Are you looking for a showstopping dessert that will impress your guests this holiday season? Look no further than Williams Sonoma’s Buche de Noel recipe!
This classic French dessert, also known as a Yule log, is a festive and delicious way to celebrate the holidays. Made with a light sponge cake, rich chocolate ganache, and a creamy buttercream frosting, this dessert is sure to be a crowd-pleaser.
Ingredients:
- 6 large eggs, separated
- 3/4 cup granulated sugar
- 1/3 cup cake flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 1 cup heavy cream
- 10 ounces bittersweet chocolate, chopped
- 1/2 cup unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Confectioners’ sugar, for dusting
Instructions:
- Preheat the oven to 350°F. Grease and line a 15-by-10-inch jelly roll pan with parchment paper.
- In a large bowl, beat the egg yolks with 1/2 cup of the granulated sugar until thick and pale yellow. Sift the flour, cocoa powder, and salt over the egg mixture, then fold in gently until just combined. Stir in the vanilla extract.
- In another large bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar, beating until stiff peaks form.
- Stir one-third of the egg white mixture into the egg yolk mixture to lighten it, then gently fold in the remaining egg white mixture until just combined. Pour the batter into the prepared pan and smooth the top.
- Bake for 12 to 15 minutes, or until the cake springs back when lightly touched. Dust a clean kitchen towel with confectioners’ sugar and invert the cake onto the towel. Peel off the parchment paper and roll up the cake in the towel, starting at one of the short ends. Let cool completely on a wire rack.
- In a medium saucepan, bring the heavy cream to a simmer over medium heat. Remove from the heat and add the chopped chocolate, stirring until melted and smooth. Let cool to room temperature.
- In a large bowl, beat the butter and powdered sugar until light and fluffy. Beat in the vanilla extract and salt. Add the cooled chocolate mixture and beat until smooth and creamy.
- Unroll the cooled cake and spread the chocolate buttercream evenly over the top, leaving a 1/2-inch border around the edges. Roll the cake up tightly from the short end, using the towel to help you. Place the cake on a platter, seam-side down.
- Using a fork, make decorative ridges in the buttercream to resemble bark. Dust the cake with confectioners’ sugar to resemble snow.
- Chill the cake for at least 1 hour before serving.
Nutritional Information:
Serving size: 1 slice
Calories: 320
Fat: 21g
Saturated fat: 12g
Trans fat: 0g
Cholesterol: 135mg
Sodium: 80mg
Carbohydrates: 30g
Fiber: 2g
Sugar: 25g
Protein: 5g
Cooking Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Chilling time: 1 hour
Equipment:
- 15-by-10-inch jelly roll pan
- Parchment paper
- Large bowls
- Mixer
- Medium saucepan
- Wire rack
- Kitchen towel
- Fork
Serving Suggestions:
Serve the Buche de Noel with a dollop of whipped cream and fresh raspberries for a festive touch.
Variations:
You can experiment with different flavors for the cake and frosting. Try using white chocolate ganache or a raspberry filling for a twist on the classic recipe.
Substitutions:
- You can use all-purpose flour instead of cake flour, but the cake may not be as light and fluffy.
- If you don’t have cream of tartar, you can use 1/2 teaspoon of lemon juice or white vinegar.
- If you don’t have bittersweet chocolate, you can use semisweet or dark chocolate instead.
Storage:
The Buche de Noel can be stored in the refrigerator for up to 3 days. Let it come to room temperature for 30 minutes before serving.
Tips:
- Be careful not to overbake the cake, or it will be dry and difficult to roll.
- Use a serrated knife to slice the cake for a clean cut.
- Make sure the chocolate ganache has cooled to room temperature before adding it to the buttercream frosting.
Notes:
Buche de Noel is a traditional French dessert that is typically served during the Christmas season. The cake is shaped like a Yule log, which is a symbol of the winter solstice.
Frequently Asked Questions:
What is the origin of Buche de Noel?
Buche de Noel is a traditional French dessert that dates back to the 19th century. It is a festive way to celebrate the Christmas season.
Can I make Buche de Noel ahead of time?
Yes, you can make the cake and frosting ahead of time, but don’t assemble the cake until just before serving.
What is the difference between a Yule log and Buche de Noel?
Yule log and Buche de Noel are two names for the same dessert. The cake is shaped like a log and decorated to resemble a Yule log, which is a symbol of the winter solstice.
Personal Thoughts:
The Williams Sonoma Buche de Noel recipe is a classic and delicious way to celebrate the holidays. The cake is light and fluffy, and the chocolate ganache and buttercream frosting are rich and decadent. I love how festive and impressive the cake looks with its powdered sugar “snow” and buttercream “bark.” This recipe is a bit time-consuming, but the end result is definitely worth it. I highly recommend giving it a try!