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Elevate Your Dessert Game with Divine Chocolate Cream Buche de Noel

Elevate Your Dessert Game with Divine Chocolate Cream Buche de Noel
Carol

Crafting the Perfect Roll Cake Dough

Unveiling the Ingredients

  • 3 M Ball Eggs
  • 70g Granulated Sugar
  • 65g Light Flour (Tokuhokasa)
  • 10g Cocoa Powder
  • 15g Taihaku Sesame Oil
  • 20g Milk

The Art of Cream Creation

Decadent Chocolate Cream

  • 60g Kubel Chocolate
  • 40g Milk
  • 200g Fresh Cream (42%)

Tools of Culinary Excellence

  • Rectangle Roll Cake Top Plate
  • Square Roll Cake Top Plate
  • Kraft Paper
  • Scale
  • Powder Sifter
  • Bowl
  • Whisk
  • Rubber Spatula
  • Hand Mixer
  • Infrared Thermometer
  • Dredge
  • Cake Cooler
  • Palette Knife
  • One Eye Clasp
  • Piping Bag
  • Tea Strainer
  • Cake Picks

Masterful Preparation

1. Sift and Mix

  • Combine soft flour and cocoa powder through a powder sifter.

2. Warm Elegance

  • Place Taihaku sesame oil and milk in a hot water bath, keeping them warm.

3. Oven Preheat

  • Preheat the oven to 200℃.

Baking Brilliance: Roll Cake Batter
1. Prepare the Pan

  • Line a roll cake pan with craft paper or use the oven's baking sheet.

2. Egg-Sugar Symphony

  • Mix eggs and granulated sugar, gently warming over a hot water bath.

3. Whip to Perfection

  • Beat with a hand mixer until thick and ribbon-like.

4. Flour-Cocoa Fusion

  • Add sifted flour and cocoa powder, folding with a rubber spatula until smooth.

5. Oil-Milk Infusion

  • Mix in warmed Taihaku sesame oil (or salad oil) and milk.

6. Bake to Glory

  • Pour the batter into the pan, level with a dredge, and bake at 200℃ for about 12 minutes.

7. Cooling Artistry

  • Immediately cool on a wire rack, leaving the paper on to prevent drying.

8. Creamy Chocolate Alchemy

  • Crafting the Divine Chocolate Cream

1. Chocolate Melody

  • Heat chocolate and milk in a bowl over a hot water bath until melted. Mix thoroughly and let it cool.

2. Creamy Symphony

  • In a separate bowl, add fresh cream in two parts to the cooled chocolate, stirring well each time.

3. Hand Mixer Harmony

  • Blend with a hand mixer on low speed for 8 minutes.

Assembling the Masterpiece

1. Unveiling the Roll of Cake

  • Peel off the paper from the roll cake dough and cut the front and back sides.

2. Chocolate Embrace

  • Spread about half of the luscious chocolate cream over the surface.

3. Rolling Magic


  • Roll from the front, creating a core part. Secure it with paper and let it rest in the refrigerator for about an hour.

4. Artistic Cuts

  • Cut the front part diagonally for a visually stunning finish.

5. Cream Piping Elegance

  • Put the remaining chocolate cream into a piping bag fitted with a nozzle and pipe it out, or apply with a spatula and create marks with a fork.

6. Finishing Flourish


  • Sprinkle with cocoa powder, decorate as desired, and behold the masterpiece!

Whether you opt for the square or rectangle version, this Chocolate Cream Buche de Noel is a culinary symphony that will leave your taste buds singing. Elevate your dessert game with this divine creation.

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