BUCHE DE NOËL: CHOCOLATE AND HAZELNUT. VERY DELICIOUS. FULL OF FLAVOR.

#buchedenoel
#hazelnut
#chocolate
#christmas
#ganache
#yulelog
This recipe is for 1 Buche de Noel
Tools:
Mixer
Roller pin.
Brush.
Tray
Parchment paper.
Pastry bags
Tips
Fork
🎄RECIPE - GANACHE
350gr Dark Chocolate (+55%)
350gr Heavy Cream
50gr Softened Butter
Refrigerate 2 hrs minimun
80gr Roasted Hazelnuts for the filling
✨RECIPE - SPONGE CAKE
4 Eggs
100gr Sugar (Yolks)
20gr Sugar (Whites)
80gr Sifted Flour
40gr Hazelnut Flour
Bake 10-15 min 350F
🌟RECIPE - SYRUP
150gr Sugar
80gr Water
Vanilla
Soak the sponge cake and set aside for 30 min
🍄DECORATING
Cocoa Powder
Rosemary
Powdered Sugar
Drunken Cherries
Edible Gold (Optional)
🌲Chocolate bark
100gr Dark Chocolat (A little more to add to the melted chocolate)
10gr Vegetable Oil
Cocoa Powder
✨TIP✨
Allow to be at room temperature 2-3 hours before serving
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[@christos6651]

Hi carlos , this recipe is really good in the fact that you add hazlnuts to the sponge and to the ganache.
I know that you are an absolutly amazingly talented patisserier and top of your game . Truly amazing.
If you can make ( Teach ,step by step ), more ,French petite cakes and , German , Australian, Portuguese as well thst would be absolutely fantastic . I love variety and really enjoy makeing cakes as well .
Also , i noticed that you did not give the size of the tray that you spread the sponge mixture on , e.g hight , lenghth and width , so if atall possible can you give them to me , and what was the temperature of the oven in centigrade please .
Many thanks
God blesd you carlos .😊👌
😇🙏🇮🇱🇨🇾🇬🇷✝️🕎✡️🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥

[@sweetsalgadoenglish]

Hello! Thank you again!!! The tray is a standard half sheet tray 28X43 cm. You can find that size everywhere. And usually they are about 1 - 1,5 cm high.
The temperature is 350 F or 170 C
If you have any other question, please let me know!
See you soon!!!

[@christos6651]

Thank you Carlos .
God bless you .
😇🙏🇮🇱🇨🇾🇬🇷✝️🕎✡️🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥