MOULE A BUCHE DE NOEL RECIPES

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BUCHE DE NOEL RECIPE | ALLRECIPES



Buche de Noel Recipe | Allrecipes image

Buche de Noel is the French name for a Christmas cake shaped like a log. This one is a heavenly flourless chocolate cake rolled with chocolate whipped cream. Traditionally, Buche de Noel is decorated with confectioners' sugar to resemble snow on a Yule log.

Provided by TYRARACHELE

Categories     World Cuisine    European    French

Total Time 1 hours 30 minutes

Prep Time 45 minutes

Cook Time 15 minutes

Yield 1 buche de Noel

Number Of Ingredients 12

2 cups heavy cream
½ cup confectioners' sugar
½ cup unsweetened cocoa powder
1 teaspoon vanilla extract
6 egg yolks
½ cup white sugar
? cup unsweetened cocoa powder
1?½ teaspoons vanilla extract
? teaspoon salt
6 egg whites
¼ cup white sugar
confectioners' sugar for dusting

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.
  • In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
  • Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
  • Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 275.6 calories, CarbohydrateContent 27.6 g, CholesterolContent 156.8 mg, FatContent 17.7 g, FiberContent 2 g, ProteinContent 5.1 g, SaturatedFatContent 10.4 g, SodiumContent 72.4 mg, SugarContent 22.9 g

BUCHE DE NOEL RECIPE | SOUTHERN LIVING



Buche de Noel Recipe | Southern Living image

Literally translated, the name of this recipe means "yule log." This traditional French Christmas cake is shaped and decorated to resemble a wooden log and often garnished with meringue "mushrooms" or "moss" made from chopped pistachio nuts. It may look impressive but making a roulade or jelly roll is easy if you follow the steps.Sprinkle or sift powdered sugar in a 15- x 10-inch rectangle on a clean linen towel. You want the sugar rectangle to be as big, if not a touch bigger, than the baking pan. As soon as you take the cake out of the oven (rolling the cake right out of the oven prevents it from cracking or breaking) turn it out onto the sugar-coated towel, then peel the wax paper from cake. Trim any crisp cake edges, if needed. Beginning with the short end, carefully roll up cake and towel together. Let it cool completely on a wire rack, seam side down. Once cooled, unroll the cake and remove towel. Brush the cake with the mixture of hot coffee and sugar; this helps moisten the crumb and brighten the chocolate coffee flavor profile of the cake. If a tall layer cake has always been your go-to dessert for holiday meals, this year try your hand at this festive roulade.

Provided by Southern Living

Categories     Cakes

Total Time 1 hours 35 minutes

Yield 8 to 10 servings

Number Of Ingredients 16

Cooking spray
4 large eggs
3/4 teaspoon baking powder
1/4 teaspoon + a pinch table salt, divided
3/4 cup + 3 tablespoons granulated sugar, divided
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon vanilla extract
3 tablespoons + 2 1/2 cups powdered sugar (sifted), divided
1/2 cup hot strong brewed coffee
2 cups sweetened whipped cream
1/3 cup boiling water
1 tablespoon instant coffee granules
3 (1-oz.)s unsweetened chocolate squares, chopped
1/2 cup unsalted butter
Candied cherries

Steps:

  • Preheat oven to 400°F. Coat a 15- x 10- x 1-inch jellyroll pan with cooking spray; line with wax paper, and coat with cooking spray. Beat eggs, baking powder, and 1/4 teaspoon of the salt with a hand mixer on medium-high speed until combined, about 30 seconds. Gradually add 3/4 cup of the granulated sugar, beating until thick and light colored, about 4 minutes. Fold in flour, cocoa, and vanilla. Spread batter evenly into prepared jellyroll pan. Bake in preheated oven until cake surface springs back when gently pressed, about 12 minutes.
  • Sift 3 tablespoons of the powdered sugar in a 15- x 10-inch rectangle on a clean linen towel. Turn cake out onto sugar-coated towel; remove wax paper from cake. Trim crisp cake edges, if needed. Starting with the short end, carefully roll up cake and towel together, jellyroll style. Let cool completely on a wire rack, seam side down, about 1 hour.
  • Unroll cake; remove towel. Stir together hot brewed coffee and remaining 3 tablespoons granulated sugar in a small bowl until dissolved; brush mixture over cake. Spread with whipped cream, and reroll (without towel). Chill 30 minutes.
  • Stir together boiling water and instant coffee granules in a small heatproof bowl until dissolved. Melt chopped chocolate in the top of a double boiler; stir in butter, dissolved instant coffee mixture, and remaining pinch of salt until smooth. Remove from heat, and let cool until lukewarm, about 30 minutes. Stir in remaining 2 1/2 cups powdered sugar until a smooth, spreadable consistency is reached.
  • Spread chocolate frosting evenly over chilled cake. Score frosting with a spatula or fork tines to resemble bark of a tree. Garnish cake with candied cherries. Refrigerate at least 30 minutes or up to 3 days before serving.

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  • Preheat oven to 350°. Line a jelly roll pan with parchment paper and grease with cooking spray. In a medium bowl mix together flour, cocoa powder, and salt.  In a large bowl beat egg yolks until thick. Slowly add ½ cup sugar and beat until pale then beat in flour mixture.  In another large bowl beat egg whites until soft peaks form. Add remaining ¼ cup sugar a little at a time and continue to beat until stiff peaks form. Gently fold egg whites into batter in two batches. Pour batter into prepared pan and spread into an even layer. Bake until top springs back when lightly pressed, 12 minutes.  Dust a clean kitchen towel with powdered sugar and invert warm cake onto towel. Peel off parchment paper.  Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely.  Make filling: if using gelatin, place 2 tablespoons cold water in a shallow microwave-safe bowl and sprinkle gelatin in an even layer on top. Let bloom for 5 to 10 minutes, then microwave for 10 seconds until gelatin is runny—do not overheat!  In a large bowl, beat together heavy cream, powdered sugar, pure vanilla extract, and a pinch of salt, until medium peaks form. If using gelatin, strain and stream into whipped cream at this point while continuing to beat the cream. Refrigerate until ready to use.  When cake is cool, unroll and spread filling evenly over cake. Roll cake back into a log, using the towel to help create a tight roll. Place seam side down on a baking sheet and refrigerate until well chilled, 1 hour.  Make frosting: In a large bowl beat butter until smooth. Add powdered sugar and cocoa powder and beat until no lumps remain then beat in vanilla, heavy cream, and salt.  When ready to serve, trim ends and frost cake with chocolate buttercream. Dust lightly with powdered sugar and top with chocolate curls. Place cranberries and rosemary on log to create mistletoe.


BEST BûCHE DE NOëL RECIPE - HOW TO MAKE YULE LOG CAKE FO…
best bûche de noël recipe - how to make yule log cake fo… image
The Bûche de Noël cake is a French Christmas tradition that dates back to the 19th century. Get in the holiday spirit with this show-stopping yule log cake recipe.
From delish.com
Reviews 4.3
Total Time 3 hours
Category nut-free, Christmas, cocktail party, dinner party, winter, baking, dessert
Cuisine American, French
  • Preheat oven to 350°. Line a jelly roll pan with parchment paper and grease with cooking spray. In a medium bowl mix together flour, cocoa powder, and salt.  In a large bowl beat egg yolks until thick. Slowly add ½ cup sugar and beat until pale then beat in flour mixture.  In another large bowl beat egg whites until soft peaks form. Add remaining ¼ cup sugar a little at a time and continue to beat until stiff peaks form. Gently fold egg whites into batter in two batches. Pour batter into prepared pan and spread into an even layer. Bake until top springs back when lightly pressed, 12 minutes.  Dust a clean kitchen towel with powdered sugar and invert warm cake onto towel. Peel off parchment paper.  Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely.  Make filling: if using gelatin, place 2 tablespoons cold water in a shallow microwave-safe bowl and sprinkle gelatin in an even layer on top. Let bloom for 5 to 10 minutes, then microwave for 10 seconds until gelatin is runny—do not overheat!  In a large bowl, beat together heavy cream, powdered sugar, pure vanilla extract, and a pinch of salt, until medium peaks form. If using gelatin, strain and stream into whipped cream at this point while continuing to beat the cream. Refrigerate until ready to use.  When cake is cool, unroll and spread filling evenly over cake. Roll cake back into a log, using the towel to help create a tight roll. Place seam side down on a baking sheet and refrigerate until well chilled, 1 hour.  Make frosting: In a large bowl beat butter until smooth. Add powdered sugar and cocoa powder and beat until no lumps remain then beat in vanilla, heavy cream, and salt.  When ready to serve, trim ends and frost cake with chocolate buttercream. Dust lightly with powdered sugar and top with chocolate curls. Place cranberries and rosemary on log to create mistletoe.


BUCHE DE NOEL RECIPE | SOUTHERN LIVING
Literally translated, the name of this recipe means "yule log." This traditional French Christmas cake is shaped and decorated to resemble a wooden log and often garnished with meringue "mushrooms" or "moss" made from chopped pistachio nuts. It may look impressive but making a roulade or jelly roll is easy if you follow the steps.Sprinkle or sift powdered sugar in a 15- x 10-inch rectangle on a clean linen towel. You want the sugar rectangle to be as big, if not a touch bigger, than the baking pan. As soon as you take the cake out of the oven (rolling the cake right out of the oven prevents it from cracking or breaking) turn it out onto the sugar-coated towel, then peel the wax paper from cake. Trim any crisp cake edges, if needed. Beginning with the short end, carefully roll up cake and towel together. Let it cool completely on a wire rack, seam side down. Once cooled, unroll the cake and remove towel. Brush the cake with the mixture of hot coffee and sugar; this helps moisten the crumb and brighten the chocolate coffee flavor profile of the cake. If a tall layer cake has always been your go-to dessert for holiday meals, this year try your hand at this festive roulade.
From southernliving.com
Total Time 1 hours 35 minutes
Category Cakes
  • Spread chocolate frosting evenly over chilled cake. Score frosting with a spatula or fork tines to resemble bark of a tree. Garnish cake with candied cherries. Refrigerate at least 30 minutes or up to 3 days before serving.


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