Bouche de Noel

Ingredients

• 6 eggs
• Vanilla
• Three-quarters cup sugar (divided into 3 stages)
• Salt
• Half a cup flour
• Quarter cup cocoa
• Cream filling for the Bouche de Noel:
• 1 and 1/4 cups whipping cream
• 1 teaspoon liquid vanilla
• A small pinch of salt
• 1/4 cup powdered sugar
• 2 tablespoons gelatin powder
• 2 tablespoons water
• For the buttercream coating to decorate the Bouche de Noel:
• 1 and 1/4 cups powdered sugar
• 120 g soft butter
• A pinch of salt
• 5 tablespoons cocoa
• 3 tablespoons whipping cream - optional, as desired
• The best authentic Bouche de Noel recipe and method come to you from Matbakh Shou Tabkhin El Yom:
• To read how to prepare the best and easiest Swiss roll, click this link: How to Make the Best and Easiest Swiss Roll
• To get the chocolate sauce recipe, click this link: How to Make Chocolate Sauce at Home
• To get the cookie cake, click this link: Watch the video for how to make the giant cookie cake

Method

1. First separate the eggs into whites and yolks—place the yolks in one bowl and the whites in another separate bowl.
2. Whisk the egg whites until you get a thick cloud-like meringue; add only 1/4 cup of granulated sugar slowly and in stages while continuing to whisk.
3. Meanwhile, in another bowl beat the egg yolks well for about 5 minutes until thick; add 1/4 cup granulated sugar slowly and in stages and continue beating until smooth and thick.
4. Sift 1/2 cup flour and 1/4 cup cocoa with a pinch of salt; add the flour mixture to the egg yolk mixture and beat to combine.
5. Gently fold the meringue (egg whites) into the cake mixture, mixing lightly by lifting with a wooden spoon or spatula from bottom to top—do not mix quickly or vigorously.
6. Line a rectangular baking tray with parchment paper and lightly spray with oil.
7. Pour the Bûche de Noël cake batter into the tray and bake in a preheated oven at 175°C (347°F) for about 12 minutes.
8. Do not bake the Bûche de Noël sponge for too long, or it will become dry and unable to roll.
9. Meanwhile place a clean kitchen towel and dust it with powdered sugar; remove the cake from the oven when done and leave it aside for a few minutes until the cake edges pull away from the tray sides.
10. You can also run a thin knife around the cake edges to separate it from the pan sides.
11. Turn the cake out onto the sugared towel while still warm and roll the cake into a cylinder inside the towel; wrap the towel tightly around it and set aside.
12. Prepare the filling cream; you can add gelatin mixed with two teaspoons of water to obtain a firmer cream, but this step is optional.
13. When the cake has cooled, gently remove the towel, spread the filling cream over the cake and roll it again into a cylinder.
14. This time place the rolled Bûche de Noël in the refrigerator to chill well before applying the outer frosting.
15. Leave the Bûche in the fridge for about two hours; meanwhile prepare the buttercream for the outer coating.
16. Beat the butter well for about 4 minutes, then add the sugar and vanilla and continue beating.
17. Once the buttercream is firm you may add whipped cream as desired; also add cocoa and salt and continue beating until you get a thick, stable buttercream.
18. After the allotted time, remove the Bûche de Noël from the fridge, unwrap it from the towel, place it on a serving plate, frost it with buttercream, dust with powdered sugar and decorate as desired with grated chocolate and berries or cherries depending on preference and availability.
19. The best authentic Bûche de Noël recipe comes to you from the Sho Tabkhin Alyawm kitchen:
20. To read the method for the best and easiest Swiss roll click this link: How to make the best and easiest Swiss roll
21. For the chocolate sauce recipe click this link: How to make chocolate sauce at home
22. For the cookie cake recipe click this link: Watch the video: Giant cookie cake method
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24. #BonAppetit #Recipes #Recipe #ShoTabkhinToday #How_to_prepare_the_Swiss_roll