The Tronchetto di Natale or Buche de Noel is a traditional French dessert that is prepared during Christmas. As the name indicates, the cake is prepared and decorated to look like a log ready for fire, this to remember the old custom in which it was used to keep a large log of a particular fruit plant, which thanks to its characteristics ensured a slow burn that was placed in the hearth on Christmas Eve and was supposed to burn until New Year.
The traditional Tronchetto is made from a base of Genoese pasta or sponge cake, and filled with butter cream or chocolate cream like custard, rolled and then covered on the outside with chocolate ganache, butter cream or whipped cream. chocolate.
With this recipe I wish you a happy feast of the Immaculate Conception :) and if you want to read the other Christmas recipes too, who knows if you won't find some new ideas for the occasion :)
How to make the Christmas log
Whip the egg yolks with the sugar until they become light and fluffy.
Add the flour and starch, a pinch of baking soda and the lemon.
Finally, add the previously whipped egg whites to the mixture.
Spread parchment paper on a baking sheet, pour the mixture and level as much as possible.
Bake the biscuit dough at 180 ° C and bake for 10-12 minutes.
On a pastry board, place a sheet of parchment paper and turn the biscuit dough over, then gently remove the one used for cooking.
Cover the dough with another sheet of parchment paper and roll it while it is still hot.
Meanwhile, prepare the chocolate custard.
Beat the egg yolks with the sugar in a bowl until the mixture is light and fluffy.
Then add the sifted starch and continue to mix until a homogeneous mixture is created.
Now add the milk and incorporate it into the egg mixture and transfer the mixture to a thick-bottomed pan.
Cook the custard on a very low heat, stirring constantly, until it has thickened.
Turn off the heat and add the chopped chocolate.
Stir vigorously until the chocolate has melted. Allow to cool
Stuff the roll of biscuit dough, spreading the cream over the entire surface but leaving a few cm empty on the edges.
Carefully roll up the cake, wrap it in parchment paper and place it in the refrigerator for at least an hour to cool.
Meanwhile, whip the cream, then add the cold melted chocolate.
Once cooled, take the chocolate roll back and cut the two ends crosswise and keep them aside.
Place it on a tray and cover it with chocolate cream. Adhere the two previously cut ends to the cream, placing one on top of the cake and the other on the side, to give it the characteristic shape of a log.
Cover the surfaces of the two sections with chocolate cream and line them with the tines of a fork.
Then, with the tines of a fork, form streaks on the surface of the Buche de Noel.
Cover the Christmas log with the granulated sugar and put the cake in the fridge to rest for at least 1 hour before serving.