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.
BUCHE DE NOEL CAKE (YULE LOG CAKE)
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
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 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
BûCHE DE NOëL (A FRENCH CHRISTMAS DESSERT) RECIPE BY TASTY
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
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
Provided by Food Network
Time 4h
Number Of Ingredients 30
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
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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