Best Buche De Noel Yule Log Cake Recipes

YULE LOG CAKE (BûCHE DE NOëL)

Steps:

• Preheat oven to 350°F. Line a 17×12 inch jelly roll sheet pan with parchment paper. Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides. You'll use the parchment paper later to lift the cake out of the pan and roll it up. 2.
• Whisk the flour, cocoa, baking powder and salt together in a medium bowl and set aside. 3
• In a large bowl, combine the egg yolks and sugar and whisk together until well combined. 4
• Add the sour cream, melted butter and vanilla extract and whisk together until well combined. 5
• Add the dry ingredients and gently whisk together until well combined, then set aside. 6
• Add the egg whites to a large mixer bowl and whip on high speed until stiff peaks form. 7
• Gently fold about 1/3 of the whipped egg whites into the chocolate mixture to loosen up the batter. 8
• Add the remaining egg whites and gently fold together until well combined. 9
• Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, or until the top of the cake springs back when toughed and a toothpick inserted comes out clean. 1
• . Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place it on the counter. 1
• . While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll the cake up. Set the cake aside to cool completely. 1
• . When the cake has cooled and is ready to be filled, make the filling. Add the heavy whipping cream, powdered sugar, vanilla extract and salt to a large mixer bowl and whip on high speed until soft peaks form. 1
• . Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. 1
• . Unroll the cake roll very carefully, looking out for areas where it may be sticking to release it. You can use an offset spatula or something similar and run it along the parchment paper as you unroll the cake to help release it as it unrolls. 1
• . Spread the filling evenly onto the unrolled cake, then roll it back up without the parchment paper. 1
• . Wrap it up in plastic wrap with the seam side down and refrigerate for at least an hour to firm up. 1
• . When you're read to decorate the cake, make the chocolate ganache. Add the chocolate to a medium sized bowl and set aside. Heat the cream in the microwave just until it begins to boil, then pour it over the chocolate. 1
• . Allow the chocolate and cream to sit for a few minutes, then whisk until smooth. Let the ganache cool to about room temperature (or cooler, you don't want it too warm/thin), then transfer to a large mixer bowl. 19.
• Whip on high speed until lightened in color and thick enough to spread. 20.
• To decorate the cake, use a large serrated knife to gently cut off a piece of the log about 3 inches in length. Make the cut with a slight diagonal. 21.
• Use some of the chocolate ganache to attache the small log to the side of the larger log. 22.
• Spread the remaining chocolate ganache all over the cake, then use a fork to create bark-like lines all over it. Decorate with sugared cranberries and rosemary (instructions in notes), if desired. 23.
• Refrigerate the cake until ready to serve.

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.

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.

YULE LOG CAKE (BûCHE DE NOëL)

Steps:

• Preheat oven to 350°F. Line a jelly roll pan with parchment paper, grease with cooking spray before and after paper. Dust with flour. In a medium bowl, whisk together flour, cocoa powder and salt. Set aside.
• In a large bowl, beat egg yolks until thick with an electric mixer. Slowly add 1/2 cup granulated sugar and beat until pale yellow. Add flour mixture and beat until combined.
• In another large bowl, beat egg whites with and electric mixer until soft peaks form. Slowly add remaining 1/4 cup granulated sugar and beat until stiff peaks form. Gently fold egg whites into batter in tow batches. Pour batter into pan and spread in an even layer. Bake for 20 minutes.
• Dust a clean kitchen towel with powdered sugar and invert warm cake onto towel. Peel off parment paper. Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely.
• In a large bowl, beat cream and powdered sugar until medium peaks form. Refrigerate until ready to use.
• When cake is cool, unroll and spread filling evenly over cake. Roll cake back into a log, using towel to help create a tight roll. Place seam side down on a baking sheet or serving plate. Trim the ends to create a clean cut (it looks prettier this way).
• In a large bowl using a mixer, beat butter until smooth. Add powdered sugar and cocoa powder and beat until no clumps remaing. Beat in vanilla, cream and salt. Spread onto cake roll, top and sides. Garnish with cranberries, rosemary and a dusting of powdered sugar, if desired. It's ready to serve. Store leftover cake in refrigerator for up to 3 days.

YULE LOG (BUCHE DE NOEL) MCCALL'S COOKING SCHOOL

Steps:

• Grease the bottom of a 15x10x1" jelly roll pan; line w/ waxed paper; grease slightly.
• Preheat oven to 375.
• In a lg electric mixer bowl, at high speed, beat egg whites until soft peaks form when beaters are slowly lifted.
• Add 1/4 c sugar, 2 T at a time, beating until stiff peaks form when beaters are slowly lifted.
• With the same beaters, beat yolks at high speed, adding remaining 1/2 c sugar, 2 T at a time; beat until mixture is very thick, appx 4 minutes.
• At low speed, beat in cocoa, vanilla, salt, just until smooth.
• With wire whisk or rubber spatula, gently fold cocoa mixture into egg whites just until blended (no egg whites should show).
• Spread evenly in pan.
• Bake 15 minutes, just until surface springs back when gently pressed with fingertip.
• Sift confectioner's sugar in a 15x10" rectangle on a clean linen towel.
• Turn cake out on sugar; lift off pan; peel paper off cake.
• Roll up cake jelly-roll-fashion, starting with the short end towel and all.
• Cool completely on rack, seam side down.
• FILLING: Combine ingredients in medium bowl.
• Beat with electric mixer until thick; chill.
• TO ASSEMBLE: Unroll cake; spread with filling to 1" from edge; reroll.
• Place, seam side down, on plate.
• Cover loosely with foil.
• Chill at least 1 hour before serving.
• TO SERVE: Sprinkle yule log w/ confectioner's sugar and decorate with red candied cherries and green angelica "leaves". If you can't find angelica, use cut up green candied cherries.
• NOTE:You may make the Yule Log up to a week ahead and freeze, wrapped in foil. Let stand at room temperature for 1 hour before serving.