Buchedenoelyulelogcake Recipes

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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

YULE LOG CAKE (BûCHE DE NOëL)



Yule Log Cake (Bûche de Noël) image

This classic Yule Log Cake is a tender chocolate sponge cake filled with mascarpone whipped cream and covered with whipped chocolate ganache! It's delicious, festive and made completely from scratch!

Provided by Lindsay

Categories     Dessert

Time 1h42m

Number Of Ingredients 18

3/4 cup (98g) all-purpose flour
1/3 cup (38g) Hershey's Special Dark cocoa powder
1 tsp baking powder
1/2 tsp salt
4 large eggs, divided
3/4 cup (155g) granulated sugar
5 tbsp (72g) sour cream
1/4 cup butter, melted
1 tsp vanilla extract
1 1/4 cups (300ml) heavy whipping cream, cold
3/4 cups (86g) powdered sugar
1 tsp vanilla extract
1/8 tsp salt
8 oz (226g) mascarpone cheese, softened but still chilled*
8 ounces semi sweet chocolate, finely chopped
1 cup heavy whipping cream
Sugared cranberries, optional*
Sugared rosemary, optional*

Steps:

  • Preheat oven to 350°F. Line a 17×12 inch jelly roll sheet pan with parchment paper. Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides. You'll use the parchment paper later to lift the cake out of the pan and roll it up. 2.
  • Whisk the flour, cocoa, baking powder and salt together in a medium bowl and set aside. 3
  • In a large bowl, combine the egg yolks and sugar and whisk together until well combined. 4
  • Add the sour cream, melted butter and vanilla extract and whisk together until well combined. 5
  • Add the dry ingredients and gently whisk together until well combined, then set aside. 6
  • Add the egg whites to a large mixer bowl and whip on high speed until stiff peaks form. 7
  • Gently fold about 1/3 of the whipped egg whites into the chocolate mixture to loosen up the batter. 8
  • Add the remaining egg whites and gently fold together until well combined. 9
  • Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, or until the top of the cake springs back when toughed and a toothpick inserted comes out clean. 1
  • . Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place it on the counter. 1
  • . While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll the cake up. Set the cake aside to cool completely. 1
  • . When the cake has cooled and is ready to be filled, make the filling. Add the heavy whipping cream, powdered sugar, vanilla extract and salt to a large mixer bowl and whip on high speed until soft peaks form. 1
  • . Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. 1
  • . Unroll the cake roll very carefully, looking out for areas where it may be sticking to release it. You can use an offset spatula or something similar and run it along the parchment paper as you unroll the cake to help release it as it unrolls. 1
  • . Spread the filling evenly onto the unrolled cake, then roll it back up without the parchment paper. 1
  • . Wrap it up in plastic wrap with the seam side down and refrigerate for at least an hour to firm up. 1
  • . When you're read to decorate the cake, make the chocolate ganache. Add the chocolate to a medium sized bowl and set aside. Heat the cream in the microwave just until it begins to boil, then pour it over the chocolate. 1
  • . Allow the chocolate and cream to sit for a few minutes, then whisk until smooth. Let the ganache cool to about room temperature (or cooler, you don't want it too warm/thin), then transfer to a large mixer bowl. 19.
  • Whip on high speed until lightened in color and thick enough to spread. 20.
  • To decorate the cake, use a large serrated knife to gently cut off a piece of the log about 3 inches in length. Make the cut with a slight diagonal. 21.
  • Use some of the chocolate ganache to attache the small log to the side of the larger log. 22.
  • Spread the remaining chocolate ganache all over the cake, then use a fork to create bark-like lines all over it. Decorate with sugared cranberries and rosemary (instructions in notes), if desired. 23.
  • Refrigerate the cake until ready to serve.

Nutrition Facts : ServingSize 1 slice, Calories 502 calories, Sugar 38.7 g, Sodium 462.6 mg, Fat 31.9 g, SaturatedFat 19.1 g, TransFat 0.3 g, Carbohydrate 50.5 g, Fiber 2.7 g, Protein 8.3 g, Cholesterol 142.1 mg

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

BûCHE DE NOëL (YULE LOG)



Bûche De Noël (Yule Log) image

The meringue mushrooms and sugared cranberries & rosemary are completely optional garnishes. The recipe below includes both. For all make-ahead instructions, see recipe notes. I recommend watching the video tutorial above and reading the full recipe below before beginning. There's a lot of cooling down, chilling, and other moving parts here!

Provided by Sally

Categories     Dessert

Time 10h

Number Of Ingredients 26

1 cup (120g) fresh cranberries*
4-5 rosemary sprigs (optional)
2 cups (400g) granulated sugar, divided
1 cup (240ml) water
1 and 1/3 cups (157g) cake flour
2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 large eggs, separated and at room temperature
1 cup (200g) granulated sugar, divided
2 Tablespoons (30ml) vegetable oil, canola oil, or melted coconut oil
1 and 1/2 teaspoons pure vanilla extract
3 Tablespoons (15g) unsweetened natural or dutch-process cocoa powder
1 large egg white, at room temperature
less than 1/8 teaspoon cream of tartar (about 1/16 teaspoon)
pinch salt
2 Tablespoons (25g) granulated sugar
1/2 teaspoon unsweetened natural or dutch-process cocoa powder (optional for dusting)
1 ounces (28g) semi-sweet chocolate, finely chopped
1 and 1/2 cups (360ml) cold heavy cream
2 Tablespoons (30ml) Frangelico liqueur
1/4 cup (30g) confectioners' sugar
1 Tablespoon (5g) unsweetened natural or dutch-process cocoa powder
1/2 cup (60g) finely chopped hazelnuts (optional)
6 ounces (170g) semi-sweet chocolate, finely chopped
3/4 cup (180ml) heavy cream

Steps:

  • If you want to decorate the cake with sugared cranberries and rosemary, start them the night before because they need to sit for several hours. Place cranberries and rosemary in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar has dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and rosemary and stir to combine. Let the cranberries and rosemary sit at room temperature or in the refrigerator (lightly covered) for 6 hours or overnight. You'll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries and rosemary from the syrup and pour 1 cup of sugar on top. Toss to coat. Pour the sugared cranberries and rosemary on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator.
  • Preheat oven to 350°F (177°C). Spray a 12×17 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
  • Whisk the cake flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside until the next step. Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/2 cup (100g) sugar together on high speed for 4-5 minutes or until stiff peaks form. Transfer to another bowl. Using the same mixing bowl you just had the egg whites in (no need to clean it), add the egg yolks, remaining sugar, oil, and vanilla extract. Beat together on high speed for 3-4 minutes or until thickened and light in color.
  • Add half of the whipped egg whites into the egg yolk mixture. Beat on low speed for 10 seconds. Repeat with remaining egg whites and beat on low for 10 seconds. Add half of the flour mixture and beat on low or fold with a rubber spatula until combined. Repeat with remaining flour mixture. Avoid over-mixing and deflating those egg whites. Batter will be very light.
  • Spread batter evenly into prepared pan. Gently bang the pan on the counter a couple times to pop any air bubbles. Bake for 18-19 minutes or until the cake springs back when lightly poked with your finger. Cake will look a little bubbly on top when it's done. That's ok. Avoid over-baking cake because it will crack if over-baked. As the cake bakes, get started on the next step.
  • As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen/tea towel flat on the counter. (Note: I find a kitchen towel is better to help prevent cracking.) Using a fine mesh sieve, dust parchment/towel with 3 Tablespoons (15g) of cocoa powder. Once the cake comes out of the oven, quickly run a knife around the edges to loosen it. Immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, begin tightly rolling the hot cake up with the parchment/towel. Do this slowly and gently. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. Feel free to place it in the refrigerator to speed it up, about 3 hours and up to 1 day.
  • Preheat oven to 200°F (93°C). Line a large baking sheet with parchment paper or a silicone baking mat. In a completely clean residue-free large glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg white, cream of tartar, and salt together on high speed until foamy, about 2 minutes- this is a small amount and the whisk on a stand mixer might not reach it, so whisk by hand until foamy if needed. With the mixer running on high speed, slowly add the sugar and beat until stiff glossy peaks form, about 2 more minutes. Snip off the end of a plastic bag or fit a round piping tip in a piping bag. I use and recommend Wilton 2A piping tip or any tip with around a 1/2 inch opening. Pipe quarter-sized circles (these will be the round mushroom tops) and 1-inch tall cones (these will be the stems). You will have enough meringue batter for about 16 mushrooms. I usually only make 8-12 and discard leftovers, but feel free to make all 16. Using a moistened finger (just a dab of water is fine), smooth down any peaks. If desired, lightly dust mushroom tops with cocoa powder using a fine mesh sieve. Bake for 2 hours. Do not open the oven as the meringues bake. Turn off the oven after 2 hours and let the meringues sit inside the cooling oven for 20 minutes. Remove meringues from the oven and cool completely. When they're just about cool, melt the 1 ounce of chocolate in a double boiler or use the microwave. If using the microwave, melt in 15 second increments, stopping and stirring between each until melted and smooth. Cool for 5-10 minutes. (Easier to adhere mushrooms if the melted chocolate is a bit cool.) Once meringues have cooled, use a flat spatula to remove them from the baking sheets. Dot a bit of chocolate onto the center of the bottom of a mushroom top. Adhere a mushroom stem to it. Place back on the baking sheet to set. If stems or tops still have a little peak, scrape off with a knife or your spatula, as you see me do in the video above. Leaning them against the rim is helpful if they keep toppling over. Repeat with remaining tops and stems to form mushrooms. Let chocolate cool and harden, about 1 hour.
  • Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up as you prepare the whipped cream.
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, Frangelico, confectioners' sugar, and cocoa powder on medium-high speed until medium to stiff peaks form, about 2-3 minutes.
  • Gently and very slowly unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. I like using a large or small offset spatula to spread. Sprinkle chopped hazelnuts on top. Gently roll the cake back up, without the parchment/towel this time. Roll it slowly. This part is messy. Carefully place on a cutting board. If the exterior of the cake looks moist, dust with a little cocoa powder. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 2 days before shaping and topping with ganache.
  • Place chopped chocolate in a medium bowl. Heat the cream in a small saucepan until it begins to simmer. (Do not let it come to a rapid boil- that's too hot.) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Ganache will be thin, so it has to thicken before using. Refrigerate, uncovered, for at least 30 minutes and up to 1 hour to thicken.
  • Remove rolled cake from the refrigerator. Diagonally slice a 3-4 inch section off one end. At this point, I usually place the cake on a serving platter. Place the angled side against a side of the roll, forming a branch. Slowly pour and spread thickened ganache all over the top and sides of cake. Feel free to leave the cut ends exposed (as you see in these photos) or spread ganache over the ends- there should be plenty of ganache to use. Use a fork to make textured lines resembling tree bark. Feel free to wipe the serving plate if ganache dripped all over.
  • Decorate with meringue mushrooms, sugared cranberries and rosemary, and a dusting of confectioners' sugar just before serving.
  • Cover leftover cake and store in the refrigerator for up to 3 days.

BUCHE DE NOEL / YULE LOG CAKE



Buche De Noel / Yule Log Cake image

A traditional dessert served during the Christmas holidays in France, Belgium, Quebec, Lebanon and several other Christian-populated francophone countries as well as in the UK. As the name indicates, the cake is generally prepared, presented, and garnished so as to look like a log ready for the fire. The traditional bûche is made from a Génoise or other sponge cake, generally baked in a large, shallow Swiss roll pan, frosted, rolled to form a cylinder, and frosted again on the outside. The most common combination is a basic yellow sponge cake, frosted and filled with chocolate buttercream; however, many variations on the traditional recipe exist, possibly including chocolate cakes, ganache and espresso or otherwise-flavored frostings and fillings. Bûches are often served with a portion of one end of the cake cut off and set on top of the cake or protruding from its side to resemble a chopped off branch, and bark-like texture is often produced in the buttercream for further realism. These cakes are often decorated with powdered sugar to resemble snow, tree branches, fresh berries, and mushrooms made of meringue.

Provided by Shesbittersweet

Categories     Dessert

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

4 eggs (these have to be at room temperature)
2/3 cup sugar
1 teaspoon vanilla
1 cup cake flour (sifted before measuring)
1/2 cup butter, softened (you can use margarine but the flavor will not be the same)
2 2/3 cups confectioners' sugar, sifted
1/3 cup half-and-half cream (can use unwhipped whipping cream in place of half and half) or 1/3 cup milk (can use unwhipped whipping cream in place of half and half)
2 teaspoons vanilla
1/2 cup unsweetened cocoa powder, sifted

Steps:

  • Butter a 10 X 15 inch jelly roll pan. Line with parchment paper and butter that as well. Preheat oven to 370°F.
  • In a mixer (a hand mixer and sturdy deep bowl work as well), beat the eggs until they are very thick and light colored (this takes about 7 minutes). Continue beating and add the sugar in 1 tablespoon at a time, allowing each spoonful to mix in before continuing with the next. Beat in the vanilla as well.
  • Stop the mixer and sift 1/2 cup cake flour on top of the batter. Using a spatula, gently stir the flour into the batter. Sift the final 1/2 cup flour on top and then very gently fold this into the batter. You want to stop as soon as all the flour is integrated into the batter. This will give you a lovely, airy cake.
  • Pour and spread the batter into the prepared pan and bake for just 10 minutes. Do not overbake or the cake will be too stiff to roll without breaking.
  • As soon as you take it out of the oven, turn the cake out onto a clean dishtowel (I've seen people recommend that you put powdered sugar on the dishtowel so that it doesn't stick, but I don't find this necessary). Remove the parchment paper and allow the cake to cool for a couple of minutes. While it is still warm, roll the cake up from one of its short ends with the dishtowel inside (this way the cake gets used to being rolled and won't tear when you fill it and roll it back up). Allow the cake to cool completely.
  • Unroll the cake, and spread about 1/2 of the chocolate buttercream (recipe below) evenly on top. Carefully roll the cake back up and neatly place on your serving dish.
  • Chocolate Buttercream: Cream the butter in a small bowl.
  • Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream.
  • Beat with an electric mixer, until the desired texture is achieved.
  • Optional: To enhance the yule log effect, cut off the ends at an angle and use these to create stubs on the log (they're supposed to look like cut off branches), attaching them with some buttercream.
  • Frost the outside of the log and, using a fork, trace irregular lines in the frosting to give it a woody effect. Cover the cake carefully with plastic wrap and allow it to "age" in the refrigerator for several hours.

Nutrition Facts : Calories 599.3, Fat 21.2, SaturatedFat 12.3, Cholesterol 169.6, Sodium 191.3, Carbohydrate 98.5, Fiber 2.8, Sugar 75, Protein 8

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BUCHE DE NOEL: YULE LOG CAKE RECIPE - MISTY MOUNTAIN SOY CANDLES
2021-12-24 Preheat your oven to 350 degrees F. *Line a cookie sheet/jelly roll pan with parchment paper allowing for an overhang on all sides. *In a medium bowl, whisk together the dry ingredients- flour, cocoa, baking powder, salt and set aside. *In another bowl, combine the egg yolks and sugar and whisk til combined.
From mistymountainsoycandles.com


BûCHE DE NOëL (YULE LOG CAKE) - STARVING BEAR RECIPE SHARING
2020-11-01 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 powder, and salt.
From starvingbear.com


EASY BUCHE DE NOEL RECIPE: GET LUDO LEFEBVRE'S STEP-BY
2020-12-03 1. Preheat oven to 375°F. In the bowl of an electric mixer, beat the egg yolks with ¾ cup of sugar until very creamy, about 2 minutes. In a …
From people.com


HOW TO MAKE A BûCHE DE NOëL (YULE LOG CAKE) - CUISINE AT HOME
First of all, you'll need our recipe for Almond-Raspberry Bûche de Noël with chocolate frosting. Follow along to make the cake, filling, and frosting. The cake batter comes together in a snap. The "hardest" part is whipping egg whites and folding them into the batter. Whip eggs whites to stiff peaks. You know you’re close when the whites ...
From cuisineathome.com


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


BUCHE DE NOEL - YULE LOG CAKE - BAKING SENSE®
2021-11-10 Make the chocolate roulade. Preheat the oven to 350°F. Line a 1/2 sheet pan with parchment paper. Whisk the egg yolks with 1/4 cup of the sugar and the cocoa until light and fluffy. Add the melted chocolate and whisk until combined. …
From baking-sense.com


BûCHE DE NOëL (YULE LOG CAKE) - THE FLAVOR BENDER
Heat the eggs and sugar, and whisk to form a stable egg foam. This egg foam is the base for the sponge cake that will make the swiss roll. Heat the eggs and sugar over a double boiler until warm, and then whisk until tripled in size. Sift the dry ingredients (flour cocoa, and baking powder), and gently fold them in.
From theflavorbender.com


HOW TO MAKE A BûCHE DE NOëL (YULE LOG) - PERFECTLY PROVENCE
The following recipe for a French Yule Log – Bûche de Noël – is a traditional holiday dessert. I made my version for a December online cooking class “Add Sparkle, Shimmer, Silver and Gold to Your Culinary Presentations.” My co-host in creating culinary magic was Lynn Neuberg of Easy Leaf Products. Bûche de Noël (Yule Log) Cake . Tasha Powell. Bûche de Noël (Yule Log) is a …
From perfectlyprovence.co


YULE LOG CAKE RECIPE [BûCHE DE NOëL] | FAMILY FOOD GARDEN
2017-11-12 Easy Yule Log Recipe Using Cake Mix. Easy Chocolate Yule Log from Ricardo. If you don’t want to make the fancy rolled up Bûche de Noël, you can bake a cake in the Nordic Yule Log cake pan but it really wouldn’t be the same at all! It’s easier if you just want the fun of decorating a yule log. One fun thing to do with a yule log is to add little trees, mushrooms & …
From familyfoodgarden.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


YULE LOG CAKE (BUCHE DE NOEL RECIPE) • AIMEE'S PRETTY …
2021-12-17 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


BUCHE DE NOEL YULE LOG CAKE - SUGAR AND SOUL
2020-12-14 Instructions. Preheat the oven to 350°F and line a 13”x18” half baking sheet with parchment paper (allowing a few inches to hang over the edge), spray with cooking spray, and set aside. For the chocolate sponge cake layer, sift together flour, baking soda, salt, sugar, and cocoa powder in a large mixing bowl.
From sugarandsoul.co


A BUCHE DE NOEL – THE YULE LOG CAKE - TODAY'S MAMA
2012-12-06 Yule Log Recipe ½ cup butter (1 stick) ¾ cup semi-sweet chocolate chips 5 eggs 1 ¼ cup sugar 1 ¼ cup flour, divided 1 teaspoon baking soda ¾ cup water, divided. Filling powdered sugar 4-6 oz cream cheese, softened 1 cup powdered sugar 1 ½ cup whipped cream or Cool Whip. Preheat your oven to 350º F. Prepare a jelly roll pan (aka 11” x 17” cookie sheet or …
From todaysmama.com


YULE LOG CAKE (BûCHE DE NOëL) - MOM LOVES BAKING
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


BUCHE DE NOEL - YULE LOG CAKE - COOKING JOURNEY BLOG
2020-12-02 Add 6 drops of stevia and vanilla extract to Mascarpone cheese. 6 drops stevia extract with vanilla flavoring. Fold whipped cream in Mascarpone, then whip for 1 minutes, using hand mixer until combined. Unroll the sponge cake and distribute the cream with offset spatula or spoon. Roll the cake with cream tightly.
From cookingjourneyblog.com


YULE LOG (CLASSIC BûCHE DE NOëL) | KING ARTHUR BAKING
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


YULE LOG CAKE (BûCHE DE NOëL) | WILTON BLOG
2021-11-24 Preheat oven to 350°F. Line the jelly roll pan with parchment paper and spray with vegetable pan spray. In a small bowl, combine flour and baking powder. In a large bowl, combine egg whites, 1/4 cup of sugar and whip with an electric mixer until stiff but moist peaks form. In a separate large bowl, combine egg yolks, vanilla and remaining 1/4 ...
From blog.wilton.com


CHRISTMAS YULE LOG CAKE - BUCHE DE NOEL - DRIVE ME HUNGRY
2019-12-16 Egg Yolk Mixture: In a medium bowl, add together egg yolks, ½ cup of sugar, salt, corn syrup, vanilla, and water. Set this bowl inside a larger bowl filled with warm water and beat on high until pale yellow with ribbons form. Remove from the warm water bath and set aside.
From drivemehungry.com


BUCHE DE NOEL OR THE YULE LOG CAKE - MOLLY J. WILK
2011-12-26 Preheat oven to 400F/200C degrees and line a 18 by 12 jelly roll pan with parchment and spray with cooking spray. In a microwave safe bowl, combine water, butter, and chocolate. Heat in the microwave until chocolate just begins to …
From mollyjwilk.com


CHOCOLATE YULE LOG CAKE (BûCHE DE NOëL) - EATS DELIGHTFUL
2020-12-15 Instructions. Preheat your oven to 350°F. Line the bottom and sides of a (12×17 inch) jelly roll pan with parchment paper, and set aside. Make the chocolate cake: In a medium bowl, combine your flour, cocoa powder, baking powder, …
From eatsdelightful.com


BûCHE DE NOëL - A YULE LOG CAKE - THE COOK AND THE WRITER
2018-12-25 Heat oven to 375 degrees. For cake, beat egg yolks in bowl of electric mixer, 1 minute. Gradually add 1/2 cup of the sugar, 1 tablespoon at a time, with motor running, until mixture thickens, turns pale yellow and forms a ribbon off beaters, about 3 minutes. Beat in vanilla. Beat egg whites in separate bowl until foamy.
From thecookandthewriter.com


YULE LOG CAKE | BûCHE DE NOëL (FRENCH) - NITHA KITCHEN
2013-12-16 Grease a 15 1/2-by-10 1/2-inch rimmed baking/cookie sheet and line the bottom with parchment paper. Grease the sides of pan and parchment paper with butter and flour. To make the cake, in a bowl, whisk together the flour, baking powder and salt until blended. In a large bowl, using an electric mixer on medium-high speed, beat the eggs until ...
From nithaskitchen.com


BûCHE DE NOëL- YULE LOG CAKE - A TASTE OF PARIS
2020-12-15 On December 15, 2020 By Lorie Fangio In A Taste of Paris. Bûche De Noël, Yule Log Cake is a classic French holiday tradition. What a joy it has been creating my version and recipe for this lovely Christmas treat. The cake is meant to resemble the Yule log; a tradition that dates back thousands of years. Vikings gathered a very large log, that ...
From atasteofparis.net


YULE LOG CAKE RECIPES - ENJOY A TRADITIONAL BUCHE DE NOEL
Buche de Noel - Yule Log Cake Recipe. Five ounces fruit sugar, 5 ounces flour, five eggs. Beat fruit sugar and yolks of eggs together until light. Add flour gradually, and then fold in the stiffly beaten egg whites. Spread on shallow pan, covered with greased paper, and bake in moderate oven. When cool spread with a boiled custard, roll like a ...
From homemade-dessert-recipes.com


RECIPE FOR YULE LOG CAKE - BUCHE-DE-NOEL (SWISS ROLL) - VEENA …
2021-12-01 Preheat the oven to 325 °F/ 165°C / Gas Mark 3. Line a spring roll pan 15 x 10 inches with parchment paper. Make sure the parchment covers the sides of the baking tray too. Dry ingredients - In a large bowl, combine flour, baking powder, and half the salt - and set aside. Christmas Log Cake - Eggnog Cake - Yule Log.
From veenaazmanov.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


THE BûCHE DE NOëL RECIPE (YULE LOG CAKE) BY CHEF MICHALAK
2020-12-11 Remove the brown part of the sponge cake and trim the edges. Spread a layer of praline cream (8 mm thick) on top and sprinkle with hazelnuts. Roll the sponge cake up tightly and wrap it in plastic wrap. Place in the refrigerator for 1 hour (or overnight to get ahead). Spread the rest of the cream on the log.
From leoncechenal.com


YULE LOG (BUCHE DE NOEL) - PREPPY KITCHEN
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


HOW TO PREPARE PERFECT CHRISTMAS YULE LOG CAKE / BUCHE DE NOEL
To begin with this recipe, we have to first prepare a few components. You can cook christmas yule log cake / buche de noel using 33 ingredients and 30 steps. Here is how you cook it. The ingredients needed to make Christmas Yule Log Cake / Buche De Noel : Get of For the vanilla sponge cake. Make ready of Flour. Get of Sugar (powdered).
From queenshaaeronakitchen.blogspot.com


YULE LOG CAKE – BUCHE DE NOEL - COUCOUCAKE - CAKE AND BAKING BLOG
2020-12-09 First, the vanilla sponge cake. As usual first the eggs are beaten until fluffy, add the sugar while continuing to mix. Add the flour mixture gently and there it is, a beautiful sponge cake. That was the easiest step in the yule log cake recipe. Second, place a 12×14 inch / 30x35cm parchment paper on the baking sheet.
From coucoucake.com


BUCHE DE NOEL (YULE LOG CAKE) - HARMONS GROCERY
2021-07-28 In a bowl, sift flour, cocoa powder, and salt and set aside. In bowl of a stand mixer fitted with paddle attachment, beat egg yolks until thick. Slowly add 1/2 cup sugar and beat until pale yellow. Add raspberry liqueur, if using, and stir …
From harmonsgrocery.com


HOW TO MAKE A YULE LOG CAKE (BûCHE DE NOëL RECIPE)
2021-12-19 2. Now make the cake batter for the yule log cake. To do this, separate the egg whites from the egg yolks and place into separate bowls. Then beat the egg yolks with a whisk. Add 2/3rds the sugar called for in the recipe. Whisk the sugar and egg yolks together until the mixture is clear and fluffy. 3.
From beccaink.com


EASY BûCHE DE NOëL RECIPE | EAT SMARTER USA
Preparation steps. 1. For the cake, beat the yolks with 1 tablespoon sugar and lemon zest until fluffy. 2. Whisk the egg whites with the remaining sugar until stiff and fold into the egg yolks, then sift the flour over the top and fold into the mixture. 3. Spread the batter into a lined baking tray and bake in a preheated oven at 180°C ...
From eatsmarter.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


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