BUCHE DE NOEL (YULE LOG)
A traditional French desert that is meant to resemble the yule log.
Provided by Clay Walters
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h34m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch jelly roll pan with 1 teaspoon butter and line with parchment paper. Grease parchment paper with 1 teaspoon butter.
- Whisk flour, cocoa powder, and salt together in a small bowl.
- Combine egg yolks, 1/4 cup confectioners' sugar, and vanilla extract in a bowl; beat with an electric mixer on medium-high speed until pale yellow, 3 to 4 minutes.
- Clean the beaters of the electric mixer. Beat egg whites in a bowl on medium-high speed until foamy, 1 to 2 minutes. Gradually add 1/2 cup confectioners' sugar and beat until stiff peaks form, 2 to 3 minutes more.
- Fold egg yolk mixture gently into the egg whites. Fold flour mixture in gradually until batter is smooth.
- Pour batter into the prepared jelly roll pan and spread evenly with an offset spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 10 minutes. Let cool, about 30 minutes.
- Combine 1 cup heavy cream, 3 tablespoons confectioners' sugar, and sour cream in a bowl; blend with an electric mixer on medium-high speed until stiff, 1 to 2 minutes.
- Turn the jelly roll pan so the shorter side faces you. Spread whipped cream over the cake, leaving a 2-inch border at the top. Roll up cake toward the uncovered border, letting the parchment paper fall away as you roll. Place roll seam-side down on a serving platter.
- Place 1/2 cup heavy cream in a small saucepan over medium-low heat until warmed through, 3 to 5 minutes. Remove from heat and stir in chocolate chips. Let stand until chocolate softens, about 3 minutes. Stir with a spatula or wooden spoon until ganache is smooth and creamy.
- Drizzle chocolate ganache over rolled cake. Let stand until set, about 5 minutes. Run a fork through the ganache to create a tree bark effect.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 32.8 g, Cholesterol 126.1 mg, Fat 22.7 g, Fiber 1.3 g, Protein 5.4 g, SaturatedFat 13.2 g, Sodium 113 mg, Sugar 11.7 g
BUCHE DE NOEL
Steps:
- To make the buttercream: Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot. Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.
- Turn the genoise layer over and peel away the paper. Invert onto a fresh piece of paper. Spread the layer with half the buttercream. Use the paper to help you roll the cake into a tight cylinder Transfer to baking sheet and refrigerate for at least 30 minutes or until set. Reserve the remaining buttercream for the outside of the buche.
- To make the marzipan: Combine the almond paste and 1 cup of the sugar in the bowl of the electric mixer and beat with the paddle attachment on low speed until the sugar is almost absorbed. Add the remaining 1 cup sugar and mix until the mixture resembles fine crumbs. Add half the corn syrup, then continue mixing until a bit of the marzipan holds together when squeezed, adding additional corn syrup a little at a time, as necessary; the marzipan in the bowl will still appear crumbly. Transfer the marzipan to a work surface and knead until smooth.
- To make marzipan mushrooms: Roll 1/3 of the marzipan into a 6-inch long cylinder and cut into 1-inch lengths. Roll half the lengths into balls. Press the remaining cylindrical lengths (stems) into the balls (caps) to make mushrooms. Smudge with cocoa powder. To make holly leaves: Knead green color into 1/2 the remaining marzipan and roll it into a long cylinder. Flatten with the back of a spoon, then loosen it from the surface with a spatula. Cut into diamonds to make leaves, or use a cutter.
- To make holly berries: Knead red color into a tiny piece of marzipan. Roll into tiny balls.
- To make pine cones, knead cocoa powder into the remaining marzipan. Divide in half and form into 2 cone shapes. Slash the sides of cones with the points of a pair of scissors.
- Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end. Position the larger cut piece on the buche about 2/3 across the top. Cover the buche with the reserved buttercream, making sure to curve around the protruding stump. Streak the buttercream with a fork or decorating comb to resemble bark. Transfer the buche to a platter and decorate with the marzipan. Sprinkle the platter and buche sparingly with confectioners' sugar "snow."
- Storage: Keep at cool room temperature. Cover leftovers loosely and keep at room temperature.
- Set rack in the middle of the oven and preheat to 400 degrees.
- Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.
- Whisk the eggs, yolks, salt, and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees (test with your finger). Attach the bowl to the mixer and with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume.
- While the eggs are whipping, stir together the flour, cornstarch, and cocoa.
- Sift 1/3 of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another 1/3 of the flour mixture and finally with the remainder.
- Scrape the batter into the prepared pan and smooth the top. Bake the genoise for about 10 to 12 minutes, or until well risen, deep and firm to the touch. (Make sure the cake doesn't overbake and become too dry, or it will be hard to roll.)
- Use a small paring knife to loosen the cake from the sides of the pan. Invert the cake onto a rack and let the cake cool right side up on the paper. Remove the paper when the cake is cool.
- Storage: Wrap in plastic wrap and refrigerate for several days, or double-wrap and freeze for up to a month.
YULE LOG (BUCHE DE NOEL) MCCALL'S COOKING SCHOOL
I cut this recipe out of the December 1973 (the month my DS was born) issue of McCall's magazine. If you're a chocolate lover and love to impress people with your artistry, this is the recipe for you! A lot of directions but don't be intimidated, it's actually quite easy. And my kids LOVE it! (Cooking time does not include chilling times.) EDITED TO ADD: After seeing all these lovely photos, I feel like my more simple version looks "under dressed"... I sprinkle powdered sugar over the un-iced "log" and serve whipped cream on the side of each slice.
Provided by Impera_Magna
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Grease the bottom of a 15x10x1" jelly roll pan; line w/ waxed paper; grease slightly.
- Preheat oven to 375.
- In a lg electric mixer bowl, at high speed, beat egg whites until soft peaks form when beaters are slowly lifted.
- Add 1/4 c sugar, 2 T at a time, beating until stiff peaks form when beaters are slowly lifted.
- With the same beaters, beat yolks at high speed, adding remaining 1/2 c sugar, 2 T at a time; beat until mixture is very thick, appx 4 minutes.
- At low speed, beat in cocoa, vanilla, salt, just until smooth.
- With wire whisk or rubber spatula, gently fold cocoa mixture into egg whites just until blended (no egg whites should show).
- Spread evenly in pan.
- Bake 15 minutes, just until surface springs back when gently pressed with fingertip.
- Sift confectioner's sugar in a 15x10" rectangle on a clean linen towel.
- Turn cake out on sugar; lift off pan; peel paper off cake.
- Roll up cake jelly-roll-fashion, starting with the short end towel and all.
- Cool completely on rack, seam side down.
- FILLING: Combine ingredients in medium bowl.
- Beat with electric mixer until thick; chill.
- TO ASSEMBLE: Unroll cake; spread with filling to 1" from edge; reroll.
- Place, seam side down, on plate.
- Cover loosely with foil.
- Chill at least 1 hour before serving.
- TO SERVE: Sprinkle yule log w/ confectioner's sugar and decorate with red candied cherries and green angelica "leaves". If you can't find angelica, use cut up green candied cherries.
- NOTE:You may make the Yule Log up to a week ahead and freeze, wrapped in foil. Let stand at room temperature for 1 hour before serving.
Nutrition Facts : Calories 259.4, Fat 16.4, SaturatedFat 9.5, Cholesterol 148.5, Sodium 67.8, Carbohydrate 25.6, Fiber 1.7, Sugar 21.3, Protein 5.3
BUCHE DE NOEL (YULE LOG)
WAY back in the 80's, I attended chef school and one of the recipes we made was for a Buche Noel. It was very labor intense, but very tasty and very pleasing to the eye...If you have the time it is well worth it
Provided by Chef Boy of Dees
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- MAKING THE CAKE: Preheat oven to 375°F.
- Butter bottom of 15x10 inch jelly-roll pan; line with waxed or parchment paper.
- Next butter paper and slides of pan; dust with flour.
- Sift together flour, cocoa, baking powder and salt; set aside.
- Beat eggs until thick and lemon-colored.
- Gradually add sugar, beating well after each addition.
- Beat until thick and fluffy.
- Fold in water and vanilla, then flour mixture, stir until smooth.
- Spread mixture evenly in pan and bake 12 to 15 minutes.
- Meanwhile, sprinkle a kitchen towel with cake flour.
- Immediately after removing cake from oven, loosen edges and turn it out onto the towel.
- Peel off waxed paper and trim the edges.
- Staring with the narrow end, roll the cake up in the towel.
- Let it stand for 20 minutes on a cake rack.
- PREPARING THE FILLING: While cake is standing, sprinkle gelatin over water to soften; place mixture over low heat until dissolved, stirring constantly.
- Cool to room temperature.
- Beat cream until stiff peaks form.
- Fold in gelatin mixture, then almond extract and confectioners' sugar.
- Cover and chill 5 to 10 minutes.
- Unroll the cake and spread with whipped cream filling; roll up again.
- Cover and chill at least one hour
- PREPARING THE FROSTING: Melt chocolate over low heat with the instant coffee; cool slightly.
- Cream butter; gradually add 1/2 cup confectioners' sugar and beat until light and fluffy.
- Blend in chocolate mixture, salt and vanilla.
- Beat egg whites until soft peaks form; gradually beat in 1/4 cup confectioners' sugar until stiff peaks form.
- Fold chocolate mixture into egg whites, gently but thoroughly.
- Frost cake roll.
- Draw a fork down the top of cake for a"bark" effect.
- Decorate with whole almonds and candied cherries.
- Chill thoroughly before serving.
- If cake is frozen, thaw to serve, without allowing cake to become warm.
- If desired, garnish cake platter with candy spearmint leaves and maraschino cherries.
Nutrition Facts : Calories 260.1, Fat 13.9, SaturatedFat 8.1, Cholesterol 96.8, Sodium 188, Carbohydrate 31.1, Fiber 1.1, Sugar 21.5, Protein 4.5
BUCHE DE NOEL
"Buche de Noel 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, Buche de Noel is decorated with confectioners' sugar to resemble snow on a Yule log."
Provided by MWade1
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
BUCHE DE NOEL
This fanciful "Yule log" is a classic French holiday dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 6
Steps:
- Make chocolate genoise and mousse, ganache icing, and meringue mushrooms.
- To assemble cake, carefully unroll genoise on the back side of a baking sheet (discard the plastic wrap and waxed paper, but keep the towel). Spread chocolate mousse evenly on cake to within 1 to 2 inches of one long end. Reroll cake, starting from other long end, using towel to help roll it. Cover with plastic wrap; chill until firm, about 1 hour.
- Place cake, seam side down, on a serving platter; tuck parchment around it to keep platter clean while decorating.
- Whip ganache at medium speed until it has the consistency of soft butter. Cut two wedges off ends of cake at a 45-degree angle; set aside. Ice log with a thin layer of ganache. Attach wedges on diagonally opposite sides of log. Spread ganache all over log, using a small spatula to form barklike ridges. Chill until ganache is firm, about 30 minutes.
- In the top of a double boiler or in a heatproof bowl set over simmering water, melt chocolate until smooth. Line a baking sheet with parchment. Spread melted chocolate 1/8 inch thick over parchment. Refrigerate until cold, 10 to 15 minutes. Roll paper back and forth until chocolate splinters; sprinkle over cake. Chill cake until ready to serve.
- When ready to serve, arrange meringue mushrooms around and on cake, and dust lightly with confectioners' sugar.
BûCHE DE NOëL
Paul Hollywood's sumptuous chocolate, raspberry and cream sponge falls somewhere between a Yule log and Swiss roll. Add a drop of Drambuie for a cheeky adult twist
Provided by Paul Hollywood
Categories Afternoon tea, Dessert
Time 1h11m
Number Of Ingredients 12
Steps:
- Heat oven to 220C/200C fan /gas 7. Line a 23 x 33cm Swiss roll tin with baking parchment and oil lightly. Whisk the caster sugar and yolks in a bowl until pale and thick. Melt the chocolate with 4 tbsp cold water in a bowl set over a pan of simmering water. Stir in the sugar mix.
- Whisk egg whites to stiff peaks. Stir a spoonful into the chocolate, then fold in remaining using a large metal spoon. Pour batter into tin and bake for 12-14 mins until risen and just firm. Leave in tin until cold.
- Lay a sheet of baking parchment on a board. With one bold movement, turn the cake onto the paper, then lift off the tin. Carefully peel away the lining paper.
- Spread the whipped cream all over the cake, then scatter over the berries with a dribble of Drambuie, if you like. Starting at the long side opposite you, use the paper to roll the cake towards you. Transfer to a serving dish.
- For the buttercream, beat the butter, then sift in sugar and cocoa. Add milk and mix together. Spread over cake, use a fork to create a log effect, and chill until needed. Decorate, dust with icing sugar and serve.
Nutrition Facts : Calories 659 calories, Fat 48 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 48 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.18 milligram of sodium
BUCHE DE NOEL (YULE LOG)
Provided by Food Network
Yield one 15-inch roll with 60 mushr
Number Of Ingredients 22
Steps:
- Make the cake: Preheat oven to 425 degrees. Butter the jelly-roll pan and line it with wax paper, leaving a 2-inch overhang on each of the short ends. Butter the paper and dust it with flour, shaking out the excess.
- In the large bowl of the upright mixer beat the egg yolks until smooth. Add 6 tablespoons of the granulated sugar, a little at a time, and beat the batter at medium speed for 3-4 minutes, or until creamy and light. Beat in the framboise. In another bowl with the hand-held mixer beat the egg whites with 1/8 teaspoon of the salt until frothy. Add the cream of tartar and beat the whites until they hold soft peaks. Add the remaining 2 tablespoons sugar, a little at a time, and beat the whites until they hold stiff peaks. Fold the whites into the batter gently but thoroughly. Sift the flour, the 1/4 cup cocoa powder, and the remaining 1/8 teaspoon salt over the batter, one third at a time, and fold in each addition until batter is smooth.
- Pour the batter into the jelly-roll pan, spread it evenly with a spatula, and bake the cake in the middle of the oven for 8-10 minutes, or until it pulls away from the sides of the pan and a cake tester inserted in the center comes out clean.
- Dust the cake lightly with cocoa powder, cover it with wax paper, and let it cool to warm. Pull the edges of the wax paper away from the pan, invert the cake onto a baking sheet and carefully peel off the paper. Dust the cake lightly with the remaining cocoa powder, cover it with wax paper, and roll it up. Let the cake cool completely.
- Make the chocolate butter cream: In the bowl of the upright mixer beat the egg yolks until light and creamy. In a small heavy saucepan combine the sugar with the water. Bring the mixture to a boil and cook it over moderate heat, stirring and washing down any sugar crystals clinging to the sides of the pan with the brush dipped in cold water, until the syrup reaches the soft-ball stage, or the candy thermometer registers 238 degrees. With the mixer running, add the hot syrup to the yolks in a stream, beating, and beat the mixture until completely cool. Beat in the butter and the chocolate, a little at a time. Pour the buttercream into a bowl, beat in the framboise, and chill the buttercream, covered, until the cake is ready to be frosted.
- To assemble the cake: Cut a 2-inch piece diagonally from each end of the cake and set the pieces aside. Transfer the cake to a serving tray and arrange the reserved end pieces on top of the cake to stimulate sawed-off branches. Beat the chilled buttercream until smooth and with a spatula spread it over the cake. Gently pull the tines of a fork lengthwise over the buttercream to simulate bark and garnish the log with the meringue mushrooms and chocolate leaves. Force the green almond paste through a medium sieve and with the tip of a small knife attach it to the log around the mushrooms to simulate moss. Gently dust the log with sifted confectioners' sugar, simulating snow. Let the cake come to room temperature before serving. Cut the cake with a sharp serrated knife.
- In a heavy saucepan combine the 1 cup sugar with the water and bring the mixture to a boil over low heat, washing down any sugar crystals clinging to the sides of the pan with the brush dipped in cold water until the sugar is dissolved. Boil the syrup until it reaches the soft-ball stage, or until the candy thermometer registers 240 degrees.
- While the syrup is cooking, in a bowl with the mixer beat the egg whites with the salt until foamy. Add the cream of tartar and beat the whites for 30 seconds. Sprinkle in the remaining 1 tablespoon sugar and beat the meringue for 10 minutes, or until cool.
- Preheat the oven to 200 degrees. Line baking sheets with the parchment paper. Fill the pastry bag fitted with the plain tip with the meringue and pipe out 66 mounds, each about 1-inch in diameter, 1-inch apart onto the baking sheets. Sift a bit of the cocoa over each cap, if desired, to simulate sand. Holding the pastry bag straight up, pipe out 66 medium-wide lengths onto the baking sheets, to resemble mushroom stems. Bake the meringues in the middle of the oven for 2 hours. Remove the baking sheet from the oven and with your finger tip push in the underside of each mushroom cap. Return the meringues to the oven and bake them for 30 minutes more. Turn off the oven and let the meringues stand in the oven overnight.
- Push a stem into each cap and chill.
BUCHE DE NOEL / YULE LOG CAKE
A traditional dessert served during the Christmas holidays in France, Belgium, Quebec, Lebanon and several other Christian-populated francophone countries as well as in the UK. As the name indicates, the cake is generally prepared, presented, and garnished so as to look like a log ready for the fire. The traditional bûche is made from a Génoise or other sponge cake, generally baked in a large, shallow Swiss roll pan, frosted, rolled to form a cylinder, and frosted again on the outside. The most common combination is a basic yellow sponge cake, frosted and filled with chocolate buttercream; however, many variations on the traditional recipe exist, possibly including chocolate cakes, ganache and espresso or otherwise-flavored frostings and fillings. Bûches are often served with a portion of one end of the cake cut off and set on top of the cake or protruding from its side to resemble a chopped off branch, and bark-like texture is often produced in the buttercream for further realism. These cakes are often decorated with powdered sugar to resemble snow, tree branches, fresh berries, and mushrooms made of meringue.
Provided by Shesbittersweet
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Butter a 10 X 15 inch jelly roll pan. Line with parchment paper and butter that as well. Preheat oven to 370°F.
- In a mixer (a hand mixer and sturdy deep bowl work as well), beat the eggs until they are very thick and light colored (this takes about 7 minutes). Continue beating and add the sugar in 1 tablespoon at a time, allowing each spoonful to mix in before continuing with the next. Beat in the vanilla as well.
- Stop the mixer and sift 1/2 cup cake flour on top of the batter. Using a spatula, gently stir the flour into the batter. Sift the final 1/2 cup flour on top and then very gently fold this into the batter. You want to stop as soon as all the flour is integrated into the batter. This will give you a lovely, airy cake.
- Pour and spread the batter into the prepared pan and bake for just 10 minutes. Do not overbake or the cake will be too stiff to roll without breaking.
- As soon as you take it out of the oven, turn the cake out onto a clean dishtowel (I've seen people recommend that you put powdered sugar on the dishtowel so that it doesn't stick, but I don't find this necessary). Remove the parchment paper and allow the cake to cool for a couple of minutes. While it is still warm, roll the cake up from one of its short ends with the dishtowel inside (this way the cake gets used to being rolled and won't tear when you fill it and roll it back up). Allow the cake to cool completely.
- Unroll the cake, and spread about 1/2 of the chocolate buttercream (recipe below) evenly on top. Carefully roll the cake back up and neatly place on your serving dish.
- Chocolate Buttercream: Cream the butter in a small bowl.
- Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream.
- Beat with an electric mixer, until the desired texture is achieved.
- Optional: To enhance the yule log effect, cut off the ends at an angle and use these to create stubs on the log (they're supposed to look like cut off branches), attaching them with some buttercream.
- Frost the outside of the log and, using a fork, trace irregular lines in the frosting to give it a woody effect. Cover the cake carefully with plastic wrap and allow it to "age" in the refrigerator for several hours.
Nutrition Facts : Calories 599.3, Fat 21.2, SaturatedFat 12.3, Cholesterol 169.6, Sodium 191.3, Carbohydrate 98.5, Fiber 2.8, Sugar 75, Protein 8
BIRCH DE NOEL - YULE LOG
I got this recipe from Martha Stewart's website. This is her variation on the classic French Buche De Noel. For added woodland appeal, this roll can be decorated with sugared rosemary sprigs, chocolate truffles and Meringue Mushrooms. My family really liked this and said it was very yummy. This was the first Yule Log I've ever made. I made for Christmas a couple of years ago. It seems like a long hard process but it's not. The cake will have kinda a rubber texture but once completed and chilled it is a moist chocolate cake. I did not do the coconut step.
Provided by internetnut
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Chocolate Cake:.
- Heat oven to 350°F
- Wrap coconut in a kitchen towel, and place in the oven for 15 minutes or longer.
- Remove from oven, and place on a work surface.
- Reduce oven temperature to 300°F
- Tap coconut with a hammer until it cracks in several places; break it in pieces (The white flesh should be slightly pulling away from hard shell).
- Carefully peel, keeping pieces of coconut as large as possible.
- Using a vegetable peeler peel largest pieces of coconut into long curls, and place on a baking sheet for 15 to 20 minutes, until just dry.
- Grate the smaller pieces on the box grater.
- You will need about 1/2 cup grated coconut for the cake filling.
- Heat oven to 400°F
- Line a 12x17 inch jellyroll pan with parchment paper and set aside.
- In a bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on high speed until pale yellow, 4-5 minutes.
- Transfer to bowl, and set aside.
- Wash and dry mixer bowl.
- Place egg whites in bowl of electric mixer fitted with the whisk attachment on medium speed until soft peaks form, 1-2 minutes.
- Increase speed to high, and add sugar gradually, whipping until stiff peaks form.
- Transfer mixture to a large bowl.
- Using a rubber spatula, fold egg-yolk mixture into egg-white mixture; add cocoa powder and flour over top, and gently fold together.
- Pour batter into prepared pans; smooth top with an offset spatula.
- Bake until cake springs back when touched, 9-10 minutes.
- Remove from oven, and immediately turn cake out onto a wire rack lined with parchment paper.
- Peel parchment paper from top of cake, and cool completely.
- Place a clean kitchen towel on work surface.
- Transfer cake on parchment paper to towel.
- Using a pastry brush, coat cake with rum.
- Using an offset spatula spread the white-chocolate mousse over cake.
- Sprinkle with 1/2 cup freshly grated coconut.
- With a short end of cake facing you, roll carefully into a "log" shape on a kitchen towel, and secure with clothespins or large metal binder to hold the roll in a tight round shape.
- Place on a baking sheet, and refrigerate until firm, at least 2 hours.
- Remove from refrigerator, and unwrap.
- Using a serrated knife, trim the ends of the roll, cutting on the bias.
- Choose the more presentable end, and turn it side up, on the log, forming a branch or knot.
- If desired, use the other cut off end as a branch.
- Transfer the log to a serving platter.
- Slide 5-inch strips of parchment paper under the log to protect the tray while decorating.
- Coat with Seven Minute Frosting using an offset spatula.
- Remove parchment pieces.
- Decorate with Meringue Mushrooms, Snowy Chocolate Truffles, coconut shavings, and sugared Rosemary Sprigs.
- White Chocolate Mousse: Dissolve gelatin in 1/4 cup cold water, and set aside for 5 minutes.
- Place chocolate in the bowl of a food processor, and pulse until very finely chopped.
- Prepare an ice water bath; set aside.
- Place 3/4 cup cream in a small saucepan and bring just to a boil over medium-high heat.
- Add gelatin, and stir to dissolve completely.
- Pour into food processor with the motor running and process until chocolate mixture is smooth.
- Transfer to medium bowl and place over ice water bath.
- Chill until thick enough to fall from spoon in ribbons.
- Whip remaining 1 3/4 cups heavy cream to soft peaks.
- Fold into chocolate mixture (If not using immediately, refrigerate in an airtight container).
- Snowy Chocolate Truffles: Heat oven to 350°F
- Place almonds, if using, on a baking sheet, and bake until fragrant, about 10 minutes.
- Set aside to cool.
- Use a serrated knife to spread the chocolate.
- Place in a heat-proof bowl; set aside.
- In a saucepan, bring cream to a boil.
- Pour directly over chopped chocolate stirring to fully incorporate.
- Let sit for 10 minutes.
- Stir until completely melted and mixed.
- Allow to cool for 20 minutes.
- Stir in almonds, if using, and place in the refrigerator until set.
- Use a melon baller or 1 1/4 inch ice cream scoop to portion out chocolate.
- Roll the scoops of chocolate between palms to form 1-inch truffles.
- Refrigerate until ready to serve; dust with confectioners sugar before serving.
- Seven Minute Frosting: In a small heavy saucepan, combine 3/4 cup sugar, the corn syrup, and 2 tablespoons water.
- Heat over medium heat, stirring occasionally, until the sugar has dissolved.
- Rub a bit between your fingers to make sure there is no graininess.
- Raise heat to bring to a boil.
- Do not stir anymore.
- Boil, washing down sides of pan with a pastry brush dipped in cold water from time to time to prevent the sugar from crystallizing, until a candy thermometer registers 230F, about 5 minutes. (Depending on the humidity, this can take anywhere from 4-10 minutes).
- Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium speed until soft peaks form, about 2 1/2 minutes.
- Gradually add the remaining 2 tablespoons sugar.
- Remove the syrup from the heat when the temperature reaches 230F (it will keep rising as pan is removed from heat).
- Pour the syrup in a steady stream down the side of the bowl (to avoid splattering) containing the egg white mixture, with the mixer on medium-low speed.
- Beat the frosting on medium speed until it is cool, 5-10 minutes.
- The frosting should be thick and shiny. Use immediately.
- Sugared Rosemary Sprigs: Brush washed sprigs with a glaze of white sugar from a large egg thinned with a tablespoon of water, then coat in sugar, and let air dry.
Nutrition Facts : Calories 815.1, Fat 58.9, SaturatedFat 38.8, Cholesterol 266.9, Sodium 139, Carbohydrate 64.1, Fiber 4.4, Sugar 53.6, Protein 11.8
More about "buche de noel yule log recipes"
MARY BERRY'S YULE LOG RECIPE - BBC FOOD
From bbc.co.uk
- Preheat the oven to 200C/400F/Gas 6. Lightly grease a 33x23cm/13x9in Swiss roll tin, and line with non-stick paper or baking parchment, pushing it into the corners.
- For the sponge, in a large bowl whisk the eggs and sugar using an electric hand whisk until the mixture is pale in colour, light and frothy. Sift the flour and cocoa powder into the bowl and carefully cut and fold together, using a spatula, until all the cocoa and flour are incorporated into the egg mixture.
- Pour the mixture into the lined tin and spread evenly out into the corners. Bake in the middle of the preheated oven for 8–10 minutes, or until well risen and firm to the touch and the sides are shrinking away from the edge of the tin.
BûCHE DE NOEL (YULE LOG) - PLATTER TALK
From plattertalk.com
- Preheat oven to 375 degrees F. Grease a 15x10x1-inch lipped cookie sheet or baking pan. Line pan with waxed paper. Generously grease waxed paper. Set aside.
- In a large bowl beat cream cheese; butter; and vanilla with an electric mixer on medium speed until soft and fluffy.
BUCHE DE NOEL RECIPE - REAL SIMPLE
From realsimple.com
- Heat oven to 350° F. Butter a 9-by-13-inch jelly roll pan and line with parchment; butter the parchment. Whisk together the flour, cocoa, and salt in a small bowl.
- Beat the egg yolks, vanilla, and ¼ cup of the sugar in a medium bowl with an electric mixer on medium-high until light yellow, 3 to 4 minutes.
- In a separate bowl, beat the egg whites (with clean beaters) on medium-high until foamy, 1 to 2 minutes. Gradually add ½ cup of the remaining sugar and beat until stiff peaks form, 2 to 3 minutes more.
EASY CHOCOLATE YULE LOG CAKE | BûCHE DE NOëL RECIPE
From lifeloveandsugar.com
- Preheat oven to 350°F. Line a 17×12 inch jelly roll sheet pan with parchment paper. Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides. You’ll use the parchment paper later to lift the cake out of the pan and roll it up. 2.
BUCHE DE NOEL RECIPE - SOUTHERN LIVING
From southernliving.com
- Preheat oven to 400°F. Coat a 15- x 10- x 1-inch jellyroll pan with cooking spray; line with wax paper, and coat with cooking spray. Beat eggs, baking powder, and 1/4 teaspoon of the salt with a hand mixer on medium-high speed until combined, about 30 seconds. Gradually add 3/4 cup of the granulated sugar, beating until thick and light colored, about 4 minutes. Fold in flour, cocoa, and vanilla. Spread batter evenly into prepared jellyroll pan. Bake in preheated oven until cake surface springs back when gently pressed, about 12 minutes.
- Sift 3 tablespoons of the powdered sugar in a 15- x 10-inch rectangle on a clean linen towel. Turn cake out onto sugar-coated towel; remove wax paper from cake. Trim crisp cake edges, if needed. Starting with the short end, carefully roll up cake and towel together, jellyroll style. Let cool completely on a wire rack, seam side down, about 1 hour.
- Unroll cake; remove towel. Stir together hot brewed coffee and remaining 3 tablespoons granulated sugar in a small bowl until dissolved; brush mixture over cake. Spread with whipped cream, and reroll (without towel). Chill 30 minutes.
BûCHE DE NOëL (YULE LOG CAKE) - RECIPES, PARTY FOOD ...
From delish.com
- Preheat oven to 350°. Line a jelly roll pan with parchment paper and grease with cooking spray.
BûCHE DE NOëL OR YULE LOG - WITH PRO TIPS - THAT SKINNY ...
From thatskinnychickcanbake.com
- Make meringue mushrooms up to 3 days ahead. Preheat the oven to 225º. Line baking sheet with parchment and set aside.
- Use an electric mixer to whip egg whites till foamy. Add cream of tartar, salt, and vanilla. Continue whipping till egg whites form soft peaks (if you make a peak with the meringue, the tip will not stay upright).
- Slowly add the sugar while continuing to whip on high…a tablespoon or so at a time…till the whites form stiff peaks (the peaks will stay upright).
BûCHE DE NOëL (YULE LOG) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
- If you want to decorate the cake with sugared cranberries and rosemary, start them the night before because they need to sit for several hours. Place cranberries and rosemary in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar has dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and rosemary and stir to combine. Let the cranberries and rosemary sit at room temperature or in the refrigerator (lightly covered) for 6 hours or overnight. You’ll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries and rosemary from the syrup and pour 1 cup of sugar on top. Toss to coat. Pour the sugared cranberries and rosemary on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator.
- Preheat oven to 350°F (177°C). Spray a 12×17 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
- Whisk the cake flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside until the next step. Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/2 cup (100g) sugar together on high speed for 4-5 minutes or until stiff peaks form. Transfer to another bowl. Using the same mixing bowl you just had the egg whites in (no need to clean it), add the egg yolks, remaining sugar, oil, and vanilla extract. Beat together on high speed for 3-4 minutes or until thickened and light in color.
BûCHE DE NOëL RECIPE (YULE LOG CAKE) - MON PETIT FOUR®
From monpetitfour.com
- Preheat your oven to 425°F and line a half sheet baking pan with parchment paper. Cut a slit in the parchment paper in each of the four corners of the pan so that the parchment paper lies completely flat against the edges of the pan. Use office binder clips to clip the parchment paper to the edges of the pan. Set aside.
- Drop the egg whites into the bowl of a stand mixer. Whisk on high speed for about 2 to 3 minutes, until wet, soft peaks form. You want the whites to stay hanging on your whisk when they're held upside down, but you don't want them so stiff and dry like you would for a merengue (aim for softly curled tips). Temporarily set the whites aside.
- In a large bowl, whisk the egg yolks and sugar together until they're pale yellow. In a separate, smaller bowl, sift the cocoa powder, cake flour, coffee granules, baking powder, and salt together. Add these dry ingredients to the bowl containing the egg yolks and sugar. Whisk to combine - batter will be VERY thick and hard to mix, but this is normal, so just try your best to mix everything together.
YULE LOG CAKE RECIPE - BUCHE DE NOEL - LOW CARB YUM
From lowcarbyum.com
- Combine the coconut flour, psyllium husk powder, cocoa powder and the baking powder in a small bowl. Mix well until there are no lumps. You can also sift the mixture.
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