Merry Christmas. Joyeux Noël. Buon Natale.
I love this holiday, I love what glorious feelings Christmas can give us. There are feeling of hoping, of loving others, of sharing with others, of helping, of thinking of others. I love the family gathering on Christmas Eve, the joy that brings to our hearts, the fact that all the family members are close to each others. There’s no such feeling than the feeling of being with the family on holy and merry occasions.
Usually we don’t buy from stores a bûche de Noël. So I stayed home this past thursday baking, all day long and night, I was up till 1h30 am, icing the spiced cookies and decorating them the buttons sweets, which I loved alot, baking and filling ( and at the same time, doing the dishes of all these baked stuff too) two cakes, one mocha chocolate roulade and an almond filling roulade. We prefer to make desserts at home, a thing we’re pretty sure of is that we know what are the ingredients, what kinds we are using, what we are putting inside the cakes and the most important is that our cakes are not too buttery, as the store-bought cakes. This bûche de Noël is so delicious, as everyone said. I love it because it’s light, fluffy and has a nutty flavor. The toasted almonds give a great beautiful taste to the cream. I’m so delighted having baked all these good sweets, cookies, spiced cookies, chocolate clusters, mocha chocolate bûche de Noël and this Bûche de Noël with almond cream filling. Loved all the baking I did, worth the fatigue.
Bûche de Noël with almond cream filling
- 5 eggs, separated
- 3/4 cup cake flour
- 1/2 cup caster sugar
- pinch of salt
- 125 g toasted almonds, chopped finely
- 3/4 cup cream
- 1/2 cup powdered sugar
- 2 tsp vanilla
- 50 g butter
- 1 tsp brandy
- 100 g dark chocolate, chopped
- 100 ml cream
To make the génoise: Heat oven to 180 C. Whisk the egg yolks with the sugar in a large bowl for 8 minutes until doubled in volume, thick and pale. Whisk the egg whites with a pinch of salt until stiff peaks. Fold gently the whites into the egg yolks to combine then add the sifted flour to the egg mixture, folding gently not to squash out the air. Pour the batter in a 30×40 cm swiss roll tin, greased with a parchment paper and bake for 10 minutes. Remove from oven and lay the cake on a wet towel then slowly peel off the parchment paper and roll the cake with the towel tightly to form a log and leave aside to cool.
To make the filling: Toast the almonds and chop finely either by hand or in a food processor. Whisk the cream and vanilla extract until fluffy then add the icing sugar slowly, just to be combined. Stir in the chopped almonds and unroll the cake and spread slowly a nice layer of almond cream mixture the roll back the cake, careful not squeezing out the cream. Place on a serving plate.
To make the ganache: Place in a bowl over a bain-marie, the chocolate, butter, cream to melt and be combined stiring occasionaly, when melted and well combined, stir in the brandy. Remove from heat, let cool down to set. Then spread a thin layer over the cake and chill in the fridge.
Before serving dust with icing sugar.
Enjoy and Merry Christmas.