Buche De Noel Glace Recipes

BUCHE DE NOEL

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.

BUCHE DE NOEL GLACE

Steps:

• Form the sheet of frozen yogurt: Line the bottom and sides of one of the pans with aluminum foil. If the frozen yogurt is rock hard, refrigerate it briefly until softened slightly; it must be scoopable but still very firm. (Note that frozen yogurt melts much more quickly than ice cream, so it must be very firm when you begin to work with it.) Distribute scoops of yogurt all over the pan. Working quickly and leaving about 4 inches at one end of the pan uncovered, spread the yogurt evenly in the pan by mashing the scoops with the back of a large spoon and pushing them together. Cover with foil and freeze at least several hours or until needed.
• Make the cocoa souffle sheet: Position the rack in the lower third of the oven and preheat to 350 degrees F. Line the bottom of the second pan with a piece of parchment or wax paper.
• In a large bowl, beat the egg yolks with vanilla and 1/2 cup of the sugar until pale and thick. Set aside.
• In a separate mixing bowl, with clean dry beater, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually sprinkle in the remaining sugar, continue to beat at high speed until stiff but not dry. Mix a quarter of the egg whites into the yolk mixture to lighten it. Scrape the remaining whites into the bowl and sift the cocoa over them. Fold until completely incorporated.
• Spread the batter evenly in the pan and bake until the pastry springs back when gently pressed with fingertips, 12 to 15 minutes. Cool completely, in the pan on a wire rack.
• Sprinkle a large sheet of foil with cocoa. Run a small knife or metal spatula around the edges of the cocoa pastry to detach it from the pan. Invert the cocoa pastry onto the foil sheet. Remove the pan and peel the paper pan liner from the cocoa pastry.
• Assemble the roll: Remove the sheet of frozen yogurt from the freezer and remove the foil covering. Center and invert the yogurt sheet on top of the cocoa souffle sheet. Remove the pan and the foil. The long edges should be lined up and but there should be 2 inches of cocoa souffle exposed at each end.
• Fold the exposed pastry over the yogurt at one end of the sheet. Continue to roll the pastry and yogurt up together, using the foil underneath as an aid as necessary. Do not worry if there is some initial cracking as you roll, however, if the yogurt is much too stiff to roll, wait a few minutes until it is pliable. Wrap the roll in foil and return to the freezer overnight or until hard.
• Preheat the oven to 425 degrees F.
• Make the meringue topping: Bring 1-inch of water to a simmer in a large saucepan. Combine the water, cream of tartar and sugar in a 6 to 8 cup stainless bowl. Whisk in the egg whites. Place thermometer near stove in a mug of very hot tap water. Set bowl in saucepan. Stir mixture briskly and constantly with a rubber spatula, scraping the sides and bottom often to avoid scrambling the egg white. After 1 1/2 minutes, remove the bowl from the skillet. Quickly insert thermometer, tilting bowl to cover stem by at least 2 inches. If less than 160 degrees F, rinse thermometer in simmering skillet water and return it to mug. Replace the bowl in skillet. Stir as before until temperature reaches 160 degrees F when bowl is removed. Beat on high speed until cool and stiff. Set aside.
• Remove the frozen roll from the freezer and unwrap it. Place the roll on the foil wrapped cardboard. Use a metal spatula to cover the roll completely with a thick coating of meringue topping. Leave no cake exposed and be sure that the meringue touches the foiled cardboard all along the base of the roll. Use a fork to texture the meringue to resemble tree bark. Transfer the buche on its foiled base to a baking sheet. Sieve powdered sugar over the buche. Bake just until golden, 4 to 6 minutes, watching carefully. Slide a wide spatula or pancake turner under the foiled cardboard and transfer the buche to a serving platter. Serve immediately with Bittersweet Chocolate Sauce, if desired.
• Combine the sugar and cocoa in a heavy bottomed medium saucepan. Whisk in just enough buttermilk to form a smooth paste. Whisk in the remaining buttermilk. Cook over medium heat until the mixture simmers and begins to boil, stirring constantly with a wooden spoon, scraping the sides and bottom of the pan. Boil gently for 3 minutes, stirring constantly to prevent burning. Remove from the heat and stir in the vanilla. Cool. Serve at room temperature or slightly warm. Sauce may be stored in the refrigerator up to one week.

BûCHE DE NOëL

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.

BûCHE DE NOëL WITH GANACHE

Steps:

• In medium bowl, place chopped chocolate. In 1-quart saucepan, heat 2/3 cup of the whipping cream to simmering over medium heat. Remove from heat; cool 1 minute. Pour hot cream over chocolate; stir until smooth. Let stand 30 minutes, stirring occasionally, until ganache is thickened.
• Heat oven to 375°F. Grease 15x10x1-inch pan with shortening. Line with waxed paper; grease paper with shortening. In large bowl, beat egg yolks and 1/2 cup of the sugar with electric mixer on high speed until thick and lemon colored. On low speed, beat in oil and vanilla.
• In medium bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating on high speed until stiff peaks form. Gently fold egg whites into egg yolk mixture. Sift flour, 1/4 cup cocoa and the salt over batter; fold gently until blended. Pour into pan, spreading batter to corners.
• Bake 15 to 18 minutes or until cake springs back when touched lightly in center. Meanwhile, generously sprinkle clean towel with cocoa. Immediately loosen cake from edges of pan; turn upside down onto towel. Carefully remove waxed paper; trim off edges of cake if necessary. While hot, starting with long side, carefully roll up cake; place on cooling rack. Cool at least 30 minutes.
• In chilled medium bowl, beat remaining 1 cup whipping cream, 2 tablespoons sugar and liqueur on high speed with electric mixer until stiff peaks form. Unroll cake; remove towel. Spread whipped cream over cake. Roll up cake. Cut 2-inch diagonal slice from 1 end of cake roll. Place cake on serving platter; position cut piece against side of cake roll to look like a knot, using about 1 tablespoon ganache to attach to cake. Frost cake with remaining ganache. With tines of fork, make strokes in ganache to look like tree bark. Sprinkle with powdered sugar. Garnish with sugared cranberries and rosemary sprigs.

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

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

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.

BUCHE DE NOEL

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.

BUCHE DE NOEL (YULE LOG)

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.