Decadent Chocolate Pistachio Yule Log: Expert Bûche de Noël Recipe for Christmas
- For the sponge cake:
- 120 g sugar
- 4 eggs
- 100 g flour
- 35 g cornstarch
- 15 g cocoa powder
- 1/3 sachet baking powder
- 35 g butter (plus 20 g for the baking tray)
- For the pistachio buttercream:
- 400 g sugar
- 6 egg yolks
- 400 g very soft butter
- 200 g shelled pistachios
- 3 drops green food coloring
- For the syrup:
- 10 cl cane syrup
- 4 tablespoons white rum
- For the chocolate ganache and decor:
- 200 g dark chocolate
- 70 g butter
- 30 g cream
- 1 tablespoon blanched pistachios
- 10 meringue mushrooms
- 10 currants
Instructions
- Melt the 35 g butter for the sponge and let it cool.
- Preheat the oven to 210°C (thermostat 7).
- Whip the 4 eggs and 120 g sugar in a bowl over a simmering bain-marie for 1 minute. Then place the bowl in a larger container with ice water and whisk until cold.
- Sift the flour, baking powder, cornstarch, and cocoa powder. Gently fold into the egg mixture, then incorporate the melted butter. Line a baking tray with buttered parchment paper (using the 20 g butter). Spread the batter evenly and bake for 7-8 minutes. Remove from the oven and cover with a damp cloth to prevent drying.
- For the buttercream: Grind the pistachios with 80 g sugar to a fine powder. Boil 13 cl water with the remaining 320 g sugar for 5 minutes. Whisk the egg yolks with the pistachio powder and green coloring. Pour in the hot syrup in a thin stream, whisking constantly until cooled. Gradually add the 400 g soft butter in pieces, whisking until smooth. Chill in the freezer for 5 minutes to firm up.
- Mix the cane syrup with 4 tablespoons white rum. Peel the sponge from the parchment, brush with syrup, spread with buttercream, and roll loosely. Refrigerate for 1 hour.
- Melt the broken dark chocolate with 2 tablespoons water, 70 g butter in pieces, and 30 g cream, stirring until smooth. Let cool.
- Trim the ends of the log, spread with cooled ganache using a spatula. Refrigerate for 20 minutes. Decorate with meringue mushrooms, blanched pistachios, and currants.
Merry Christmas!
