Buche Noel Cyril Lignac Thermomix Chocolat Noisette is not just a dessert; it’s a celebration of tradition and indulgence that captures the heart of festive gatherings. Originating from French culinary heritage, the Bûche de Noël, or Yule log, has been a beloved centerpiece on holiday tables for centuries. This specific rendition by the renowned chef Cyril Lignac elevates the classic chocolate and hazelnut combination into a sumptuous treat that’s both visually stunning and irresistibly delicious. With the convenience of a Thermomix, making this delightful Buche Noel Cyril Lignac Thermomix Chocolat Noisette becomes an enjoyable and straightforward experience, allowing you to impress your family and friends without the fuss.
What Is Buche Noel Cyril Lignac Thermomix Chocolat Noisette
Buche Noel Cyril Lignac Thermomix Chocolat Noisette is a rich, rolled chocolate cake filled with a silky hazelnut cream that epitomizes the festive spirit. The texture is a harmonious blend of light sponge and creamy filling, creating a delightful contrast that makes each bite a celebration in itself. Unlike traditional cakes that can be overly dense, this creation retains a moist, airy quality thanks to the Thermomix’s precision. The delicate balance of flavors and textures sets it apart from other holiday desserts, making it a standout choice for any festive occasion.
Why You’ll Fall in Love with This Recipe
- Easy to make with the Thermomix, even for novice bakers.
- A deliciously rich flavor profile that appeals to chocolate lovers.
- Family-friendly, perfect for kids and adults alike.
- Stunning presentation that will wow your guests.
- Can be made in advance, freeing up time for holiday festivities.
How Does It Taste?
The flavor profile of Buche Noel Cyril Lignac Thermomix Chocolat Noisette is a decadent journey for your taste buds. The luscious chocolate sponge is deeply chocolatey, while the hazelnut cream filling adds a nutty richness that complements the chocolate beautifully. Each slice melts in your mouth, with a perfect balance of sweetness that is not overpowering. The subtle crunch of hazelnuts gives a delightful textural contrast, making it an experience that combines both creamy and crunchy elements in each bite.
Health & Ingredient Benefits
This recipe features key ingredients that not only enhance its flavor but also offer some health benefits:
- Dark chocolate: High in antioxidants, it can improve heart health.
- Hazelnuts: Rich in healthy fats, they are great for heart health and provide vitamin E.
- Eggs: High in protein, they contribute to the cake’s light texture and provide essential nutrients.
- Coconut cream: A dairy-free alternative that is comforting and adds creaminess without the lactose.
Ingredients You’ll Need
- 4 large eggs – Essential for the sponge, providing moisture and structure.
- 100g granulated sugar – Adds sweetness and helps to aerate the batter.
- 80g all-purpose flour – Provides the base for the cake; sifted for lightness.
- 30g cocoa powder – Brings a rich chocolate flavor to the sponge.
- 1 tsp baking powder – Ensures the sponge rises properly.
- 50g unsalted butter, melted – Adds moisture and richness to the cake.
- 200g dark chocolate (70% cocoa) – Forms the base of the ganache filling, providing depth of flavor.
- 100g hazelnut spread – Adds a nutty sweetness to the filling.
- 200ml heavy cream – Needed for whipping into the ganache for a smooth texture.
- 50g toasted hazelnuts, chopped – For a crunchy topping and added flavor.
Tools You’ll Need
- Thermomix – For efficient mixing and preparation.
- Mixing bowl – To combine ingredients, especially for the ganache.
- Baking tray (30×40 cm) – To bake the sponge evenly.
- Parchment paper – To line the baking tray and prevent sticking.
- Spatula – For folding ingredients and spreading the ganache.
- Whisk – Useful for aerating the egg mixture.
- Plastic wrap – To roll the sponge and keep it moist.
Optional Substitutions & Additions
- Gluten-free flour – Can be used instead of all-purpose flour for a gluten-free version.
- Dairy-free cream – Substitute heavy cream with coconut cream for a dairy-free option.
- Milk chocolate – Swap dark chocolate for milk chocolate if you prefer a sweeter taste.
- Vanilla extract – A splash can enhance the flavors, especially in the ganache.
How to Make Buche Noel Cyril Lignac Thermomix Chocolat Noisette
Step 1: Prepare the Sponge
Begin by preheating your oven to 180°C (350°F). Grease your baking tray and line it with parchment paper. In the Thermomix, add the eggs and sugar, and mix on speed 5 for about 5 minutes, or until the mixture is pale and fluffy.
Step 2: Incorporate Dry Ingredients
While the egg mixture is still running, sift in the flour, cocoa powder, and baking powder. Mix on speed 2 for 30 seconds until just combined. Be careful not to overmix!
Step 3: Add Butter
Pour in the melted butter and gently fold it into the batter using a spatula. You want to maintain the airiness of the mixture.
Step 4: Bake the Sponge
Spread the batter evenly in the prepared baking tray. Bake in the preheated oven for 10-12 minutes, or until a skewer inserted into the center comes out clean. The sponge should spring back when touched.
Step 5: Roll the Sponge
Once baked, remove the sponge from the oven and let it cool slightly. While still warm, place a clean kitchen towel on a flat surface and sprinkle it with icing sugar. Invert the sponge onto the towel and gently peel off the parchment paper. Roll the sponge tightly in the towel and let it cool completely in this position.
Step 6: Make the Ganache
In the Thermomix, heat the heavy cream until just below boiling. Remove from heat and add the chopped dark chocolate. Let it sit for a minute, then mix on speed 3 until smooth and glossy. Stir in the hazelnut spread until fully incorporated.
Step 7: Assemble the Buche Noel
Unroll the cooled sponge and spread a generous layer of the ganache over the surface. Roll the sponge back up gently, using the towel to help shape it. Wrap it tightly in plastic wrap and chill in the refrigerator for at least 1 hour.
Step 8: Decorate
Once chilled, remove the log from the refrigerator and place it seam-side down on a serving platter. Spread the remaining ganache over the top and sides, using a spatula to create a bark-like texture. Sprinkle with the toasted hazelnuts for added crunch.
What to Serve With
This delightful Buche Noel pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, serve alongside a glass of spiced apple cider or a rich hot chocolate. The flavors complement the chocolate and hazelnut perfectly, making each bite a treat!
Tips for Success
- Ensure your eggs are at room temperature for better aeration when whisking.
- Do not overbake the sponge; it should be soft and pliable for rolling.
- Allow the ganache to cool slightly before spreading it onto the sponge for easier application.
- Chill the finished Buche Noel for a firmer texture when slicing.
Common Mistakes to Avoid
- Overmixing the batter, which can lead to a dense sponge.
- Not cooling the sponge properly before rolling, causing it to crack.
- Skipping the chilling step, which makes cutting more difficult.
How to Store & Reheat
Storing
Store the Buche Noel in an airtight container in the refrigerator for up to 3 days. To maintain its freshness, keep it wrapped in plastic wrap if not serving immediately.
Reheating
This dessert is best served chilled or at room temperature. Avoid reheating, as it can spoil the texture. If desired, you can leave it out for about 30 minutes before serving to bring it back to a pleasant temperature.
Frequently Asked Questions
- Can I make this ahead of time? Yes! It can be made a day in advance and stored in the refrigerator.
- Is it possible to freeze Buche Noel? Yes, you can freeze it before decorating. Wrap it tightly in plastic wrap and place it in an airtight container.
- Can I use different nuts? Absolutely! Other nuts like almonds or walnuts can be substituted for hazelnuts.
Nutritional Info
This Buche Noel contains approximately 350 calories per slice, with moderate amounts of carbohydrates and fats due to the chocolate and cream. It’s a rich dessert, perfect for special occasions. Enjoy in moderation!
Final Thoughts
As we wrap up this delightful journey through the Buche Noel Cyril Lignac Thermomix Chocolat Noisette recipe, I can’t help but feel inspired by its exquisite combination of rich chocolate and hazelnut flavors. This dessert not only brings a festive touch to any holiday table but also showcases the convenience of the Thermomix, making the preparation a breeze. Whether you are a seasoned baker or just starting out, this recipe is a must-try that promises to impress your family and friends. So, gather your ingredients, unleash your creativity, and let the Buche Noel Cyril Lignac Thermomix Chocolat Noisette be the star of your celebrations!
Buche Noel Cyril Lignac Thermomix Chocolat Noisette
This festive Buche Noël by Cyril Lignac is a chocolate hazelnut delight perfect for holiday celebrations.
Ingredients You’ll Need
- 200 g hazelnuts, roasted
- 80 g granulated sugar
- 10 g vanilla sugar
- 35 g unsweetened cocoa powder
- 120 g refined coconut oil
- Fleur de sel
- 5 large eggs
- 80 g granulated sugar
- 80 g all-purpose flour
- 1/2 tsp baking powder
- 2 tbsp hazelnut oil
- 2 tbsp liquid honey
- 120 g milk chocolate (40% cocoa)
- 20 g hazelnut oil
- 50 g hazelnuts, chopped
Instructions
-
Step 1
Prepare the roasted hazelnuts and hazelnut spread. -
Step 2
Make the sponge cake. -
Step 3
Prepare the filling. -
Step 4
Create the ganache. -
Step 5
Store the finished Buche Noel.
Important Information
Nutrition Facts
Per serving: ~350 calories. Based on a 2000 calorie diet.
Allergy Information
Always check labels for specific allergen information.
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