Bûche de Noël

SPONGE MIX

STEP 1

Add water, egg and MAURI Silky Sponge Mix to bowl.

STEP 2

Blend on low speed for 1 minute, scrape down.

STEP 3

Whisk on top speed for 8 minutes.

STEP 4

Whisk on low speed for 4 minutes.

STEP 5

Fold sifted cocoa powder gently through sponge mix.

STEP 6

Weigh approximately 0.650kg of sponge mix per baking tray.

STEP 7

Bake at 220°C until baked through but still tender.

STEP 8

Once the chocolate sheet is baked immediately roll it up using a damp tea towel sprinkled with castor sugar to steam the cake and prevent it from drying out.

COFFEE BUTTERCREAM

STEP 1

Boil the water, glucose and sugar together and cook syrup to 120°C (soft ball).

STEP 2

In a mixing bowl fitted with a whisk attachment place the egg yolks and begin whisking mixture on second speed.

STEP 3

Once the sugar syrup has reached 120°C slowly stream the hot mixture over the whisking eggs until all is in the bowl.

STEP 4

Turn speed of machine up to third speed (top speed) and continue to whisk until mixture cools down and doubles in volume.

STEP 5

Fold the softened butter into the egg mixture and continue to mix until light and aerated. This is now ready to use.

STEP 6

Lastly mix the coffee flavouring into the buttercream, add until desired taste has been achieved.

ASSEMBLY

STEP 1

Spread approximately 0.400kg of the coffee buttercream over the chocolate sponge sheet.

STEP 2

Roll the chocolate sheet over itself forming a Swiss roll cake.

STEP 3

Decorate the exterior of the roll cake with a further 0.100kg of coffee buttercream and decorate with dark chocolate curls.

STEP 4

Chill the roll cake for 1 hour in the fridge before dusting with icing sugar and cutting to serve. Cut slices into 2cm thickness.

YIELD

3 (400mm x 600mm) rectangular baking trays.