Ingredients
Equipment
Method
Genoise Sponge
- Prepare a flat tin with a little oil and line with baking paper and set aside
- Preheat the Oven 175C
- Place the eggs over a double boiler set to a gentle simmer, and gradually warm them until they reach 30 °C
- Using a stand mixer fitted with a whisk, begin by whisking the eggs and sugar together. Then, continue whisking until the mixture has doubled in size and becomes pale, white, and light in texture.
- Sieve the cocoa and pain flour together twice and set aside
- Meanwhile, warm the milk in the microwave or alternatively over the stove until it reaches 40 °C.
- Once the eggs are light and fluffy turn the mixer down to a slower speed and add half the dry mix
- Now add half the milk and oil.
- Scrape down the sides and add the remaining flour mix
- Now add the remaining milk and oil.
- Scrape down the mixing bowl and give it a final mix by hand
- Pour onto the tray and using a step palette knife smooth the surface
- Finally, place it in the oven and bake for 12–14 minutes, until it is just set.
- The surface should be spongy and not leave finger marks
- Set aside for 2 mins
- Next, run a knife carefully around the edges of the sponge to ensure it isn’t caught on the baking paper, and then turn it out onto a clean tea towel.
- Peel the paper away carefully turn over again and roll up in the tea towel and set aside to cool (short side)
Mascarpone Mousse
- Add to a pot on the stove the pure cream, lemon rind, and honey.
- Bring to the boil take off the heat and add the vanilla
- Set aside to infuse for 30 minutes
- Meanwhile, whisk the egg yolks and sugar in a stand mixer fitted with a whisk until the mixture becomes pale.
- Add a small amount of the cream for the stove into the cornflour and make a thin paste
- Add into the eggs mix and mix in
- Pour the remaining cream mix over the eggs and mix well by hand
- Add back in the pot and put back on the stove
- Then, stir the mixture over a low heat until it thickens, taking care not to let the eggs curdle.
- Cook for 2 minutes to cook out the cornflour
- Sieve and set aside to cool completely
- Mix the Double cream and mascarpone in a bowl by hand to give them a thick consistency
- Add in the custard and fold in Do this two lots. The first one whisk by hand to ensure there are no lumps
- Set aside in the fridge for 30 minutes to get a little thicker
- Unroll the sponge
- Filling the sponge roll even with the mascarpone mousse
- Spread an even amount of mascarpone mousse over the sponge.
- Carefully roll up and refrigerate to set
Ganache
- Add the milk and cream to a pan on the stove and bring to a fast simmer.
- Pour over the chocolate and let sit for 1 minute
- Finally, stir the mixture until the ganache is fully emulsified and smooth.
- Then let it set
- Put the ganache in th stand mixer with a flat beater .Whisk to gain light aerated ganache
Coating the Roll
- Pop the roll on a board (slide a palette knife carefully under the base and pop on a clean board)
- Cut the ends to trim up the log and set the trimmings aside (about 2 cm )
- Coat the log include the front and end with thin layer of ganache that has been whipped and is soft
- Cut one slice you have kept in half and roll into a round log shape
- Secure each with a couple of skewers
- Coat with a layer of ganache
- Refrigerate
- Finally, re coat with another layer of ganache, then texture the surface using a fork or a comb
- Move to a board for show and add some ganche on the board for earth
Mushroom meringues
- First, whisk the egg whites until they become foamy.
- Add the salt and cream of tartar
- Then, continue whisking for around 7 minutes, until the mixture forms thick, glossy ribbons that are not dry.
- At this point, the peak should hold stiff, yet remain silky.
- Set the oven 100C
- Line a tray with parchment paper or Silpat mat
- Fill a piping bag with 19mm round tip
- Pipe mushroom caps about 38mm in diameter with the tip swirled off to the side
- Mushroom stems should look slimmer and taller 19 mm base with a tip point
- Bake 1.30mins and cool completely
- Once cool pop in an air tight container
Assemble the Bûche De Noël
- Dust top and stems lightly with cocoa
- Rotate the tip of a paring knife in the centre of each mushroom cap to cut a small hole just large enough to fit the tip of the base
- Melt chocolate and pipe into the hole
- Stick into the base and set
- Gently transfer to airtight container and store for several days
- Do not refrigerate
Final touches Bûche De Noël
- Arrange mushrooms on Buche
- Dust with icing sugar
- Add berries and figs
Video
Notes
Note1: Double cream is a dollop cream that doesn't need to be whipped. My favourite is La casa del Formarggio or Pura.
Note 2: Pure cream is a single origin cream with no additives such as thickeners or gelatine. Mt favourite is St David's or Schulz. It may be labelled thick cream or dollop cream.
Note 3.My favourite is Montefiore cheese mascarpone or La casa La casa Del Formaggio Mascarpone. However so long as you use mascarpone it will work well.
Note 4.Couverture chocolate 45-55% is ideal but you will still get good results with dark baking chocolate