Bûche De Noël Or Yule Log Cake Recipe 455 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.

YULE LOG CAKE (BûCHE DE NOëL)

Steps:

• 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.
• Whisk the flour, cocoa, baking powder and salt together in a medium bowl and set aside. 3
• In a large bowl, combine the egg yolks and sugar and whisk together until well combined. 4
• Add the sour cream, melted butter and vanilla extract and whisk together until well combined. 5
• Add the dry ingredients and gently whisk together until well combined, then set aside. 6
• Add the egg whites to a large mixer bowl and whip on high speed until stiff peaks form. 7
• Gently fold about 1/3 of the whipped egg whites into the chocolate mixture to loosen up the batter. 8
• Add the remaining egg whites and gently fold together until well combined. 9
• Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, or until the top of the cake springs back when toughed and a toothpick inserted comes out clean. 1
• . Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place it on the counter. 1
• . While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll the cake up. Set the cake aside to cool completely. 1
• . When the cake has cooled and is ready to be filled, make the filling. Add the heavy whipping cream, powdered sugar, vanilla extract and salt to a large mixer bowl and whip on high speed until soft peaks form. 1
• . Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. 1
• . Unroll the cake roll very carefully, looking out for areas where it may be sticking to release it. You can use an offset spatula or something similar and run it along the parchment paper as you unroll the cake to help release it as it unrolls. 1
• . Spread the filling evenly onto the unrolled cake, then roll it back up without the parchment paper. 1
• . Wrap it up in plastic wrap with the seam side down and refrigerate for at least an hour to firm up. 1
• . When you're read to decorate the cake, make the chocolate ganache. Add the chocolate to a medium sized bowl and set aside. Heat the cream in the microwave just until it begins to boil, then pour it over the chocolate. 1
• . Allow the chocolate and cream to sit for a few minutes, then whisk until smooth. Let the ganache cool to about room temperature (or cooler, you don't want it too warm/thin), then transfer to a large mixer bowl. 19.
• Whip on high speed until lightened in color and thick enough to spread. 20.
• To decorate the cake, use a large serrated knife to gently cut off a piece of the log about 3 inches in length. Make the cut with a slight diagonal. 21.
• Use some of the chocolate ganache to attache the small log to the side of the larger log. 22.
• Spread the remaining chocolate ganache all over the cake, then use a fork to create bark-like lines all over it. Decorate with sugared cranberries and rosemary (instructions in notes), if desired. 23.
• Refrigerate the cake until ready to serve.

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.

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.

BUCHE DE NOEL

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.