Recipe of Favorite Bûche ganache Schoko-Bons

Hello everybody, it's John, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, How to Make Favorite Bûche ganache Schoko-Bons. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Bûche ganache Schoko-Bons, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bûche ganache Schoko-Bons delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Bûche ganache Schoko-Bons is Pour 10 personn. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Bûche ganache Schoko-Bons estimated approx 24h.

To get started with this recipe, we have to prepare a few ingredients. You can have Bûche ganache Schoko-Bons using 9 ingredients and 15 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Bûche ganache Schoko-Bons:

1. Pour la ganache Schoko-Bons
2. 250 g Schoko-Bons
3. 250 g crème fraîche liquide entière
4. Pour le biscuit roulé
5. 4 oeufs
6. 30 g sucre en poudre
7. 50 g farine
8. 30 g maïzena
9. 40 g poudre d'amande

Instructions to make to make Bûche ganache Schoko-Bons

1. Faire fondre les Schoko-Bons au bain marie. Les sortir du feu une fois fondus
2. Faire bouillir la crème liquide
3. Ajoutez la crème liquide aux Schoko-Bons en 3 fois. Bien mélanger, filmez et placer au réfrigérateur toute la nuit ou 24h.
4. Pour le biscuit roulé, Prechauffer le four à 180°C
5. Séparez les blancs des jaunes
6. Ajoutez le sucre aux jaunes et bien mélangez jusqu'à ce que le mélange blanchisse
7. Battez les blancs en neige
8. Les ajouter à la la préparation précédente en plusieurs fois
9. Ajouter la poudre d'amande
10. Étalez la pâte sur une plaque sur un papier sulfurisé er enfournez 10 min à 180°C
11. Démoulez le gâteau sur un torchon humide et retirer le papier sulfurisé
12. Puis roulez la pâte dans le torchon humide pendant qu'elle est encore chaude pour qu'elle ne se casse pas
13. Laissez la refroidir 10 mininutes, déroulez le torchon et étalez la ganache au schoko-bons
14. Roulez la bûche et coupez une extrémité que vous poserez sur le dessus.
15. Recouvrir le tout de ganache et faire des rayures pour imiter la bûche de bois avec le dos d'une fourchette

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