Bûche de Noël (Christmas tree trunk)

Ingredients for Bûche de Noël (Christmas tree trunk)

Instructions for Bûche de Noël (Christmas tree trunk)

To prepare the Bûche de Noël (Christmas tree trunk) recipe, please follow these instructions:

Bottom: beat the eggs and sugar for a very long time, so it will be white and thick. Sift flour and cocoa and flip it in the batter without touching too much. Wide dough out on a piece of wax paper or roll form and behind the bottom 8-10 min at 200 ° until it feels firm. Boil the syrup together. Turn the bottom out on a piece of wax paper and sprinkled sugar splashes it with syrup.

Cream: Scald and smut tonsils. Chop them finely and grate them then Golden on a dry frying pan or in the microwave. Came whipping cream and nougat in a pan, gently warm it up, and let it simmer for about 10 minutes, very regular flogging. Add the toasted almonds, and chilled cream of until it is spreadable. Butter cream on the bottom and roll it tightly together on the long part.

Glaze: snap off the chocolate into small pieces and melt them in a bowl over a water bath. Beware of the chocolate does not become too warm. Stir in egg yolks and rum in. Whip the cream stiff and stir it into the cooled chocolate. Cut the ends of the rouladen of tilted. Place them on the tree trunk. The supposed remains of 2 branches. Glue them stuck with a little frosting. Advantage glaze on cake. Drag a fork lengthwise through the glaze, so it's going to look like bark. Sprinkle with a little icing sugar and cocoa and garnish with nuts and red berries.

Rouladen put in the fridge.
It can keep it 4-5 days.