A la Buche noel

Ingredients for A la Buche noel

Instructions for A la Buche noel

To prepare the A la Buche noel recipe, please follow these instructions:

Buche de NoëI Biscuits bottoms: Sugar and eggs whipped white and airy. Flour and almond flour, invert in and eventually the melted butter. Wide dough out on a piece of wax paper and behind it by 120 degrees, until it is light brown.

Syrup: boil the water and sugar together and add the ROM after 2 min. boiling. Remove it from the heat.

Nougat cream: Boil the milk up and melt nougaten over a water bath in the meantime. Stir in sugar, egg yolks and corn flour together. Pour milk, nougat and half of the butter in the egg mixture. Mix everything together and let the cream boil up. Leave to cool and then beat the rest of the butter in.

Cake: When biscuits bottom is cold remove the paper. Brush a little syrup on biscuits bottom and wide a little nougat cream over. Roll it together like a roulade. Came the rest of the cream in an icing bag with a flat ribbed gulp down and inject the streaks out along the cake or butter cream on with a spatula and low bark pattern with a fork.

Tips:
Buche de Noël is a famous French Christmas specialty. It is a kalorierig issue, but it fit the fine to the Danish Christmas.