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Buche de Noel for Christmas

Before you jump to Buche de Noel for Christmas recipe, you may want to read this short interesting healthy tips about How to Elevate Your Mood with Food.

Many of us think that comfort foods are terrible for us and that we have to stay away from them. Sometimes, if your comfort food is made of candy or other junk foods, this can be true. Soemtimes, comfort foods can be very nourishing and good for us to consume. There are several foods that, when you eat them, can improve your mood. If you seem to feel a little bit down and you’re in need of a happiness pick me up, try a few of these.

Put together a trail mixfrom different seeds and nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etc are all good for improving your mood. This is possible since these foods have a bunch of magnesium which raises serotonin production. Serotonin is the “feel good” chemical that dictates to your brain how you feel day in and day out. The more serotonin you have, the better you are going to feel. Nuts, in addition to improving your mood, can be a superb protein source.

So you see, you don’t need to consume all that junk food when you wish to feel better! Test out these tips instead!

We hope you got benefit from reading it, now let’s go back to buche de noel for christmas recipe. To make buche de noel for christmas you need 8 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to cook Buche de Noel for Christmas:
  1. Use Egg
  2. Take Sugar
  3. You need White flour
  4. Take Cocoa powder
  5. Take Unsalted butter
  6. Use Vanilla oil (extract)
  7. You need Heavy cream
  8. Use Chocolate (dark)
Steps to make Buche de Noel for Christmas:
  1. Leave eggs at room temperature. Melt butter and mix with vanilla oil. Chop chocolate finely. Preheat oven to 190℃ (374 F).
  2. Cut a sheet of baking paper to the size of the pan. Fold the 4 corners and staple to keep the shape. I used a 30 cm x 22 cm pan.
  3. Crack eggs in a bowl and beat with an electric beater. Add sugar gradually as you mix and stir until it becomes a ribbon consistency. The mixture should fall in a ribbon that swirls on top for a few seconds before sinking into the batter.
  4. Sift cake flour and cocoa powder into the bowl and combine using a cutting motion with spatula.
  5. Now pour in the butter while the mixture is still powdery, and mix using the same cutting motion. Pour in the batter into the middle of your baking pan.
  6. Spread with a bench scraper and lightly tap on the kitchen counter a few times to release any air trapped inside. Bake in a preheated oven at 190℃ for about 8 minutes. Once it cools, cover with plastic wrap to prevent drying out.
  7. Heat heavy cream in a sauce pan and when it is about to boil, remove from heat. Melt chocolate in and combine, allowing the chocolate to melt from the heat of the cream.
  8. Once the chocolate has melted completely, transfer to a mixing bowl. Mix with electric beater only until swirls have a smooth consistency.
  9. Decide which way you will roll the cake and then cut diagonally about 1 cm off from the end edge. Spread half of the cream over the cake but leave 1 cm at the edge without cream.
  10. Roll the cake as you separate from the baking paper and then wrap the rolled cake with the same paper. Now squeeze the roll and wrap with plastic wrap. Place in the fridge for a while.
  11. Transfer the cake onto a tray and stabilize the shape. Spread and cover the remaining 3⁄4 cream over the cake with spatula.
  12. Slice 1~2 cm off both ends. Then take a 5-6 cm diagonal slice from one side and place on top of the roll cake. Spread remaining cream to stabilize.
  13. Using the back of a fork, drag lines all over the cake like a tree stump. Place in the fridge again for a while to rest and decorate.

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