Frozen Chocolate Peppermint Bùche De Noël Recipes

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FROZEN CHOCOLATE-PEPPERMINT BùCHE DE NOëL



Frozen Chocolate-Peppermint Bùche de Noël image

Provided by Dede Wilson

Categories     Milk/Cream     Mixer     Egg     Dessert     Freeze/Chill     Christmas     Frozen Dessert     Christmas Eve     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 to 14 servings

Number Of Ingredients 29

Sauce:
8 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
3/4 cup heavy whipping cream
Chocolate leaves:
3 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
10 fresh camellia leaves or lemon leaves, wiped clean with damp cloth
Cake:
Nonstick vegetable oil spray
1 cup sugar, divided
3/4 cup cake flour
1/4 cup natural unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, separated
2 tablespoons vegetable oil
2 tablespoons water
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
2 pints peppermint stick ice cream
1/3 cup coarsely crushed red-and-white-striped hard peppermint candies or candy canes
Meringue and decorations:
5 large egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon vanilla extract
Fresh mint sprigs
Small candy canes
Special Equipment
Small propane kitchen torch

Steps:

  • For sauce:
  • Place chocolate in medium microwave-safe bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate. Let stand 1 minute, then whisk until melted and smooth. Do ahead can be made 1 week ahead. Cool, cover, and chill. Rewarm, uncovered, in microwave in 15-second intervals and whisk before using.
  • For chocolate leaves:
  • Stir chocolate in small saucepan over low heat until melted and smooth. Remove from heat. Using pastry brush, brush chocolate on underside (veined side) of 1 leaf to coat completely (do not allow chocolate to drip over edge of leaf). Place leaf, chocolate side up, on small foil-lined baking sheet. Repeat with remaining leaves. Chill, uncovered, until chocolate coating is cold and firm, at least 1 hour. Working with 1 leaf at a time, carefully peel green leaf away from chocolate. Return chocolate leaf to same sheet; discard green leaf. DO AHEAD: Can be made 3 days ahead. Cover with plastic wrap and chill.
  • For cake:
  • Position rack in center of oven and preheat to 375°F. Line 15 x 10 x 1-inch baking sheet with parchment. Coat paper with nonstick spray and dust with cocoa.
  • Sift 1/2 cup sugar, cake flour, 1/4 cup cocoa, baking powder, and salt into small bowl. Using electric mixer, beat egg yolks in large bowl until thick. Beat in oil, 2 tablespoons water, and vanilla. Gradually add dry ingredients, beating just until blended. Using clean dry beaters, beat egg whites and cream of tartar in medium bowl until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff but not dry. Fold 1/4 of whites into yolk mixture to lighten. Fold in remaining whites in 2 additions. Spread batter evenly on prepared baking sheet.
  • Bake cake until puffed and tester inserted into center comes out clean, about 12 minutes. Cool cake in pan on rack 10 minutes. Sift light layer of cocoa over large smooth kitchen towel (not terry cloth). Cut around pan sides. Turn cake out onto prepared towel, leaving 3-inch cloth border on 1 long side. Peel off parchment. Starting at long side with cloth border and using cloth as aid, roll up cake in towel (towel will be rolled up inside). Place cake, seam side down, on work surface; cool completely.
  • Microwave ice cream in 10-second intervals until barely softened. Unroll cake on work surface but leave on cloth. Dollop ice cream over cake by spoonfuls. Gently spread ice cream into even layer, leaving 1-inch plain border on long side opposite cloth border. Sprinkle ice cream with crushed candy. Using cloth as aid and starting at cloth border, roll up cake, enclosing ice cream in cake. Place cake, seam side down, on long platter; cover with plastic wrap. Freeze cake at least 8 hours or overnight.
  • For meringue:
  • Using electric mixer, beat egg whites and cream of tartar in large bowl to soft peaks. Gradually add sugar, beating until stiff but not dry. Beat in vanilla.
  • Cut off 1/8 of cake at angle at 1 end. Press cutoff part onto center of 1 side of log, cut side in. Spread meringue all over top, sides, and ends of cake. Using fork, make long grooves in meringue down length of cake and in circles on ends to resemble tree bark. Freeze cake until meringue is cold and firm, at least 3 hours. Using torch, brown meringue in random spots. Return cake to freezer. DO AHEAD: can be made 2 days ahead. Cover and keep frozen.
  • Garnish cake with chocolate leaves, fresh mint sprigs, and small candy canes. Cut cake crosswise into 1-inch-wide slices. Drizzle with warm chocolate sauce.

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



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

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

Provided by Betsy Carter

Categories     Desserts

Time 5h

Yield 6 servings

Number Of Ingredients 28

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

Steps:

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

BUCHE DE NOEL



Buche de Noel image

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

CHOCOLATE CHESTNUT BUCHE DE NOEL



Chocolate Chestnut Buche de Noel image

Provided by Food Network

Categories     dessert

Number Of Ingredients 7

7 ounces bittersweet or semisweet chocolate, chopped
1 small can, 250 grams, Chestnut Cream or Sweetened Chestnut Puree
1/3 cup rum
Buttercream, recipe follows
1 Genoise sheet cake, baked
Meringue Mushrooms, recipe follows
Sprigs of fresh Pine or Holly

Steps:

  • Place chocolate in a small bowl with 1/4 cup water. Set bowl in a pan of barely simmering water, stirring frequently until melted and smooth. Set aside to cool. Combine 1/2 cup, or more to taste, of chestnut cream into 1 slightly rounded cup of buttercream. Set aside.
  • Assemble the Buche: Peel parchment liner from cake. Lift foil under cake and invert it onto a second sheet of foil. Remove the original foil, peeling away the browned genoise "skin" stuck to it. Moisten the cake with the rum, using a pastry brush. Spread chestnut buttercream evenly over the cake. Roll the cake tightly, the long way, into a "log" using the foil to aid you if necessary. Wrap log tightly in foil. Freeze until hard, or at least firm. The firmer the cake, the easier it will be to decorate. Log may be completed to this point, and kept frozen, up to 6 weeks. Stir chocolate mixture into remaining buttercream and refrigerate or freeze until needed. Finish and Decorate the Buche: Soften reserved chocolate buttercream and beat just until smooth. Unwrap the frozen log. Trim a fraction of an inch from each end to even the edges. Spread the log with most of the reserved chocolate buttercream. Do not frost the ends. Use a fork to texture the buttercream so that it resembles the bark of a tree. Dip a sharp knife in hot water, then wipe dry. Cut the diagonal "stump" off each end of the log. Set stumps aside. Transfer log to a serving platter. Affix stumps to the log. Cover bare spots with buttercream. Use the fork to touch up the bark effect as necessary. Decorate with sprigs of pine and meringue mushrooms. Store in the refrigerator. For best flavor and texture, remove Buche from the refrigerator at least an hour before serving.

CHOCOLATE LEAVES FOR PISTACHIO-CHOCOLATE BUCHE DE NOEL



Chocolate Leaves for Pistachio-Chocolate Buche de Noel image

Lemon leaves, which we used to create the lifelike pattern on our chocolate leaves, are available at most florists. You will need about six-ounces chocolate to cover thirty leaves. The chocolate leaves can be refrigerated up to one day.

Provided by Martha Stewart

Number Of Ingredients 2

Pesticide-free lemon leaves
Bittersweet chocolate, finely chopped

Steps:

  • Gently clean the leaves with a damp paper towel. Let dry on a baking sheet.
  • Line a baking sheet with parchment paper, and set aside. Heat two-thirds of chocolate in a heatproof bowl set over a pan of barely simmering water until chocolate registers 118°on a candy thermometer. Remove bowl from heat; add remaining chocolate, and stir with a rubber spatula (avoid using a wooden spoon which can impart other flavors)until chocolate cools to 84°. Remove any unmelted pieces; discard, and return bowl to pan. Stir until chocolate reaches 88° to 90°.
  • Using a pastry brush, paint veiny underside of leaves generously with chocolate, covering entire surface. Place painted leaves, chocolate side up, on prepared baking sheet. Refrigerate the leaves until chocolate is firm, about 10 minutes.
  • Starting from stem ends, carefully peel leaves from chocolate, and discard leaves. Transfer chocolate leaves to a clean parchment-lined baking sheet, and refrigerate until ready to use.

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A MERINGUE-COVERED BûCHE DE NOëL, AND IT’S A PARTY
2021-11-26 With the mixer on low, slowly stream in the remaining 1/3 cup (67 g) of sugar over the course of 1 minute. Turn the mixer up to high and whisk for about 1 minute more or until they hold medium peaks; do not overmix. In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
From blog.williams-sonoma.com


MINT CHOCOLATE CHEESECAKE BûCHE DE NOëL - SPRINKLE BAKES
Let this mixture cool until barely warm, about 25 minutes; stir mixture occasionally. Whip cream until stiff peaks form. Gently fold whipped cream into the chocolate mixture until well blended. Pour mixture over the mint cheesecake layer in the buche pan and smooth the top. Cover and freeze for at least 3 hours, or until frozen firm.
From sprinklebakes.com


BûCHE DE NOëL - LUXECHOCOLATERECIPES.COM
2016-12-15 Bring water, sugar and cream to boil, stirring. Boil for 2 mintues. Add cocoa powder, whisking in until no lumps. Bring back to simmer, and simmer for 5 minutes. Remove from heat, and let sit for 1 minute. Squeeze excess water from …
From luxechocolaterecipes.com


RECIPE: CHOCOLATE-MINT BûCHE DE NOëL - THE SEATTLE TIMES
2004-12-15 Makes 12 to 16 servings. Cake: – Melted butter, flour and parchment paper for cake pan – 3 tablespoons unsalted butter, melted – ½ cup sifted cake flour
From seattletimes.com


PEPPERMINT YULE LOG RECIPE - CHISEL & FORK
2017-12-23 In medium bowl, beat egg yolks until thick, gradually adding ⅓ cup sugar. In another bowl, beat egg whites until foamy, gradually adding ⅓ cup sugar and beat until stiff peaks form.
From chiselandfork.com


12 DAYS OF HOLIDAY BAKING: BUCHE DE NOEL - BEST RECIPES EVER
Today's featured recipe is: Dark Chocolate Buche de Noel.This holiday classic is French for yule log and it's the perfect weekend project to get you …
From cbc.ca


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