Mirror Glazed Buche de Noel

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 30mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    461
based on 2 ratings

A Chocolate Mirror Glazed Bûche de Noël is a traditional French Christmas dessert. It features a sponge cake rolled and shaped like a Yule log, filled with creamy chocolate ganache. The mirror glaze is made with chocolate, sugar, and cream, creating a smooth reflective surface on the cake. The dessert is visually stunning and has a balanced, decadent chocolate flavour that makes it perfect for impressing guests or enjoying with loved ones.

recipe updated 31 Oct. 2024

Ingredients

  • Plain flour icon
    Plain flour
    60 g
  • Cocoa powder icon
    Cocoa powder
    20 g
  • Gelatine icon
    Gelatine
    25 g
  • Water icon
    Water
    160 g
  • Thickened cream icon
    Thickened cream
    160 ml
  • Cocoa powder icon
    Cocoa powder
    100 g
  • Caster sugar icon
    Caster sugar
    420 g
  • Egg yolk icon
    Egg yolk
    4
  • Salt icon
    Salt
    as needed
  • Vanilla extract icon
    Vanilla extract
    ½ teaspoon
  • Milk icon
    Milk
    60 g
  • Vegetable oil icon
    Vegetable oil
    60 g
  • Baking powder icon
    Baking powder
    ½ teaspoon
  • Egg white icon
    Egg white
    4
  • Thickened cream icon
    Thickened cream
    200 g
  • Edible gold dust powder icon
    Edible gold dust powder
    as needed
  • Icing sugar icon
    Icing sugar
    1 tablespoon

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Medium bowl
  • kCook icon Large mixing bowl
  • kCook icon Serving plate
  • kCook icon Swiss roll pan - large
  • kCook icon Piping bag
  • kCook icon Jug

Step preview

  1. Making the chocolate glaze:
  2. Fit the Whisk Tool
  3. Add the ingredients into the appliance bowl, fit the splashguard
  4. Cook - 5 minutes, 105ºC, speed 2
  5. Then add the soaked gelatine
  6. Mix – 2 minutes, speed 2
  7. Strain the mixture through a sieve into a medium bowl
  8. Cover with plastic wrap and let cool at room temperature – 2 hours
  9. Making the chocolate log cake:
  10. Preheat the oven - 180ºC
  11. Line a Swiss roll tin with parchment paper
  12. Add the ingredients into a large bowl
  13. Whisk until combined and light in colour
  14. Then add the ingredients and whisk until combined
  15. Add the ingredients and whisk until combined
  16. Clean the appliance bowl and fit the Whisk Tool
  17. Add the ingredient into the appliance bowl
  18. Mix – 1 minute, speed Max
  19. While the machine is running, gradually add 65 g of caster sugar
  20. Mix – 3 minutes, speed Max
  21. Carefully fold the meringue into the flour mixture until combined
  22. Transfer the batter into the prepared Swiss roll tin and spread evenly
  23. Bake – 10 minutes, 180ºC
  24. Line a work surface with parchment paper and dust lightly with icing sugar
  25. Carefully turn the cake onto the dusted parchment paper and remove the old piece
  26. Starting from the shorter side, roll the cake into a log
  27. Let cool completely
  28. Making the filling:
  29. Clean the appliance bowl and fit the Whisk Tool
  30. Add the ingredients into the appliance bowl, fit the splashguard
  31. Mix – 1 minute 20 seconds, speed 4
  32. Add 3 Tbsp of the cream into the piping bag fitted with a medium star tip
  33. Chill in the fridge until needed
  34. Carefully unroll the cooled cake and spread with the rest of the cream evenly
  35. Roll the cake into a roll
  36. Chill in the fridge – 15 minutes
  37. Clean the appliance bowl and fit the Stir Tool
  38. Transfer the chocolate glaze from the medium bowl into the appliance bowl, fit the splashguard
  39. Heat until smooth - 20 minutes, 45ºC, speed Stir 3
  40. Transfer the mixture into a jug
  41. Remove the chilled cake from the fridge and trim the edges
  42. Place the cake on a wire rack over a baking tray to catch any excess glaze
  43. Carefully pour the chocolate glaze over the cake
  44. Place the cake on a serving plate
  45. Chill in the fridge until set – 5 minutes
  46. Pipe the rest of the cream onto the cake
  47. Decorate with gold dust powder or gold sprinkles (optional)
  48. Serve
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