Yule Log – Bûche de Noël
albeit a delicious one!

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Yule Log – Bûche de Noël

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Ingredients

Adjust Servings:
For the Cake
6 Eggs seperated
1/2 cup Flour
1/4 cup Unsweetened cocoa powder
3/4 cup Granulated Sugar divided
1/4 teaspoon Kosher Salt
for sprinkling Powdered Sugar
For the Filling
1.5 cups Heavy Cream
1/4 cup Powdered Sugar
1 teaspoon Vanilla Extract
a pinch Kosher Salt
For the Frosting
1/2 cup Butter softened
1.5 cups Powdered Sugar
5 tablespoons Cocoa Powder
1 teaspoon Vanilla Extract
3 tablespoons Heavy Cream
a pinch Kosher Salt
for garnish Chocolate Curls
for garnish Cranberries
for garnish Rosemary Sprigs
Cuisine:

A chocolate swiss-roll style cake, filled with whipped cream and covered in chocolate frosting. This buche de noel recipe is a lovely holiday classic for the French, made during Christmas time.

  • 55 mins
  • Serves 8
  • Medium

Ingredients

  • For the Cake

  • For the Filling

  • For the Frosting

Directions

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Steps

1
Done

Preheat oven to 350°. Line a rimmed half-sheet pan with parchment and grease the parchment and pan. In a medium bowl mix together flour, cocoa powder, and salt.

2
Done

In a large bowl, whisk together the egg yolks and 1/2 cup sugar until the sugar is dissolved.

In another large bowl beat egg whites until soft peaks form. Add remaining ¼ cup sugar a little at a time and continue to beat until stiff peaks form. Gently fold egg whites into batter in two batches.

3
Done

Pour batter into prepared pan and spread into an even layer. Bake until top springs back when lightly pressed, 12 minutes.

Flip the cake over parchment or a kitchen towel and remove the parchment paper.

4
Done

In a large bowl, beat together heavy cream, powdered sugar, pure vanilla extract, and a pinch of salt, until medium peaks form. Refrigerate until ready to use.

5
Done

After the cake has cooled, unroll it and spread the filling over the surface. Roll cake back into a log, using the towel to help create a tight roll. Place seam side down on a baking sheet and refrigerate until well chilled, 1 hour.

6
Done

In a large bowl beat butter until smooth. Add powdered sugar and cocoa powder and beat until no lumps remain then beat in vanilla, heavy cream, and salt.

7
Done

When ready to serve, trim ends and frost cake with chocolate buttercream. Dust lightly with powdered sugar and top with chocolate curls. Place cranberries and rosemary on log to create mistletoe.

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