BUCHE DE NOEL
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
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 (CHRISTMAS YULE LOG)
Provided by Moira Hodgson
Categories dessert
Time 1h15m
Yield Eight servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Put the eggs, egg yolks and sugar in a mixing bowl. Set the bowl over a pot of boiling water. Beat the eggs and sugar together until the sugar dissolves. This will result in a cake with a finer texture. Remove the bowl from the heat.
- With a mixer at high speed, beat for 15 minutes until the mixture is very pale.
- Sift the flour, and fold into the egg mixture. Stop mixing as soon as all ingredients are well blended.
- Line an 11-inch-by-16-inch jellyroll pan with wax paper, and butter and flour the paper. Spread the mixture over the wax paper. Place on a baking sheet and bake for 10 to 12 minutes, or until the cake shrinks slightly from the sides of the pan.
- When it is done, remove the cake from the baking sheet and turn it upside down onto a flat surface that has been covered with wax paper or parchment. Cover the cake with a damp cloth and let it cool. This will keep it flexible enough to roll.
- To make the dessert syrup, combine the corn syrup, Grand Marnier and water. Mix thoroughly.
- To make the butter cream, simmer the sugar with the water in a small saucepan until it reaches 250 degrees on a kitchen thermometer.
- Meanwhile, beat the egg yolks at medium speed in a mixing bowl. Then add the boiling sugar little by little. Continue beating until the mixture is cool, about three to five minutes.
- Add the butter and continue to whip the mixture at low speed for seven minutes. Then add Grand Marnier.
- With a pastry brush, brush the dessert syrup on the side of the cake to which the paper was attached. Spread three-quarter of the butter cream over the surface of the cake. Roll the cake very tightly and refrigerate for one hour.
- To decorate, cut two one-inch slices off one end of the cake. Place them on the log to simulate two sawed-off branches. With a pastry bag fitted with a star-shaped nozzle, cover the top of the log with the reserved butter cream. Refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 847, UnsaturatedFat 19 grams, Carbohydrate 74 grams, Fat 56 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 32 grams, Sodium 72 milligrams, Sugar 64 grams, TransFat 2 grams
BûCHE DE NOëL
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
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
BUCHE DE NOEL
"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 MWade1
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
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
This is the best recipe for the traditional Christmas cake that looks like a tree log. It has over the years won many awards for me in food competitions, however it is a very time consuming recipe. What's that old saying? Good things come to those who wait? ...or in this instance those that take their time to create!
Provided by Recipe Baroness
Categories Dessert
Time 1h40m
Yield 10
Number Of Ingredients 23
Steps:
- Grease a 15 x 10 x 1 jelly roll pan and line with wax paper.
- grease and flour wax paper and set aside.
- Beat egg yolks in a large mixing bowl until think and lemon colored add 1/3 cup of sugar, beating well.
- add water and vanilla.
- fold in ground almonds.
- gradually fold in cake flour and cocoa.
- Beat egg whites (at room temperature) in large mixing bowl at high speed of an electric mixer until foamy.
- add cream of tartar and salt; beating well until soft peaks form.
- Add remaining 1/3 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form.
- gradually fold into batter.
- Spread batter evenly into prepared pan.
- Bake at 375F until top springs back when touched.
- Sift powdered sugar in a 15 x 10 inch rectangle on a towel.
- Peel off wax paper.
- starting at the narrow end, roll up cake and towel together.
- let the cake cool on a wire rack seam side down.
- Unroll cake; remove towel.
- spread cake with mocha filling; gently re roll cover and chill.
- Cut a 1 inch diagonal slice from the cake roll.
- Place roll on a serving platter.
- Position cut piece against side of cake roll to resemble a tree knot.
- Spread Rich Chocolate Frosting over the cake.
- Score frosting with the tines of a fork or a cake comb to resemble tree bark.
- Garnish with red and green candied Cherries.
- For Mocha filling: Pour whipping cream into a chilled mixing bowl, add coffee granules; let stand 3 minutes.
- Combine powdered sugar and cocoa beat cream until foamy; gradually add powdered sugar mixture beating until soft peaks form. chill. Yield 2 cups.
- Rich Chocolate Frosting: Place chocolate in top of a double boiler; bring water to a boil.
- reduce heat to low; cook until chocolate melts, stirring frequently.
- remove from heat.
- Cream butter, add chocolate, powdered sugar, cocoa, milk and vanilla; beat until spreading consistency. Yield 2 cups.
Nutrition Facts : Calories 386.9, Fat 18.4, SaturatedFat 9.4, Cholesterol 114, Sodium 120.3, Carbohydrate 52.9, Fiber 2.2, Sugar 42.4, Protein 5.8
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MARY BERRY'S YULE LOG RECIPE - BBC FOOD
From bbc.co.uk
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- Preheat the oven to 200C/400F/Gas 6. Lightly grease a 33x23cm/13x9in Swiss roll tin, and line with non-stick paper or baking parchment, pushing it into the corners.
- For the sponge, in a large bowl whisk the eggs and sugar using an electric hand whisk until the mixture is pale in colour, light and frothy. Sift the flour and cocoa powder into the bowl and carefully cut and fold together, using a spatula, until all the cocoa and flour are incorporated into the egg mixture.
- Pour the mixture into the lined tin and spread evenly out into the corners. Bake in the middle of the preheated oven for 8–10 minutes, or until well risen and firm to the touch and the sides are shrinking away from the edge of the tin.
- Place a piece of baking parchment bigger than the Swiss roll tin on the work surface. Dust with icing sugar generously. Carefully invert the cake onto the paper and remove the bottom lining piece of paper.
- Cut a score mark 2.5cm/1in in along one of the longer edges. Starting with this edge, begin to tightly roll up the sponge using the paper. Roll with the paper inside and sit the roll on top of its outside edge to cool completely.
- While the cake is cooling, make the ganache topping. Heat the cream in a pan, just so as you can keep your finger in it. Remove from the heat and add the chocolate, stirring until it is melted.
- Uncurl the cold Swiss roll and remove the paper. Spread the whipped cream on top, and re-roll tightly. Cut a quarter of the cake off from the end on the diagonal.
- Put the chocolate icing into a piping bag fitted with a star nozzle. Pipe long thick lines along the cake, covering the cake completely so it looks like the bark of a tree.
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