Signature Desserts

Buche de Noel
By Pastry Chef Remy Deyglun, Le Chateau Restaurant, South Salem NY

The Buche de Noel, or Yule Log, is a traditional French Christmas cake shaped in the form of the log. The roulade is a cake roll with the filling inside.

Visit www.lechateauny.com.

Total preparation time: 1 hour
Cooking time: 10 minutes
Refrigerate: 2-3 hours

Equipment
½ size sheet pan (12” * 16”)
Parchment paper
Electric Mixer
1 Small sauce pan
Candy Thermometer
1 Medium Size Sauce Pan
2 mixing bowl
1 Rubber spatula
1 Can Pam Spray

Ingredients
For Chocolate Roulade:
5 Eggs yolks
5 Whole Eggs
250g Sugar
5 Eggs Whites
25g Sugar
110g All purpose flour
15g unsweetened Cocoa Powder

For Chocolate Mousse
6 oz Unsweetened Chocolate
4 Oz Semi Sweet Chocolate
4 Oz Butter
½ Cups Egg Yolks
6 Oz Sugar
1/2 Cup Water
4 Cups Heavy Cream

Methods
For Chocolate roulade
Preheat oven at 350F
Spray Pam on the ½ sheet pan & lined with parchment paper
Sift the flour & cocoa powder together
In the bowl of an electric mixer, beat in high speed the 5 eggs yolk, 5 whole eggs and 250g of
   sugar until light and fluffy. Set aside.
In another bowl, whip in high speed the 5 egg whites and 25g of sugar until stiff.
Fold gently the eggs batter with the egg whites while incorporating the sifted flour/cocoa mixture
Spread the mixture evenly over the lined sheet pan
Bake for about 10 minutes or until the roulade feels dry at the touch
Set aside to cool.

For Chocolate Mousse
Melt together over a water bath or in a microwave the 2 chocolate with the butter.
Keep warm
Whip the heavy cream until soft peak and keep refrigerated
In the bowl of an electric mixer beat the egg yolks until they double volume
Meanwhile in a small sauce pan put the sugar and the water. Cook until 241F or 121C
Pour gently into the egg yolks. Keep whipping until they are cold
When they are cold, mix rapidly the warm chocolate into it and fold right after the whipped
   cream.

Putting the Buche de Noel together
Flip the chocolate roulade on a piece of parchment paper. Peel the paper of the cake
Spread some chocolate mousse on the cake about a ¼” thick
Starting from the wider side of the roulade start to roll the buche. Use the parchment paper to
   help you rolling.
Make sure the buche is rolled very light- Put it on ½ sheet pan with parchment paper
Spread the remaining chocolate mousse over the buche evenly about 1/2” thick
With the teeth of a fork draw some line along the buche to resemble the bark of a tree
Refrigerate 2-3 hours
Cut the edges on an angle and sift confectioner sugar on top.