Buche De Noel Yule Log Recipes

BUCHE DE NOEL

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.

BûCHE DE NOëL (YULE LOG)

Steps:

• 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.
• Add half of the whipped egg whites into the egg yolk mixture. Beat on low speed for 10 seconds. Repeat with remaining egg whites and beat on low for 10 seconds. Add half of the flour mixture and beat on low or fold with a rubber spatula until combined. Repeat with remaining flour mixture. Avoid over-mixing and deflating those egg whites. Batter will be very light.
• Spread batter evenly into prepared pan. Gently bang the pan on the counter a couple times to pop any air bubbles. Bake for 18-19 minutes or until the cake springs back when lightly poked with your finger. Cake will look a little bubbly on top when it's done. That's ok. Avoid over-baking cake because it will crack if over-baked. As the cake bakes, get started on the next step.
• As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen/tea towel flat on the counter. (Note: I find a kitchen towel is better to help prevent cracking.) Using a fine mesh sieve, dust parchment/towel with 3 Tablespoons (15g) of cocoa powder. Once the cake comes out of the oven, quickly run a knife around the edges to loosen it. Immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, begin tightly rolling the hot cake up with the parchment/towel. Do this slowly and gently. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. Feel free to place it in the refrigerator to speed it up, about 3 hours and up to 1 day.
• Preheat oven to 200°F (93°C). Line a large baking sheet with parchment paper or a silicone baking mat. In a completely clean residue-free large glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg white, cream of tartar, and salt together on high speed until foamy, about 2 minutes- this is a small amount and the whisk on a stand mixer might not reach it, so whisk by hand until foamy if needed. With the mixer running on high speed, slowly add the sugar and beat until stiff glossy peaks form, about 2 more minutes. Snip off the end of a plastic bag or fit a round piping tip in a piping bag. I use and recommend Wilton 2A piping tip or any tip with around a 1/2 inch opening. Pipe quarter-sized circles (these will be the round mushroom tops) and 1-inch tall cones (these will be the stems). You will have enough meringue batter for about 16 mushrooms. I usually only make 8-12 and discard leftovers, but feel free to make all 16. Using a moistened finger (just a dab of water is fine), smooth down any peaks. If desired, lightly dust mushroom tops with cocoa powder using a fine mesh sieve. Bake for 2 hours. Do not open the oven as the meringues bake. Turn off the oven after 2 hours and let the meringues sit inside the cooling oven for 20 minutes. Remove meringues from the oven and cool completely. When they're just about cool, melt the 1 ounce of chocolate in a double boiler or use the microwave. If using the microwave, melt in 15 second increments, stopping and stirring between each until melted and smooth. Cool for 5-10 minutes. (Easier to adhere mushrooms if the melted chocolate is a bit cool.) Once meringues have cooled, use a flat spatula to remove them from the baking sheets. Dot a bit of chocolate onto the center of the bottom of a mushroom top. Adhere a mushroom stem to it. Place back on the baking sheet to set. If stems or tops still have a little peak, scrape off with a knife or your spatula, as you see me do in the video above. Leaning them against the rim is helpful if they keep toppling over. Repeat with remaining tops and stems to form mushrooms. Let chocolate cool and harden, about 1 hour.
• Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up as you prepare the whipped cream.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, Frangelico, confectioners' sugar, and cocoa powder on medium-high speed until medium to stiff peaks form, about 2-3 minutes.
• Gently and very slowly unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. I like using a large or small offset spatula to spread. Sprinkle chopped hazelnuts on top. Gently roll the cake back up, without the parchment/towel this time. Roll it slowly. This part is messy. Carefully place on a cutting board. If the exterior of the cake looks moist, dust with a little cocoa powder. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 2 days before shaping and topping with ganache.
• Place chopped chocolate in a medium bowl. Heat the cream in a small saucepan until it begins to simmer. (Do not let it come to a rapid boil- that's too hot.) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Ganache will be thin, so it has to thicken before using. Refrigerate, uncovered, for at least 30 minutes and up to 1 hour to thicken.
• Remove rolled cake from the refrigerator. Diagonally slice a 3-4 inch section off one end. At this point, I usually place the cake on a serving platter. Place the angled side against a side of the roll, forming a branch. Slowly pour and spread thickened ganache all over the top and sides of cake. Feel free to leave the cut ends exposed (as you see in these photos) or spread ganache over the ends- there should be plenty of ganache to use. Use a fork to make textured lines resembling tree bark. Feel free to wipe the serving plate if ganache dripped all over.
• Decorate with meringue mushrooms, sugared cranberries and rosemary, and a dusting of confectioners' sugar just before serving.
• Cover leftover cake and store in the refrigerator for up to 3 days.

BUCHE DE NOEL (YULE LOG)

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.

BUCHE DE NOEL (YULE LOG)

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)

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.

BûCHE DE NOëL (CHRISTMAS YULE LOG)

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.