Bûche de Noël I

Bûche de Noël I Recipe - French Christmas Cake

Region / culture: France | Preparation time: 45 minutes | Cooking time: 12 minutes | Servings: 8-10

Introduction

Bûche de Noël, also known as Yule log, is a traditional French dessert served during the Christmas season. This festive dessert is made to resemble a log, complete with bark-like frosting and decorative toppings.

History

The origins of the Bûche de Noël date back to the 19th century in France. The tradition of serving a Yule log cake during the Christmas season is said to have originated from the ancient Celtic tradition of burning a large log to celebrate the winter solstice.

Ingredients

How to prepare

Bûche de Noël

Have ready: a clean lint-free dish towel and a cookie sheet larger than a jelly roll pan.
Preheat the oven to 400°F. Prepare a 10"x15"x1" jelly roll pan by greasing it, lining the bottom and sides with wax paper, and greasing the wax paper.
Bring the eggs to room temperature and separate them.
Mix the flour, baking powder, and salt together; set aside.
Beat the egg yolks until thick and pale.
Gradually add 6 tsp of sugar, beating well after each addition.
The mixture should fall in a thick ribbon when the beaters are lifted.
Add vanilla and beat again.
With clean dry beaters, beat the egg whites until foamy.
Gradually add the remaining sugar, beating constantly, until the whites stand in firm, glossy, moist peaks.
Fold 0.33 of the egg whites into the yolk mixture to lighten it, then fold in the remaining whites.
Gradually fold the dry ingredients into the egg mixture; fold in gently but thoroughly.
Spread the batter evenly in the prepared pan, making sure to get it into the corners. Put the pan into the oven immediately.
Bake for 10 – 12 minutes, just until the cake is golden on top and a tester comes out clean. Do not overbake.
Remove from the oven; working quickly, cover the jelly roll pan first with a clean towel, then with an inverted cookie sheet.
Turn over the pan, towel, and sheet to turn out the cake. Remove the jelly roll pan; peel off the wax paper. Slide the towel and cake onto the counter; the cake is wrong side up. Cut off any crisp edges, fold one end of the towel over the short end of the cake, and roll the cake in the towel. Place the rolled cake seam side down on a wire rack or cookie sheet to cool completely.

Chestnut Buttercream Filling

Combine the sugar, egg yolk, salt, vanilla, and cream; beat for 8 minutes at medium speed.
Without washing the beaters, cream the butter until light.
Add the yolk mixture a little at a time, beating well after each addition.
Gradually add the powdered sugar, beating well after each addition.
Set the basic buttercream aside.
Purée the chestnuts with butter, cream, and powdered sugar.
Stir the chestnut puree into the buttercream, blending thoroughly.
If necessary, thin with a little more cream to bring it to a very spreadable consistency.

Mocha Silk Frosting

Powder the instant coffee by placing it in a plastic bag and crushing it with a rolling pin.
Mix together the sugar, cocoa, and coffee.
Add the remaining ingredients and beat for 1 minute at medium speed.
If necessary, add a little more cream to make the frosting easy to spread.

Putting it all Together

Unroll the cooled cake, leaving it on the towel; don't worry about the cake looking deflated, it will perk up soon.
Spread 0.5 cup of frosting evenly over the cake, all the way to the edges.
Spread 2 cups of filling over the thin layer of frosting, pushing a generous amount into the curved end.
Roll up the cake again, without the towel but using it to help roll.
Place the cake, seam side down, on a cake plate or tray.
Remove any excess filling from the ends and seam edge.
Refrigerate for 1 hour to firm up the filling.
Trim and discard (or eat!) a thin slice from one end of the chilled cake; cut and reserve a wedge from the other end.
Spread a small amount of filling on the top center of the cake and press the reserved wedge on it to make the "knothole".
Frost the entire cake with the remaining frosting, building the frosting up around the sides of the "knothole". Do not cover the knothole top! Work the frosting as far under the roll as possible.
Repeatedly draw a narrow metal spatula lengthwise through the frosting to simulate the rough texture of bark.
Snip pieces of angelica into leaf shapes and cut glace cherries in half to make log decorations.
Keep the cake refrigerated until serving; it is much easier to slice when cold and firm.
Before serving, surround the cake with holly and cranberries.

Variations

Try different fillings such as raspberry or chocolate ganache.
Experiment with different frosting flavors like peppermint or orange.

Cooking Tips & Tricks

Be sure to roll the cake while it is still warm to prevent cracking.

- Refrigerate the cake before frosting to make it easier to handle.

- Use a serrated knife to create a realistic bark texture on the frosting.

- Decorate with holly, cranberries, and other festive toppings for a beautiful presentation.

Serving Suggestions

Serve Bûche de Noël with a cup of hot cocoa or mulled wine for a cozy holiday dessert experience.

Cooking Techniques

Rolling the cake while warm to prevent cracking.

- Creating a realistic bark texture on the frosting with a serrated knife.

Ingredient Substitutions

Use all-purpose flour instead of cake flour.

- Substitute chestnuts with hazelnuts or almonds in the filling.

Make Ahead Tips

Bûche de Noël can be made a day in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Decorate the Bûche de Noël with fresh holly, cranberries, and powdered sugar for a festive presentation.

Pairing Recommendations

Pair Bûche de Noël with a glass of champagne or sparkling cider for a celebratory holiday dessert pairing.

Storage and Reheating Instructions

Store leftover Bûche de Noël in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 10g per serving

Proteins

Protein: 3g per serving

Vitamins and minerals

Bûche de Noël is not a significant source of vitamins and minerals.

Alergens

Contains: Eggs, dairy, tree nuts (chestnuts)

Summary

Bûche de Noël is a decadent dessert that is high in calories and fats. It is best enjoyed in moderation as a special holiday treat.

Summary

Bûche de Noël is a classic French Christmas dessert that is sure to impress your guests. With a light and fluffy cake, rich chestnut buttercream filling, and mocha silk frosting, this Yule log cake is a show-stopping centerpiece for your holiday table. Enjoy this festive treat with loved ones and create lasting memories this holiday season.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a delicate and beautiful dessert called Bûche de Noël, or Yule Log. The recipe had been passed down to me by a dear friend who had learned it from her grandmother in France. As soon as I read through the ingredients and instructions, I knew I had to try my hand at making it.

I remember the day clearly. It was a chilly winter afternoon, with snow falling gently outside. I gathered the necessary ingredients from my pantry and set to work in my cozy kitchen. The recipe called for a light and airy sponge cake, flavored with chocolate and coffee. The filling was a rich and velvety chocolate ganache, and the whole dessert was to be decorated to resemble a log, complete with meringue mushrooms and marzipan holly leaves.

As I mixed and measured, I thought about the history and tradition behind this dessert. Bûche de Noël originated in France, where it is served during the Christmas season as a symbol of good luck and prosperity for the coming year. The log-shaped cake represents the Yule log that was traditionally burned on the hearth during the winter solstice to bring warmth and light to the home.

As the cake baked in the oven, the kitchen filled with the warm and comforting aroma of chocolate and coffee. I carefully prepared the ganache, melting chocolate and cream together until smooth and glossy. When the cake was cool, I spread the ganache evenly over the surface and rolled it up into a log shape. I trimmed the ends to create a smooth finish, then covered the entire cake in a thin layer of ganache to seal in the moisture.

The next step was the most fun and creative part of making Bûche de Noël - decorating! I piped meringue mushrooms onto a baking sheet and baked them until they were crisp and dry. I rolled out green marzipan and cut out holly leaves, then dusted them with confectioners' sugar to give them a frosty appearance. I arranged the mushrooms and holly leaves on top of the cake, creating a whimsical woodland scene that looked almost too beautiful to eat.

When I presented the finished Bûche de Noël to my family, they were amazed by its beauty and elegance. As we sliced into the cake and savored each bite, I felt a sense of pride and accomplishment. This recipe had not only brought joy and delight to my loved ones, but it had also deepened my connection to the culinary traditions of France.

Since that day, Bûche de Noël has become a cherished holiday tradition in our family. Every year, I make the cake with love and care, remembering the first time I saw the recipe and the joy it brought me. I have shared the recipe with friends and neighbors, passing on the tradition and keeping the spirit of the Yule log alive.

As I grow older, I am grateful for the memories and experiences that cooking has brought into my life. Each recipe I learn and master becomes a part of me, a thread in the rich tapestry of my culinary journey. And as I continue to cook and create in my kitchen, I know that the legacy of Bûche de Noël will live on for generations to come.