Bûche de Noël

The classic Bûche de Noël, or Yule log as some call it, is my family's favorite dessert every year at Christmas and I'm so happy to share it with you.

What is a Bûche de Noël?

It's translation in French is a "Christmas log" and it was created in Paris in the 1800's. It is a traditional French dessert that is created by rolling up a chocolate sponge cake and decorating it to look like a Yule log.

This recipe is definitely a labor of love with lots of steps, but it's one of the most fun recipes to make!

The components:

The cake: A light and airy chocolate sponge cake that's made by folding whipped eggs whites into an egg yolk mixture. Pour the batter into a parchment paper lined and greased jelly roll pan and bake it for 10-12 minutes. Generously dust a kitchen towel with confectioners' sugar (adding way more than you think because this cake will stick) and carefully dump the cake onto the towel. Remove the parchment paper and sprinkle the cake with more confectioners' sugar. Starting from the short end, roll the warm cake up with the towel and let it sit for 30 minutes. This helps the cake take shape without cracking.

The filling: Chocolate hazelnut whipped cream. Frangelico, the hazelnut liquor that is used to flavor the whipped cream, make this recipe truly divine.

The frosting: Most Yule logs are frosted with a chocolate ganache frosting but I went with one of my favorites-A twist on Ina Garten's chocolate buttercream. It's the perfect balance to the light sponge cake and filling.

The meringue mushrooms: This is the fun part! These little mushrooms may look difficult to make but they're actually super easy. Simply whip egg whites, cream of tartar and sugar together until it's thick and glossy and then transfer to a piping bag. Cut a tip off the bag and use half of the meringue to pipe round mushroom tops and use the other half to pipe stems. Dust the tops with cocoa powder and bake for 2 hours. Use melted chocolate to attach the stems and tops.

The decorations: Dust the cake with confectioners' sugar to resemble snow and decorate with the meringue mushrooms and fresh rosemary. You can also use pinecones, mini Christmas trees, sugared cranberries and so much more!

Happy baking and Merry Christmas!

"For to us a child is born, to us a son is given, and the government will be on his shoulders. And he will be called Wonderful Counselor, Mighty God, Everlasting Father, Prince of Peace." Isaiah 9:6

Yield: 12 servings

Author: Elisabeth and Butter

prep time: cook time: total time:

The classic Bûche de Noël, or Yule log as some call it, is my family's favorite dessert every year at Christmas and I'm so happy to share it with you.

ingredients:

For the Cake:

6 large egg yolks, room temperature
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/8 teaspoon salt
1/4 teaspoon espresso powder (optional)
6 large egg whites, room temperature
1/4 cup granulated sugar

For the Chocolate Hazelnut Filling:

2 cups whipping cream
1/2 cup confectioners’ sugar
2 tablespoons Frangelico hazelnut liquor
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract

For the Chocolate Frosting:

6 ounces semisweet chocolate, coarsely chopped
1 cup (2 sticks) unsalted butter, softened to room temperature
1 large egg yolk
1 teaspoon vanilla extract
1 1/4 cups confectioners’ sugar
Pinch of salt
2-3 tablespoons unsweetened cocoa powder

For the Meringue Mushrooms:

2 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/4 cup chocolate chips
Cocoa powder, for dusting
Rosemary sprigs for decorating
Confectioners’ sugar for dusting

instructions:

How to cook Bûche de Noël

For the Cake:

Preheat oven to 375° and line a jelly roll pan with parchment paper and grease generously with nonstick baking spray all over.
In a mixing bowl fitted with a paddle attachment or with a hand mixer, beat the egg yolks with 1/2 cup granulated sugar for 5 minutes or until very pale, thick and fluffy. Add 1/3 cup cocoa powder, vanilla, salt, espresso powder and beat to combine.
In another mixing bowl with a clean whisk attachment or beaters, whip egg whites until soft peaks (thick but won't hold it's shape when lifted up). Slowly add in 1/4 cup granulated sugar and whip until stiff peaks form (it will hold it's shape when lifted up). With a rubber spatula, gently fold in the egg white mixture into the egg yolk mixture, being careful not to overmix.
Spread batter evenly into the prepared pan and bake for 10-14 minutes or until the cake springs back when touched.
While the cake is baking, lay a kitchen towel on the counter and generously dust it with confectioners' sugar, covering every corner (add more than you think-this prevents the cake from sticking when rolled up).
Remove the cake from the oven and carefully turn the warm cake out onto the towel and peel off the parchment paper. Dust the cake with more confectioners' sugar and starting from the short end, roll the cake up with the towel inside, forming a log. Let this sit and cool for an hour or until cooled. (NOTE: It's important to roll it up in the towel while it's still warm so that it's flexible and won't crack or tear).
Unroll the cake and spread the filling inside (directions below).

For the Chocolate Hazelnut Filling:

In a clean mixing bowl fitted with a whisk attachment or with a hand mixer, whip the heavy cream, 1/2 cup confectioners' sugar, frangelico, cocoa powder and vanilla until thick. You don't want to overbeat this or it will curdle. Spread this filling evenly on the cooled unrolled cake and roll the cake back up, placing it seam side down on a serving platter. Make frosting (directions below).

For the Frosting:

Chop the chocolate and melt in a double boiler or in the microwave, being careful not to burn it. Stir until just melted and set aside to cool for a few minutes.
In a mixing bowl fitted with a paddle attachment, beat the softened butter on high speed for 2-3 minutes or until light and fluffy. Add in the egg yolk and vanilla and beat for another 2-3 minutes. Scrape down the sides of the bowl. With the mixer on low speed, slowly add in the confectioners' sugar until blended. Add in the melted chocolate and cocoa powder and mix until blended. Spread immediately on the rolled cake and use an offset spatula or spoon to create ridges in the icing.

For the Meringue Mushrooms:

Preheat oven to 200°F and line two baking sheets with parchment paper.
In a clean mixing bowl fitted with a whisk attachment, beat the egg whites on low speed until foamy, about a minute. Add the cream of tartar and beat on medium speed until the whites form soft peaks, another minute or two. Increase the speed to medium-high and add the sugar gradually until you have glossy, stiff peaks that hold their shape when you lift the whisk up (this should take around 5 minutes).
Using a pastry bag or large ziplock bag, with half of the meringue, pipe round mushroom tops onto the parchment paper (1-2 inches). Dip your finger in water to smooth out the tops if desired. With the other half of the meringue, pipe mushroom stems, creating a cone shape with the bottom thicker than the top. You want the stems to be thick enough to hold the mushroom tops. Dust the mushroom rounds with cocoa powder and bake the meringues for 1 1/2-2 hours, until crisp and dry. Let them cool completely.
Melt 1/4 cup chocolate chips and use it to glue the mushroom tops to the stems. Let them sit upside down to dry completely. Meringues can be stored in an airtight container at room temperature for several days.

To decorate:

Trim the ends off of each side of the roll and cut off 1/4 of one end of the cake. Reattach it to the center of the cake and spread buttercream on it to resemble a branch. You can also leave the cake in one log if desired.
Dust the entire cake with confectioners' sugar and decorate with meringue mushrooms and fresh rosemary.