The holiday season is just around the corner and what better way to celebrate than with a delicious and festive dessert? The Buche de Noel, also known as a Yule Log, is a classic French dessert that has been enjoyed for generations. This year, why not try making your own Buche de Noel at home? It’s easier than you think and will surely impress your guests.
Ingredients
- 6 eggs, separated
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, at room temperature
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- Cocoa powder or powdered sugar, for dusting
- Marzipan mushrooms, fresh berries or other decorations, for garnish
Instructions
- Preheat the oven to 350°F. Grease a 10×15 inch jelly roll pan and line with parchment paper.
- In a large bowl, beat the egg yolks, granulated sugar and vanilla extract until thick and pale yellow.
- In a separate bowl, sift together the flour, cocoa powder, baking powder and salt.
- Add the dry ingredients to the egg yolk mixture and mix until well combined.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the batter until no white streaks remain.
- Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes or until the cake springs back when lightly touched.
- Meanwhile, make the filling. In a large bowl, beat the heavy cream, powdered sugar and vanilla extract until stiff peaks form.
- In a separate bowl, beat the butter until light and fluffy. Gradually add the powdered sugar, cocoa powder, heavy cream, vanilla extract and salt until well combined.
- When the cake is done, remove from the oven and let cool for 5 minutes. Dust a clean kitchen towel with cocoa powder or powdered sugar and invert the cake onto the towel.
- Carefully remove the parchment paper and roll the cake up in the towel, starting at the short end. Let cool completely.
- Unroll the cake and spread the filling evenly over the top, leaving a 1/2 inch border around the edges.
- Roll the cake up tightly, using the towel to help you. Transfer the cake to a platter and chill for at least an hour.
- Before serving, dust the cake with cocoa powder or powdered sugar and garnish with marzipan mushrooms, fresh berries or other decorations.
Nutritional Information
Each serving of Buche de Noel (1 slice) contains:
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 135mg
- Sodium: 140mg
- Total Carbohydrates: 44g
- Dietary Fiber: 1g
- Sugars: 36g
- Protein: 5g
Cooking Time
Total time: 2 hours (including chilling time)
Equipment
- 10×15 inch jelly roll pan
- Parchment paper
- Large mixing bowl
- Electric mixer
- Spatula
- Clean kitchen towel
- Platter
Serving Suggestions
Buche de Noel is a rich and decadent dessert that is perfect for special occasions like Christmas or New Year’s Eve. Serve it with a cup of coffee or tea for a cozy and festive treat.
Variations and Substitutions
There are many ways to customize this recipe to suit your tastes. Here are a few ideas:
- Swap out the cocoa powder for matcha powder to make a green tea Buche de Noel.
- Add a layer of raspberry jam or lemon curd to the filling for a fruity twist.
- Top the cake with whipped cream and fresh berries instead of cocoa powder for a lighter option.
- Use almond extract instead of vanilla extract for a nutty flavor.
Storage
Buche de Noel can be stored in the refrigerator for up to 3 days. Cover with plastic wrap or foil to keep it fresh.
Tips and Notes
- Make sure to beat the egg yolks and granulated sugar until they are thick and pale yellow. This will help to create a light and fluffy cake.
- When folding in the egg whites, be gentle to avoid deflating them.
- Roll the cake up in the towel while it is still warm to prevent cracking.
- Chill the cake for at least an hour before serving to help it hold its shape.
Frequently Asked Questions
What is a Buche de Noel?
Buche de Noel, also known as a Yule Log, is a traditional French dessert made of sponge cake rolled up with a creamy filling and decorated to look like a log.
What is the filling for Buche de Noel?
The filling for Buche de Noel is typically a whipped cream or buttercream frosting flavored with vanilla, chocolate or other flavors.
Can I make Buche de Noel ahead of time?
Yes, Buche de Noel can be made ahead of time and stored in the refrigerator for up to 3 days.
Creating your own Buche de Noel at home is a fun and festive way to celebrate the holiday season. With a rich and decadent chocolate cake and creamy filling, this dessert is sure to impress your guests. Don’t be intimidated by the rolling technique – with a little practice, you’ll be a pro in no time. So go ahead and give it a try – your taste buds will thank you!