Yule Log (Bûche de Noël) is the French roll cake very popular during the Holiday season. This is a delicious version of Yule Log you can make at home using very simple ingredients you can find in every store.
You don’t have to be a famous chef or spend days in your kitchen to make a delicious dessert. You can make this amazing, stress-free chocolate tart in no time, especially when using a ready to bake pie crust. The hardest part is to wait for chocolate to firm up, then you can finally try a piece…. or two 🙂
Stunning French Chocolate Tart
Higher quality chocolate makes a better tart.
Decorate the tart with nuts or raspberries.
For easy removal, grease the bottom of the tart pan with butter or line the bottom with parchment paper. Roll the dough out, transfer to the tart pan, trim the excess dough and prick all over with a fork. Refrigerate for 30 minutes.
Preheat oven to 350 degrees F. Place the tart in the oven for 20 minutes, or until golden. Remove from the oven and set aside on the serving plate.
Meanwhile, bring the heavy cream to a boil, then pour over the chocolate. Let stand for 2 minutes. Stir gently until the mixture becomes smooth and dark.
Pour chocolate ganache into crust to the top. Cool completely. If you made this dessert during the hot summer, it will be the best to refrigerate it. If it's not too hot in your kitchen, let it stand on the counter top at room temperature.
King Cake is a very popular French pie that celebrates the Epiphany, in early January. My children love this cake as well as chocolate so the Chocolate King Cake makes them twice as happy!
Chocolate King Cake (Galette des Rois)
Bring the heavy whipping cream to a boil. Pour it on the chocolate, wait a few seconds then mix well until the mixture is homogeneous.
Beat the softened butter and sugar together.
Then, add the almond flour and mix well.
Add the melted chocolate to the almond preparation and mix well. If this preparation is too thin (because it is still hot), leave to cool in the refrigerator for 10-15 minutes.
Roll out one sheet of puff pastry. Spread the chocolate-almond filling over the center of the dough, leaving a 1 inch (1.2 cm) exposed border. If you wish, place a little porcelain figurine "fève" in the filling.
Brush the edges of the pastry with water and cover with another circle of dough on top and press down to seal the edges.
If you want, with a knife or just with your fingers, decorate the edges.
Brush with beaten yolk. Place in the refrigerator for at least 1 hour.
Preheat oven to 390F (190C).
Brush with yolk one more time. Using a knife, create a design on top of your galette. Poke 3-5 holes, to allow steam to escape while baking.
Bake for 30 minutes or until the pastry is golden brown.