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 TYRARACHELE
Categories World Cuisine Recipes European French
Time 1h30m
Yield 12
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.
Nutrition Facts : Calories 275.6 calories, Carbohydrate 27.6 g, Cholesterol 156.8 mg, Fat 17.7 g, Fiber 2 g, Protein 5.1 g, SaturatedFat 10.4 g, Sodium 72.4 mg, Sugar 22.9 g
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
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BUCHE DE NOEL RECIPE - SOUTHERN LIVING
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- 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.
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