FRENCH

Bonjour tout le monde,

First of all, congratulations to the 4 winners of the 2020 French competition: 

• Erin (Grade 5/6M),
• Ashley (Grade 5/6A),
• Tiasha (Grade 3/4)
• Mack (Grade 2/3)

They worked extremely hard all year long and have memorised a lot of vocabulary and concepts learnt in French this year. I am very proud of them and of the other 11 finalists who competed. Well done everyone!

C'est bientôt Noël (It is almost Christmas)! For our last issue of Nokuna this year, I want to share with you a short video about the traditions of Christmas in France. Like you will see, it is all about FOOOOOOD!!!! 

The traditional Christmas cake is called 'bûche de Noël' (Christmas log). Here is a recipe for those of you who have a sweet tooth like me and want to make it during the holidays:

Bûche de Noël

Bûche de Noël is the French name for a Christmas cake shaped like a log. This one is a heavenly flourless chocolate cake rolled with chocolate whipped cream. Traditionally, Bûche de Noël is decorated with confectioners' sugar to resemble snow on a Yule log. (https://www.allrecipes.com/video/2785/buche-de-noel/)

Prep: 45 mins

Cook: 15 mins

Additional: 30 mins

Total: 1 hr 30 mins

Servings: 12

Ingredients

2 cups heavy cream

½ cup confectioners' sugar

½ cup unsweetened cocoa powder

1 teaspoon vanilla extract

6 egg yolks

½ cup white sugar

⅓ cup unsweetened cocoa powder

1 ½ teaspoons vanilla extract

⅛ teaspoon salt

6 egg whites

¼ cup white sugar

confectioners' sugar for dusting

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.

Step 2

In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.

Step 3

Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.

Step 4

Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving.

Take good care of yourselves during the holidays and have a restful break. I look forward to seeing the students next year and teaching them more French.

Passez de très bonnes vacances! (Have a lovely holiday season!)

Delphine