Recipe Chocolate buche de Noel stuffed with turron

Here's an original recipe buche nöel stuffed with turron Jijona that will surprise your guests at the end of year festivities.

Preparation time 80 minutes Ingredients for 6 people

For sponge cake
- 3 large eggs
- 75g of bread flour
- 50g Sugar ice

For the stuffed
- 150 gr Turron of Jijona (soft Turron)
- 250 ml of cream with 33% fat
- 1 tablespoon icing sugar (optional)

Coverage
- 100 gr chocolat dessert Nestlé                              
- 1 tablespoon of butter
- 150 ml of fresh cream 33% of Fat

- 1 tsp. Cornflour

For decoration
- 3 walnuts
- 2 tablespoons of sugar
- Candy Beads
- cherries in syrup or candied cherries

                                                                                                        Tablet of Jijona turron (Soft turron)
1.The preparation of the turron cream, it must be done six hours before starting to fill the buche de noel.
Read the recipe here.

2. Next, prepare the cake, separate the yolks from the whites. Beat the egg yolks with half the icing sugar until the consistency is frothy.

3. Add the flour and mix gradually until finished. Beat the egg whites with remaining icing sugar and mix with the egg yolks.

4. Place a sheet of parchment paper on a baking sheet. Pour the mixture and form a rectangle about 20x30 centimeters. Then insert the plate in the oven pre-heated to 170 degrees only from the bottom and bake 10 to 15 minutes, prick with a toothpick to check the cooking.

5. Once cooked, remove the plate from the oven and cover the sponge cake with a damp cloth.

6. Leave the buche covered about three hours, after this time can check it rolled without cracking and rolling it in the same.

7. Before garnish the cake, we will mount the cream, then spread the nougat cream on the cake.. Roll carefully while trying to cream does not overflow too, seal down the buche.

8. Then wrap the buche into a clear plastic film and keep in the refrigerator for two hours.

9. Shortly before applying the chocolate cover, put the butter in a saucepan with the chocolate in pieces. When the chocolate is melting gradually add cream and cornstarch diluted in a little bit of cream. Stir continuously until the chocolate cover is thin and smooth.

10. To caramelize the nuts, put in a saucepan two tablespoons of sugar and stir until sugar is caramelized. Chop the walnuts coarsely.

11. Once the caramel is done, bathe the nuts and place them in parchment paper to dry.

12. Remove the buche from the refrigerator, and remove the plastic film, cut off the tips and cover the chocolate. Once covered with the help of a fork draw the veins of a tree trunk.

13 Before the chocolate is drying, put the nuts, pearls and cherries. Put the log back into the refrigerator until the chocolate freezes. To save time you can put it in the freezer 30 minutes.

Order turron here (Selling only for Christamas)

Read also
1- Recipe Mousse of turron
2- Recipe Ice cream of turron
3- Recipe cream of turron

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