Bûche De Noël Or Yule Log Cake Recipe 455

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.

BUCHE DE NOEL / YULE LOG CAKE

Steps:

• Butter a 10 X 15 inch jelly roll pan. Line with parchment paper and butter that as well. Preheat oven to 370°F.
• In a mixer (a hand mixer and sturdy deep bowl work as well), beat the eggs until they are very thick and light colored (this takes about 7 minutes). Continue beating and add the sugar in 1 tablespoon at a time, allowing each spoonful to mix in before continuing with the next. Beat in the vanilla as well.
• Stop the mixer and sift 1/2 cup cake flour on top of the batter. Using a spatula, gently stir the flour into the batter. Sift the final 1/2 cup flour on top and then very gently fold this into the batter. You want to stop as soon as all the flour is integrated into the batter. This will give you a lovely, airy cake.
• Pour and spread the batter into the prepared pan and bake for just 10 minutes. Do not overbake or the cake will be too stiff to roll without breaking.
• As soon as you take it out of the oven, turn the cake out onto a clean dishtowel (I've seen people recommend that you put powdered sugar on the dishtowel so that it doesn't stick, but I don't find this necessary). Remove the parchment paper and allow the cake to cool for a couple of minutes. While it is still warm, roll the cake up from one of its short ends with the dishtowel inside (this way the cake gets used to being rolled and won't tear when you fill it and roll it back up). Allow the cake to cool completely.
• Unroll the cake, and spread about 1/2 of the chocolate buttercream (recipe below) evenly on top. Carefully roll the cake back up and neatly place on your serving dish.
• Chocolate Buttercream: Cream the butter in a small bowl.
• Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream.
• Beat with an electric mixer, until the desired texture is achieved.
• Optional: To enhance the yule log effect, cut off the ends at an angle and use these to create stubs on the log (they're supposed to look like cut off branches), attaching them with some buttercream.
• Frost the outside of the log and, using a fork, trace irregular lines in the frosting to give it a woody effect. Cover the cake carefully with plastic wrap and allow it to "age" in the refrigerator for several hours.

BûCHE DE NOëL OR YULE LOG CAKE RECIPE - (4.5/5)

Steps:

• Cake and Filling: 1.Preheat oven to 375°F. Grease 15-1/2X10-1/2-inch jelly-roll pan; line pan with waxed paper. Grease waxed paper; set pan aside. Place flour, baking powder and salt in small bowl; stir to combine. Beat egg yolks and 2/3 cup granulated sugar in small bowl with electric mixer at high speed about 5 minutes or until thick and lemon-colored, scraping down side of bowl once. Beat in vanilla; set aside. 2.Beat egg whites in clean large bowl using clean beaters with electric mixer at high speed until foamy. Gradually beat in remaining 1/3 cup granulated sugar, 1 tablespoon at a time, until stiff peaks form. 3. Fold flour mixture into egg yolk mixture; fold into egg white mixture until evenly incorporated. Spread mixture into prepared pan. Bake 12 to 15 minutes or until cake springs back when lightly touched with finger. 4. Lightly sift powdered sugar over clean dish towel. Loosen warm cake from edges of pan; invert onto prepared towel. Remove pan; carefully peel off waxed paper. Gently roll up cake in towel from short end, jelly-roll style. Let rolled cake cool completely on wire rack. 5. For chocolate filling, place chocolate chips and cream in heavy 1-quart saucepan. Heat over low heat until chocolate is melted, stirring frequently. Pour into small bowl; stir in rum. Cover and refrigerate about 1-1/2 hours or until filling is of spreading consistency, stirring occasionally. 6. Prepare Cocoa Frosting. Refrigerate until ready to use. (see below for frosting instructions) 7. Unroll cake; remove towel. Spread cake with chilled chocolate filling to within 1/2 inch of edge; re-roll cake. Spread Cocoa Frosting over cake roll. Sprinkle with cocoa. Cocoa Frosting: Beat cream, cocoa, sugar and vanilla with electric mixer at medium speed until soft peaks form. Do not over beat. Refrigerate until ready to use.

BUCHE DE NOEL (YULE LOG)

Steps:

• Make the cake: Preheat oven to 425 degrees. Butter the jelly-roll pan and line it with wax paper, leaving a 2-inch overhang on each of the short ends. Butter the paper and dust it with flour, shaking out the excess.
• In the large bowl of the upright mixer beat the egg yolks until smooth. Add 6 tablespoons of the granulated sugar, a little at a time, and beat the batter at medium speed for 3-4 minutes, or until creamy and light. Beat in the framboise. In another bowl with the hand-held mixer beat the egg whites with 1/8 teaspoon of the salt until frothy. Add the cream of tartar and beat the whites until they hold soft peaks. Add the remaining 2 tablespoons sugar, a little at a time, and beat the whites until they hold stiff peaks. Fold the whites into the batter gently but thoroughly. Sift the flour, the 1/4 cup cocoa powder, and the remaining 1/8 teaspoon salt over the batter, one third at a time, and fold in each addition until batter is smooth.
• Pour the batter into the jelly-roll pan, spread it evenly with a spatula, and bake the cake in the middle of the oven for 8-10 minutes, or until it pulls away from the sides of the pan and a cake tester inserted in the center comes out clean.
• Dust the cake lightly with cocoa powder, cover it with wax paper, and let it cool to warm. Pull the edges of the wax paper away from the pan, invert the cake onto a baking sheet and carefully peel off the paper. Dust the cake lightly with the remaining cocoa powder, cover it with wax paper, and roll it up. Let the cake cool completely.
• Make the chocolate butter cream: In the bowl of the upright mixer beat the egg yolks until light and creamy. In a small heavy saucepan combine the sugar with the water. Bring the mixture to a boil and cook it over moderate heat, stirring and washing down any sugar crystals clinging to the sides of the pan with the brush dipped in cold water, until the syrup reaches the soft-ball stage, or the candy thermometer registers 238 degrees. With the mixer running, add the hot syrup to the yolks in a stream, beating, and beat the mixture until completely cool. Beat in the butter and the chocolate, a little at a time. Pour the buttercream into a bowl, beat in the framboise, and chill the buttercream, covered, until the cake is ready to be frosted.
• To assemble the cake: Cut a 2-inch piece diagonally from each end of the cake and set the pieces aside. Transfer the cake to a serving tray and arrange the reserved end pieces on top of the cake to stimulate sawed-off branches. Beat the chilled buttercream until smooth and with a spatula spread it over the cake. Gently pull the tines of a fork lengthwise over the buttercream to simulate bark and garnish the log with the meringue mushrooms and chocolate leaves. Force the green almond paste through a medium sieve and with the tip of a small knife attach it to the log around the mushrooms to simulate moss. Gently dust the log with sifted confectioners' sugar, simulating snow. Let the cake come to room temperature before serving. Cut the cake with a sharp serrated knife.
• In a heavy saucepan combine the 1 cup sugar with the water and bring the mixture to a boil over low heat, washing down any sugar crystals clinging to the sides of the pan with the brush dipped in cold water until the sugar is dissolved. Boil the syrup until it reaches the soft-ball stage, or until the candy thermometer registers 240 degrees.
• While the syrup is cooking, in a bowl with the mixer beat the egg whites with the salt until foamy. Add the cream of tartar and beat the whites for 30 seconds. Sprinkle in the remaining 1 tablespoon sugar and beat the meringue for 10 minutes, or until cool.
• Preheat the oven to 200 degrees. Line baking sheets with the parchment paper. Fill the pastry bag fitted with the plain tip with the meringue and pipe out 66 mounds, each about 1-inch in diameter, 1-inch apart onto the baking sheets. Sift a bit of the cocoa over each cap, if desired, to simulate sand. Holding the pastry bag straight up, pipe out 66 medium-wide lengths onto the baking sheets, to resemble mushroom stems. Bake the meringues in the middle of the oven for 2 hours. Remove the baking sheet from the oven and with your finger tip push in the underside of each mushroom cap. Return the meringues to the oven and bake them for 30 minutes more. Turn off the oven and let the meringues stand in the oven overnight.
• Push a stem into each cap and chill.