Comments on: Bûche de Noël http://www.chefeddy.com/2009/12/buche-de-noel/ Chef Eddy Sun, 12 Feb 2012 14:32:22 +0000 hourly 1 http://wordpress.org/?v=3.1.3 By: Lihua http://www.chefeddy.com/2009/12/buche-de-noel/comment-page-1/#comment-13419 Lihua Sat, 10 Dec 2011 20:04:16 +0000 http://www.chefeddy.com/?p=548#comment-13419 Chestnut! It is one of my favorite flavors, and I also know my family will love it as well! I must try it! Chestnut! It is one of my favorite flavors, and I also know my family will love it as well! I must try it!

]]> By: Eddy Van Damme http://www.chefeddy.com/2009/12/buche-de-noel/comment-page-1/#comment-6533 Eddy Van Damme Sun, 28 Nov 2010 14:46:39 +0000 http://www.chefeddy.com/?p=548#comment-6533 Lara, Sorry I have been on Holiday and was not able to check comments...About 12 minutes I would say, as always it is best to go by your experience. Once the cake bounces back when lightly pressed it is done. All the best, Eddy Lara,
Sorry I have been on Holiday and was not able to check comments…About 12 minutes I would say, as always it is best to go by your experience. Once the cake bounces back when lightly pressed it is done.
All the best,
Eddy

]]> By: Lara http://www.chefeddy.com/2009/12/buche-de-noel/comment-page-1/#comment-6339 Lara Thu, 25 Nov 2010 10:21:25 +0000 http://www.chefeddy.com/?p=548#comment-6339 Exactly how many minutes would you bake this for? Exactly how many minutes would you bake this for?

]]> By: Eddy Van Damme http://www.chefeddy.com/2009/12/buche-de-noel/comment-page-1/#comment-5508 Eddy Van Damme Sun, 14 Nov 2010 14:59:28 +0000 http://www.chefeddy.com/?p=548#comment-5508 You are very correct about this. Thank you very much for sharing your great tip! Hope you inspired others to share as well. All the best, Eddy. You are very correct about this. Thank you very much for sharing your great tip! Hope you inspired others to share as well.
All the best,
Eddy.

]]> By: John DePaula http://www.chefeddy.com/2009/12/buche-de-noel/comment-page-1/#comment-5478 John DePaula Sun, 14 Nov 2010 01:38:26 +0000 http://www.chefeddy.com/?p=548#comment-5478 Though not absolutely essential for making the sponge cake, I find a raplette dough spreader a wonderful tool to have in the kitchen. It helps me to achieve a very professional result. Without it, I just can't seem to get a perfectly even surface. Thank you again for another wonderful post, Chef. Inspiring as always! Though not absolutely essential for making the sponge cake, I find a raplette dough spreader a wonderful tool to have in the kitchen. It helps me to achieve a very professional result. Without it, I just can’t seem to get a perfectly even surface.

Thank you again for another wonderful post, Chef. Inspiring as always!

]]> By: Raymond Estrada http://www.chefeddy.com/2009/12/buche-de-noel/comment-page-1/#comment-1199 Raymond Estrada Wed, 28 Apr 2010 02:35:49 +0000 http://www.chefeddy.com/?p=548#comment-1199 I am not a fan of any site that contains pictures of people who you do not really know. The chef eddy Blog is better and it is a way of questioning types of ingredients that are interesting to notify. Look at all of the comments that I made in chef eddies blog. They were true to everything that chef eddy is talking about. What I saw in chef eddies blog were pictures of the product. He made it so that we all should think about it. Therefore, I believe in chef eddies work and dedication. Chef Eddy likes his work... Chef Eddy, make some more of the desserts and put more pictures into your blog. Later... I am not a fan of any site that contains pictures of people who you do not really know. The chef eddy Blog is better and it is a way of questioning types of ingredients that are interesting to notify. Look at all of the comments that I made in chef eddies blog. They were true to everything that chef eddy is talking about. What I saw in chef eddies blog were pictures of the product. He made it so that we all should think about it. Therefore, I believe in chef eddies work and dedication. Chef Eddy likes his work… Chef Eddy, make some more of the desserts and put more pictures into your blog. Later…

]]> By: Raymond Estrada http://www.chefeddy.com/2009/12/buche-de-noel/comment-page-1/#comment-1083 Raymond Estrada Fri, 23 Apr 2010 02:34:30 +0000 http://www.chefeddy.com/?p=548#comment-1083 Spongecake is 100% fat free to eat... I am lovin it... Spongecake is 100% fat free to eat… I am lovin it…

]]> By: Diana Wallace http://www.chefeddy.com/2009/12/buche-de-noel/comment-page-1/#comment-453 Diana Wallace Thu, 31 Dec 2009 01:56:08 +0000 http://www.chefeddy.com/?p=548#comment-453 Beautiful! I can't wait to try this! It looks fantastic! Beautiful! I can’t wait to try this! It looks fantastic!

]]> By: nico http://www.chefeddy.com/2009/12/buche-de-noel/comment-page-1/#comment-431 nico Tue, 29 Dec 2009 18:57:46 +0000 http://www.chefeddy.com/?p=548#comment-431 Thanks Eddy, I'll try this recipe for the sponge cake this week. have a fantastic 2010. nico Thanks Eddy, I’ll try this recipe for the sponge cake this week.
have a fantastic 2010.
nico

]]> By: Eddy Van Damme http://www.chefeddy.com/2009/12/buche-de-noel/comment-page-1/#comment-430 Eddy Van Damme Tue, 29 Dec 2009 18:51:57 +0000 http://www.chefeddy.com/?p=548#comment-430 Replacing part of the flour with cornstarch is mainly to reduce the gluten content and to make the starch (Flour and cornstarch) lighter. Certainly it can help to make the cake more flexible. The negative about cornstarch is that some people do not like the flavor it gives. Nico, A huge thing in making sure the cake is flexible enough to roll is that the oven temp is set at high. If it bakes too low, it will dry out more and making it harder to roll. Eddy. Replacing part of the flour with cornstarch is mainly to reduce the gluten content and to make the starch (Flour and cornstarch) lighter. Certainly it can help to make the cake more flexible. The negative about cornstarch is that some people do not like the flavor it gives. Nico, A huge thing in making sure the cake is flexible enough to roll is that the oven temp is set at high. If it bakes too low, it will dry out more and making it harder to roll.
Eddy.

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