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
BûCHE DE NOëL (CHRISTMAS YULE LOG)
Provided by Moira Hodgson
Categories dessert
Time 1h15m
Yield Eight servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Put the eggs, egg yolks and sugar in a mixing bowl. Set the bowl over a pot of boiling water. Beat the eggs and sugar together until the sugar dissolves. This will result in a cake with a finer texture. Remove the bowl from the heat.
- With a mixer at high speed, beat for 15 minutes until the mixture is very pale.
- Sift the flour, and fold into the egg mixture. Stop mixing as soon as all ingredients are well blended.
- Line an 11-inch-by-16-inch jellyroll pan with wax paper, and butter and flour the paper. Spread the mixture over the wax paper. Place on a baking sheet and bake for 10 to 12 minutes, or until the cake shrinks slightly from the sides of the pan.
- When it is done, remove the cake from the baking sheet and turn it upside down onto a flat surface that has been covered with wax paper or parchment. Cover the cake with a damp cloth and let it cool. This will keep it flexible enough to roll.
- To make the dessert syrup, combine the corn syrup, Grand Marnier and water. Mix thoroughly.
- To make the butter cream, simmer the sugar with the water in a small saucepan until it reaches 250 degrees on a kitchen thermometer.
- Meanwhile, beat the egg yolks at medium speed in a mixing bowl. Then add the boiling sugar little by little. Continue beating until the mixture is cool, about three to five minutes.
- Add the butter and continue to whip the mixture at low speed for seven minutes. Then add Grand Marnier.
- With a pastry brush, brush the dessert syrup on the side of the cake to which the paper was attached. Spread three-quarter of the butter cream over the surface of the cake. Roll the cake very tightly and refrigerate for one hour.
- To decorate, cut two one-inch slices off one end of the cake. Place them on the log to simulate two sawed-off branches. With a pastry bag fitted with a star-shaped nozzle, cover the top of the log with the reserved butter cream. Refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 847, UnsaturatedFat 19 grams, Carbohydrate 74 grams, Fat 56 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 32 grams, Sodium 72 milligrams, Sugar 64 grams, TransFat 2 grams
CHRISTMAS YULE LOG (BUCHE DE NOEL) RECIPE - (4.5/5)
Provided by davidv
Number Of Ingredients 23
Steps:
- To prepare the pastry cream, whisk together 1/3 cup of the sugar, the cornstarch, and the cocoa powder in a small bowl until evenly mixed. Add the eggs and whisk until fully incorporated. Set aside. Bring the milk and 2 Tbsp sugar to a simmer in a small pot. Slowly pour the milk into the cocoa mixture, whisking constantly, until fully combined. Add the mixture back to the pot, and cook on medium-low heat, until thickened, stirring constantly with a wooden spoon. Stir in the vanilla. Pour the mixture into a small glass bowl and cover with plastic wrap, pressing the plastic onto the cream so that it doesn't form a skin. Refrigerate until needed. To prepare the sponge roll, place a rack in the middle of the oven and preheat to 400°F. Lightly spray an 11" x 17" jelly roll pan. Line the pan with parchment paper, and then lightly spray again. Whip together the egg yolks, 1/4 cup + 2 Tbsp sugar, and the vanilla in the bowl of a stand mixer (fitted with the whisk attachment) until pale yellow and creamy. Carefully fold in the sifted cake flour, then pour the entire mixture into a separate bowl and set aside. After cleaning the bowl of the stand mixer, whip the egg whites with the whisk attachment until frothy. Keep the mixer running and add the salt followed by sugar. Whip until firm peaks form. Fold the egg white mixture into the cake batter, in 3 batches, until fully incorporated. Be careful not to over mix. Pour the batter onto the prepared jelly roll pan, spreading evenly. Bake for 5-7 minutes, until it's light golden brown and springy to the touch. Let the cake cool completely. To prepare the ganache, place the chocolate chips in a medium-size bowl and set aside. Bring the cream and the corn syrup to a boil in a small saucepan. Pour the hot cream mixture over the chocolate chips. Let the mixture stand for a couple of minutes, and then lightly whisk until the chocolate chips are melted and the mixture is fully incorporated. Refrigerate the ganache for 45 minutes, or until set but still spreadable. To assemble the log, place the sponge roll upside-down on a sheet of parchment paper. Carefully remove the paper on which the cake was baked. Evenly spread the chocolate pastry cream all over the cake. Carefully roll the cake, starting with the widest end, to create a long log. Tightly wrap the cake in the parchment paper and twist the ends to secure. Freeze the cake for 90 minutes. Slice a 1" piece of cake from each end of the log. Spread a thin layer of chocolate ganache all over the cake-except for the ends of the log-and freeze for another 45 minutes. Evenly spread the remaining ganache on the cake and use a fork to create a bark-like texture. Decorate with your choice of garnishes. Keep the cake refrigerated until ready to serve.
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
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