Buche De Noel Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image


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


  • 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 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.


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


  • Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.
  • In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
  • Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
  • Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 275.6 calories, Carbohydrate 27.6 g, Cholesterol 156.8 mg, Fat 17.7 g, Fiber 2 g, Protein 5.1 g, SaturatedFat 10.4 g, Sodium 72.4 mg, Sugar 22.9 g


Buche de Noel image

Provided by Food Network

Categories     dessert

Time 1h59m

Yield 12 servings

Number Of Ingredients 19

4 large egg whites
1 cup sugar
24 tablespoons (3 sticks) unsalted butter, softened
2 tablespoons instant espresso powder
2 tablespoons rum or brandy
1 Chocolate Genoise Sheet, recipe follows
8 ounces almond paste
2 cups confectioners' sugar
3 to 5 tablespoons light corn syrup
Cocoa powder
Red and green liquid food coloring
Confectioners' sugar
3 large eggs
3 large egg yolks
Pinch salt
3/4 cup sugar
1/3 cup cake flour (spoon flour into dry-measure cup and level off)
1/3 cup cornstarch
1/4 cup alkalized (Dutch process) cocoa


  • To make the buttercream: Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot. Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.
  • Turn the genoise layer over and peel away the paper. Invert onto a fresh piece of paper. Spread the layer with half the buttercream. Use the paper to help you roll the cake into a tight cylinder Transfer to baking sheet and refrigerate for at least 30 minutes or until set. Reserve the remaining buttercream for the outside of the buche.
  • To make the marzipan: Combine the almond paste and 1 cup of the sugar in the bowl of the electric mixer and beat with the paddle attachment on low speed until the sugar is almost absorbed. Add the remaining 1 cup sugar and mix until the mixture resembles fine crumbs. Add half the corn syrup, then continue mixing until a bit of the marzipan holds together when squeezed, adding additional corn syrup a little at a time, as necessary; the marzipan in the bowl will still appear crumbly. Transfer the marzipan to a work surface and knead until smooth.
  • To make marzipan mushrooms: Roll 1/3 of the marzipan into a 6-inch long cylinder and cut into 1-inch lengths. Roll half the lengths into balls. Press the remaining cylindrical lengths (stems) into the balls (caps) to make mushrooms. Smudge with cocoa powder. To make holly leaves: Knead green color into 1/2 the remaining marzipan and roll it into a long cylinder. Flatten with the back of a spoon, then loosen it from the surface with a spatula. Cut into diamonds to make leaves, or use a cutter.
  • To make holly berries: Knead red color into a tiny piece of marzipan. Roll into tiny balls.
  • To make pine cones, knead cocoa powder into the remaining marzipan. Divide in half and form into 2 cone shapes. Slash the sides of cones with the points of a pair of scissors.
  • Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end. Position the larger cut piece on the buche about 2/3 across the top. Cover the buche with the reserved buttercream, making sure to curve around the protruding stump. Streak the buttercream with a fork or decorating comb to resemble bark. Transfer the buche to a platter and decorate with the marzipan. Sprinkle the platter and buche sparingly with confectioners' sugar "snow."
  • Storage: Keep at cool room temperature. Cover leftovers loosely and keep at room temperature.
  • Set rack in the middle of the oven and preheat to 400 degrees.
  • Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.
  • Whisk the eggs, yolks, salt, and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees (test with your finger). Attach the bowl to the mixer and with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume.
  • While the eggs are whipping, stir together the flour, cornstarch, and cocoa.
  • Sift 1/3 of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another 1/3 of the flour mixture and finally with the remainder.
  • Scrape the batter into the prepared pan and smooth the top. Bake the genoise for about 10 to 12 minutes, or until well risen, deep and firm to the touch. (Make sure the cake doesn't overbake and become too dry, or it will be hard to roll.)
  • Use a small paring knife to loosen the cake from the sides of the pan. Invert the cake onto a rack and let the cake cool right side up on the paper. Remove the paper when the cake is cool.
  • Storage: Wrap in plastic wrap and refrigerate for several days, or double-wrap and freeze for up to a month.


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


  • 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 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


  • 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 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


  • 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


Buche de Noel (Yule Log) image

A traditional French desert that is meant to resemble the yule log.

Provided by Clay Walters

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 1h34m

Yield 10

Number Of Ingredients 12

2 teaspoons butter
⅓ cup all-purpose flour, sifted
⅓ cup unsweetened cocoa powder
¼ teaspoon fine salt
4 eggs, separated
¾ cup confectioners' sugar, divided
1 teaspoon vanilla extract
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1 tablespoon sour cream
½ cup heavy whipping cream
8 ounces dark chocolate chips


  • 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.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 32.8 g, Cholesterol 126.1 mg, Fat 22.7 g, Fiber 1.3 g, Protein 5.4 g, SaturatedFat 13.2 g, Sodium 113 mg, Sugar 11.7 g


Buche de Noel image

Provided by Corby Kummer

Categories     dessert

Time 1h20m

Yield 12 servings

Number Of Ingredients 14

Butter for greasing pan
3/4 cup flour, sifted, plus enough for flouring pan
1 cup (nearly 3 ounces) hazelnuts
1/4 cup sugar, plus 1/3 cup
6 extra-large eggs, separated, plus one egg white (total of 7 whites)
Pinch of salt
2 tablespoons melted unsalted butter
5 yolks from extra-large eggs
1/3 cup sugar
1/4 cup water
8 ounces (2 sticks) unsalted butter, at room temperature and cut into roughly half-inch cubes
1 tablespoon instant espresso or instant coffee, dissolved in 1 tablespoon lukewarm water
10 ounces marrons glaces or chestnuts in syrup
Confectioners' sugar


  • Preheat oven to 400 degrees. Lightly grease a 12-by-15-inch sheetcake or jelly-roll pan and line it with aluminum foil or baking parchment, leaving an overhang of about an inch on each end. Grease and lightly flour the foil or paper.
  • Toast hazelnuts in oven until they turn dark brown, about 7 minutes. If nuts are unblanched rub in a towel to remove skin. Let nuts cool; then grind until fine in a processor with 1/4 cup sugar.
  • In bowl of an electric mixer, beat 6 egg yolks with remaining 1/3 cup sugar until pale and stiff, about 5 minutes.
  • In a clean, dry copper bowl or the bowl of an electric mixer - or using a hand-held electric beater -whip 7 egg whites slowly until they start to foam. Increase speed to medium. When they are opaque white, add salt and beat at medium speed until stiff white peaks form, about 3 minutes.
  • Alternately fold the sifted flour, nuts and half the whites into yolks. The batter will be thick. When all components are incorporated, fold in remaining whites. Remove 1 cup of the mixture and stir the melted butter into it. Fold into the batter.
  • Spread batter on prepared sheetcake or jelly-roll pan with a spatula, spreading evenly to corners and along sides; try not to deflate batter. Bake 5 to 6 minutes, until cake just springs back when pressed. It is better to underbake it slightly.
  • Remove cake from pan using the overhanging piece of foil or paper. Set on a counter or rack. Turn over onto another baking sheet and carefully peel off foil or paper. Turn over again onto a clean sheet of foil, and cover with towel. With an electric mixer whip the yolks at medium speed until pale, thick and creamy, about 5 minutes.
  • In a small saucepan, stir together sugar and water. Boil until you can form a soft ball with a bit of syrup dropped from a spoon into a bowl of cold water; it should register 242 degrees on a candy thermometer. This takes 3 to 4 minutes after the syrup comes to a boil. With mixer running, slowly pour the syrup in a thin stream into the center of the yolks. Beat at slow to medium speed until mixture is cool, about 10 minutes.
  • With mixer still running, slowly add the softened butter to the yolks and beat at low speed until completely smooth, about 5 minutes. If even after 5 minutes the cream still has small lumps, remove about a half-cup to a bowl and beat it over hot water until it is smooth; return to the mixer bowl and all of the cream should become smooth, with the consistency of creamed butter. (You can repeat this process several times.) Increase speed to medium and continue beating 10 minutes, until butter cream billows like whipped cream and shows large air holes when a spoon is run through it.
  • Beat in dissolved coffee.
  • To assemble buche, use a spatula to spread butter cream over the cake. The cream layer should be less than 1/4 inch thick. Crumble all but 3 marrons glaces over the butter cream. Using the foil as a support, roll up the cake by the long end to form a log shape. Trim ends.
  • To decorate, place a ruler over length of the log and sift confectioners' sugar over log. Remove ruler and arrange slices of reserved marrons glaces down the length. Transfer to a serving platter. Buche is best left at room temperature and served within 3 to 4 hours, but it can be refrigerated for a day.

Nutrition Facts : @context http, Calories 480, UnsaturatedFat 14 grams, Carbohydrate 44 grams, Fat 31 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 14 grams, Sodium 114 milligrams, Sugar 18 grams, TransFat 1 gram

More about "buche de noel recipes"

bche-de-nol-recipe-bon-apptit image
2014-12-22 Step 4. Using clean beaters, beat egg yolks and ⅓ cup granulated sugar in another large bowl until pale and thick, about 4 minutes. Beat in …
From bonappetit.com
3.7/5 (56)
Servings 1
  • Preheat oven to 375°. Coat an 18x13" rimmed baking sheet with nonstick spray. Line with parchment paper and lightly coat parchment. Place a large kitchen towel (it should be larger than baking sheet) on a flat surface. Whisk equal parts cocoa and powdered sugar in a small bowl and dust towel with cocoa mixture with a fine-mesh sieve.
  • Sift flour and ¼ cup cocoa powder into a small bowl. Heat chocolate, oil, and vanilla in a medium microwave-safe bowl in 15-second intervals, stirring occasionally, until melted. Let cool slightly.
  • Using an electric mixer on medium-high speed, beat egg whites and salt in a large bowl until foamy. With motor running, gradually add ⅓ cup granulated sugar and beat until stiff, glossy peaks form.
  • Using clean beaters, beat egg yolks and ⅓ cup granulated sugar in another large bowl until pale and thick, about 4 minutes. Beat in chocolate mixture until no streaks remain, then use a large spatula to fold in meringue, leaving some streaks. Fold in dry ingredients just to combine—be careful not to overmix.

bche-de-nol-yule-log-cake-delish image
2021-11-15 Preheat oven to 350°. Line a jelly roll pan with parchment paper and grease with cooking spray. In a medium bowl mix together flour, cocoa …
From delish.com
5/5 (51)
Total Time 3 hrs
  • Preheat oven to 350°. Line a jelly roll pan with parchment paper and grease with cooking spray.

bche-de-nol-yule-log-sallys-baking-addiction image
2020-11-18 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 …
From sallysbakingaddiction.com

traditional-french-buche-de-noel-recipe-the-spruce-eats image
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, into …
From thespruceeats.com

bche-de-nol-recipe-bon-apptit image
2015-11-17 Step 1. Preheat oven to 225°. Whisk egg whites, sugar, cream of tartar, and salt in a large heatproof bowl set over a medium saucepan of simmering water (bowl should not touch water) until egg ...
From bonappetit.com

bche-de-nol-recipe-williams-sonoma-taste image
2018-12-19 Directions. 1. To make the marzipan, in a food processor, combine the almond flour and confectioners’ sugar and pulse until well combined. Add the extract, rose water and egg white and pulse until a thick dough forms. If the …
From blog.williams-sonoma.com

french-chocolate-buche-de-noel-yule-log image
2021-08-22 Set the pan aside. Beat the eggs in the bowl of an electric mixer fitted with a whisk attachment until thick and foamy, about 5 minutes. Add the sugar, vanilla extract, and salt to the eggs and continue beating for 2 minutes. …
From thespruceeats.com

bche-de-nol-yule-log-cake-with-coffee-buttercream image
2011-11-08 Make the sponge cake: Heat oven to 400°. Grease and flour a 13-inch x 18-inch rimmed baking sheet, lined with parchment paper, and set aside. In the bowl of a stand mixer fitted with a whisk ...
From saveur.com

buche-de-noel-yule-log-cake-recipe-sugar-geek image
2019-12-01 Combine together the eggs and sugar over a pot of simmering water. Whip eggs to the ribbon stage. fold in sifted dry ingredients in three parts. spread onto a sheet pan lined with parchment paper all the way to the edges. …
From sugargeekshow.com

bche-de-nol-recipe-raymond-blanc-obe image
Step 1. For the sponge biscuit: Preheat the oven to 180˚C. In a food mixer on full speed, whip the egg whites while gradually adding the sugar until they reach soft peaks. Reduce the speed to medium and whisk in the egg yolks. Remove the …
From raymondblanc.com

buche-de-noel-recipe-southern-living image
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 medium …
From southernliving.com

mary-berrys-yule-log-recipe-bbc-food image
Method. Preheat the oven to 200C/400F/Gas 6. Lightly grease a 33x23cm/13x9in Swiss roll tin, and line with non-stick paper or baking parchment, pushing it into the corners. For the sponge, in a ...
From bbc.co.uk

2020-01-04 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 of the pan so that the parchment …
From monpetitfour.com
4.5/5 (436)
Total Time 1 hr 16 mins
Category Dessert
Calories 293 per serving
  • 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 of the pan 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. Set aside.
  • Drop the egg whites into the bowl of a stand mixer. Whisk on high speed for about 2 to 3 minutes, until wet, soft peaks form. You want the whites to stay hanging on your whisk when they're held upside down, but you don't want them so stiff and dry like you would for a merengue (aim for softly curled tips). 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. Whisk to combine - batter will be VERY thick and hard to mix, but this is normal, so just try your best to mix everything together.
  • Add in half of the egg whites and use a rubber spatula to gently fold the whites into the batter. You don't have to be extra gentle at this point since you are merely trying to loosen up the batter with the egg whites. Now, add the remaining half of egg whites and, this time, be VERY gentle when folding the whites into the batter with your spatula; make light, long folds.

A French Christmas Yule Log. Of all the culinary treats that grace the French Christmas table, nothing inspires more child-like joy than a rich, chocolate Bûche de Noël. Real yule logs, the kind from living trees, have had symbolic significance to the French for centuries. Until the late 1800s, it was a widespread custom for extended families ...
From perfectlyprovence.co

2020-12-10 Heat your butter in the microwave or stove top until it is melted and then. remove from the heat so it does not burn. Combine your whole eggs, egg yolks and salt and beat on medium speed, using a whisk. attachment. Slowly add your sugar to the egg/salt mixture and increase the speed to high. You are going to.
From escoffier.edu

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

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

15 éléments. Voici nos meilleures recettes pour cuisiner la bûche de Noël! La bûche de Noël, on adore ce dessert traditionnel roulé qu'on enjolive de décorations aux couleurs des Fêtes. On la savoure chocolatée, pralinée, vanillée et même alcoolisée ou glacée. Au cours des années, la bûche s'est imprégnée des traditions de ...
From recettes.qc.ca

The best delicious Buche De Noel (christmas Log Cake) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Buche De Noel (christmas Log Cake) recipe today! Hello my friends, this Buche De Noel (christmas Log Cake) recipe will not disappoint, I promise! Made with simple ingredients, our Buche De ...
From bakerrecipes.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

2022-02-20 Preheat the oven to 355°F / 180°C and prepare a baking sheet lined with parchment paper. Separate the egg whites from the yolks and whisk them with an electric whisk until stiff and set aside. In a bowl, whisk the egg yolks with the sugar and vanilla for about 2-3 minutes.
From sweetlycakes.com

2022-06-01 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.
From allrecipeguides.com

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 …
From lifeloveandsugar.com

2021-11-29 2. In a medium bowl, sift together the flour, cocoa powder, and salt and sprinkle into the egg mixture, and beat just until combined. 3. In another large bowl with clean beaters, beat the egg whites on medium speed until light and frothy. With the mixer running, slowly add the remaining ¼ cup of sugar.
From preppykitchen.com

Instructions. Heat oven to 375°F (190°C). Line jelly-roll pan with parchment paper; coat paper with cooking spray. In bowl with mixer on medium-high speed, beat 6 yolks until thick, 3 minutes. Combine with flour on low speed. In another bowl with mixer on medium speed, beat whites until frothy. Beat in 1/3 cup white sugar, a tablespoon at a ...
From weightwatchers.com

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

2021-12-17 1. While the cake is baking make the filling. 2. Add mascarpone, cocoa powder, and powdered sugar in a bowl of a stand mixer fitted with a beater and beat to combine until smooth. 3. Remove the flat beater and attach the whisk. Add the heavy cream and whip until the mixture reaches a creamy and smooth consistency.
From farinefleur.com

2021-08-13 Written by the MasterClass staff. Last updated: Aug 13, 2021 • 7 min read. A bûche de Noël cake is a traditional French Christmas dessert featuring a sponge cake roll that resembles a festive Yule log. Learn how to make your own bûche de Noël, along with some helpful baking tips.
From masterclass.com

2021-12-09 Add a teaspoon of vanilla until it is thick and stiff. Slide it in the refrigerator. With the help of an electric mixture, beat egg yolks with 1/2 cup sugar until thick and pale in a large bowl. Now, stir in ⅓ cup cocoa, 1 ½ teaspoons vanilla, and salt. Take a large glass bowl, whip egg whites with clean beaters until soft peaks.
From getarecipes.com

1/3 cup cornstarch. 1/4 cup alkalized (Dutch process) cocoa. One 10-by-15-inch to 12-by-18-inch jellyroll pan. Set a rack in the middle level of the oven and preheat to 350 degrees. Fill a medium saucepan halfway with water and bring it to a boil over medium heat. Lower the water to …
From nickmalgieri.com

2020-12-23 How to make Caramel Buche de Noel. To make the chocolate biscuit, preheat the oven to 340 F/170 C. Sift all-purpose flour and cocoa powder three times, using a flour sifter, and set aside. Whisk egg whites with an electric mixer or a stand mixer until firm. Add a couple of tablespoons of sugar and continue beating.
From bakinglikeachef.com

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

Make the cake. Preheat the oven to 350 F/180 C. Separate the eggs. Butter and flour a baking tray (15 x 10 x 1-inch). In a mixing bowl, combine the flour, cocoa, baking powder and salt. Beat the egg yolks and vanilla until they are thick. Gradually add the sugar until all is dissolved.
From thegoodlifefrance.com

Line a rimmed half-sheet pan (13" x 18") with parchment and grease the parchment and pan. To start the frosting: Place the chocolate in a bowl. Heat the cream in a saucepan or in the microwave until it begins to steam. Pour over the chocolate, let sit for 2 to 3 minutes, then stir until the chocolate is completely melted.
From kingarthurbaking.com

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

For the roulade. Vegetable oil, for brushing. 4 British Blacktail Large Free Range Eggs. 100g golden caster sugar. ¼ tsp salt. 60g plain flour. 50g cocoa powder. ½ tsp baking powder.
From waitrose.com

Step 2. In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat. Step 3. In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder. Whisk in the chocolate mixture.
From realsimple.com

Line bottom of 15- x 10-inch (25 x 38 cm) rimmed baking sheet with parchment paper. Sift together flour, 1/2 cup (125 mL) Nesquik powder, baking powder and salt twice; set aside. 2. Using electric mixer, beat egg yolks and 1/3 cup (75 mL) sugar for 5 to 7 minutes or until very thick, pale and light yellow in colour. Beat in vanilla; set aside. 3.
From madewithnestle.ca

2011-10-28 You’ll need: – One recipe génoise, prepared jelly roll style (but no jelly) – About half a recipe of Swiss meringe buttercream, flavored with a shot of espresso. – 16 ounces ganache (8 ounces bittersweet chocolate, 8 ounces heavy cream) – Meringue mushrooms. – …
From joepastry.com

2011-11-04 In heatproof bowl over saucepan of simmering water, heat milk with butter until melted. Remove pan from heat, leaving bowl on top to keep warm enough that finger can remain in bowl for no longer than 10 seconds. In separate bowl, whisk together cake-and-pastry flour, baking powder and salt; set aside. Separate 3 of the eggs, dropping yolks and ...
From canadianliving.com

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #desserts     #eggs-dairy     #french     #oven     #european     #dinner-party     #heirloom-historical     #holiday-event     #cakes     #chocolate     #christmas     #comfort-food     #taste-mood     #equipment     #number-of-servings     #4-hours-or-less

Related Search