Name: Mirror Glazed Buche de Noel
Prep time: 3 h 180 min
Total time: 3 h 210 min
Yield: 10 servings
Ingredients: 160 g Water; 200 g Whipping cream; as needed Edible gold dust powder; ½ teaspoon Baking powder; 4 Egg yolk; 60 g Vegetable oil; 4 Egg white; 25 g Gelatine; ½ teaspoon Vanilla extract; 1 tablespoon Icing sugar; 60 g Milk; 160 ml Whipping cream; 100 g Cocoa powder; 60 g All purpose flour; 420 g Caster sugar; 20 g Cocoa powder; as needed Salt

recipe by Kenwood https://kenwoodworld.com/

Total Time

3hrs 30mins
Serves

10
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 Oct 31, 2024

Ingredients

All purpose flour

60 g
Cocoa powder

20 g
Gelatine

25 g
Water

160 g
Whipping cream

160 ml
Cocoa powder

100 g
Caster sugar

420 g
Egg yolk

4
Salt

as needed
Vanilla extract

½ teaspoon
Milk

60 g
Vegetable oil

60 g
Baking powder

½ teaspoon
Egg white

4
Whipping cream

200 g
Edible gold dust powder

as needed
Icing sugar

1 tablespoon

Tools

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

Step preview

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

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