Once it’s 27℃, place on a hot water for a second and set it to about 31℃. If the chocolate looks like this after leaving in the refrigerator for about 3 minutes, it’s good to go. Spread the chocolate on a parchment paper. Set it to harden. It’s curled up when it become solid lol Chocolate gets shrinked when you do tempering right. So It’s a success, I guess. It’s become flat after setting it upside down. Break the chocolate by hand. Cut into smaller pieces to make it easier to attach onto the roll cake. Once the shape of the roll is set in the refrigerator, spread the frosting on the roll cake. There’s a standard way of making Bûche de Noël, however, the recipe may differ depending on the baker or restaurant. Popular shape usually has a diagonally-cut branch (roll cake) attached after making strokes with a fork in frosting to look like tree bark. My versions uses decorative chocolate to look like tree bark. Mm, I like this simple look. Hmm, I’m tired of seeing colorful decorations... This is it... Adding powder sugar and... Complete! After slicing… Adding cacao. Sprinkle ∴∵ゞ(´ω`*) Sprinkle, Sprinkle, Sprinkle, Sprinkle, Sprinkle, Sprinkle, Sprinkle, Sprinkle, Sprinkle ∴∵ゞ(´ω`*) Sprinkle ∴∵ゞ(´ω`*) Nice cacao! Let’s have it ♪ Well, except for the decorations, it’s an ordinally cocoa roll cake. The thin chocolate adds a nice texture. I think I made the cream too thick. It's genuinely delicious as a cake, but the sweetness is under control. I’m glad that the cake looks decent without using Christmas color. Thank you for the meal!(*´∀｀)ﾉ What? What’s this? You guys…. Christmas gift for me? I wonder what this would be… so exciting.... This.. is… Boxer shorts! Thank you!!! I'll wear right away! I mean… no.. I shouldn’t. I’ll become a “Gudetama”... There’s a Christmas card, too. Merry... KuriBocchi! (Spending Christmas alone)(;ﾟ;Д;ﾟ;) Without a doubt, I’m going to KuriBocchi. Please subscribe Channel, Turn on notification, Like this video. Thank you.

Channel: Chocolate Cacao チョコレートカカオ

Views: 3,520,059

Keywords: チョコレート, Chocolate, Chocolat, ショコラ, YouTube, 料理, お菓子作り, 手作り, レシピ, Chocolate Cacao チョコレートカカオ, 製菓, パティシエ, ショコラティエ, sweets, スイーツ, cooking, Recipe, cooking sounds, 作り方, How to, ブッシュドノエル, クリスマスケーキ, ロールケーキ, 追いカカオ, ビュッシュドノエル, Bûche de Noël au Chocolat

Id: s2z1SXHcLgo

Length: 12min 53sec (773 seconds)

Published: Sat Dec 22 2018