Christmas Yule Log Buche De Noel Recipe 455
BûCHE DE NOëL (CHRISTMAS YULE LOG)
Provided by Moira Hodgson
Categories dessert
Time 1h15m
Yield Eight servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Put the eggs, egg yolks and sugar in a mixing bowl. Set the bowl over a pot of boiling water. Beat the eggs and sugar together until the sugar dissolves. This will result in a cake with a finer texture. Remove the bowl from the heat.
- With a mixer at high speed, beat for 15 minutes until the mixture is very pale.
- Sift the flour, and fold into the egg mixture. Stop mixing as soon as all ingredients are well blended.
- Line an 11-inch-by-16-inch jellyroll pan with wax paper, and butter and flour the paper. Spread the mixture over the wax paper. Place on a baking sheet and bake for 10 to 12 minutes, or until the cake shrinks slightly from the sides of the pan.
- When it is done, remove the cake from the baking sheet and turn it upside down onto a flat surface that has been covered with wax paper or parchment. Cover the cake with a damp cloth and let it cool. This will keep it flexible enough to roll.
- To make the dessert syrup, combine the corn syrup, Grand Marnier and water. Mix thoroughly.
- To make the butter cream, simmer the sugar with the water in a small saucepan until it reaches 250 degrees on a kitchen thermometer.
- Meanwhile, beat the egg yolks at medium speed in a mixing bowl. Then add the boiling sugar little by little. Continue beating until the mixture is cool, about three to five minutes.
- Add the butter and continue to whip the mixture at low speed for seven minutes. Then add Grand Marnier.
- With a pastry brush, brush the dessert syrup on the side of the cake to which the paper was attached. Spread three-quarter of the butter cream over the surface of the cake. Roll the cake very tightly and refrigerate for one hour.
- To decorate, cut two one-inch slices off one end of the cake. Place them on the log to simulate two sawed-off branches. With a pastry bag fitted with a star-shaped nozzle, cover the top of the log with the reserved butter cream. Refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 847, UnsaturatedFat 19 grams, Carbohydrate 74 grams, Fat 56 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 32 grams, Sodium 72 milligrams, Sugar 64 grams, TransFat 2 grams
BûCHE DE NOëL OR YULE LOG CAKE RECIPE - (4.5/5)
Provided by SprinkleBakes
Number Of Ingredients 16
Steps:
- Cake and Filling: 1.Preheat oven to 375°F. Grease 15-1/2X10-1/2-inch jelly-roll pan; line pan with waxed paper. Grease waxed paper; set pan aside. Place flour, baking powder and salt in small bowl; stir to combine. Beat egg yolks and 2/3 cup granulated sugar in small bowl with electric mixer at high speed about 5 minutes or until thick and lemon-colored, scraping down side of bowl once. Beat in vanilla; set aside. 2.Beat egg whites in clean large bowl using clean beaters with electric mixer at high speed until foamy. Gradually beat in remaining 1/3 cup granulated sugar, 1 tablespoon at a time, until stiff peaks form. 3. Fold flour mixture into egg yolk mixture; fold into egg white mixture until evenly incorporated. Spread mixture into prepared pan. Bake 12 to 15 minutes or until cake springs back when lightly touched with finger. 4. Lightly sift powdered sugar over clean dish towel. Loosen warm cake from edges of pan; invert onto prepared towel. Remove pan; carefully peel off waxed paper. Gently roll up cake in towel from short end, jelly-roll style. Let rolled cake cool completely on wire rack. 5. For chocolate filling, place chocolate chips and cream in heavy 1-quart saucepan. Heat over low heat until chocolate is melted, stirring frequently. Pour into small bowl; stir in rum. Cover and refrigerate about 1-1/2 hours or until filling is of spreading consistency, stirring occasionally. 6. Prepare Cocoa Frosting. Refrigerate until ready to use. (see below for frosting instructions) 7. Unroll cake; remove towel. Spread cake with chilled chocolate filling to within 1/2 inch of edge; re-roll cake. Spread Cocoa Frosting over cake roll. Sprinkle with cocoa. Cocoa Frosting: Beat cream, cocoa, sugar and vanilla with electric mixer at medium speed until soft peaks form. Do not over beat. Refrigerate until ready to use.
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