Yule Log Pastry Recipe

Yule Log Pastry Recipe

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Christmas Baking Our Chocolate Yule Log Recipe HelloFresh Food Blog
Christmas Baking Our Chocolate Yule Log Recipe HelloFresh Food Blog from blog.hellofresh.co.uk

Introduction

It’s that time of year again – time to break out the baking sheets and get your holiday bake on! One classic dessert that never goes out of style is the yule log pastry. Also known as a bûche de Noël, this festive treat is a must-have for any holiday gathering. Don’t let the intricate design fool you – this recipe is easier than it looks. So grab your apron and let’s get started!

Ingredients

  • 6 large eggs, separated
  • 3/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup raspberry jam
  • powdered sugar, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper.
  2. In a large bowl, beat the egg yolks and granulated sugar together until thick and pale yellow in color.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  4. Add the dry ingredients to the egg yolk mixture and mix until just combined.
  5. In another large bowl, beat the egg whites until stiff peaks form.
  6. Gently fold the egg whites into the batter until no white streaks remain.
  7. Pour the batter into the prepared pan and spread it out evenly.
  8. Bake for 12-15 minutes, or until the cake springs back when touched.
  9. Remove from the oven and immediately invert the cake onto a clean kitchen towel dusted with powdered sugar.
  10. Carefully peel off the parchment paper and roll the cake up in the towel, starting from the narrow end.
  11. Let the cake cool completely while still rolled up.
  12. In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
  13. Unroll the cake and spread the raspberry jam over the surface.
  14. Spoon the whipped cream over the jam, spreading it out evenly.
  15. Roll the cake back up, using the towel to help lift and guide it.
  16. Place the cake on a serving platter and dust with powdered sugar.
  17. Use a serrated knife to cut off a small diagonal piece from one end of the cake and place it on the side of the cake, creating the look of a branch.
  18. Dust the branch with powdered sugar to mimic snow.
  19. Decorate with fresh berries or marzipan decorations, if desired.
  20. Chill in the refrigerator for at least 1 hour before serving.
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Nutritional Information

Serving Size: 1 slice

Calories: 280

Total Fat: 14g

Saturated Fat: 8g

Cholesterol: 145mg

Sodium: 150mg

Total Carbohydrates: 34g

Dietary Fiber: 1g

Sugars: 25g

Protein: 5g

Cooking Time

Total Time: 2 hours (including chilling time)

Prep Time: 45 minutes

Cook Time: 15 minutes

Chill Time: 1 hour

Equipment

  • 10×15 inch jelly roll pan
  • Parchment paper
  • Electric mixer
  • Large mixing bowls
  • Whisk
  • Spatula
  • Clean kitchen towel
  • Serrated knife

Serving Suggestions

This yule log pastry is the perfect dessert to serve at any holiday gathering. It pairs well with a hot cup of cocoa or coffee. For an extra special touch, serve each slice with a dollop of whipped cream and fresh berries.

Variations

For a different flavor twist, try using different flavors of jam such as strawberry or apricot. You could also substitute the whipped cream filling for a chocolate ganache or cream cheese frosting.

Substitutions

If you don’t have raspberry jam on hand, feel free to substitute with any other flavor of your choice. You could also use a fruit compote or jelly in place of the jam. For a dairy-free version, swap out the heavy cream for coconut cream or a dairy-free whipped topping.

Storage

This yule log pastry will keep well in the refrigerator for up to 3 days. Be sure to cover it tightly with plastic wrap or aluminum foil to prevent drying out.

Tips

  • Be sure to use room temperature eggs for best results.
  • To prevent the cake from cracking when rolling, be sure to roll it up while it’s still warm.
  • Don’t overfill the cake with filling – a thin layer is all you need.
  • Let the cake chill in the refrigerator for at least 1 hour before serving to allow the filling to set.
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Notes

This recipe yields 10-12 servings.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes! You can make the cake portion of the recipe up to 1 day ahead of time. Just be sure to wrap it tightly in plastic wrap and store it in the refrigerator until ready to assemble. You can also make the whipped cream filling and raspberry jam ahead of time as well.

Do I have to use raspberry jam?

No, you can use any flavor of jam or fruit filling that you prefer. Just be sure to choose a flavor that pairs well with chocolate and whipped cream.

Can I freeze this yule log pastry?

Yes, you can freeze the yule log pastry before or after assembly. To freeze before assembly, wrap the cooled cake tightly in plastic wrap and store it in the freezer for up to 1 month. To freeze after assembly, wrap the completed yule log tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw in the refrigerator before serving.

Summary

This yule log pastry recipe is the perfect dessert to impress your guests this holiday season. The combination of rich chocolate cake, tart raspberry jam, and fluffy whipped cream is sure to please everyone’s taste buds. Don’t be intimidated by the intricate design – with a little patience and practice, you’ll be rolling like a pro in no time!

Personal Thoughts

As a baking enthusiast, I always look forward to trying out new recipes during the holiday season. This yule log pastry recipe is one of my favorites – not only does it look impressive, but it tastes amazing too. I love the combination of chocolate and raspberry, and the whipped cream filling adds a lightness that balances out the richness of the cake. Give this recipe a try and see for yourself – it’s sure to become a new holiday tradition!

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