{"id":1548,"date":"2025-12-02T04:00:25","date_gmt":"2025-12-02T04:00:25","guid":{"rendered":"https:\/\/redkarawana.com\/?post_type=savours&p=1548"},"modified":"2025-12-04T07:17:58","modified_gmt":"2025-12-04T07:17:58","slug":"buche-de-noel-france","status":"publish","type":"savours","link":"https:\/\/redkarawana.com\/fr\/saveur\/buche-de-noel-france\/","title":{"rendered":"B\u00fbche de No\u00ebl, France; G\u00e2teau de No\u00ebl \u00e0 La Delicieuse Garniture de Fruits"},"content":{"rendered":"\n
Les p\u00e2tisseries fran\u00e7aises, \u00e9l\u00e9ments essentiels de la culture fran\u00e7aise, sont appr\u00e9ci\u00e9es dans le monde entier. La B\u00fbche de No\u00ebl, \u00e9galement appel\u00e9e Christmas Log ou Yule Log, est le dessert traditionnel servi \u00e0 No\u00ebl en France et dans les pays francophones. Une G\u00e9noise traditionnelle est cuite au four, puis recouverte de diff\u00e9rentes garnitures et enfin roul\u00e9e en cylindre. Pour la p\u00e9riode des f\u00eates, les boulangers fran\u00e7ais cr\u00e9ent des B\u00fbche de No\u00ebl \u00e9labor\u00e9es, traditionnellement fourr\u00e9es de cr\u00e8me de ch\u00e2taigne ou de mousse au chocolat, puis recouvertes de ganache au chocolat travaill\u00e9e afin de ressembler \u00e0 une \u00e9corce d\u2019arbre. La texture ext\u00e9rieure du g\u00e2teau ressemblant \u00e0 une \u00e9corce ainsi que ses \u00ab champignons \u00bb en meringue cr\u00e9ent une merveilleuse p\u00e2tisserie. <\/p>\n\n
Ici, pour notre recette, nous faisons cuire une G\u00e9noise \u00e0 texture douce, pr\u00e9parons une cr\u00e8me d\u2019orange sanguine \u00e0 utiliser comme garniture, roulons la G\u00e9noise en forme de b\u00fbche puis saupoudrons le tout de sucre en poudre. Nous utilisons une pur\u00e9e d\u2019orange sanguine surgel\u00e9e produite par Les Vergers Boiron, entreprise familiale fran\u00e7aise sp\u00e9cialis\u00e9e dans les pur\u00e9es de fruits et de l\u00e9gumes surgel\u00e9s. Notre B\u00fbche de No\u00ebl est facile \u00e0 pr\u00e9parer, a une pr\u00e9sentation \u00e9pur\u00e9e et un go\u00fbt l\u00e9ger \u00e0 la fois acidul\u00e9 et sucr\u00e9. <\/p>\n\n
Sucre en Poudre \u2013 pour le saupoudrage d\u00e9coratif<\/p>\n\n
\u00c9tape 1<\/h3>\n\n
Placer une casserole \u00e0 feu doux, m\u00e9langer les \u0153ufs avec le sucre et utiliser un batteur \u00e0 main \u00e9lectrique pendant une minute. Ajouter la pur\u00e9e d\u2019orange sanguine et m\u00e9langer de fa\u00e7on continuelle jusqu\u2019\u00e0 ce que le m\u00e9lange s\u2019\u00e9paississe. Retirer la casserole du feu, puis rajouter le beurre et m\u00e9langer jusqu\u2019\u00e0 ce que la texture devienne lisse. Placer la cr\u00e8me d\u2019orange sanguine dans un bol et r\u00e9frig\u00e9rer pendant 4 heures ou pendant une nuit. <\/p>\n\n
\u00c9tape 2<\/h3>\n\n
Mettre en place le bain-marie : chauffer l\u2019eau \u00e0 feu doux pour laisser mijoter mais pas bouillir. Au haut du bain-marie, battre pendant 10-15 minutes les \u0153ufs entiers avec le sucre jusqu\u2019\u00e0 ce qu\u2019ils triplent de volume. Nous utilisons un batteur \u00e0 main \u00e9lectrique, et commen\u00e7ons d\u2019abord \u00e0 basse vitesse, puis passons au r\u00e9glage moyen. Les \u0153ufs sont suffisamment battus une fois que leur texture devienne homog\u00e8ne et l\u00e9g\u00e8rement mousseuse. <\/p>\n\n
\u00c9tape 3<\/h3>\n\n
Dans un grand bol, m\u00e9langer d\u00e9licatement le m\u00e9lange \u0153uf-sucre avec la farine tamis\u00e9e. Tapisser la plaque \u00e0 p\u00e2tisserie de papier parchemin et \u00e9taler uniform\u00e9ment le m\u00e9lange. Pr\u00e9chauffer le four \u00e0 350 degr\u00e9s Fahrenheit et faire cuire le g\u00e2teau pendant 15 minutes. <\/p>\n\n
\u00c9tape 4<\/h3>\n\n
Retirer le g\u00e2teau du four et le laisser refroidir compl\u00e8tement. D\u00e9coller le papier parchemin, \u00e9taler la cr\u00e8me d\u2019orange sanguine sur le g\u00e2teau, puis rouler doucement le g\u00e2teau en cylindre. Placer le g\u00e2teau au r\u00e9frig\u00e9rateur quelques heures avant de le servir. <\/p>\n\n
\u00c9tape 5<\/h3>\n\n
Saupoudrer le g\u00e2teau de sucre en poudre et d\u00e9guster notre B\u00fbche de No\u00ebl.<\/p>\n\n
\n
\nB\u00fbche de No\u00ebl<\/figcaption><\/figure>\n<\/div>\n\n\n\n
\nFrance, B\u00fbche de No\u00ebl<\/figcaption><\/figure>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
Les p\u00e2tisseries fran\u00e7aises, \u00e9l\u00e9ments essentiels de la culture fran\u00e7aise, sont appr\u00e9ci\u00e9es dans le monde entier. La B\u00fbche de No\u00ebl, \u00e9galement appel\u00e9e Christmas Log ou Yule Log, est le dessert traditionnel servi \u00e0 No\u00ebl en France et dans les pays francophones. Une G\u00e9noise traditionnelle est cuite au four, puis recouverte de diff\u00e9rentes garnitures et enfin roul\u00e9e […]<\/p>\n","protected":false},"featured_media":2145,"template":"","meta":{"_acf_changed":true},"savourscat":[75],"class_list":["post-1548","savours","type-savours","status-publish","has-post-thumbnail","hentry","savourscat-dessert-fr"],"acf":[],"yoast_head":"\n
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