Traditional Buche De Noel Recipes

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BUCHE DE NOEL (YULE LOG)



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

Steps:

  • 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

ALLRECIPES FLOURLESS CHOCOLATE CAKE



Allrecipes Flourless Chocolate Cake image

As if this flourless dark chocolate cake's flavor wasn't glorious enough on its own, the texture is dense and luscious.

Provided by Sara Quessenberry

Time 2h

Number Of Ingredients 8

1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
0.25 cup unsweetened cocoa powder, plus more for the pan
1.25 cups heavy cream
8 ounces bittersweet chocolate, chopped
5 large eggs
1 cup granulated sugar
0.5 cup crème fraîche or sour cream
0.25 cup confectioners' sugar, plus more for dusting

Steps:

  • Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
  • 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.
  • In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder. Whisk in the chocolate mixture.
  • Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
  • Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners' sugar until soft peaks form. Dust the cake with cocoa (or confectioners' sugar) and serve with the whipped cream mixture.

Nutrition Facts : Calories 530 kcal, Carbohydrate 37 g, Cholesterol 203 mg, Protein 6 g, SaturatedFat 26 g, Sodium 53 mg, Sugar 32 g, Fat 44 g, UnsaturatedFat 0 g

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

BUCHE DE NOEL



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

Steps:

  • 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.

TRADITIONAL FRENCH BUCHE DE NOEL RECIPE



Traditional French Buche de Noel Recipe image

Buche de Noel is a showstopping cake bound to impress on the Christmas table and easier to make than it looks.

Provided by Rebecca Franklin

Categories     Dessert     Cake

Time 1h15m

Yield 12 to 14 slices

Number Of Ingredients 15

For the Genoise Cake Batter:
4 eggs (room temperature)
2/3 cup sugar
1 tablespoon Grand Marnier orange liqueur
2 teaspoons orange zest
3/4 teaspoon vanilla extract
1/4 teaspoon salt
1 cup cake flour
For the Chocolate Buttercream:
7 egg whites
1 1/3 cups granulated sugar
6 ounces unsweetened chocolate (melted and cooled)
1 teaspoon instant powder espresso
1/2 teaspoon vanilla extract
1 1/2 cups unsalted butter (softened)

Steps:

  • Gather the ingredients. Preheat the oven to 400 F.
  • Butter a 10 x 15-inch jelly-roll pan with a 1-inch lip and line it with parchment paper. Butter the parchment or spray it with cooking spray. Set the pan aside.
  • 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 the whipped egg mixture.
  • Once the flour is incorporated into the batter, stop mixing. Do not overmix or the cake will bake up into a tough texture.
  • Gently spread the batter into the prepared pan. Gently smooth any peaks of batter but do not press the batter down.
  • Bake the cake for 10 minutes, until the cake is just set.
  • Invert the baked cake onto a clean, dry kitchen towel and peel off the parchment paper. Wait 3 minutes and then gently roll the cake, still in the towel, starting at the 10-inch end. Allow it to cool completely.
  • Gather the ingredients.
  • In a clean, completely dry bowl beat the egg whites on high until soft peaks form. Set them aside.
  • In a small saucepan, bring the sugar and 2/3 cup water to a boil. Allow it boil until it has reduced into a slightly thickened syrup.
  • Begin beating the egg whites on high speed again, and pour the hot sugar syrup into the eggs in a slow, steady stream.
  • Add the espresso powder, and vanilla extract into the egg whites and continue beating until thick and glossy.
  • Remove 4 tablespoons of the meringue and set to one side.
  • Continue beating and add in the melted chocolate and keep beating until the meringue has cooled completely.
  • Add the softened butter to the meringue, 2 tablespoons at a time, while beating on high speed, until all of the butter is incorporated into the frosting. If the buttercream becomes runny at any time in this process, refrigerate the meringue until it has chilled through and continue the process of beating the butter into the meringue.
  • Unroll the cake and set aside the towel. Evenly spread 2 cups of the chocolate buttercream on the inside of the cake, following its natural curve, gently form it into a cake roll.
  • Cut off the ends on the diagonal and reattach them in the center of the cake with a bit of buttercream to create a branch.
  • Spread the exterior of the buche de Noel with enough chocolate buttercream to cover it and gently pull a butter knife or small, offset spatula through the frosting to give the appearance of rough tree bark.
  • Again using a spatula, cover the ends of the logs with the reserved light-colored cream.
  • Finish by adding decorations like meringue mushrooms to complete the festive look.
  • Chill the cake before serving it and refrigerate any leftovers.

Nutrition Facts : Calories 425 kcal, Carbohydrate 40 g, Cholesterol 112 mg, Fiber 2 g, Protein 6 g, SaturatedFat 16 g, Sodium 156 mg, Fat 27 g, ServingSize 12 to 14 slices, UnsaturatedFat 10 g

BûCHE DE NOëL



Bûche de Noël image

Of all the quirky, inexplicable, reindeer-embellished holiday traditions out there, making your own Yule log might take the cake. Why would anyone in their right mind create a dessert that is supposed to look like something cut from the forest? Because it will be exponentially more impressive-and downright delicious-than any cake, pie, or sugar cookie on the table. Besides, we're not encouraging you to make just any old Bûche de Noël: Our updated, streamlined version resembles a slender birch branch, adorned with funghi-inspired meringues. So who knows? This might just become your new weird Christmas tradition.

Provided by Claire Saffitz

Categories     Bon Appétit     Dessert     Christmas     Chocolate     Bake     Cake     Kid-Friendly     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Kosher     Small Plates

Yield 12 servings

Number Of Ingredients 29

Mushrooms and Buttercream:
6 large egg whites
1 1/4 cups sugar
1/4 teaspoon cream of tartar
1/4 teaspoon kosher salt
Unsweetened cocoa powder (for dusting)
1 cup (2 sticks) unsalted butter, cut into 1" pieces, room temperature
1 teaspoon vanilla extract
1 vanilla bean, split lengthwise
Sponge cake:
Nonstick vegetable oil spray
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/3 cup unsweetened cocoa powder, plus more for dusting
1/4 cup whole milk
3 tablespoons unsalted butter, cut into pieces
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
3 large eggs, room temperature
3 large egg yolks, room temperature
3/4 cup sugar
Assembly:
Cocoa Syrup
Bittersweet Ganache
Mascarpone Filling
1 ounce marzipan (about 2 tablespoons)
2 tablespoons dark unsweetened cocoa powder, preferably Dutch-process
1 ounce bittersweet chocolate, melted

Steps:

  • Mushrooms and buttercream:
  • Preheat oven to 225°F. 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 whites are very liquid (mixture will be warm to the touch) and sugar is dissolved (rub between your fingers to check), about 5 minutes. Remove bowl from heat and beat with an electric mixer until stiff, glossy peaks form (bowl will feel cool), about 5 minutes.
  • Line a rimmed baking sheet with parchment paper and dust very lightly with cocoa powder. Scoop out 1 cup meringue. Dollop heaping teaspoonfuls of meringue onto prepared baking sheet, spacing at least 1 1/2" apart.
  • Lightly dust meringue with more cocoa powder and place a sheet of parchment over top. Use an offset spatula or your hands to flatten meringue into irregularly shaped disks about 1/8" thick. Bake until lightly browned and parchment peels away easily, 75-90 minutes (meringue will be soft when it first comes out of the oven but will dry and crisp as it cools).
  • Meanwhile, with mixer on medium speed, beat butter into remaining meringue, adding a piece at a time and waiting until incorporated before adding more. Beat until mixture is very smooth. (If it looks very loose or curdled, just keep beating; buttercream will come back together.) Add vanilla extract and scrape in vanilla seeds; beat to combine.
  • Do Ahead
  • Mushrooms and buttercream can be made 2 days ahead. Store mushrooms airtight at room temperature. Cover and chill buttercream; bring to room temperature, then beat until smooth before using.
  • Sponge Cake:
  • Increase oven to 400°F. Coat a 26x18" rimmed baking sheet with nonstick spray and line with parchment paper, leaving overhang on long sides. Spray parchment. Whisk flour, cornstarch, and ⅓ cup cocoa powder in a small bowl.
  • Bring milk, butter, oil, vanilla, and salt to a simmer in a small saucepan over medium-low heat. Keep warm over low heat.
  • Meanwhile, beat eggs and egg yolks with an electric mixer on medium speed until smooth. Increase speed to high; beat until doubled in volume. With motor running, gradually add sugar; beat until very light and fluffy and mixture falls back on itself in a slowly dissolving ribbon (it should be at least quadrupled in volume), about 5 minutes.
  • Reduce speed to medium and gradually stream in milk mixture. Sift one-third of dry ingredients over top; gently fold in until only a few streaks remain. Working in 2 additions, repeat with remaining dry ingredients, scraping bottom of bowl and using as few strokes as possible to keep eggs from deflating (a few streaks are fine). Scrape batter into prepared baking sheet and gently spread to edges of pan. Tap sheet lightly on counter to pop any large air bubbles.
  • Bake cake until surface is puffed and springy to the touch, 10-12 minutes.
  • Let cake cool in pan 2 minutes, then run a knife along short edges to loosen. Invert onto a wire rack and carefully peel away parchment. Using a fine-mesh sieve, dust cake with cocoa powder. Cover with a large kitchen towel. Place another wire rack on top and flip cake over so towel side is underneath. Remove top rack; dust exposed side with cocoa powder. Starting at one of the long sides, gently roll up warm cake inside towel. Let cake cool, seam side down, 30-35 minutes.
  • Do Ahead
  • Cake can be baked 1 day ahead. Store tightly wrapped in plastic at room temperature.
  • Assembly:
  • Carefully unroll towel and cake on a flat surface (cake will curl at the ends and may have a few small cracks but should stay in 1 piece). Position cake so the end that was in innermost part of spiral is closest to you; brush off any excess cocoa.
  • Using a pastry brush, gently dab cocoa syrup over entire surface of cake; you may not use it all. Dollop bittersweet ganache over top and smooth with an offset spatula to create an even layer.
  • Dollop mascarpone filling over ganache; carefully spread over surface, trying not to blend with ganache and avoiding last inch of cake along long side farthest from you.
  • Using towel to lift edge nearest you, reroll cake, keeping towel on exterior. Chill, seam side down, until filling is set, about 30 minutes.
  • Transfer filled cake to a baking sheet. Set aside 1/2 cup buttercream for attaching branches. Evenly spread remaining buttercream over cake with an offset spatula.
  • Using a long serrated knife, trim 1/2" of cake from each end to create clean edges; discard (or eat!). Slice off a 4" piece of cake. Starting 1" from end, divide 4" piece in half, cutting at a 45° angle, leaving 1" at opposite end. Transfer log to a platter.
  • Place angled side of each small piece of cake against roll to create branches, positioning one on top and the other on the side using a large dab of buttercream to secure. Cover any exposed cake on sides with more buttercream but leave cut ends exposed.
  • Use spatula to create textured lines in buttercream to look like birch bark.
  • Knead together marzipan and cocoa powder on a surface until smooth. Roll out on a sheet of parchment paper to less than 1/8" thick, then cut out wavy strips to look like tree knots; drape over buttercream and press gently to adhere.
  • Using either a pastry bag fitted with a very small round tip or a disposable plastic bag with one corner snipped off, drizzle melted chocolate over log to mimic birch bark striations. Chill Bûche de Noël, uncovered, until ready to serve.
  • Just before serving, press mushrooms perpendicularly into log in groups of 2 or 3.
  • Do Ahead
  • Bûche de Noël (without meringue mushrooms) can be assembled 1 day ahead. Wrap in plastic and chill. Attach mushrooms just before serving.

BUCHE DE NOEL



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

Steps:

  • Make chocolate genoise and mousse, ganache icing, and meringue mushrooms.
  • To assemble cake, carefully unroll genoise on the back side of a baking sheet (discard the plastic wrap and waxed paper, but keep the towel). Spread chocolate mousse evenly on cake to within 1 to 2 inches of one long end. Reroll cake, starting from other long end, using towel to help roll it. Cover with plastic wrap; chill until firm, about 1 hour.
  • Place cake, seam side down, on a serving platter; tuck parchment around it to keep platter clean while decorating.
  • Whip ganache at medium speed until it has the consistency of soft butter. Cut two wedges off ends of cake at a 45-degree angle; set aside. Ice log with a thin layer of ganache. Attach wedges on diagonally opposite sides of log. Spread ganache all over log, using a small spatula to form barklike ridges. Chill until ganache is firm, about 30 minutes.
  • In the top of a double boiler or in a heatproof bowl set over simmering water, melt chocolate until smooth. Line a baking sheet with parchment. Spread melted chocolate 1/8 inch thick over parchment. Refrigerate until cold, 10 to 15 minutes. Roll paper back and forth until chocolate splinters; sprinkle over cake. Chill cake until ready to serve.
  • When ready to serve, arrange meringue mushrooms around and on cake, and dust lightly with confectioners' sugar.

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

Provided by Bobby Flay

Categories     dessert

Time 9h23m

Yield 12 servings

Number Of Ingredients 34

5 eggs, separated, room temperature
100 grams granulated sugar
25 grams granulated maple sugar
125 grams cake flour, sifted
3 ounces toasted walnuts, finely chopped
4 large egg yolks
Candied orange peel, store-bought
55 grams cornstarch
40 grams sugar, plus 75 grams sugar
75 grams maple syrup
2 tablespoons whiskey (recommended: Jack Daniels)
1/2 vanilla bean, scraped
2 cups milk
28 grams butter
1/2 teaspoons salt
1/4 teaspoon maple extract
1 cup heavy cream
113 grams sugar
3 large egg yolks
1 whole egg
1 to 2 tablespoons whisky (recommended: Jack Daniels)
1/4 teaspoon maple extract
12 ounces butter, room temperature
1 cup sugar
1 cinnamon stick
2 cups cranberries (cannot have been frozen)
Candied walnuts, store-bought
225 grams butter, at room temperature
350 grams maple syrup
1/2 vanilla bean, scraped
1/2 teaspoon salt
240 grams egg whites
225 grams all-purpose flour
Luster dust, optional

Steps:

  • For the walnut biscuit:
  • Preheat oven to 350 degrees F. Butter a half sheet pan, line with parchment paper, butter the paper and dust with flour. Whip the egg whites to soft peaks. Beat in both sugars and whip to a stiff, glossy meringue. Alternately fold the cake flour and egg yolks into the meringue in 3 batches, starting and ending with the flour. Fold in the nuts. Spread the batter evenly in the pan, and bake until the cake is pale gold, the center springs back when you press it lightly with your finger, and the edges start to pull from the sides of the pan, 10 to 12 minutes. ;
  • For the pastry cream:
  • Whisk the yolks, cornstarch, and the 40 grams sugar in a medium bowl; the mixture will be very thick, but try to whisk enough to remove most of the lumps. Put the 75 grams sugar in a medium saucepan and cook over medium heat until dark brown; don't worry if it crystallizes a bit. Turn the heat to low and whisk in the maple syrup, then whisk in the whisky, turn up the heat, and let simmer for 1 to 2 minutes to boil off the alcohol. Whisk the milk and vanilla bean scrapings into the caramel mixture and bring to simmer. Slowly whisk about half of the hot mixture into the yolks, then whisk that mixture back into the pot, bring to a boil, whisking, and cook, still whisking, until thickened. Remove from the heat and whisk in the butter, salt and maple extract. Pour into a shallow dish, press plastic wrap onto the surface, and chill until set and very cold, about 4 hours. Beat the cold pastry cream in a standing mixer until smooth. When ready to use, whip the cream until it is very stiff, then beat into the pastry cream. Chill until ready to use. ;
  • For the buttercream:
  • Put the sugar in a medium pot and add enough water just to moisten; use your fingers to wet the sugar evenly. Bring to a boil. While the sugar is heating, start beating the yolks and egg in a standing mixer with the whisk attachment. When the syrup reaches about 240 degrees F on a candy thermometer (softball stage), pour it into the yolks with the mixer still running, taking care not to pour it onto the whisk. Beat until cooled to room temperature. Beat in the whisky and the maple extract. Cream the butter in another mixing bowl using the paddle attachment. Beat in the cooled egg mixture until smooth. You can use it right away, or chill it overnight; if you chill it, rebeat when you are ready to assemble the cake. ;
  • For the sugared cranberries:
  • Have a cookie sheet or shallow dish and a slotted spoon next to the stove. Put the sugar in a medium pot and add enough water just to moisten; use your fingers to wet the sugar evenly. Add the cinnamon stick. Bring to a boil, add the cranberries, and immediately pull from the heat. Transfer the cranberries to the cookie sheet with the slotted spoon. Cool. ;
  • For the maple tuiles:
  • Cream the butter, maple syrup, vanilla bean scrapings and salt until smooth. Scrape the sides of the bowl and beat in egg whites until smooth. Beat in the flour. Let the batter rest and hour or so at room temperature, or overnight in the refrigerator. Bring to room temperature before baking. Preheat the oven to 325 degrees F. Line a sheet pan with a silpat. Using a stencil, smear the batter thinly on the silpat and bake until dark golden brown, about 6 to 8 minutes. Remove from the pan while still warm. If you want to shape the cookies, put them over a bottle or rolling pin while warm; let cool. If desired, brush lightly with luster dust. ;
  • Assembly:
  • Turn the cooled cake onto a piece of parchment or waxed paper with a long side near you. Spread the chilled pastry cream evenly over the surface, leaving a 2-inch border across from you. Using the parchment paper to lift, roll the cake as tightly as possible. Set seam side down on a platter or large pan, and chill for an hour or so. Frost the cake with the buttercream, smoothing the surface so it looks like bark. Decorate with candied cranberries, walnuts, orange peel, and tuiles. ;

BûCHE DE NOëL



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

Steps:

  • Heat oven to 220C/200C fan /gas 7. Line a 23 x 33cm Swiss roll tin with baking parchment and oil lightly. Whisk the caster sugar and yolks in a bowl until pale and thick. Melt the chocolate with 4 tbsp cold water in a bowl set over a pan of simmering water. Stir in the sugar mix.
  • Whisk egg whites to stiff peaks. Stir a spoonful into the chocolate, then fold in remaining using a large metal spoon. Pour batter into tin and bake for 12-14 mins until risen and just firm. Leave in tin until cold.
  • Lay a sheet of baking parchment on a board. With one bold movement, turn the cake onto the paper, then lift off the tin. Carefully peel away the lining paper.
  • Spread the whipped cream all over the cake, then scatter over the berries with a dribble of Drambuie, if you like. Starting at the long side opposite you, use the paper to roll the cake towards you. Transfer to a serving dish.
  • For the buttercream, beat the butter, then sift in sugar and cocoa. Add milk and mix together. Spread over cake, use a fork to create a log effect, and chill until needed. Decorate, dust with icing sugar and serve.

Nutrition Facts : Calories 659 calories, Fat 48 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 48 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.18 milligram of sodium

EASY BUCHE DE NOEL



Easy Buche De Noel image

This easy recipe is tried and true. The ground walnuts give the cake richness and a lovely light texture. This is adapted from a recipe I clipped from a Diamond Walnuts ad in Women's Day magazine back in 1979. It has held pride of place on the dessert table many holidays. Needless to say, the clipping is getting rather tattered. If you don't have superfine sugar, whiz regular white sugar for a few seconds in the blender. Leave the blender covered for 5 minutes before opening or it will float out. To make a simpler version, substitute whipped cream for the filling and melted prepared chocolate frosting for the glaze. (But it's well worth the few minutes for this filling and glaze!)

Provided by Deb Wolf

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 21

1 cup walnuts
1/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
5 large eggs, separated
1/2 teaspoon salt
1/4 teaspoon cream of tartar
2/3 cup granulated sugar, divided use
1/2 teaspoon vanilla extract
5 tablespoons flour
1 cup milk
1/2 cup shortening
1/2 cup butter
1 cup superfine sugar (not powdered)
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 cup chopped candied cherry
2 teaspoons unsweetened cocoa powder
2 teaspoons butter, melted
1 1/2 teaspoons boiling water
1 tablespoon corn syrup
3/4 cup powdered sugar

Steps:

  • Preheat oven to 350°F.
  • Line the bottom of a 10" x 15" x 1" jelly roll pan with waxed paper. Butter the waxed paper.
  • Grind walnuts in food processor. Put into a bowl. Add flour and cocoa, stir to combine. Set aside.
  • Beat egg whites, salt and cream of tartar to soft peaks. Gradually add 1/3 cup sugar.
  • In another bowl, beat egg yolks (no need to wash beaters), remaining sugar and vanilla until thick.
  • Pour yolk mixture over whites, fold gently together.
  • Gradually fold in walnut mixture. Scrape into prepared pan. Gently spread to fill pan. Bake 20 minutes, or until top springs back when pressed gently.
  • Sprinkle a tea towel thickly with powdered sugar. Invert cake onto the towel, peel off the waxed paper. If edges of cake are crusty, trim them off, so it will roll easily. From a long side, roll up cake loosely in towel. (You want the cake to be long when it's rolled). Allow it to cool completely. Unroll, spread with filling. Roll it up again, transfer to serving platter and pour glaze over roll.
  • To prepare filling:.
  • Combine flour and milk in a small saucepan. Stirring constantly, bring to a boil. Cook and stir until thick. Remove from heat and cool to room temperature.
  • In a mixing bowl, cream shortening, butter, sugar, salt and vanilla until sugar dissolves, about 5 minutes. Scrape down the bowl frequently. Add the flour and milk mixture. Beat until fluffy. Stir in candied cherries.
  • To prepare glaze:.
  • Stir together cocoa, melted butter and boiling water until cocoa dissolves. Stir in corn syrup and powdered sugar.

Nutrition Facts : Calories 510.2, Fat 31.6, SaturatedFat 11.1, Cholesterol 135.6, Sodium 351.4, Carbohydrate 53.5, Fiber 1.8, Sugar 43.3, Protein 7

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