Buche Noel Recipe Julia Child

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.

BûCHE DE NOëL WITH MARZIPAN MUSHROOMS

Steps:

• For filling:
• Bring milk to boil in medium saucepan over medium heat. Whisk yolks and sugar in small bowl until well blended; whisk in flour. Whisk hot milk into egg mixture. Return to same saucepan. Whisk over medium heat until custard thickens and boils, about 1 1/2 minutes. Transfer to processor; cool to room temperature, about 1 hour. Add marzipan; process until smooth, about 1 minute. Blend in butter 1 piece at a time, then both extracts. Cover and refrigerate filling at least 4 hours or up to 2 days.
• For cake:
• Preheat oven to 350°F. Butter 11x10x1-inch jelly roll pan. Line bottom with parchment paper; butter and flour parchment. Whisk eggs, 3/4 cup sugar, vanilla and salt in large metal bowl. Set bowl over pot of simmering water. Whisk until just warm, about 2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until tripled in volume, about 6 minutes. Sift flour over; fold in until just combined. Gently fold in butter (do not overmix, or batter will deflate). Spread batter in prepared pan. Bake until tester inserted into center comes out clean, about 20 minutes. Sift powdered sugar over towel. Run knife around edge of pan to loosen cake. Turn hot cake out onto towel. Peel off parchment. Starting at 1 long side and using towel as aid, gently roll up cake jelly-roll style. Cool. Unroll cake. Spread filling over. Reroll cake; place cake, seam side down, on platter. Refrigerate cake while preparing frosting.
• For frosting:
• Bring cream and butter to boil in medium saucepan over medium-high heat, stirring to melt butter. Remove from heat. Add both chocolates; whisk until melted. Transfer to medium bowl. Let cool at room temperature until thick enough to spread, about 1 hour.
• Starting 1 inch in from each end of cake, cut on diagonal to remove one 3-inch-long piece of cake from each end. Attach 1 cake piece at sides of cake near each end. Spread frosting over top and sides of cake and pieces. Using tines of fork, draw concentric circles on cake ends to resemble tree rings. Draw fork along length of cake to form bark design. Garnish with Marzipan Mushrooms.

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.

JULIA AND JACQUES'S CHOCOLATE ROULADE

Steps:

• Preheat oven to 350 degrees with rack in center. Butter an 11-by-17-inch jelly-roll pan or a 12-by-17 1/2-inch sheet pan, and line with parchment paper.
• In a small saucepan, heat 1 cup cream to a simmer. Add chocolate, reduce heat, and whisk until chocolate is melted. As soon as mixture is a uniform dark color, remove from heat and let cool for a few minutes.
• In a large bowl and using a hand mixer, whip egg whites and 2 tablespoons sugar to stiff, glossy peaks, about 1 1/2 minutes. Whisk one-quarter of the egg-white mixture into the chocolate mixture. Gently fold chocolate mixture back into the original egg-white mixture, and mix until smooth and well combined.
• Pour batter into the prepared pan, and spread it in an even layer with a rubber spatula. Bake until cake is set and puffy, 10 to 12 minutes. Transfer to a wire rack, and cool to room temperature. Lift parchment paper to remove cake from pan, and set it on work surface with long side facing edge of table. Using a fine-mesh sieve, lightly dust cake with cocoa powder.
• Make the creme chantilly: Whip the remaining 1 cup cream with the remaining 1 1/2 tablespoons sugar, the vanilla, and cognac. Spread evenly over entire surface of cake.
• Roll the cake lengthwise, starting at a point 2 to 3 inches over the creme chantilly. Roll cake another few inches, pressing against parchment paper to make a tight spiral. Gently peel parchment paper off as cake layer rolls away. Complete the roll, stopping at the far edge of the parchment paper. Tuck the loose parchment paper around and underneath the cylinder so it is well wrapped and can be moved easily. Serve immediately, or refrigerate for up to 4 hours.
• When ready to serve, transfer roulade to serving platter. Remove parchment paper, gently rolling cake into center of platter, with seam on bottom. (If roll has slumped or twisted, lay a piece of plastic over top and sides, and reshape with hands.) With a sharp knife, trim both ends of roll crosswise or on a diagonal. Dust top with confectioners' sugar and cocoa powder, and garnish with seasonal fruit. To serve, cut the roll into 1-inch-thick slices, and lay flat on dessert plates; top with additional creme chantilly if desired.

ALLRECIPES FLOURLESS CHOCOLATE CAKE

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.

BUCHE DE NOEL FROM JOY OF BAKING RECIPE - (4.6/5)

Steps:

• Chocolate Sponge Cake: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with Pam, a 17 inch (43 cm) by 12 inch (30 cm) jelly roll pan. Line the pan with parchment paper and then butter and flour the paper (or spray with Baker's Joy). Set aside. While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover with plastic wrap and bring to room temperature before using (takes about 30 minutes). Meanwhile melt the chocolate in a stainless steel bowl set over a saucepan of simmering water. Set aside. In the bowl of your electric mixer (or with a hand mixer) place the egg yolks and 1/4 cup (50 grams) of sugar and beat until this mixture is light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Add the melted chocolate and beat only to combine. Set aside while you beat the egg whites. In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons (28 grams) of sugar until stiff peaks form. Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk to lighten the batter. Fold in the remaining whites just until incorporated. Don't over mix or the batter will deflate. Spread the batter evenly into the prepared pan with an offset spatula. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15-17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel. Chocolate Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, sugar, and cocoa powder and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form. Once the cake has cooled, spread with the chocolate whipped cream (set 2 tablespoons aside) and then gently roll the cake, peeling off the parchment paper as you roll. The sponge cake will crack, and, in fact, this makes it look more like a real log. Trim one end of the cake at an angle and set it aside. Then place the sponge cake, seam side down, on your serving platter. Take the slice of reserved cake and, using the reserved whipped cream, attach it to the side of the sponge cake (to look like the end of a branch). Cover with plastic wrap and chill until serving time. Just before serving remove the cake from the refrigerator, dust with confectioners (powdered or icing) sugar (to resemble snow), and decorate with meringue mushrooms (if desired). You can also decorate the Yule Log with miniature pine cones and pine needles.

BUCHE DE NOEL

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. ;