Buche de noel

[retired baker]

Miniature logs, just 2 marshmallow stuck by heating the end 9ver a gas stove, brush with tempered choc, mini marshmallow dipped and placed on top, sprinkle green sugar for moss and colored deco bits for flowers, powder sugar snow, very quick and CHEAP to make.

 

[CheyenneShort]

Those miniature logs look absolutely adorable! They're a perfect festive treat, especially for kids. I love the idea of using marshmallows as the base. It's such a clever and easy way to create a fun and whimsical dessert.

I might try making these with my kids this weekend. Do you have any tips for tempering the chocolate? I've always struggled with that part.

 

[retired baker]

Those miniature logs look absolutely adorable! They're a perfect festive treat, especially for kids. I love the idea of using marshmallows as the base. It's such a clever and easy way to create a fun and whimsical dessert.

I might try making these with my kids this weekend. Do you have any tips for tempering the chocolate? I've always struggled with that part.

at 4 AM this morning I had everything staged and organized to make a video to show my sister how to make her own, but then the power went out and it didn't come back for over 12 hours, so I'm getting ready to start again.
The choc was half melted when the power went out so I able to show the complete process in a microwave, its very very simple.
Suggest you make sure no-one opens or closes doors or windown, turns a fan on or anything that will disturb the air, cold air drafts ruin tempered choc, all tools should (must) be close to 90F, the less tool you use the better,
I avoid thermometers because the cold probe can ruin the choc too, I use a non contact infra red gun.
give me an hour to upload the video.

 

[retired baker]

ok, it took 26 minutes to video start to finish, I put all tools in the toaster oven on warm to bring them up to temp, kitchen is 62F , thats cold for tools , so I warmed them up to 80F+. Once you start working the choc will maintain tool temps for you.
When I finished the choc was 88F , thats ok.
When I finished the last one the first one was already set enough to lift from the parchment. Try not to spend excessive time decorating, its better if the choc is still sticky, otherwise all the decorations will fall off. The more haphazard the decoration is done the more natural they look.

 

[retired baker]

Here's a pic, video is uploading. Sideways.

 

[retired baker]

the camera went of focus but you get the idea, the pace has to move along or the choc will get away from you.

 

[DaleLarrabee]

These are adorable! What a clever and simple way to make a Buche de Noel love the use of marshmallows and green sugar for the moss. Such a fun and festive treat!

 

[retired baker]

Those miniature logs look absolutely adorable! They're a perfect festive treat, especially for kids. I love the idea of using marshmallows as the base. It's such a clever and easy way to create a fun and whimsical dessert.

I might try making these with my kids this weekend. Do you have any tips for tempering the chocolate? I've always struggled with that part.

i use this for all choc work.

Amazon.com