HOLIDAY CAROB BUCHE DE NOEL
Category
Holiday Dessert
Servings
10
Prep Time
30 minutes
Cook Time
10 minutes
Author:
Missy J’s
The Bûche de Noël — or, Christmas Log — is said to date back to around 1870, when a Parisian pastry maker was inspired by the Christmas eve ritual of burning a log in the fire (a tradition that can in turn be traced back to the winter solstice rituals of ancient Celts). https://parisfordreamers.com/2019/12/11/parisian-christmas-tradition-la-buche-de-noel/
The moist carob cake layer surrounded by luscious vanilla sugar free frosting filling layer was to die for. I based this party dessert after my new baking hero, Kat from the loopy whisk. Her chocolate Swiss roll was the perfect place to start as I embarked on Buche de Noel journey.
Kat is my new baking hero because she integrates knowledgeable food science and dedicated investigation for gluten free baking perfection.
Of course I made necessary changes for the Missy J's foodies like you.
First we substituted chocolate for carob, granulated sugar for coconut sugar.
Ingredients
-
2 ounces (57 g) Missy J’s Carob chips. (Regular or Unsweetened)
1/2 stick butter (600 g) (or vegan butter)
4 eggs or egg substitute
-
¾ cup coconut sugar
-
¾ gluten free flour. I use Outrageous Gluten free flour.
¼ tsp xanthan gum only IF the gf flour does not have it in the mix.
-
½ tsp. baking powder
½ tsp. baking soda
pinch of salt
¼ cup carob chips
-
12 tbsp. butter or vegan butter
-
6 tsp. organic vanilla extract
½ tsp. Kosher Salt
-
1 cup coconut cream without guar gum
- 1 tsp. vanilla extract
Gluten Free Carob sponge cake
VANILLA CREAM SUGAR FREE FILLING
GANACHE GLAZE
Directions
Gluten Free Carob sponge cake
Preheat oven to 350 and line a half size sheet pan with parchment paper.
In a double boiler melt carob chips and butter until incorporated and smooth.
In a bowl or stand mixer whisk the eggs and sugar for about a minute until the mixture is about triple in volume.
Whisk in melted carob/butter mixture for a few seconds to incorporate.
Sift together the dry ingredients and gently fold them into the fluffy chocolate mixture, until no flour clumps remain.
Spread batter onto the parchment lined baking sheet
Bake 350 for 10-15 minute until a toothpick inserted comes out clean.
Remove cake out of the oven and let sit for 2 minutes. Turn out the cake onto a sheet of parchment paper lightly dusted with carob powder. Peel away to top sheet of parchment paper and roll the cake. Let it cool completely
VANILLA CREAM SUGAR FREE FILLING
- Gently warm palm oil in a double boiler to be sure it whips smoothly.
- In a bowl or standing mixer, whisk palm shortening and “butter” for 1 minute until smooth. (If the frosting feels “gritty” gently warm mixture a little more. Do not melt.
- Add syrup of choice, vanilla and salt. Mix again for 1 minute to incorporate.
- Always scrape down sides of mixing bowl. Scrape with mixer turned off.
Carefully unroll the cake sponge and evenly spread cream filling.
Slowly re-roll the cake and cream filling into a pretty roll.
Wrap roll with plastic wrap and place in the refrigerator or freeze to cool.
Cut roughly a 4” section of the roll and place off the side of the main roll to mimic a tree stump.
Place the two sections onto a pretty serving surface. Suggestion: large food grade wooden board or cake board. “Glue” the two stumps together with frosting and the ganache.
GANACHE GLAZE
In a small heat safe bowl place Missy J’s Carob chips of choice
In another pan on the stovetop, heat coconut cream to just under boiling.
Pour warm coconut cream over carob chips. Leave covered and undisturbed for 3 - 4 minutes till you see the chips starting to melt.
Mix with spatula to first combine. Add vanilla extract. Whisk swiftly until smooth.
Pour an even layer of ganache over the 2 sections. Use a fork or offset spatula to draw lines in the ganache the create a wood texture.
Recipe Note
Special bonus: add green natural food color to some of the left over cream filling and pipe little Christmas tree for decorations.
Storage:
The Bouche de Noel keeps well for 3 - 4 days in a cool dry space (the fridge works too), wrapped in cling film or in a closer container.