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Bûche de Noël | Party Kitchen

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Ingredients

chocolate : 250g
milk : 120ml
egg yolk : 1 piece
Egg white : 3 pieces
Granulated sugar : 1 tablespoon
chocolate : 80g
Syrup : 20g
Fresh cream : 100g
Powdered sugar : Appropriate amount
Strawberry : 10 grains

Time required

60minutes

Procedure

1) Melt chocolate 00:33
Chop the chocolate, put it in a bowl, and apply a hot water bath to melt it.
2) Add milk to the melted chocolate 02:37
Add milk heated to 90 ° C little by little to 1 and mix gently without air.
3) Add egg yolk 04:04
Add the loosened egg yolk to 2 and mix gently.
4) Make meringue 04:55
Whisk egg whites with a hand mixer. On the way, add granulated sugar and whisk until the horns stand.
5) Finish the chocolate mousse 06:08
Add the meringue scoop to 3 and mix with a whipper to blend, then add the remaining meringue and mix gently with a spatula.
6) Pour into a mold, cool and harden 07:06
Set the sheet in a mold so that the mousse can be easily removed, pour the mousse into it, and cool it in the freezer to harden it.
7) Make Glasage Chocolat 08:04
Put starch syrup and fresh cream in a separate bowl and heat in a water bath.
Add to the melted chocolate and mix.
8) Decorate 09:55
Sprinkle the hardened chocolate mousse with glasage chocolate that has been cooled to the extent of human skin and harden it in the refrigerator.
Make a wood grain pattern on the side of the chocolate mousse with a fork.
Decorate with powdered sugar or strawberries as you like.

Point

・ "Bush de Noel", which is often eaten at Christmas, means "Christmas log" in French.
・ If you melt the chocolate at a high temperature, the flavor will be lost, so be careful.
・ If the meringue bubbles are crushed, the soft texture will be impaired, so after adding the meringue, mix quickly and quickly.
・ It is even more delicious if you chill it well and eat it.