Buche De Noel (Sustainable)

INGREDIENTS LIST

PROCEDURE: Chocolate Roll

  1. Separate the egg yolk and egg whites.
  2. Mix the egg yolk, oil, water and Tegral Satin Moist Chocolate Cake until homogenous.
  3. Whisk the egg whites, sugar and cream of tartar until soft-medium peak.
  4. Fold the 2 mixtures until no egg whites visible.
  5. Place in a 12x16 jelly roll pan.
  6. Bake for 18 mins at 180ºC.

PROCEDURE: Velvet Spray

  1. Melt the two ingredients together at 40C spray onto a frozen cake.

PROCEDURE: Dark Chocolate Ganache

  1. Bring Festipak and glucose simmer.
  2. Combine with the milk chocolate then mix until smooth.
  3. Add in the butter then mix until completely dissolved.

TO ASSEMBLE:

  1. Spread the dark chocolate ganache onto the chocolate roll then roll into a log. 
  2. Frost the cake with the same ganache then freeze for 2 hours. 
  3. Spray with velvet spray then garnish with chocolate decorations.

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