Holiday Baking--we get tips and tricks from Cadeaux Bakery

Buche de Noel

Sponge cake

90 g egg yolks

60 g sugar

90 g flour

130 g egg whites

4 g salt

40 g sugar

¼ vanilla bean

Method.

Pre-heat oven to 400 Degrees F

Butter and line cookie sheet with parchment paper

In a medium size bowl add egg yolks and 60g sugar.  Using either an electric hand mixer or stand-up kitchen mixer whisk mixture until 4x the original volume. Once the egg yolk mixture is finished whisk together the egg whites, 40 g sugar, salt, and vanilla bean until it has reached 4x the original volume.  Once all the egg mixtures are complete start adding the egg whites to the egg yolk mixture.  Fold 1/3 of the whites into the yolks until combined then sift 1/3 of the flour into the mixture until combined.  Continue to do this until all ingredients are combined then pour the batter onto the lined cookie sheet and spread out evenly with an off-set spatula making sure to cover the entire sheet.  Place in oven and bake for 10 minutes.

Chocolate Ganache filling

75 g chocolate

50 g whipping cream

Method.Place chocolate in a small bowl over a bain-marie and melt.  Then in a small pot bring the cream to a boil.  Add the cream to the chocolate and let sit for 30 seconds before stirring.  Once combined let sit at room temperature to cool and firm up before spreading inside of the cake.

Simple chocolate  buttercream frosting

150 g butter (softened)

50 g icing sugar

20 g cocoa powder

10 ml milk

Method Place softened butter, sugar, cocoa powder, and milk into a large bowl.  With whisk slowly mix ingredients together until slightly combined.  Then whisk together with an electric hand mixer to combine and create volume.

Equipment list

Small baking sheet

3 large bowls

1 small bowl

1medium bowl

Hand mixer (whisk)

Spatula

Off-set spatula

Parchment paper

Fork