Best 4 Christmas Yule Log Buche De Noel Recipes

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.

CHRISTMAS YULE LOG (BUCHE DE NOEL) RECIPE - (4.5/5)

Steps:

• To prepare the pastry cream, whisk together 1/3 cup of the sugar, the cornstarch, and the cocoa powder in a small bowl until evenly mixed. Add the eggs and whisk until fully incorporated. Set aside. Bring the milk and 2 Tbsp sugar to a simmer in a small pot. Slowly pour the milk into the cocoa mixture, whisking constantly, until fully combined. Add the mixture back to the pot, and cook on medium-low heat, until thickened, stirring constantly with a wooden spoon. Stir in the vanilla. Pour the mixture into a small glass bowl and cover with plastic wrap, pressing the plastic onto the cream so that it doesn't form a skin. Refrigerate until needed. To prepare the sponge roll, place a rack in the middle of the oven and preheat to 400°F. Lightly spray an 11" x 17" jelly roll pan. Line the pan with parchment paper, and then lightly spray again. Whip together the egg yolks, 1/4 cup + 2 Tbsp sugar, and the vanilla in the bowl of a stand mixer (fitted with the whisk attachment) until pale yellow and creamy. Carefully fold in the sifted cake flour, then pour the entire mixture into a separate bowl and set aside. After cleaning the bowl of the stand mixer, whip the egg whites with the whisk attachment until frothy. Keep the mixer running and add the salt followed by sugar. Whip until firm peaks form. Fold the egg white mixture into the cake batter, in 3 batches, until fully incorporated. Be careful not to over mix. Pour the batter onto the prepared jelly roll pan, spreading evenly. Bake for 5-7 minutes, until it's light golden brown and springy to the touch. Let the cake cool completely. To prepare the ganache, place the chocolate chips in a medium-size bowl and set aside. Bring the cream and the corn syrup to a boil in a small saucepan. Pour the hot cream mixture over the chocolate chips. Let the mixture stand for a couple of minutes, and then lightly whisk until the chocolate chips are melted and the mixture is fully incorporated. Refrigerate the ganache for 45 minutes, or until set but still spreadable. To assemble the log, place the sponge roll upside-down on a sheet of parchment paper. Carefully remove the paper on which the cake was baked. Evenly spread the chocolate pastry cream all over the cake. Carefully roll the cake, starting with the widest end, to create a long log. Tightly wrap the cake in the parchment paper and twist the ends to secure. Freeze the cake for 90 minutes. Slice a 1" piece of cake from each end of the log. Spread a thin layer of chocolate ganache all over the cake-except for the ends of the log-and freeze for another 45 minutes. Evenly spread the remaining ganache on the cake and use a fork to create a bark-like texture. Decorate with your choice of garnishes. Keep the cake refrigerated until ready to serve.

BûCHE DE NOëL (CHRISTMAS YULE LOG)

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.

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.