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Buche de Noel
In France the traditional Christmas cake is a log or
buche
Ingredients:
18 sweet biscuits
1 teaspoon cocoa powder
small pot double cream
1 teaspoon icing sugar
knife and fork
whisk, basin, foil, plate
Preparation
1. Put the cream, sugar and cocoa in a basin. Whisk cream until until it is
just stiff enough to stand in peaks.
2. Spread the cream on the biscuits. Sandwich them together in a long roll.
Use about half the cream.
3. Wrap the roll of biscuits in foil. Put it in the fridge with the rest of the
cream.
4. Next day, unwrap the roll, put it on a plate and cover it with the rest of the
cream.
5. Drag a fork over the cream to make a 'bark' on the 'log'. Decorate it with
icing sugar snow and holly.
6. This cake is rich so serve small slices.
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Pudding De Noel A La Francaise
French Christmas Pudding.
1/2kg marrons glacces pieces(chestnuts) crushed finely.(Chestnut Puree is
just as good bought in a tin)
7 tablespoons butter
2 tablespoons heavy cream
8 egg yolks
6 egg whites, beaten very stiffly
vanilla
1. Crush marrons glaces finely, flavour with vanilla and mix in butter. 2. Dilute
with cream. 3. Pour into sieve(you do not have to do this if you are using
tinned chestnut puree). 4. Add the egg yolks. 5. Fold in th whites, beaten very
stiffly. 6. Pour into charlotte mould and bake at 325 degrees celcius for 30
minutes. 7. Turn out and when cold cover with the chocolate cream sauce. |
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Sauce Creme Au Chocolat
Chcolate cream sauce.
125g cocoa
1/2 cup water
1 cup cream
2 tablespoons butter
2/3 cup sugar
1. Place the cocoa and water in saucpan.
2. Cook slowly until mixed and smooth.
3. Add sugar and stir until dissolved.
4. Just before serving, add, off the heat, the cream and butter.
5. Whip for 2 minutes. |