Martinican Bûche de Noël

Ingredients

The Martinican Bûche de Noël differs from the original French version in several ways. Firstly, the sponge cake is infused with coconut milk, giving it a subtle tropical flavor. Secondly, the filling is made with a creamy coconut cream instead of the traditional buttercream. Lastly, the ganache is made with passion fruit instead of chocolate, adding a tangy and tropical twist to the dessert. We alse have the original recipe for Bûche de Noël, so you can check it out.

• For the sponge cake: For the sponge cake:
• 4 eggs 4 eggs
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 100g (3/4 cup) all-purpose flour 100g (3/4 cup) all-purpose flour
• 50g (1/2 cup) desiccated coconut 50g (1/2 cup) desiccated coconut
• 60ml (1/4 cup) coconut milk 60ml (1/4 cup) coconut milk
• 1 tsp baking powder 1 tsp baking powder
• 1/4 tsp salt 1/4 tsp salt
• For the coconut cream filling: For the coconut cream filling:
• 400ml (14 oz) coconut cream 400ml (14 oz) coconut cream
• 100g (1/2 cup) powdered sugar 100g (1/2 cup) powdered sugar
• 1 tsp vanilla extract 1 tsp vanilla extract
• For the passion fruit ganache: For the passion fruit ganache:
• 200g (7 oz) white chocolate, chopped 200g (7 oz) white chocolate, chopped
• 100ml (1/2 cup) passion fruit juice 100ml (1/2 cup) passion fruit juice
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• For the garnish: For the garnish:
• Fresh tropical fruits (mango, pineapple, kiwi), sliced Fresh tropical fruits (mango, pineapple, kiwi), sliced

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 22g, 16g
• Carbohydrates (total, sugars): 35g, 25g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and line a rectangular baking pan with parchment paper.
2. 2.
   In a mixing bowl, beat the eggs and sugar together until pale and fluffy.
3. 3.
   In a separate bowl, whisk together the flour, desiccated coconut, baking powder, and salt.
4. 4.
   Gradually add the dry ingredients to the egg mixture, alternating with the coconut milk. Mix until just combined.
5. 5.
   Pour the batter into the prepared baking pan and spread it evenly.
6. 6.
   Bake for 12-15 minutes or until the cake is golden and springs back when lightly touched.
7. 7.
   While the cake is baking, prepare the coconut cream filling. In a bowl, whisk together the coconut cream, powdered sugar, and vanilla extract until smooth and creamy.
8. 8.
   Once the cake is baked, remove it from the oven and let it cool for a few minutes.
9. 9.
   Transfer the cake onto a clean kitchen towel and carefully roll it up, starting from the short end. Let it cool completely.
10. 10.
    Unroll the cooled cake and spread the coconut cream filling evenly over the surface.
11. 11.
    Gently roll the cake back up, this time without the towel. Place it seam-side down on a serving platter.
12. 12.
    To make the passion fruit ganache, heat the passion fruit juice in a saucepan over medium heat until it starts to simmer.
13. 13.
    Remove from heat and pour the hot juice over the chopped white chocolate. Let it sit for a minute, then stir until smooth and well combined.
14. 14.
    In a separate bowl, whip the heavy cream until soft peaks form. Fold the whipped cream into the passion fruit ganache until fully incorporated.
15. 15.
    Spread the passion fruit ganache over the rolled cake, covering it completely.
16. 16.
    Use a fork or a spatula to create a bark-like texture on the ganache.
17. 17.
    Garnish the Bûche de Noël with fresh tropical fruits, arranging them attractively on top.
18. 18.
    Refrigerate for at least 2 hours before serving to allow the flavors to meld together.
19. 19.
    Slice and serve chilled.

Treat your ingredients with care...

• Coconut cream — Make sure to use full-fat coconut cream for a rich and creamy filling.
• Passion fruit juice — If fresh passion fruit juice is not available, you can use store-bought passion fruit juice or concentrate.

Tips & Tricks

• To make the rolling process easier, roll the cake while it is still warm.
• If you prefer a stronger passion fruit flavor, add some passion fruit pulp to the ganache.
• For an extra tropical touch, sprinkle some toasted coconut flakes on top of the ganache before garnishing with fresh fruits.
• If you don't have passion fruit juice, you can substitute it with a mixture of orange juice and lemon juice for a citrusy twist.
• Serve the Bûche de Noël with a dollop of whipped cream or a scoop of coconut ice cream for an indulgent treat.

Serving advice

Serve the Martinican Bûche de Noël chilled for the best texture and flavor. Slice it into thick, even slices and garnish each serving with a few extra fresh tropical fruits for an eye-catching presentation.

Presentation advice

To enhance the tropical theme, decorate the serving platter with banana leaves or hibiscus flowers. Dust the Bûche de Noël with powdered sugar just before serving for an elegant finishing touch.