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10/13/2019 Reteta Bûche de Noël - Raymond Blanc OBE
INGREDIENTE NECESARE
METODA DE GĂTIT
PASUL 1
Într-un mixer alimentar cu viteză maximă, bateți albusurile în timp ce adăugați treptat zahărul până când ating
vârfurile moi. Reduceți viteza la mediu și bateți în gălbenușurile de ou.
Scoateți vasul din mașină și sitați în jumătate din făină și cu o spatulă ușor în albusurile batute. Repetați faina rămasă
încercând să păstrați cât mai mult aer în amestec.
PASUL 2
Aliniați tava de patiserie cu hârtie siliconică Puneți puțin amestecul sub ecare colț al hârtiei pentru a-l xa pe tavă și
turnați amestecul.
Gătiti în cuptorul preîncălzit timp de 10 minute, până când se atinge o culoare aurie ușoară și reapare la atingere.
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10/13/2019 Reteta Bûche de Noël - Raymond Blanc OBE
STEP 3
Using a whisking machine, whisk the yolks and the 30ml of water for 5 minutes on full speed until light and aerated.
Turn down to a medium speed and pour the sugar syrup halfway down on the side of the bowl, making sure it is away
from the whisk otherwise it will simply spray the hot sugar syrup around the bowl rather than onto the egg yolks. This
hot sugar syrup will partially cook the egg yolks giving you a silky, stable sabayon.
Reduce the speed to medium and leave in the machine for 3 minutes to allow the mixture to cool to around 35˚C.
STEP 4
On a slow speed, add the rum then gradually add the soft, room temperature butter.
Whisk on full speed for 3 minutes to generate a little more lightness and volume. At this stage you can add the
chopped chestnuts.
Reserve one third for lling the Bûche and the rest will be for decoration.
STEP 5
In a small saucepan, bring the sugar and water to the boil, then take o the heat and add the rum.
Place the sponge upside down onto a clean tea towel and peel away the greaseproof paper.
STEP 6
Spread one third of the butter cream over the soaked sponge, then roll the sponge into a tight roll 30cm long. Start by
folding over the top edge towards you by about 1cm then use this to roll the log up, making sure that it is tight all the
way through.
Wrap the log into a cylinder shape and refrigerate for 15 minutes.
Unwrap the Bûche and place it on a serving dish or cake board. Carefully trim each end to give you a straight side.
Evenly spread the remaining butter cream all over and, using a fork, mark the cream to give the impression of a log.
Refrigerate for 30 minutes.
STEP 7
To serve:
Dust with a little cocoa powder, Slice the end o the Bûche and place it in the middle on top so you can see the
inside of the Bûche and give a sawn-o log e ect.
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10/13/2019 Reteta Bûche de Noël - Raymond Blanc OBE
Garnish with a few chocolate akes by scraping your knife down the length of your chocolate bar. Add a few whole
sweetened chestnuts.
STEP 8
Variation:
Or, if you prefer, you could change the lling to a chocolate ganache (200g chocolate melted into 200ml whipping
cream)
2tbsp Milk
90ml Whipping cream
80g 70% Chocolate, chopped
In a small saucepan on a medium saucepan, bring the milk and cream to the boil, take o the heat, and stir in the
chocolate. Continue to stir until you have a smooth consistency.
Sfatur pentr bu ta
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