vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Buche De Noel

Buche de Noel
Mughalai style chicken curry

Mughalai Style Chicken Curry

Mughlai Chicken is a rich and delicious restaurant-style chicken gravy belonging to the north Indian......

Crispy fry chicken

Crispy Fry Chicken

Truly crispy fried chicken tenders are an amazing weekend snack, you're the whole family will love. ...

PALAK CHICKEN CURRY

Palak Chicken Curry

The combination of spinach and chicken is an everlasting, healthy and delicious combination which ta......

Pan Fry Chicken

Pan Fry Chicken

Presting you a most perfect and flavourful chicken dish with a spicy touch will be a perfect appetiz......

MALAI METHI SUBJI

Malai Methi Subji

This is a very rich and flavourful North Indian style curry made with mixed vegetables fenugreek lea......

Buche De Noel Recipe, How To Make Buche De Noel Recipe

How to makeBuche de Noel ?How to cookBuche de Noel ?Learn the recipeBuche de Noel by vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Buche de Noel

(59 ratings)
0 reviews so far
Prep time
mins
Cook time
mins
Total time
0 mins
Buche de Noel
Author : Vahchef
Main Ingredient : egg
Servings : 0 persons
Published date : November 01, 2016


Ingredients used in Buche de Noel
• Heavy whipping cream - 1 pint.
• Confectioners sugar - 1/2 cup.
• Unsweetened cocoa powder - 1/2 cup.
• Vanilla extract - 1 teaspoons.
• Egg whites - 6 numbers.
• White sugar - 1/4 cup.
• Egg yolks - 6 numbers.
• White sugar - 1/2 cup.
• Unsweetened cocoa powder - 1/3 cup.
• Vanilla extract - 1/2 teaspoons.
• Salt - 1/8 teaspoons.
• Confectioners' sugar - 3 tablespoons.
Method:
1 Use the first set of ingredients to make the filling. In a medium-size mixing bowl, combine the heavy cream, confectioners sugar, cocoa and vanilla. Whip until thick and stiff, refrigerate until needed. 2 Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. 3 In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 sugar, continuing to beat until whites form stiff peaks. In another bowl, whip the egg yolks at high speed, while gradually adding the remaining sugar. whip until yolks are thick and pale. Reduce speed and add the cocoa, vanilla and salt. Fold the yolk mixture into the whites until the mixture is uniform. Spread evenly into the prepared pan. 4 Bake for 12 to 15 minutes in the preheated oven, until the cake springs back when lightly touched. 5 Dust a clean dish towel with confectioners sugar. Run a knife or spatula around the edge of the pan, and turn the warm cake out onto the towel. remove the parchment paper from the bottom of the cake. Starting at the short edge of the cake, roll the cake up with the towel. Then unroll the cake and spread the filling to within 1 inch of the edge. Using the towel to, roll the cake up with the filling inside. Set onto a serving plate seam side down, and refrigerate until serving. Dust with confectioners sugar before serving.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter