Heavenly Peanut, Caramel & Vanilla Buche Gourmande Recipe

Comfort meets elegance in this mouthwatering buche gourmande aux cacahuetes, caramel et vanille that promises to delight your taste buds.

Rich peanut flavors dance with silky caramel notes, creating a dessert that speaks to the heart of French pastry tradition.

Layers of delicate textures unfold with each carefully crafted slice.

The classic French log cake transforms simple ingredients into a decadent masterpiece of sweet indulgence.

Smooth caramel weaves through pristine vanilla cream, punctuated by the delightful crunch of roasted peanuts.

Every bite tells a story of culinary passion and refined technique.

This dessert will be the crowning glory of your next gathering, leaving guests enchanted and craving more.

Comment Préparer Cette Buche Sans Stress

• Warm Up the Oven

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper for a smooth baking experience.

• Whip Up the Base

Beat eggs and sugar vigorously for 5-7 minutes until the mixture becomes light and fluffy, tripling in volume.

• Fold in Dry Ingredients

Gently incorporate sifted flour and a pinch of salt using a spatula, maintaining the air and lightness of the mixture.

• Spread and Bake

Pour the batter onto the prepared baking sheet, spreading it evenly, and bake for 10-12 minutes until the sponge cake turns a delicate golden color.

• Roll and Cool

Immediately after removing from the oven, flip the sponge cake onto a clean, slightly damp kitchen towel. Carefully peel off the parchment paper and roll the cake with the towel. Allow it to cool completely, creating a perfect base for your delicious dessert.

Parfums Supplémentaires Pour Varier Les Plaisirs

• Whip eggs and sugar thoroughly until the mixture becomes light, fluffy, and triples in volume to ensure a soft, airy sponge cake base.
• Use a slightly damp kitchen towel when rolling the sponge to prevent cracking and maintain the cake's delicate texture during cooling.
• Replace wheat flour with almond flour or a gluten-free flour blend to make the recipe suitable for those with gluten sensitivities.
• Experiment with different nut variations like almonds or hazelnuts instead of peanuts to create unique flavor profiles and add personal flair to the classic dessert.
• Prepare the sponge cake a day in advance and store it wrapped in plastic film at room temperature, allowing you to assemble the dessert quickly when needed.

Servez Cette Buche Pour les Occasions Spéciales

• Nutty Dessert Plating: Slice the rolled sponge cake into elegant rounds, showcasing the beautiful spiral pattern and revealing layers of delicate texture.
• Caramel Companion: Drizzle additional warm caramel sauce over each slice, creating a glistening and indulgent finish that enhances the peanut and vanilla flavors.
• Textural Garnish: Sprinkle crushed roasted peanuts around the plate edges and top the cake slice for a delightful crunch that contrasts with the soft sponge cake's smoothness.
• Creamy Accent: Add a quenelle of vanilla bean ice cream or whipped cream beside the cake slice to complement the dessert's rich flavors and provide a cool, refreshing element.

Conservez Votre Buche Gourmande Avec Soin

• Store this delightful buche in an airtight container within the refrigerator for up to 3-4 days. Wrap it carefully with plastic wrap to maintain moisture and prevent flavor absorption from other foods.
• Slice the dessert into individual portions before freezing. Place each slice in a sealed freezer bag, which allows easy thawing and enjoyment within 2 months. Separate slices with parchment paper to prevent sticking.
• Remove the buche from the refrigerator 30 minutes before serving. This gentle warming helps restore the cake's soft texture and enhances the caramel and vanilla notes, making each bite more delectable.
• Cover the dessert with a light kitchen towel when refrigerating to prevent condensation. Excess moisture can make the delicate sponge cake soggy, so gentle air circulation keeps the texture perfect and prevents flavor degradation.

FAQs

• What's the key technique for making the perfect génoise base?

The secret is carefully folding the sifted flour into the egg and sugar mixture without deflating the air bubbles, which ensures a light and airy sponge cake texture.

• Why do I need to roll the génoise with a damp towel right after baking?

Rolling the warm génoise immediately helps prevent cracking and makes it more flexible, allowing you to easily shape it for filling without breaking the delicate sponge.

• How do I know when the génoise is perfectly baked?

Look for a light golden color and a slight springy texture when you gently press the surface. Overbaking can lead to a dry, tough sponge, so watch it carefully in the last few minutes.

• What's the importance of whisking eggs and sugar for 5-7 minutes?

This long whisking process creates volume and incorporates air, which is crucial for achieving the characteristic soft, light texture of a classic génoise sponge cake.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Calories: 470 kcal

Servings: 8

Buche Gourmande aux Cacahuètes, Caramel et Vanille: Ingrédients

• Eggs: Provide structure and lift to the airy sponge cake, choose fresh, room-temperature eggs for optimal volume.
• Sugar: Creates sweetness and helps incorporate air for a light texture, select fine granulated sugar for smooth mixing.
• Flour: Gives the cake its delicate structure, use sifted cake flour for a tender crumb.
• Salt: Enhances overall flavor and balances sweetness, just a tiny pinch is needed.

• Peanuts: Add crunch and nutty richness, select roasted and lightly salted peanuts for depth of flavor.
• Caramel: Brings sweet, complex notes and golden color, homemade caramel offers the most authentic taste.
• Vanilla: Provides warm, aromatic undertones, use high-quality pure vanilla extract or vanilla bean for best results.

• Powdered Sugar: Creates a delicate, elegant dusting on the final dessert, choose fine-grain powdered sugar for smooth coverage.

Outils Pour Une Buche Bien Roulée et Gourmande

• Electric mixer: Essential for whipping eggs and sugar to light, fluffy consistency.
• Mixing bowl: Large enough to combine ingredients and whip eggs.
• Sifter: Perfect for evenly distributing flour and preventing lumps.
• Baking sheet: Flat pan for baking the sponge cake evenly.
• Parchment paper: Prevents cake from sticking and helps with easy removal.
• Spatula: Gentle tool for folding flour into egg mixture without deflating.
• Clean kitchen towel: Helps roll and shape the sponge cake while cooling.
• Oven: Needed to bake the sponge cake at the right temperature.

Delectable Buche Gourmande Aux Cacahuetes, Caramel Et Vanille

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4.7 from 28 reviews

• Total Time: 1 hour
• Yield: 9 1x

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Description

Legendary French pastry Buche Gourmande aux Cacahuetes, Caramel et Vanille combines peanut, caramel, and vanilla layers in a delightful dessert. Sophisticated palates will savor this elegant holiday treat that celebrates French culinary craftsmanship.

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Ingredients

Scale 1x2x3x

• 4 eggs
• 2 tablespoons (30 ml) mascarpone
• 100 grams (3.5 oz) flour
• 100 grams (3.5 oz) sugar
• 150 grams (5.3 oz) sugar
• 50 grams (1.8 oz) semi-salted butter
• 80 grams (2.8 oz) roasted unsalted peanuts
• 100 milliliters (3.4 fl oz) whole liquid cream, hot
• 250 milliliters (8.5 fl oz) whole liquid cream, very cold
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 pinch of salt
• 2 tablespoons crushed peanuts
• Caramel drizzle
• Chocolate shavings (optional)

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Instructions

1. Preparation: Preheat oven to 180°C (350°F) and line baking sheet with parchment paper, ensuring complete surface coverage.
2. Mixing: Whip eggs and sugar vigorously for 5-7 minutes until mixture transforms into a pale, voluminous, and airy consistency.
3. Incorporation: Delicately fold sifted flour and salt into whipped mixture using a spatula, maintaining the incorporated air and light texture.
4. Spreading: Pour batter onto prepared baking sheet, spreading evenly with smooth strokes to create a uniform layer.
5. Baking and Cooling: Bake sponge cake for 10-12 minutes until light golden, then immediately invert onto a slightly dampened kitchen towel. Carefully remove parchment paper and gently roll cake with towel to cool, preserving its soft, flexible texture.

Notes

• Egg Whipping Technique: Whip eggs and sugar until they become incredibly light and voluminous, creating a pale, airy base that ensures a delicate, soft sponge cake texture.
• Flour Folding Precision: Use a gentle, careful folding motion when incorporating flour to preserve the air bubbles, preventing dense or tough cake layers.
• Cooling Method Critical: Immediately roll the hot sponge cake in a damp towel to prevent cracking and maintain flexibility, allowing for smooth filling and rolling later.
• Temperature Control: Monitor oven temperature closely and watch baking time carefully to achieve a perfect golden color without drying out or overcooking the delicate sponge cake.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 9
• Calories: 328
• Sugar: 30 g
• Sodium: 150 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 70 mg