If you are intimidated to make a Bûche de Noël, this recipe is for you. I will hold your hand through each tiny step, making sure your cake is a masterpiece!
CHOCOLATE GÉNOISE OR CHOCOLATE SPONGE CAKE: Eggs Granulated sugar Grand Marnier Cake flour Unsweetened cocoa powder Baking soda SOAKING SYRUP INGREDIENTS: Water Granulated sugar Grand Marnier
ASSEMBLING THE BÛCHE DE NOËL Unroll the cake from the dish towel and parchment paper. Place on a cooling rack with a cooking sheet underneath to catch the drips of ganache you will pour over.
Generously spread the soaking syrup over the insides of the cake. Add a thick layer of buttercream on the inside of the roll, leaving the last inch clear.
Roll up the cake again, applying pressure so that there is a tight roll but not too much that you crack the cake. If the cake cracks, that is ok, just use buttercream to patch it up.
Apply a thin layer of butter cream over the top of the cake and over the ends to seal in the cake. Place in the fridge for a half hour.
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