After investigating and some attemps, here you have a 'bûche de Noël' without gluten with chocolate and chesnut I did for Christmas.
To do it we need to prepare a sponge cake, a chocolate and chesnut mousse and a chocolate cover.
Ingredients for sponge cake
I adapted the receip of sponge cake Bûche de Noël facile façon tarte au citron from Hervé cuisine.com with gluten free ingredients.
4 eggs
120g sugar
40g almond powder
80g gluten free flour
30g melted butter
1 tea spoon orange blossom
How to prepare a sponge cake
Beat the egg yellow with sugar and orange blossom. Add the butter. Then add the flour and almond powder.
In a different container, whisk egg white and add them in the first mix we did with care so we don't break the whipped up egg white.
Pour on a pastry plate covered with greaseproof paper. You should have a thin cake. Put in the over for 10 minutes at 180ºC.
Once cooked, make a roll with the sponge cake while still hot and keep it in clean film and put it in the fridge.
Doing this we keep humidity in the cake.
While the cake is cooling, we are going to make the mousse.
Ingredients for chocolate and chesnut mousse
200g pastry chocolate
6 eggs
1 salt
1 soup spoon of chesnut paste
How to prepare the mousse
Melt the chocolate then leave it cool down.
Break the eggs and split up whites and yellows. Add a pinch of salt in the whites and beat the egg until stiff.
Add the egg white in the chocolate mix smoothly without breaking them.
Leave the mousse in the fridge for 1h30.
Ingredients for the chocolate cover
200g patry chocolate
20cl single cream
60g butter
How to prepare the chocolate cover
Break the chocolate into pieces and put it in a container. Boil the single cream and pour it on the chocolate. Mix the chocolate and the cream then let it cool for 10 minutes. Then add the butter and mix again. Leave it cool for half an hour in the fridge.
Assembly
Take the sponge cake and fill it with the chocolate and chesnut mousse from the inside whithout unroll it in order not to break it. Then cover with the chocolate cover and mark it with a fork. Then add meringue mushrooms. You can find the receipe of the French Merengue here.
To do it we need to prepare a sponge cake, a chocolate and chesnut mousse and a chocolate cover.
Ingredients for sponge cake
I adapted the receip of sponge cake Bûche de Noël facile façon tarte au citron from Hervé cuisine.com with gluten free ingredients.
4 eggs
120g sugar
40g almond powder
80g gluten free flour
30g melted butter
1 tea spoon orange blossom
How to prepare a sponge cake
Beat the egg yellow with sugar and orange blossom. Add the butter. Then add the flour and almond powder.
In a different container, whisk egg white and add them in the first mix we did with care so we don't break the whipped up egg white.
Pour on a pastry plate covered with greaseproof paper. You should have a thin cake. Put in the over for 10 minutes at 180ºC.
Once cooked, make a roll with the sponge cake while still hot and keep it in clean film and put it in the fridge.
Doing this we keep humidity in the cake.
While the cake is cooling, we are going to make the mousse.
Ingredients for chocolate and chesnut mousse
200g pastry chocolate
6 eggs
1 salt
1 soup spoon of chesnut paste
How to prepare the mousse
Melt the chocolate then leave it cool down.
Break the eggs and split up whites and yellows. Add a pinch of salt in the whites and beat the egg until stiff.
Add the egg white in the chocolate mix smoothly without breaking them.
Leave the mousse in the fridge for 1h30.
Ingredients for the chocolate cover
200g patry chocolate
20cl single cream
60g butter
How to prepare the chocolate cover
Break the chocolate into pieces and put it in a container. Boil the single cream and pour it on the chocolate. Mix the chocolate and the cream then let it cool for 10 minutes. Then add the butter and mix again. Leave it cool for half an hour in the fridge.
Assembly
Take the sponge cake and fill it with the chocolate and chesnut mousse from the inside whithout unroll it in order not to break it. Then cover with the chocolate cover and mark it with a fork. Then add meringue mushrooms. You can find the receipe of the French Merengue here.
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