Merry Christmas To Everyone

25 Dec

Hope this Christmas brings joy, peace of mind and good health to everyone. Our Christmas Eve’ was smooth, cool, and beautiful. As every year, I prepare the dessert. The bûche de Noêl. And some chocolate truffles. All was very good and delicious.

Chocolate Bûche with Mascarpone cherries filling

Chocolate  Bûche with Chestnut cream filling

Chocolate Bûche with Mascarpone cherries filling, adapted from bbcgoodfood magazine

100g caster sugar

5 eggs

25g self-raising flour

½ tsp baking powder

40g cocoa

50g ground almonds

Filling:

250g mascarpone

100g plain chocolate , melted

100g icing sugar , sifted

2 tbsp Rum,

cocoa or icing sugar for dusting

Heat the oven to 190C. Line a 30cm Swiss roll tin with a parchment paper.

Beat the eggs and sugar together until they are pale  and thick enough to leave a trail when you lift out the whisk – they should have trebled in volume. Fold the dry ingredients into the egg mix using a large metal spoon, being careful not to knock out too much air. Spoon carefully into the tin and spread out to the corners.  Bake for 12 minutes or until the cake feels firm to the touch.  Flip out onto a sheet of baking parchment.

Peel off the baking paper, then roll up the roulade lengthways, using the paper to help you. Leave to cool completely.

Make the filling by beating the mascarpone, chocolate,  icing sugar and rum together.  Chill until firm enough to spread. Unroll the sponge carefully and spread with the  filling before re-rolling. Don’t worry if it cracks a bit. Dust  with cocoa or icing sugar.

Enjoy.

Chocolate  Bûche with Chestnut cream filling, adapted from bbcgoodfood magazine

4 large eggs

100g caster sugar

85g plain flour

25g cocoa powder

For the ganache

150ml cream

100g dark chocolate, broken up

For the filling,

150ml cream

225g chestnut purée

3 tbsp sugar

50g chocolate drops (chopped)

Heat the oven to 200C. Line a swiss roll tin with parchment paper.

beat eggs and sugar until think and pale. Sift in the flour and cocoa and fold gently with a metal spoon. Spoon the mixture into the tin and bake for about 15 min until papfirm to the touch. Remove from oven and turn onto a parchment paper and roll over and leave to cool.

For the ganache, place the cream and chocolate into a bowl over simmering water, to melt. Set aside to cool and thicken.

For the filling, whisk the cream until it forms peaks. Place the chestnut purée and sugar in another bowl and beat together. Stir in the chocolate drops and then fold in the whipped cream.

Unroll the sponge carefully and spread with the  filling before re-rolling. Then spread the ganache over. Chill before serving.

Enjoy.

 

5 Responses to “Merry Christmas To Everyone”

  1. Loulou December 31, 2012 at 5:57 pm #

    These are perfect logs! Merry Christmas Maria and I hope 2013 is the year of good change for you. See you soon!

    • Fragolina December 31, 2012 at 9:11 pm #

      Happy New Year to you too guys…. yes hope this new year will bring joy and peace of mind to all… see ya…

  2. Debra Kolkka December 25, 2012 at 10:52 am #

    I hope you have a lovely day with family and friends…we did.

  3. Maya December 25, 2012 at 9:13 am #

    Joyeux Noel cousine! je pense à toi à chaque fois je passe devant un beau salon de thé, peut être un jour t’auras le tien et tout le monde aura la chance de gouter tes bons desserts, magnifique talent!

    • Fragolina December 25, 2012 at 9:55 am #

      joyeux noel a toi aussi et a patrick! oui j’espere aussi,un jour, ouvrir mon salon de thé, un joli salon. et on se rencontrera tous la-bas, mangeant de bonnes choses, buvant un bon café. A bientôt.

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