Finally sharing a Buche de noel recipe!🙌🏻 This would be the last Christmas dessert recipe this year😊 I hope you enjoyed the series!! Have a wonderful Christmas time guys, and I'll see you next year with another new recipe.
Aya I’m absolutely smitten with your channel and I went to read all about yourself and there’s nothing , as I’m only new to your channel and I would love to know your back story on how long you have been a pastry chef as well as other bits and bobs Aussie gal is in the kitchen ready to pour us a nice brew to wash down your beautiful masterpiece ❤❤❤
I requested this last year. Aya, I’m so grateful to you for posting it. As I expected, your Yule Log is more artistic than anything else out there and thanks to your detailed instructions, I was able to make it almost as good as yours! The only thing I added was some flaked coconut dyed with matcha to simulate moss. I sprinkled the moss around the base to hide my sloppy clean-up of the dripped ganache.
Amazing and fluffy !! Moreover, it is moist. 😋💕… It`s the perfect cake for Christmas!👍 Japan suddenly became cold. 🥶 Your aunt is going to Hokkaido for Christmas to snowbord for the first time in a while. ✌It`s been 6 years. So even though I can`t make it, I plan to buy a cake in Hokkaido and eat it.!! 🤗Let`s enjoy Christmas together.!🥰
I think this might be my all time favourite Christmas dessert. I've been making it quite often and its absolutely perfect for Christmas and the holidays 🎉
Hola es la primera vez que veo tu canal no se ingles pero me deleite con tu trabajo delicioso y taan bien hecho yo no podre hacerlo adi de hermoso pero intentare super explicado recibe bendiciones Dios contigo🎉
I was wondering if you would upload a recipe for Buche de Noel and you did! So I decided to make it for our lab's year-end party. Every one was very impressed 😆 With the chocolate I used, the ganache was a bit runny, otherwise, it was a great success. Thank you very much 🥰
If I want to make mine two days in advance, should store it in the fridge or freezer and should I store it completely done or should I leave any steps to the day we enjoy it?
Self-rising flour is a mixture of all-purpose flour, baking powder, and salt normally, so it won't give the same texture unfortunately. I recommend using cake flour for sponge cakes to create the light & fluffy texture!
😂😂😂😂 it’s reminds me of when I was waxing my husband’s hair on his back and lol 😂 when Aya ripped off the cling wrap off the sponge 😂😂😂 oh the memories lol 😂 hubby has never asked again to wax his back or anything matter of fact 😂😂😂😂😂
I made the ganache and it stayed “soupy” despite waiting for a long time. I even refrigerated it to help it thicken but it wasn’t thick enough to frost. The texture was like what you’d use for dipping fruits in. (Chocolate fondue). I don’t know what went wrong because I measured the ingredients correctly.
I'm sorry that happened! Let me write all the possible causes I could think of now: * The percentage of the dark chocolate was a lot lower: If it is looked soupy, I highly doubt if this is the case though. * The chocolate was not melted evenly: Add warm heavy cream to the melted chocolate, dividing into some times. It should look smooth with no lumps. * The type of chocolate: Most of the dark chocolate should work just fine but I'm guessing there might be an exception if a lot of the additives are added to the chocolate or depending on how it's made...? * You may simply need to wait for longer time. It takes about 1 - 1.5 hours in my room (74 - 76 F) but that could get longer if the room temp was warmer. * Liquids went in during the process. That might not be it but I hope it helps to solve the problem.
Thank you so much for the detailed troubleshooting. Really appreciate that you took the time to explain. I will try again with a good quality baking chocolate like Callebaut or Valrhona. I’m sure it’ll work this time. Happy holidays, Aya. Love, An ardent fan of your baking videos. ❤
Some chefs might have different opinions to this but with my understandings, "Sponge cake" includes all kinds of fluffy-type of cakes under its umbrella, such as "Genoise sponge cake", "Biscuit sponge cake", "Chiffon cake", "Joconde cake", etc. Every sponge cake has unique way of making it - Chiffon cake is made by mixing lots of meringue and a yolks, liquids, & flour mixture, which creates a fluffy and silky yet very bouncy texture. This chocolate sponge cake is basically "Biscuit sponge cake" yet inspired a bit by Chiffon cake method (by adding lots of liquids and oil)😊 Thank you. Of course you can! You get better and better each time you practice😉
This is the first recipe I watch where they don’t roll the cake as soon as baked. May I ask why? Is it better not to? I’m afraid of letting it get cool and then have hard time rolling it and getting cracks. I really want to make for tomorrow.
Hi! You don't have to for this recipe since the sponge is soft and has a good springiness. I don't roll it while it's hot since the sponge gets squished and loses some of the fluffiness and light texture. I guess it's a personal preference! Just be careful with these things: * Don't over-bake the sponge to prevent it from getting dried. It is done as soon as it springs back gently. * Seal the surface with plastic wrap all over as soon as it is out from the oven. And take it out right before you use the sponge cake. * I do not recommend leaving the sponge cake for hours at room temp. Make cake syrup and the chocolate cream while the sponge is cooling down. * Don't add too much pressure when you roll it. Push/touch gently! I recommend inserting 4 - 5 shallow cuts to the sponge just like in the tutorial to roll it a bit more easily. I hope it helps! I hope it'll be a success!!
I made it. The cake came out perfect! Soft and it didn’t crack. The problem I encountered was the chocolate cream. I weight the ingredients exactly like the description and followed the steps as you said but it curdled and never got hard or stiff. I made a second batch again following instructions to the tea and same thing happened. By that time my cake was cold so I decided to make just whipped cream for filling. Now I’m waiting for the ganache to be ready so I can cover it and decorate. If you have any idea why this happened to me please help for the next time. I ended up wasting double chocolate and cream 😩
Rolling cakes while hot is the worst and most annoying technique which provides multiple opportunities to have a cake crack (roll, unroll, roll again). The only reason people do it is because they make cakes that need to be manhandled, but you can just make a nice flexible cake like Aya’s here and not do any of that. These cakes also taste better because they’re moister.
Finally sharing a Buche de noel recipe!🙌🏻 This would be the last Christmas dessert recipe this year😊 I hope you enjoyed the series!! Have a wonderful Christmas time guys, and I'll see you next year with another new recipe.
Aya I’m absolutely smitten with your channel and I went to read all about yourself and there’s nothing , as I’m only new to your channel and I would love to know your back story on how long you have been a pastry chef as well as other bits and bobs Aussie gal is in the kitchen ready to pour us a nice brew to wash down your beautiful masterpiece ❤❤❤
Very Nice 🥰
Thanks 🤗
Beautiful and delicious cake for Christmas!
Thank you!
That looks fantastic!
Wow sister this cake is so delicious an mouth watering 🇯🇲🇯🇲
I wish you could be my mum as can you imagine what my birthday cakes would be like awesome 🙌
I requested this last year. Aya, I’m so grateful to you for posting it. As I expected, your Yule Log is more artistic than anything else out there and thanks to your detailed instructions, I was able to make it almost as good as yours! The only thing I added was some flaked coconut dyed with matcha to simulate moss. I sprinkled the moss around the base to hide my sloppy clean-up of the dripped ganache.
Thank you for requesting it last year!😊 and sticking with my channel for that long!
I’m so glad it was a success! The moss is a great idea❤️ Love it!!
I made it on Christmas and my family and friends loved it. It was moist, delicious and nice bitterness from dark chocolate.
Great!! Thank you for giving it a try!
This looks incredible. Your detailed instructions are so helpful. Thank you!
Glad it was helpful!
Супер, шеф ! Очень нежный бисквит + вкусный крем, Красиво оформлен ! Спасибо Вам!❤👍👍Great, boss! Very tender sponge cake + delicious cream, beautifully decorated! Thank you!❤👍👍
Thank you😊🙏🏻
OMG I'm drooling id love to taste it
😁😁😁
This cake is so moist and velvety and creamy delicious Christmas cake.
Thank you!
Love your work!!
Thank you!
Amazing and fluffy !! Moreover, it is moist. 😋💕… It`s the perfect cake for Christmas!👍
Japan suddenly became cold. 🥶 Your aunt is going to Hokkaido for Christmas to snowbord for the first time in a while. ✌It`s been 6 years. So even though I can`t make it, I plan to buy a cake in Hokkaido and eat it.!! 🤗Let`s enjoy Christmas together.!🥰
Merry Christmas! Stay warm!☕️
Thank you for all of your videos, I learn so much from you 🙏☺️
Anytime. I'm so glad to hear it😊
👏👏🎉thanks chef for the receipe happy holidays!!! 🇲🇽🙏
Thank you, same to you!
I think this might be my all time favourite Christmas dessert. I've been making it quite often and its absolutely perfect for Christmas and the holidays 🎉
I agree!😊
Im gonna try it half batch!! So glad I found you here!
I’m glad you found me!😊
WOW. Looks amazing, Aya! I need to try it.
Thanks😊 I hope you’ll like it!
Thanks for sharing your culinary magic. From Bangladesh.
Thank you😊❤️
Thank you for sharing ❤
Of course😉
This looks absolutely delicious!
Thank you!
Hola es la primera vez que veo tu canal no se ingles pero me deleite con tu trabajo delicioso y taan bien hecho yo no podre hacerlo adi de hermoso pero intentare super explicado recibe bendiciones Dios contigo🎉
❤thank you for sharing ❤ 😊😊
My pleasure❤️
Verry good thank you
It’s intimidating but I try it! I trust all your recipes!❤
Thank you😌
I did many of her recipes and always 👌💯
Happy holidays!! And your recipe looks amazing!
Happy holidays!🙌🏻 Thank you.
Merry christmas. Hope you all are having / gonna have a great time
Merry Christmas! Same to you!
That looks delicious.
You make it look so easy, but I know it wouldn't be. Merry Christmas to you and your family. ❤
Merry Christmas to you too!!
Dear Aya excellent recipe ! Thank you ! Merry Christmas to you and your family! ❤ from Greece 😊
Merry Christmas to you and your family too!!
Thank you for sharing this detailed video. My German mother this every Christmas. I love the combination of flavors in it. Merry Christmas!🎄🥁☃️⛷️💂
My pleasure! Merry Christmas to you too！
Merry Christmas ❤
Merry Christmas!!
Everything you make is so beautiful 😍 😭 I'm so happy I found your channel ❤ Merry Christmas!
Thank you🥰 Merry Christmas!
That looks incredible, and sounds like amazing flavors and textures! Merry Christmas & Happy New Year to you and your family❤
Thank you! You too, Merry Christmas!
Wow, delicious and spontaneous well done dear friend stay connected 👍
Thank you so much!
Looks delicious! I was just looking to see if you had a bushe de noel recipe to make so this is perfect
Wow perfect timing!😊❤️
I was wondering if you would upload a recipe for Buche de Noel and you did! So I decided to make it for our lab's year-end party. Every one was very impressed 😆 With the chocolate I used, the ganache was a bit runny, otherwise, it was a great success. Thank you very much 🥰
Thank you for giving it a try!😊🙏🏻 I
Hello Aya, i love to watch your video. I have learned so much. What was the pan size? Love from 🇨🇦 ❤️
Thank you for the gift of beautiful recipes full of love, year 'round 💙
Merry Christmas 🎄
Thank you, Merry Christmas to you too!
If I want to make mine two days in advance, should store it in the fridge or freezer and should I store it completely done or should I leave any steps to the day we enjoy it?
Hii! Thank you so much for sharing, can we make this into a layer cake?
Yes you can!
Can I use this recipe to make a circle cake?
Looks amazing! What's the size of the pan used?
I used a half sheet pan, 12" x 17".
Hi Aya,
Thank you for sharing the recipe.
Can I use self-raising flour instead of cake flour?
Kindly advise 🙏🏼❤
Self-rising flour is a mixture of all-purpose flour, baking powder, and salt normally, so it won't give the same texture unfortunately. I recommend using cake flour for sponge cakes to create the light & fluffy texture!
😂😂😂😂 it’s reminds me of when I was waxing my husband’s hair on his back and lol 😂 when Aya ripped off the cling wrap off the sponge 😂😂😂 oh the memories lol 😂 hubby has never asked again to wax his back or anything matter of fact 😂😂😂😂😂
Can you make a croquembouche? Lots of caramel 😊
Hi
Hope your family and friends in JAPAN 🇯🇵 are Well.
🙏🏼🙏🏼🙏🏼🙏🏼🙋🏻♀️🥰🙏🏼🙏🏼🙏🏼🙏🏼
Thank you for thinking of us, all my family in Japan are safe🙏🏻❤️
I made the ganache and it stayed “soupy” despite waiting for a long time. I even refrigerated it to help it thicken but it wasn’t thick enough to frost. The texture was like what you’d use for dipping fruits in. (Chocolate fondue). I don’t know what went wrong because I measured the ingredients correctly.
she does mention using 55% dark chocolate for the ganache, what did you use?
I'm sorry that happened! Let me write all the possible causes I could think of now:
* The percentage of the dark chocolate was a lot lower: If it is looked soupy, I highly doubt if this is the case though.
* The chocolate was not melted evenly: Add warm heavy cream to the melted chocolate, dividing into some times. It should look smooth with no lumps.
* The type of chocolate: Most of the dark chocolate should work just fine but I'm guessing there might be an exception if a lot of the additives are added to the chocolate or depending on how it's made...?
* You may simply need to wait for longer time. It takes about 1 - 1.5 hours in my room (74 - 76 F) but that could get longer if the room temp was warmer.
* Liquids went in during the process.
That might not be it but I hope it helps to solve the problem.
Thank you so much for the detailed troubleshooting. Really appreciate that you took the time to explain. I will try again with a good quality baking chocolate like Callebaut or Valrhona. I’m sure it’ll work this time. Happy holidays, Aya.
Love,
An ardent fan of your baking videos. ❤
I will also take note of all tips you listed to get the desired results. Thank you again!
I want video of cinammon rolls
Hi aya can I know the difference between Chiffon and sponge cake ? + I really love what you do and hope to be talented and professional like you 😅💕💕💕
Some chefs might have different opinions to this but with my understandings, "Sponge cake" includes all kinds of fluffy-type of cakes under its umbrella, such as "Genoise sponge cake", "Biscuit sponge cake", "Chiffon cake", "Joconde cake", etc. Every sponge cake has unique way of making it - Chiffon cake is made by mixing lots of meringue and a yolks, liquids, & flour mixture, which creates a fluffy and silky yet very bouncy texture.
This chocolate sponge cake is basically "Biscuit sponge cake" yet inspired a bit by Chiffon cake method (by adding lots of liquids and oil)😊
Thank you. Of course you can! You get better and better each time you practice😉
where do you show the quanitiesplease
Can I use whipping cream instead of heavy cream?
Yes, it should work fine!
This is the first recipe I watch where they don’t roll the cake as soon as baked. May I ask why? Is it better not to? I’m afraid of letting it get cool and then have hard time rolling it and getting cracks. I really want to make for tomorrow.
Hi! You don't have to for this recipe since the sponge is soft and has a good springiness. I don't roll it while it's hot since the sponge gets squished and loses some of the fluffiness and light texture. I guess it's a personal preference!
Just be careful with these things:
* Don't over-bake the sponge to prevent it from getting dried. It is done as soon as it springs back gently.
* Seal the surface with plastic wrap all over as soon as it is out from the oven. And take it out right before you use the sponge cake.
* I do not recommend leaving the sponge cake for hours at room temp. Make cake syrup and the chocolate cream while the sponge is cooling down.
* Don't add too much pressure when you roll it. Push/touch gently! I recommend inserting 4 - 5 shallow cuts to the sponge just like in the tutorial to roll it a bit more easily.
I hope it helps! I hope it'll be a success!!
Thank you for replying. I will follow all those instructions tomorrow.
I made it. The cake came out perfect! Soft and it didn’t crack. The problem I encountered was the chocolate cream. I weight the ingredients exactly like the description and followed the steps as you said but it curdled and never got hard or stiff. I made a second batch again following instructions to the tea and same thing happened. By that time my cake was cold so I decided to make just whipped cream for filling. Now I’m waiting for the ganache to be ready so I can cover it and decorate. If you have any idea why this happened to me please help for the next time. I ended up wasting double chocolate and cream 😩
Rolling cakes while hot is the worst and most annoying technique which provides multiple opportunities to have a cake crack (roll, unroll, roll again). The only reason people do it is because they make cakes that need to be manhandled, but you can just make a nice flexible cake like Aya’s here and not do any of that. These cakes also taste better because they’re moister.