Here we are, Christmas time and its festive meals are just around the corner! At Mont Saint Michel, every year, we like to make the classic « chocolate rolled log » a.k.a «Bûche de Noël» , which never fails to bring us back to childhood!
However, we do prefer lightening up a bit the rich and buttery chocolate cream traditionally spread on the soft biscuit ... Which is why, we suggest you revisit this cream by transforming it into a dark chocolate ganache, airy, light and melting!
Ingredients for the biscuit:
100g of caster sugar
1/2 teaspoon baking powder
Ingredients for the dark chocolate whipped ganache:
125g dark chocolate
10cl + 25cl of whole liquid cream
a handful of buckwheat seeds for decoration
Preparation of the dark chocolate whipped ganache:
1. We recommend making it at least 4 hours before making the biscuit and mounting the log, or better, the day before.
Break the chocolate into small pieces and melt it only halfway in a double boiler at low heat.
2. In another small saucepan, boil the 10cl of whole liquid cream and pour them into 2 times on the semi-melted chocolate. Stir vigorously using a spatula to emulsify everything.
3. Then add the 25cl of whole liquid cream, very cold this time and mix vigorously, always with the maryse. The ganache should be shiny and very smooth.
4. Transfer the ganache into a large bowl. Let it cool slightly at temperature then cover the ganache using cling film on contact (this means you have to stick the paper directly on the ganache).
Keep it in the fridge for at least 4 hours or the entire night.
Preparation of the rolled biscuit:
1. On D-day or 4 hours after the preparation of the chocolate ganache: Turn on the oven to 240°C.
2. Prepare a rectangular baking tray by covering it with baking paper.
3. In a large bowl, mix the egg yolks with the caster sugar until getting a creamy texture.
4. In another bowl, beat the egg whites until stiff.
5. Into the yolks / sugar mixture, add in the following order: half the flour (to which we have added yeast), half of the egg whites, then the rest of the flour and finally the rest of the whites.
6. Pour the dough on the baking tray covered with baking paper and spread it delicately about 1 cm thick.
7. Bake in the hot oven for 5 to 10 minutes. Keep monitoring during the first 5 minutes as that time may be more than enough, depending on your oven. The biscuit is baked when it is golden, bubbles form and your finger no longer sticks to the dough.
8. While waiting for the biscuit to cook, run a clean kitchen towel under water, wring it out and place it on your countertop.
9. Once the biscuit is baked, turn it over on the damp towel. Leave the dough and the paper like this lying on the towel for a few minutes to allow the biscuit to soak up the steam.
10. Then gently peel the baking paper from the biscuit and roll the biscuit in the tea towel. Reserve at room temperature for at least 30 minutes, until the biscuit is lukewarm or cold.
Finalizing the mounted ganache and assembling the log:
1. At least 15 minutes before assembling the chocolate ganache, put the whips of your mixer in the freezer.
2. Take the chocolate ganache out of the fridge, then assemble it using an electric mixer with the frozen whisks to obtain a very airy foam.
3. Spread the mousse delicately and evenly over the entire interior of the biscuit(reserve about 1/3 for the decoration of the log).
4. Gently roll the log on itself, then cover it with the rest of the whipped ganache.
5. On the mounted ganache covering the log, make streaks using the tips of a fork.
6. Finally, decorate the top of the log with buckwheat seeds, roasted or not.
- To decorate your log, do not hesitate to roast the buckwheat seeds to give them even more taste. You can also powder the log or use praline or simply crushed hazelnuts or dark chocolate chips.
- You can also sprinkle the inside of the log with buckwheat seeds to give it a crunchy taste.
- It is really important to preserve the chocolate ganache for several hours in the fridge, otherwise there’s a risk that it does not go up properly.
- The log can easily be made the day before it is eaten. In which case, it is preferable to wrap the undecorated log in cling film to protect it in the fridge, then decorate it at the last moment or just a few hours before eating.