Buche De Noel Cake Recipes

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BUCHE DE NOEL



Buche de Noel image

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

Chocolate Genoise
Chocolate Mousse
Chocolate Ganache Icing
Meringue Mushrooms
4 ounces bittersweet chocolate
Confectioners' sugar, for dusting

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.

BUCHE DE NOEL CAKE (YULE LOG CAKE)



Buche de Noel Cake (Yule Log Cake) image

A Buche de Noel is a light and airy sponge cake filled with chocolate buttercream and frosted with ganache to resemble a yule log.

Provided by Elizabeth Marek

Categories     Dessert

Number Of Ingredients 22

3 large egg whites (about 3 ounces)
1/4 teaspoon cream of tartar
5 ounces granulated sugar
1/2 teaspoon vanilla extract
1 pinch salt
1/2 teaspoon vanilla extract
1/2 teaspoon cocoa powder
8 large eggs
8 ounces sugar
8 ounces cake flour (or all purpose flour)
1/2 teaspoon salt
2 teaspoon vanilla extract
4 ounces pasteurized egg whites
8 ounces powdered sugar
8 ounces unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
1 ounce cocoa powder
16 ounces semi-sweet chocolate (good quality)
14 ounces heavy whipping cream
1 teaspoon vanilla extract
1/2 teaspoon salt

Steps:

  • Preheat your oven to 400ºF (204ºC) with the oven rack in the center.
  • Line a sheet pan (13×18″) with parchment paper.
  • Next, fill a saucepan with 2-3″ of water and bring it to a boil over medium-high heat until boiling.
  • Then, reduce the heat to medium or until the water is simmering.
  • In the bowl of your stand mixer, place the eggs, granulated sugar, and salt and blend together with a whisk.
  • Next, place the bowl with the mixture on top of your simmering water. Do NOT let the bottom of the bowl hit the water.
  • Using your whisk, stir the egg mixture slowly until the sugar granules dissolve (about 110ºF or 43ºC).
  • Then, remove it from heat.
  • Attach your bowl to your stand mixer with the whisk attachment.
  • Add in your vanilla and whisk on high for 5-7 minutes until you reach the ribbon stage (see notes below). The mixture should triple in volume and lighten in color.
  • Sift in 1/3 of your flour mixture and fold (see notes) the flour in gently without damaging the structure of your egg mixture. Repeat two more times with the flour until just combined.
  • Spread the cake batter evenly into your parchment-lined sheet pan, and then spread it with an offset spatula or knife all the way to the edges of the pan. Do not grease your pan.
  • Bake the cake at 400ºF (204ºC) for 8 minutes.
  • Then, remove the cake from the oven and place it onto a cooling rack.
  • Immediately use a paring knife to carefully cut the edge of the sponge away from the sides of the pan.
  • Dust the surface of the cake with powdered sugar.
  • Next, place another piece of parchment on top of the cake, and then another cooling rack, and flip over to release the cake from the pan.
  • Remove the parchment paper carefully, and dust the surface with more powdered sugar.
  • Place a tea towel over the top of the cake and carefully roll into a spiral going lengthwise.
  • Finally, place it into the fridge to cool for one hour before filling it with your frosting. For more tips and tricks on making roll cakes, be sure to read my roll cake tutorial blog post.
  • Start by sifting your powdered sugar and cocoa powder into the bowl of your stand mixer to remove any lumps. The cocoa powder especially loves to clump up and make these ugly specks in the finished buttercream.
  • Now, add in your pasteurized egg whites (yes, they need to be pasteurized). If you cannot get any pasteurized egg whites, you can make my chocolate Swiss meringue buttercream instead.
  • Mix everything together on low speed with the whisk attachment to combine it.
  • Then, mix on medium speed (setting 2 on my Bosch Mixer, setting 4 on a KitchenAid) for 3-5 minutes to help the powdered sugar and cocoa powder dissolve properly.
  • Next, add room temperature butter and mix it for 5-10 minutes on high speed.
  • Next, you want to turn up the speed to high and begin whipping in air! I whip mine for 5-10 minutes. Once it no longer tastes buttery, it's done.
  • Switch to the paddle attachment and mix it on low speed for 10-15 minutes. This is totally optional but will help to remove excess air bubbles and make the buttercream really smooth.
  • Finally, you will switch to the paddle attachment and mix it on low speed for 10-15 minutes (totally optional) to remove excess air bubbles and make the buttercream really smooth.
  • Measure out your chocolate and chop it finely if it's in big pieces so that it melts evenly.
  • Heat your cream on the stovetop until steam just begins to rise from the surface. Whisk occasionally to prevent burning. Do not walk away or your cream could boil over.
  • Pour your hot cream over the chocolate and push the chocolate down so it's all under the surface of the cream. Let the chocolate and cream sit for 5 minutes.
  • Whisk the cream and chocolate together until it's smooth. Start with small circles in the center until the chocolate and cream start creating an emulsion.
  • If you have lumps or un-melted chocolate, you can use an immersion blender to make your ganache super creamy and lump-free.
  • First, preheat your oven to 225ºF (107ºC) and line a baking sheet with parchment paper.
  • Bring 2 inches of water to a simmer in a pot.
  • Place a clean stainless steel mixing bowl over the water. It should not touch the water.
  • Combine your egg whites and sugar and whisk to combine. Occasionally whisk as it's heating to distribute the heat and dissolve the sugar.
  • Once your egg whites are at 110ºF (43ºC) (or when you don't feel any grains of sugar between your fingers) you're ready to whip.
  • Place the bowl on your stand mixer with the whisk attachment.
  • Whisk on medium speed (setting 2 on my Bosch Mixer, setting 4 on a KitchenAid) for one minute.
  • Then, add in the cream of tartar, salt, and flavoring.
  • Next, bump the speed up to high and let it whip until you reach STIFF peaks.
  • With a round piping tip, place your meringue into a piping bag and snip off the tip.
  • Pipe your stems and caps (see the video in the recipe card for more tips on these).
  • Bake them for 60 minutes, and then turn off the oven (but do not take out the cookies).
  • Let them sit in the oven until they are completely cold. I like to leave mine in overnight.
  • Poke a hole in the base of the mushroom and add a tiny bit of ganache or melted chocolate in the hole.
  • Then, place the cap on the stem.
  • Next, combine cocoa powder and vanilla.
  • Splatter the tops of the mushrooms with a stiff paintbrush.
  • Once your sponge cake has cooled for at least an hour, you can carefully unroll it and then fill the inside with a layer of chocolate buttercream.
  • Then, roll the cake back up nice and tight lengthwise so there are no gaps in the filling.
  • Place the cake into the freezer for about an hour or into the fridge overnight to chill the filling.
  • Cut the ends of the roll cake off to reveal the swirl of filling.
  • Then, cut off one more piece of the roll cake at a slight angle and place it on the side of the roll to represent a branch.
  • Frost the outside of the Buche de Noel with chocolate ganache.
  • Decorate the outside with some of your meringue mushrooms, fresh cranberries, and sprigs of rosemary.
  • Dust the whole cake lightly with some powdered sugar to look like freshly-fallen snow.
  • Finally, chill before serving.

Nutrition Facts : ServingSize 1 serving, Calories 388 kcal, Carbohydrate 44 g, Protein 7 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 125 mg, Sodium 188 mg, Fiber 2 g, Sugar 30 g

BUCHE DE NOEL



Buche de Noel image

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

2 cups heavy cream
½ cup confectioners' sugar
½ cup unsweetened cocoa powder
1 teaspoon vanilla extract
6 egg yolks
½ cup white sugar
⅓ cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract
⅛ teaspoon salt
6 egg whites
¼ cup white sugar
confectioners' sugar for dusting

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

BûCHE DE NOëL (A FRENCH CHRISTMAS DESSERT) RECIPE BY TASTY



Bûche De Noël (A French Christmas Dessert) Recipe by Tasty image

Bûche de Noël is a traditional French Christmas dessert shaped and decorated like a log. This recipe takes some time, but we promise it's worth it. Every piece of this dessert is edible, from the sponge cake "log" to the meringue mushrooms and candied "holly." Top it off with some powdered sugar to create a snowy effect.

Provided by Betsy Carter

Categories     Desserts

Time 5h

Yield 6 servings

Number Of Ingredients 28

nonstick cooking spray, for greasing
8 large eggs, room temperature, seperated
½ cup ultra-fine baker's sugar, divided, plus 3 tablespoons
6 tablespoons milk, room temperature
6 tablespoons vegetable oil
1 teaspoon vanilla extract
¼ cup all purpose flour
¼ cup cocoa powder
6 tablespoons cornstarch
1 teaspoon cream of tartar
4 cups powdered sugar, sifted
2 sticks unsalted butter, softened
⅓ cup whole milk
1 ½ teaspoons vanilla extract
¼ teaspoon kosher salt
¼ cup chocolate hazelnut spread
12 oz bittersweet chocolate, chopped
1 ¼ cups heavy cream, hot
2 large egg whites
¼ teaspoon cream of tartar
½ cup ultra-fine baker's sugar
1 tablespoon cocoa powder
¼ cup dark chocolate, melted
1 ½ cups sugar, divided
1 cup water
½ cup fresh cranberries
6 sprigs fresh rosemary
¼ cup powdered sugar

Steps:

  • Make the chocolate sponge cake: Preheat the oven to 350°F (180°C). Grease a roll cake baking pan or 18 x 13-inch (45 x 33 cm) baking sheet with nonstick spray and line with parchment paper.
  • In a large bowl, whisk together the egg yolks and 3 tablespoons of sugar until the sugar is dissolved.
  • Whisk in the milk, vegetable oil, and vanilla until smooth. Sift in the flour, cocoa powder, and cornstarch and whisk until smooth.
  • In a large bowl with an electric hand mixer, or the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until frothy, about 2 minutes. Add the cream of tartar and whip on medium-low speed for 2 minutes, then gradually add the remaining ½ cup (100 G) superfine sugar. Whip on medium-high speed until stiff peaks form, another 2-3 minutes.
  • Fold the egg white mixture into the egg yolk mixture until just combined, taking care not to overmix.
  • Spread the batter evenly on the prepared pan. Bake for 12-15 minutes, until fluffy and the cake springs back when gently pressed.
  • Drape a kitchen towel over the cake and set a wire rack on top. Carefully invert the cake onto the rack, peel back the parchment from the bottom, and let cool for 10 minutes. Carefully roll the cake into a log with the towel inside and allow to cool completely.
  • While the cake cools, make the chocolate hazelnut buttercream: In a large bowl, beat the butter and powdered sugar with an electric hand mixer on low speed until combined. Increase the speed to high and whip for 2-3 minutes, until light and fluffy.
  • Reduce the speed to low and add the milk, vanilla, and salt. Whip again for 2-3 minutes until well incorporated and the buttercream is light, bright white, and fluffy.
  • Fold in the chocolate-hazelnut spread with a rubber spatula. Cover with a kitchen towel or place wrap and set aside at room temperature.
  • Make the ganache: Place the chopped chocolate in a medium bowl. Pour the hot cream over the chocolate. Stir until the chocolate is melted. Refrigerate the ganache for at least 30 minutes to firm.
  • Make the meringue mushrooms: Reduce the oven temperature to 200°F (93°C). Line a baking sheet with parchment paper.
  • In a medium bowl, beat the egg whites and cream of tartar with an electric hand mixer until soft peaks form, about 3 minutes.
  • Gradually add the sugar and whip until dissolved and stiff peaks form, about 2 minutes more. The mixture should be glossy, shiny, and very stiff.
  • Transfer the mixture to a piping bag fitted with a medium round tip. Pipe half of the meringue onto the prepared baking sheet in ½-1 inch (2.54 cm) wide circles resembling mushroom caps. Use your fingers to gently press down any peaks. Pipe the remaining meringue into ½-1 inch (2.54 cm) long stems. Dust the mushrooms with cocoa powder.
  • Bake for 1½-2 hours, until the mushrooms are completely dried and hard to the touch. Turn off the oven and leave the mushrooms dry out in the oven for at least 30 minutes, or up to overnight. The mushrooms can be made 1-2 days ahead.
  • Assemble the mushrooms: Dip the flat sides of the mushroom caps in the melted chocolate and attach the mushroom stems. Stand the mushrooms upright and let dry, 30-45 minutes.
  • Make the sugared cranberries and rosemary: Line a baking sheet with parchment paper and top with a wire rack.
  • In a small saucepan, combine 1 cup (200 G) sugar and the water. Bring to a boil, whisking to dissolve the sugar. Drop the cranberries into the syrup and stir to coat, then remove with a slotted spoon and transfer to one side of the wire rack. Let cool for at least 1 hour, until no longer sticky, then sprinkle cranberries with ¼ cup (25 G) sugar. Set aside.
  • Bring the remaining syrup to a boil. Add the rosemary sprigs and stir to coat, then remove with a slotted spoon and transfer to the other side of the wire rack. Let cool for at least 1 hour, then sprinkle rosemary with the remaining ¼ cup (25 G) sugar. Set aside.
  • Assemble the bûche de noël: Unroll the sponge cake.
  • Spread 2 cups (230 G) of the chocolate-hazelnut buttercream. evenly over the cake, leaving a 1-inch (2.54 cm) border around all sides.
  • Starting from one end, using the towel to help guide the rolling, roll the cake into a tight spiral. Place the cake, seam-side down, in the refrigerator to set, at least 30 minutes, or up to overnight.
  • Unwrap the cake log from the towel and set on a serving platter.
  • Remove the ganache from the fridge and transfer to a piping bag fitted with a medium star tip.
  • Trim 2½ inches (6 cm) ( off one end of the cake log and attach to the center of the log with 2 tablespoons of the ganache to resemble a stump.
  • Cover the entire log, starting at one end and piping lengthwise, with ganache.
  • Arrange the sugared rosemary and cranberries and meringue mushrooms around the log. Dust with powdered sugar to resemble snow.
  • The cake will keep in the refrigerator, covered, for up to 3 days.
  • Slice and serve.
  • Enjoy!

BUCHE DE NOEL



Buche de Noel image

Provided by Food Network

Time 4h

Number Of Ingredients 30

2 large eggs
2 large egg yolks
Granulated sugar, scant 1/2 cup
Whole milk, 1/2 tablespoon
2 large egg whites
Cake flour, 1/3 cup
Powdered sugar, for dusting
1/2 recipe Pastry Cream (see below)
Dove Promises Dark Chocolate, finely chopped, 3 1/2 ounces
Simple Syrup flavored with Grand Marnier (see below)
3 large egg whites
Granulated sugar, scant 1/2 cup
Powdered sugar, sifted, scant 1 cup
Dutch-processed unsweetened cocoa powder for dusting, 1/2 cup
Bittersweet chocolate, tempered, 16 ounces, see below
3 large egg yolks
1 large egg
Water, 1/3 cup
Granulated sugar, scant 1 cup
Cold unsalted butter, cubed, 1 1/2 cups plus 1 tablespoon
Coffee extract, to taste
Red, green and yellow liquid food coloring as needed
Powdered sugar, for dusting, scant 1/2 cup
Chocolate shavings
Cornstarch, 2 tablespoons
Granulated sugar, scant 1/2 cup
4 large egg yolks
Whole milk, generous 2 cups
1 vanilla bean
Unsalted butter (optional), 1 tablespoon

Steps:

  • PREPARE THE BISCUIT: Preheat oven to 420 degrees F. Place the whole eggs and yolks in a medium-sized mixing bowl. Add 1/3 cup of the granulated sugar and the milk. Whip with an electric mixer on medium-high speed, until the mixture lightens in color and triples in volume, about 6 minutes. Place the egg whites in a large mixing bowl, and whip at medium speed until foamy. Make French meringue by adding the remaining 2 tablespoons granulated sugar, 1 tablespoon at a time. When all the sugar has been added, increase mixer speed to medium-high and whip to stiff but not dry peaks, about 5 minutes.
  • Use a rubber spatula to fold the egg mixture in batches into the meringue, incorporating it gradually so as not to deflate the meringue. When all the yolk mixture has been incorporated, place the flour in a fine-mesh sieve and sift over the mixture. Gently fold this in with the rubber spatula. Spread the batter evenly on a parchment-covered baking sheet, liberally dust the top of the biscuit with powdered sugar and place in the oven. Bake just until biscuit begins to brown on top, about 5 minutes. This will lock in the moisture, allowing you to roll the cake later without cracking it. Immediately after removing from the oven, run a knife around the inside of the baking sheet to loosen the cake from the sides. Remove cake from baking sheet and allow it to cool.
  • PREPARE CHOCOLATE PASTRY CREAM: Make pastry cream as directed and let cool. Melt the chocolate in a double boiler or a mixing bowl placed over a bowl of simmering water, stirring it occasionally as it melts. When all of the chocolate is melted and smooth, remove it from heat, and add the cold pastry cream to the warm chocolate. Mix them together with a rubber spatula.
  • PREPARE THE ROULADE: Place the biscuit on your work surface and soak with the flavored syrup. Spread the chocolate pastry cream evenly over the cake, spreading it all the way to the edges. Start at one long end and, rolling toward you, roll it into a tight cylinder. Place the roulade on a parchment covered baking sheet and place in the refrigerator for a few hours to set.
  • PREPARE THE MUSHROOMS: Preheat oven to 250 degrees. Whip the egg whites on medium speed until foamy. Add the granulated sugar 1 tablespoon at a time, until you have volume, then add the rest of the sugar. Increase mixer speed to medium-high and whip until you have stiff but not dry peaks. Gently fold in the powdered sugar. Place the meringue in a large pastry bag fitted with a 1/4-inch plain tip. Pipe the mushroom pieces onto a parchment covered baking sheet. Make the stems by squeezing out a dime-sized mound of meringue, then pull the pastry bag straight up, leaving a small tail. Make the caps by piping 1/2-inch mounds onto the sheet. Sprinkle the caps with a little cocoa powder and place in the oven. Bake until firm and dry, about 1 hour, leaving the oven door cracked so moisture can escape. Remove from the oven and cool on a rack.
  • PREPARE CHOCOLATE TREES: Make a cornet from parchment paper and fill half full with tempered chocolate. Pipe a long thick chocolate raindrop on a sheet of parchment paper. Draw a cake comb through the chocolate, starting at the center of the raindrop and moving from left to right. Repeat, starting at the center and moving from right to left. You should have a chocolate pine tree. Repeat for as many trees as you want. Allow the chocolate to set before peeling the parchment paper from it.
  • PREPARE THE CHOCOLATE FENCE: Fill a cornet half full with the tempered chocolate, and pipe a 3 to 4-inch long railroad track, with the outside rails spaced about 2 inches apart and the inside rails spaced about 1/2-inch apart onto a sheet of parchment paper. Allow the chocolate to set before peeling the parchment paper from it.
  • PREPARE THE COFFEE BUTTERCREAM: Place the egg yolks and whole egg in a large mixing bowl, and whip until thick, light, and tripled in volume, 5 to 7 minutes. Pour the water and granulated sugar into a 1-quart heavy-bottomed saucepan and place over medium heat. Insert a candy thermometer into the mixture. The sugar is ready when it reaches 250 degrees, or the soft ball stage. Pour the cooked sugar down the side of the bowl into the whipping eggs. Continue whipping the mixture until the outside of the bowl is warm but not hot, about 2 or 3 minutes. Add the butter all at once, and beat on medium speed until incorporated. Now whip on medium-high speed until thick, smooth and shiny, about 10 minutes. Remove about 1/3 cup and set aside. Add the coffee extract to the remaining buttercream and whip until well combined.
  • ASSEMBLE THE BUCHE: Place the rolled cake on the platter you will use to serve it. Use a sharp knife to slice a 11/2-inch-thick slice from each end of the roll. These will become gnarls on the log. Spread a thick layer of buttercream over the buche. Place the ends or gnarls on top of the log, 1 at each end and cover with buttercream. Run a cake comb through the buttercream along the length of the buche, to make it look like bark. Place the buche in the refrigerator for about 15 minutes to let the buttercream set.
  • MAKE THE IVY AND FLOWERS: Divide the unflavored buttercream evenly among 3 bowls and color each with 1 of the food colorings. Make 3 cornets from triangles of parchment paper, and fill one with pink buttercream, one with green, and one with yellow. Remove the buche from the refrigerator. Use the green icing cornet to make the ivy, by piping long curved lines along the length of the buche.
  • Place small yellow dots along this stem, for the flower centers. Surround these with pink dots for the flower petals. Cut the tip of the cornet diagonally to make a point and fill it with green icing. Squeeze a dab of green buttercream out of the corner of each leaf.
  • FINISHING THE BUCHE: Stick together the caps and ends of the mushrooms, using a dab of buttercream. Place the mushrooms, chocolate trees and chocolate fence on the buche. Dust the buche with powdered sugar and sprinkle with chocolate shavings. Refrigerate for 1 hour,then serve and enjoy!
  • Sift together the cornstarch and half the sugar in a medium bowl, add the egg yolks and whisk until well combined. Pour the milk and remaining sugar into a 2-quart nonreactive heavy-bottomed saucepan and place over medium-high heat. While milk is heating, slice the vanilla bean in half lengthwise. Separate the seeds, and add both seeds and skin to the milk. Bring it to a boil. Carefully pour about half of the milk into the egg mixture, whisking so eggs don't scramble. Pour this mixture back into the saucepan and continue to whisk, as pastry cream thickens. Bring to a boil and continue to whisk and cook for 2 minutes more. Remove from heat, strain through a fine-mesh sieve, and add butter in small chunks if desired. Stir butter into cream until well incorporated. Pour pastry cream into an airtight container and put plastic wrap on top to prevent a skin from forming. Store in refrigerator for up to 3 days, until ready to use.
  • SIMPLE SYRUP: Water, scant 1 1/4 cups Granulated sugar, 2/3 cup Liqueur, 2 1/2 tablespoons
  • Place the water and sugar in a heavy saucepan over medium-high heat and bring to a boil, stirring occasionally. The sugar should completely dissolve. Remove from heat and pour into a mixing bowl. Cool before adding the liqueur.
  • TEMPERED CHOCOLATE: When you melt chocolate, the molecules of fat separate. To put them back together, you temper it. One way to temper is to place the chocolate in the microwave, and microwave it on high power for 30 seconds at a time until the chocolate is melted. As it recrystallizes, it becomes tempered.

BûCHE DE NOëL



Bûche de Noël image

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

vegetable oil, for greasing
150g golden caster sugar
6 large eggs, separated
250g good-quality dark chocolate
icing sugar, for dusting
400ml double cream, lightly whipped
150g raspberry, defrosted if frozen
little Drambuie (optional)
125g unsalted butter, softened
225g golden icing sugar
25g cocoa powder, sifted
1 tbsp milk

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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STEP BY STEP BûCHE DE NOëL OR YULE LOG CAKE
step-by-step-bche-de-nol-or-yule-log-cake image
First, preheat your oven to 375 degrees. Grease a 15 1/2 x 10 1/2 inch jelly roll pan with shortening. Line with parchment paper and grease parchment paper in the same manner. Set aside and prepare the sponge cake batter. The batter …
From sprinklebakes.com


TRADITIONAL FRENCH BUCHE DE NOEL RECIPE - THE SPRUCE …
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2022-05-29 Beat the eggs for 5 minutes, until they turn thick and foamy. Add the sugar, orange liqueur, orange zest, vanilla extract, and salt to the eggs and continue beating for 2 minutes. Fold the flour, a few tablespoons at a time, …
From thespruceeats.com


BUCHE DE NOEL CAKE RECIPE | GOURMET FOOD WORLD
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Reserve. With an electric hand mixer whip the eggs with the sugar and salt until they are very pale and thick. Add the maple syrup, mixing slowly with a wire whisker. Sift the flour and cocoa powder into the mixture, and mix very gently. …
From gourmetfoodworld.com


BUCHE DE NOEL RECIPE | SOUTHERN LIVING
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Directions. Step 1. 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 …
From southernliving.com


BûCHE DE NOëL RECIPE (YULE LOG CAKE) - MON PETIT FOUR®
2021-12-04 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.
From monpetitfour.com


BUCHE DE NOEL, YULE LOG - CHATELAINE.COM
2012-12-14 Preheat to 425F. Lightly grease a 12×15 inch baking sheet and then top with a layer of parchment (the oil keeps the parchment in place). Set aside. PLACE 2 eggs and 2 yolks in the bowl of a stand ...
From chatelaine.com


BUCHE DE NOEL RECIPE - CHEF'S PENCIL
2021-12-17 How to Make Buche de Noel: 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 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.
From chefspencil.com


BUCHE DE NOEL YULE LOG CAKE - YOU'RE GONNA BAKE IT AFTER ALL
2009-12-21 Gluten Free Buche de Noel. I have not tried this myself, but I have good luck with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour in cakes. It’s possible the gluten free cloud roll cake will be slightly more crumbly or fragile, so take care when rolling and unrolling.
From bakeitafterall.com


HOW TO MAKE THE PERFECT BûCHE DE NOëL - WILLIAMS-SONOMA TASTE
2021-12-11 5. Use the Right Knife. Once you’ve made the “log,” rolled it up, and frosted its “bark,” you want it to slice well. Be sure to preserve its gorgeous appearance by using a serrated bread knife, suggests Belle. Doing so should result in a clean swirl of cake for each plate. 6.
From blog.williams-sonoma.com


FLOURLESS CHOCOLATE BûCHE NöEL (CHRISTMAS ROLL CAKE)
2019-11-21 Once combined, line a 9×13 inch baking pan with parchment paper and gently pout the batter into the pan. Using a spatula spread the batter evenly and then place in the oven for ~12 minutes. Once the Bûche Nöel has finished cooking, remove from the oven and immediately lift from the pan. While the cake is warm roll the cake into a spiral ...
From thewellco.co


CLASSIC CHOCOLATE BûCHE DE NOëL - PARDON YOUR FRENCH
2020-11-29 Step 1 - Pre-heat your oven to 375F (190C) with a rack in the middle. Butter a 10x15-inch (25.5cm x 38cm) rimmed baking sheet and line it with parchment paper. Butter the parchment or spray it with cooking spray. Set the pan aside. Step 2 -In a large mixing bowl, sift together the all-purpose flour and baking powder.
From pardonyourfrench.com


A BEAUTIFUL BûCHE DE NOëL (YULE LOG) - DAN BEASLEY-HARLING
2020-12-21 Chocolate cake: Preheat the oven to 200c /180c fan. Spray a 23x33cm Swiss roll tin with oil, and line with baking parchment. Spray more oil on top of the parchment. Add the eggs and caster sugar to a mixing bowl, and whisk until pale and voluminous. In a bowl, combine the flour, cocoa powder, paking powder, and salt.
From danbeasleyharling.com


BUCHE DE NOEL RECIPE IN 3 DAYS - ENTERTAINING WITH BETH
Preheat oven to 325F (162). In a medium sized bowl sift together the flour, cocoa powder, salt and baking soda. Set aside. In the bowl of an electric mixer beat eggs with sugar on high speed until tripled in volume, at least 5-7 minutes. Then add vanilla, beat until mixed.
From entertainingwithbeth.com


YULE LOG CAKE (BUCHE DE NOEL RECIPE) • AIMEE'S PRETTY PALATE
2021-12-17 16. Make the buttercream: In a medium bowl, beat 1/3 cup cocoa and 1/3 cup butter on low speed until thoroughly mixed. Beat in the 2 cups of powdered sugar, in batches, until mixed. Beat in 1 ½ tsp vanilla and enough of the whipping cream (beginning with 1 Tbsp at a time) until frosting is smooth and spreadable. 17.
From aimeebroussard.com


BûCHE DE NOëL LAYER CAKE - THE VIEW FROM GREAT ISLAND
2020-12-04 Buche de Noel Layer Cake. A bûche de Noël layer cake is a spectacular but do-able holiday dessert. This woodsy toasted hazelnut cake with chocolate hazelnut frosting tastes divine, and actually gets applause from the table every year. Course Dessert. Cuisine American. Prep Time 30 minutes. Cook Time 40 minutes. Yield 20 servings. Author Sue Moran. …
From theviewfromgreatisland.com


BUCHE DE NOEL (CHRISTMAS LOG CAKE) RECIPE
What Makes This Buche De Noel (christmas Log Cake) Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Buche De Noel (christmas Log Cake). Ready to make this Buche De Noel (christmas Log Cake) Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes …
From bakerrecipes.com


CLASSIC BUCHE DE NOEL RECIPE (YULE LOG CAKE)
Instructions. Preheat oven to 375°. Line a half sheet pan or jelly roll pan (15x10x1”) with parchment paper. Spray with Baker’s Joy or coat with butter and dust with cocoa. In the bowl of a medium bowl, beat egg yolks, ½ cup sugar (3 ½ ounces or 99 grams,) cocoa, vanilla and salt. This can be done using a hand mixer.
From minetterushing.com


BûCHE DE NOëL RECIPE | EPICURIOUS
2004-08-20 Step 3. Sift the flour, baking powder and salt together onto a sheet of parchment paper. Beat the egg yolks and 3/4 cup of the sugar with the whisk attachment in …
From epicurious.com


BûCHE DE NOëL CAKE RECIPE: TIPS FOR BAKING YULE LOG CAKE
2021-08-13 A bûche de Noël is a classic French cake and staple of the holiday season, thanks, in part, to its Yule log-inspired decorations and warm flavors. A bûche de Noël is a classic French cake and staple of the holiday season, thanks, in part, to its Yule log-inspired decorations and warm flavors. Articles. Videos. Instructors. Food Bûche de Noël Cake Recipe: Tips for Baking …
From masterclass.com


BûCHE DE NOëL (YULE LOG CAKE) - CULINARY HILL
2021-06-18 Preheat oven to 350 degrees. Prepare a 10 1/2-inch by 15 ½ inch rimmed baking sheet (jelly roll pan) by greasing with butter and lining with parchment paper, then grease and flour the parchment paper and the sides of the pan. In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
From culinaryhill.com


BûCHE DE NOëL (YULE LOG) - SALLY'S BAKING ADDICTION
2020-11-18 Before beginning, set the eggs in a cup of warm water for 10 minutes to warm them up. Below left: whipped egg whites + sugar. And below right: thickened egg yolk mixture. Below left: In 2 additions, fold the fluffy egg whites into the egg yolk mixture. And below right: In 2 additions, fold in the dry ingredients.
From sallysbakingaddiction.com


CHOCOLATE-ORANGE BûCHE DE NOëL RECIPE | EPICURIOUS
2004-08-20 Step 1. Preheat oven to 350°F. Butter 15 x 10 x 1-inch jelly-roll pan. Line bottom with waxed paper, allowing 1-inch overhang on short sides. Butter paper. Lightly dust paper and …
From epicurious.com


YULE LOG CAKE – BUCHE DE NOEL - COUCOUCAKE - CAKE AND BAKING BLOG
2020-12-09 Remove the kitchen towel from the sponge cake. Spread 1/3 of the caramel buttercream on it. Mix the remaining 2/3 of the caramel buttercream with the cream cheese (room temperature) and spread on the sponge cake as well. Roll in the Buche de Noel. Cut off one end diagonal and place it on the side, so that it looks like a branch.
From coucoucake.com


A BUCHE DE NOEL — FRENCH YULE LOG CAKE PART #3 RECIPE
2010-05-19 Try this A Buche De Noel — French Yule Log Cake Part #3 recipe today! Hello my friends, this A Buche De Noel — French Yule Log Cake Part #3 recipe will not disappoint, I promise! Made with simple ingredients, our A Buche De Noel — French Yule Log Cake Part #3 is amazingly delicious, and addictive, everyone will be asking for more A Buche ...
From bakerrecipes.com


BûCHE DE NOëL | KING ARTHUR BAKING
To make the cake: Preheat the oven to 375°F. Line a baking sheet (half-sheet pan) with parchment paper and spritz the paper with cooking spray. In a large bowl, whip the egg whites to soft peaks. Gradually add 1/3 cup (66g) of the sugar, and continue beating the whites until medium peaks form. Set the whites aside.
From kingarthurbaking.com


TRADITIONAL BûCHE DE NOëL (CHRISTMAS CAKE) RECIPE - NATURAL MOREISH
2021-12-11 Preheat the oven to 210° C. Prepare the first batter: in a bowl, pour the egg yolks, whole eggs and 135 g of sugar. Whip them. Add the flour. Prepare the second batter: beat the egg whites until stiff, add the remaining 85 g of sugar. Mix the egg whites into your first batter. Spread it on a silicone baking sheet.
From naturalmoreish.com.au


EASY CHOCOLATE YULE LOG CAKE | BûCHE DE NOëL RECIPE
2019-11-22 1. 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.
From lifeloveandsugar.com


CHOCOLATE HAZELNUT BûCHE DE NOëL RECIPE | PC.CA
Step 1 Preheat oven to 400°F (200°C). Line 15 x 10-inch (38 x 25 cm) metal jelly roll pan with parchment paper; mist with cooking spray. Set aside. Step 2 Place chocolate in microwave-safe bowl. Microwave 20 seconds; stir and repeat until melted, 1 to …
From presidentschoice.ca


BEST BUCHE DE NOEL USING STORE-BOUGHT CAKE RECIPES
2016-02-11 A recipe for making the best Buche de Noel Using Store-Bought Cake. ADVERTISEMENT. IN PARTNERSHIP WITH. dessert. Buche de Noel Using Store-Bought Cake. by Food Network Canada. February 11, 2016. 2.8 (5 ratings) Rate this recipe PREP TIME. 15 min. YIELDS. 10 servings. For those unfamiliar with this favourite French Canadian sweet, …
From foodnetwork.ca


YULE LOG CAKE (BûCHE DE NOëL) - MOM LOVES BAKING
2021-12-15 Line a jelly roll pan with parchment paper, grease with cooking spray before and after paper. Dust with flour. In a medium bowl, whisk together flour, cocoa powder and salt. Set aside. In a large bowl, beat egg yolks until thick with an electric mixer. Slowly add ½ cup granulated sugar and beat until pale yellow.
From momlovesbaking.com


CHRISTMAS YULE LOG CAKE RECIPE (BûCHE DE NOëL) - CHEF BILLY PARISI
2021-12-17 In a large bowl sift together the flour, cocoa powder, and baking powder. Next, add in the sugar, vanilla, eggs, and oil and vigorously whisk together until smooth and combined. Transfer the mixture to a 13×18 cookie sheet tray lined with parchment paper and spread the batter out using an offset spatula.
From billyparisi.com


A GORGEOUS BûCHE DE NOëL USING STORE-BOUGHT CAKE - FOOD …
2015-12-14 Directions. Step 1. Place the large Swiss roll on a platter or serving board. Cut one end of the small Swiss roll diagonally, then place the cut side anywhere against the large roll. Step 2. To make ganache, microwave whipping cream for 15 to 30 sec until cream is hot. Pour over chocolate chips in a bowl.
From foodnetwork.ca


CRUNCHY CARAMEL BûCHE DE NOëL | CANADIAN LIVING
2016-05-26 Chocolate Cake: Line rimmed 17- x 11-inch (45 x 28 cm) jelly roll pan with lightly greased parchment paper. Set aside. Set aside. In large bowl, beat egg yolks with 1/2 cup of the sugar until pale yellow and thickened, about 2 minutes.
From canadianliving.com


MOCHA BûCHE DE NOëL - BETTER HOMES & GARDENS
Directions. Preheat oven to 375 degrees F. For cake, grease a 15x10x1-inch baking pan. Line pan with waxed paper. Generously grease waxed paper. Set aside. Stir flour, cornstarch, and cocoa powder through a fine-mesh sieve into a medium bowl. Stir baking soda and salt into flour mixture. In a large bowl beat eggs, egg yolks, and vanilla with an ...
From bhg.com


BUCHE DE NOEL RECIPE | MYRECIPES
Step 1. Grease a 15- x 10- x 1-inch jellyroll pan; line with waxed paper and grease lightly. Advertisement. Step 2. Combine first 3 ingredients; beat at medium speed of electric mixer. Gradually add 3 / 4 cup sugar, beating until thick and light colored. Fold in flour, cocoa, and vanilla. Step 3. Spread mixture evenly into prepared pan.
From myrecipes.com


CHERRY-AND-CHOCOLATE BûCHE DE NOëL RECIPE - FOOD & WINE
Step 5. In a small, microwave-safe bowl, sprinkle the gelatin over the water and let stand until softened. In a small saucepan, combine the milk with the vanilla bean and seeds and bring to a ...
From foodandwine.com


TRADITIONAL CHRISTMAS YULE LOG RECIPE - BûCHE DE NOëL RECIPE
Step 1. Preheat oven to 350°F. Lightly coat an 18-by-13-inch half sheet pan with cooking spray, and line with parchment paper. Lightly coat parchment with cooking spray. Set aside. Place egg ...
From foodandwine.com


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