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Buche De Noel (Classic)

INGREDIENTS LIST

PROCEDURE: Chocolate Roll

  1. Mix all ingredients (except oil) for 3 minutes at low speed.
  2. Shift to high speed and whip for 5 minutes or until ribbon stage. Shift to low speed and gradually add the oil. And mix for another 2 minutes.
  3. Pour in 650g of batter onto a 12 x 16 jelly roll pan and bake at 185C (top heat) and 180C (bottom heat).
  4. Bake for 18 mins at 180ºC.

PROCEDURE: Chocolate Whipped Cream

  1. Heat Festipak and add the glucose until 60C. 
  2. Pour on the chocolate and mix well until you obtain a homogenous texture. 
  3. Leave in the fridge for 12H at 4 to 6C. Whip until medium peaks. 
 
To Assemble: Spread the Cremfil Ultim Chocolate and chocolate whipped cream onto the chocolate roll then roll into a log. Frost the cake with chocolate whipped cream. Garnish with chocolate barks. 

TO ASSEMBLE:

  1.  Spread the Cremfil Ultim Chocolate and chocolate whipped cream onto the chocolate roll then roll into a log. 
  2. Frost the cake with chocolate whipped cream. 
  3. Garnish with chocolate barks. 

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