Chocolate Roulade (Bûche de Noël) | Chef Jean-Pierre

By Chef Jean-Pierre · 120 min

Ingredients

Instructions

1. Whip the egg whites with the cream of tartar at room temperature until soft peaks form. Gradually add half the sugar and keep whipping until stiff but not dry. Set aside.
2. Beat the yolks with the remaining sugar for a few minutes until pale and creamy. Stir in the vanilla.
3. Fold in the egg whites. Then sift the cake flour, baking powder and salt over the yolk mixture and fold in.
4. Line a cookie sheet with parchment paper and grease the paper with non-stick spray or butter and flour. Spread the batter on it and bake for 15 minutes, until springy to the touch. (The oven temperature is not given in the text.)
5. Let the sponge cool slightly, then roll it gently in the parchment to hold its shape.
6. Beat the softened butter until pale and fluffy. Gradually beat in the cocoa powder, powdered sugar, condensed milk, melted chocolate and salt. Mix until smooth and creamy, then keep at room temperature.
7. Unroll the cooled sponge, keeping the paper underneath. Brush lightly with simple syrup if desired, spread an even layer of buttercream, and roll tightly using the paper as a guide. Refrigerate the roll for at least 2 hours.
8. For the simple syrup, dissolve the sugar in the water over medium heat, stirring, then bring to a gentle boil and remove from heat. Add the rum (if using) and cool to room temperature. Store in an airtight container in the fridge for up to 1 month.
9. For the ganache, pour warm cream over the chopped chocolate and stir until smooth. Add more cream if needed for a spreadable texture. Fold in the chopped nuts.
10. Spread the ganache evenly over the chilled roll and refrigerate until set.
11. Trim the ends for a neat finish. Decorate as you like with whipped cream, orange zest or candied decorations.
12. Let the cake stand at room temperature for 1 hour before serving.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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