This Bûche is _very_ good. I adjusted the sugar ratios for the mousse and the ganache to my liking, as well as added a bit more whipped cream to the mousse. It was divine. Merci au Chef Ansel et à Muchies :)
It looks delicious and I love the modern star decorations. But I don't understand why the ends are covered. I see it in a lot of people's buche de Noel. I think seeing the roll is very pretty and to me, it's on theme because wood has rings. In this case, the big squares plates of chocolate confused me even more than just covering it in the same ganache that is on the rest of the log.
I think the ends are covered to preserve the moisture of the cake (especially if youre making it ahead of time or selling them at a bakery) you dont want the cake to dry out and get hard. I agree the exposed ends look much more presentable though
Another classic topping for the bûche is to make meringue mushrooms with some cocoa powder on top or holly leaves in chocolate (you cover holly leaves in chocolate, let it harder and then take the leaves off) ☺️
I just tried making this using the recipe in the article linked. Thoughts: The article says bake for 7 to 8 mins. Idk if my oven just runs colder or that recipe writer fucked up because it definitely tales more than 8 minutes. The biscuit/sponge cake is extremely delicate and fragile. It will break if you try to move it around more than you should. You can do without the gelatin in the mousse. Just chill the cream.
We just made ours and had the same issue...went back to rewatch his video and in the video he says the oven was at 400 but the recipe says 375. I think that is the issue. We left ours in for 1-2 minutes more than he asked for and even then it still stuck to the silpat. I think a 400 oven would have solved it by heating more quickly to get that crust. Posting here in case someone who manages this recipe/video could correct the error in the recipe.
@@papillon1220same here, trying the recipe today at my bakery and everything was on spot, except the biscuit, it just cracks and stick to the silpat using different temperatures in a professional oven.
We much as I love Dominique ansel, the recipe in the video has some variations from the written one on the link :( so sad coz I’m making this today for Christmas:(
I just ruined my dessert for tonight due to this. Directions are completely different in the video compared to written ones. I guess I will be going to the store and getting an American dessert. Very disappointing especially the day of Christmas! Should have stuck to my original recipe.
Chef 🤨 ! Mais qu'est-ce que c'est que ça ? A simple Chocolat Yule Log 😔 ... I'm not angry only disappointed. I was expecting something at the level of Meilleur Du Chef youtube channel or Justincooking .
