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Bûche roulée au chocolat
Une bûche de Noël roulée au chocolat, moelleuse et décorée de ganache onctueuse. La recette comprend une ganache au chocolat noir et au lait, une génoise légère, un sirop à la vanille et une finition décorative à la fourchette. Idéale pour les fêtes, elle se prépare la veille pour un résultat parfait.
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Cost Breakdown
Critical Success Points
- • Faire fondre le chocolat avec la crème sans porter à ébullition.
- • Monter les blancs d’œufs en neige ferme avant d’ajouter le sucre.
- • Tamiser la farine et la levure pour éviter les grumeaux.
- • Laisser la ganache prendre au frais au moins 2‑4 heures avant le montage.
- • Rouler la génoise avant qu’elle ne refroidisse complètement pour éviter les fissures.
Safety Warnings
- • Faire attention aux éclaboussures de crème chaude.
- • Utiliser des gants ou un manique pour manipuler la plaque chaude.
- • Faire attention au couteau lors du découpage de la bûche.
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