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Elevate Your Dessert Game with Divine Chocolate Cream Buche de Noel

Crafting the Perfect Roll Cake Dough

Unveiling the Ingredients

  • 3 M Ball Eggs
  • 70g Granulated Sugar
  • 65g Light Flour (Tokuhokasa)
  • 10g Cocoa Powder
  • 15g Taihaku Sesame Oil
  • 20g Milk

The Art of Cream Creation

Decadent Chocolate Cream

  • 60g Kubel Chocolate
  • 40g Milk
  • 200g Fresh Cream (42%)

Tools of Culinary Excellence

  • Rectangle Roll Cake Top Plate
  • Square Roll Cake Top Plate
  • Kraft Paper
  • Scale
  • Powder Sifter
  • Bowl
  • Whisk
  • Rubber Spatula
  • Hand Mixer
  • Infrared Thermometer
  • Dredge
  • Cake Cooler
  • Palette Knife
  • One Eye Clasp
  • Piping Bag
  • Tea Strainer
  • Cake Picks

Masterful Preparation

1. Sift and Mix

  • Combine soft flour and cocoa powder through a powder sifter.

2. Warm Elegance

  • Place Taihaku sesame oil and milk in a hot water bath, keeping them warm.

3. Oven Preheat

  • Preheat the oven to 200℃.

Baking Brilliance: Roll Cake Batter
1. Prepare the Pan

  • Line a roll cake pan with craft paper or use the oven's baking sheet.

2. Egg-Sugar Symphony

  • Mix eggs and granulated sugar, gently warming over a hot water bath.

3. Whip to Perfection

  • Beat with a hand mixer until thick and ribbon-like.

4. Flour-Cocoa Fusion

  • Add sifted flour and cocoa powder, folding with a rubber spatula until smooth.

5. Oil-Milk Infusion

  • Mix in warmed Taihaku sesame oil (or salad oil) and milk.

6. Bake to Glory

  • Pour the batter into the pan, level with a dredge, and bake at 200℃ for about 12 minutes.

7. Cooling Artistry

  • Immediately cool on a wire rack, leaving the paper on to prevent drying.

8. Creamy Chocolate Alchemy

  • Crafting the Divine Chocolate Cream

1. Chocolate Melody

  • Heat chocolate and milk in a bowl over a hot water bath until melted. Mix thoroughly and let it cool.

2. Creamy Symphony

  • In a separate bowl, add fresh cream in two parts to the cooled chocolate, stirring well each time.

3. Hand Mixer Harmony

  • Blend with a hand mixer on low speed for 8 minutes.

Assembling the Masterpiece

1. Unveiling the Roll of Cake

  • Peel off the paper from the roll cake dough and cut the front and back sides.

2. Chocolate Embrace

  • Spread about half of the luscious chocolate cream over the surface.

3. Rolling Magic


  • Roll from the front, creating a core part. Secure it with paper and let it rest in the refrigerator for about an hour.

4. Artistic Cuts

  • Cut the front part diagonally for a visually stunning finish.

5. Cream Piping Elegance

  • Put the remaining chocolate cream into a piping bag fitted with a nozzle and pipe it out, or apply with a spatula and create marks with a fork.

6. Finishing Flourish


  • Sprinkle with cocoa powder, decorate as desired, and behold the masterpiece!

Whether you opt for the square or rectangle version, this Chocolate Cream Buche de Noel is a culinary symphony that will leave your taste buds singing. Elevate your dessert game with this divine creation.

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