Dominique Ansel Makes Bûche de Noël

Dominique Ansel is at his pastry workshop to show MUNCHIES how he prepares a classic European Christmas dessert: bûche de Noël, or a Yule log. This holiday cake, decorated as a tree log, is made with an airy, flourless chocolate cake base and is carefully rolled with rich chocolate mousse and coated with decadent chocolate ganache. Decorated with delicate chocolate and gold stars, this cake will certainly get you into the Christmas spirit.
Check out the recipe here: www.vice.com/en/article/xgdy9...
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[@mhkpt]

I love his videos, he's such a good host. I need to make his other recipe, the peanut butter chocolate tart thing!

[@Littlestraincloud]

Dominique is so down to earth here, I love how he explains the steps and the reasons for the methods

[@pandoraspocks4102]

Beautiful! chocolate is a favorite but the almond paste cream w/berry sounds wonderful

[@fuhrerpolizei86]

Can't unhear "bush" every time he says it....

[@andriegilsson6623]

Ate at his bakery once. He's a master.

[@JustMaiyak]

This Bûche is _very_ good. I adjusted the sugar ratios for the mousse and the ganache to my liking, as well as added a bit more whipped cream to the mousse. It was divine. Merci au Chef Ansel et à Muchies :)

[@selvinahlevantard4609]

Can u plz share how much sugar l u used

[@sailingsam3815]

I wish I can watch him create pastries all day!

[@crabsos]

Yesss another dominique ansel content!!

[@alvinlee140]

Thank you for showing this pastry

[@deodenum]

He makes it look easy. But Im certain its not that easy. King of pastry!

[@idefinehappy1611]

Omg I just made this and I’m having an entire moment right now. Soooooo good! Amazing directions

[@elnino4445]

Génial

[@yoonmoonie]

i see dom ansel i click !! i love him

[@nitram716]

Simple and fantastic chef

[@nickj.7876]

Looks so good.

[@sodawaterlime]

what a gem

[@FunTravelLondon]

“Nothing is impossible. The word itself says ‘I’m possible!'”

[@anapulido1792]

BEAUTIFUL

[@ednasepulveda9778]

Merry Christmas, God bless

[@christianhansen3292]

mmm yummy!

[@fragiledog]

Hi, I love Dominique.

[@harshitsinghvi6158]

Dominique...Please open your bakery shop back in London...we all miss your cronuts and other bakery foods so so so much

[@dng2usb]

This looks like the log a ninja turns into after it looks like they've been killed by a bunch of shuriken.

[@CreopatraEmpressOmega]

Now this is my Dream Dessert.. Oh some day .. Chocolate Mousse cake 💯🥂❤️😳🤣🙏

[@roxanna1971]

Thats some cool food lore

[@LuisJimenezV]

Master

[@nathanbenton2051]

that silicon pad transfer and flip he did. not easy. i can already see myself destroying everything right there😁😁

[@alexandravelazquez5584]

He did that without skipping a beat! It'd take me like 5 minutes to work up the courage to flip that haha

[@erica_thecreator]

Gorgeous and delicious! He seems like such a cool guy 😃

[@ElementalRadiation]

Did anyone else find the audio kind of muffled in this?

[@greenturtle7183]

😍

[@actuallyrelaxes5831]

This guys knows he's french

[@My2cents.]

One doesn’t experience self-transcendence, the illusion of self only dissipates -🎈

[@SquidandCatAdventures]

It looks delicious and I love the modern star decorations. But I don't understand why the ends are covered. I see it in a lot of people's buche de Noel. I think seeing the roll is very pretty and to me, it's on theme because wood has rings. In this case, the big squares plates of chocolate confused me even more than just covering it in the same ganache that is on the rest of the log.

[@kurdt_]

I think the ends are covered to preserve the moisture of the cake (especially if youre making it ahead of time or selling them at a bakery) you dont want the cake to dry out and get hard. I agree the exposed ends look much more presentable though

[@Saracramenta]

he seems so down to earth

[@SatanSupimpa]

I want to edit this video with only the parts when he says bûche.

[@yimtheduck]

man wish I saw this before I tried and failed it do be real good when it all works out tho

[@hugolagouardat2560]

Whaa ça à l’air bon 🤤. Vive la cuisine française, c’est de l’art. C’est bien de la partager au monde entier, c’est la meilleure cuisine du monde 😉👌

[@thewirah1]

N'importe quoi...

[@pietm5088]

Yes, excellente cuisine

[@teemondy]

“right here”

[@JeremyGabbard]

How far ahead could something like this be made and assembled?

[@DirtyDogDesign]

I’ve made it the day before and it worked out well

[@user-rv9um5xc3r]

"I do what I call tempering" Sounds like he has invented it LoL

[@0neCrazyCracker]

Every time someone mentions this pastry, I hear it in Julia Childs voice😂

[@JM-js7nq]

More ansel

[@tlgeros1]

Does the size of the pan matter?

[@aeli5466]

What i see : epidermis-dermis skin layer look like 🤣🤣

[@niandelacruz3578]

how much water for the syrup? is it 1 to 1 ratio?.....

[@pecal1115]

Shokugeki no soma!!!

[@dtg3784]

Has anyone tried subbing booze for the simple syrup?

[@jerrydjones5328]

What the hell y’all all on here talking about? Lmao. His shit ALWAYS looks amazing

[@kerry6694]

heads up.. for any pastry chefs..this is a very sweet recipe unfort .

[@Vlknaltin]

When did he add the flour ? I mean for the sponge

[@pennylane8936]

It's flourless

[@Gavilan91260]

Why no color grading guys ? That yellowish tint is very unappealing especially when you're dealing with food.

[@jaredcurran7490]

Dominique Ansel produces Chocolate Log =()

[@RedShoes29]

I just tried making this using the recipe in the article linked. Thoughts: The article says bake for 7 to 8 mins. Idk if my oven just runs colder or that recipe writer fucked up because it definitely tales more than 8 minutes. The biscuit/sponge cake is extremely delicate and fragile. It will break if you try to move it around more than you should. You can do without the gelatin in the mousse. Just chill the cream.

[@papillon1220]

We just made ours and had the same issue...went back to rewatch his video and in the video he says the oven was at 400 but the recipe says 375. I think that is the issue. We left ours in for 1-2 minutes more than he asked for and even then it still stuck to the silpat. I think a 400 oven would have solved it by heating more quickly to get that crust. Posting here in case someone who manages this recipe/video could correct the error in the recipe.

[@kevinnaidoo7234]

Still dying to try the cronutz🥵🥵

[@khu7379]

tbh the cronut was too sweet/overhyped. the kough amanns were absolutely must try though

[@yoonmoonie]

@@khu7379 americans love super sweet things so that makes sense

[@louKushh]

American chiming in who doesn't love overly sweet things, and cronuts are trash. a regular donut and/or a classic croissant are far superior.

[@qwertyqwert2772]

I die 🥰🥰

[@KlaximumSkroeft]

How is he still clean!?

[@shashankrwt26]

Should've made a bigger portion chef. It would be over by the time it leaves the kitchen 😅

[@conneriathenais8010]

Another classic topping for the bûche is to make meringue mushrooms with some cocoa powder on top or holly leaves in chocolate (you cover holly leaves in chocolate, let it harder and then take the leaves off) ☺️

[@jeffmackey5160]

No one asked you 🤷🏻‍♂️

[@aunderthesun3929]

We much as I love Dominique ansel, the recipe in the video has some variations from the written one on the link :( so sad coz I’m making this today for Christmas:(

[@meganeroy1155]

I just ruined my dessert for tonight due to this. Directions are completely different in the video compared to written ones. I guess I will be going to the store and getting an American dessert. Very disappointing especially the day of Christmas! Should have stuck to my original recipe.

[@corinachang4666]

I was thinking about making this recipe. Where did it go wrong?

[@itsmereadyplayerone7338]

Went to his bakery thier was 480 ppl waiting in a line

[@Ehuang3]

Funny that he didn't save anything to eat for breakfast this time 😆

[@reichhopprivatwatch1406]

holidaysnout

[@xavier6486]

rathalos tail cake

[@jonnel13]

My brain told me Ansel Elgort would be in this video....

[@paddyDeeful]

Food wars

[@NahodPonda]

Дай артикул на звездорезки 😨 кстати жойе ноэль 🧔🏿‍♀️🤑

[@buddahmarketrecords203]

Don’t watch on shrooms

[@teemondy]

Can’t believe he was getting finger prints all over that chocolate sheet but I guess it doesn’t matter for a lil sample piece

[@wasabi1m]

Skip the music. Can’t here a word

[@MudHut67]

The side profile makes it look like some kind of fucking sea-worm

[@Cryptex410]

Production quality is not great on this. Can see the shadow of the cameras on the backsplash and the audio and lighting is just not good.

[@nothing2see315]

This video gave me diabetes

[@berserkirclaws107]

Chef 🤨 ! Mais qu'est-ce que c'est que ça ? A simple Chocolat Yule Log 😔 ... I'm not angry only disappointed. I was expecting something at the level of Meilleur Du Chef youtube channel or Justincooking .

[@joebanks3698]

No doubt it's delicious, but it looks like something that crawls out of the ground and attacks you.

[@FailedFlea93]

Need a vegan version.

[@mwrkhan]

Abomination.

[@FailedFlea93]

@@mwrkhan 😂

[@edenassos]

Been to a few of his places, the food in all of them were pure aesthetics no substance tbh. In other words, overrated.