Bûche de Noël II

Bûche de Noël II Recipe - A Delicious Dessert from France

Region / culture: France | Preparation time: 1 hour | Cooking time: 1 hour | Servings: 8

Introduction

Bûche de Noël, also known as Yule log, is a traditional French dessert served during the Christmas season. This festive dessert is shaped like a log and is typically made with a sponge cake rolled with a creamy filling and frosted to resemble a tree bark. It is often decorated with meringue mushrooms and powdered sugar to mimic a snowy forest scene.

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 believed to have originated from the ancient Celtic tradition of burning a large log to celebrate the winter solstice. Over time, the tradition evolved into a delicious dessert that is now enjoyed by many during the holiday season.

Ingredients

Almond sponge sheet

3 egg yolks
0.5 cup granulated sugar
1 medium orange, grated rind and juice
0.75 cup almonds, blanched and ground with 3 tbsp granulated sugar
0.25 tsp almond extract
0.5 cup cake flour
3 egg whites
3 tbsp granulated sugar
confectioner's sugar, sifted

Meringue base

3 large egg whites
pinch of salt
0.25 tsp cream of tartar
1.33 cup granulated sugar

Filling base

12 oz (340 g) semisweet baker's chocolate, melted with 0.33 cup strong coffee
1 tbsp vanilla extract
3 tbsp Jamaican dark rum
4 tbsp unsalted butter, softened

Filling

4 tbsp unsalted butter, softened

Decoration

3 tbsp unsweetened cocoa, sifted
confectioner's sugar, sifted

Spun caramel veil

1 cup granulated sugar
3 tbsp white corn syrup

How to prepare

Special equipment suggested

You will need a jelly-roll pan measuring about 11 by 17 inches. Additionally, you will need butter, wax paper, and flour to prepare the pan. An electric blender or food processor will be required for the almonds. A table-model electric mixer is recommended for the meringue. For the mushrooms, you will need a pastry bag with a 0.38 inch tube opening and a separate tube with a 0.13 inch opening. Prepare a buttered and floured no-stick pastry sheet for the mushrooms. A serving board and plenty of wax paper will be needed to hold the log. Lastly, you will need an oiled broom handle suspended between 2 chair backs and newspapers on the floor for the caramel.

The orange/almond sponge sheet / preparing the pan

Preheat the oven to 375°F (191°C).
Line the jelly-roll pan with buttered wax paper, leaving a 2-inch overhang at each end.
Roll flour in the pan and shake out any excess.
Prepare the cake batter.
Using a wire whisk or hand-held electric mixer, beat the 3 egg yolks in a 3 qt (2.84 liter) bowl, gradually sprinkling in the 0.5 cup of sugar.
When the mixture becomes thick and pale yellow, beat in the grated orange rind and juice, the almonds, and the almond extract.
Slowly sift in the flour while blending with the whisk.
In a separate clean bowl with clean beaters, beat the egg whites to soft peaks. Sprinkle in the 3 tbsp of sugar and continue beating to form stiff, shining peaks.
Stir a quarter of the egg whites into the batter, then delicately fold in the rest.
Bake the jelly roll.
Immediately turn the batter into the prepared pan. Lightly but firmly bang it on your work surface to settle it, and place it in the middle level of the preheated 375°F (191°C) oven.
Bake for about 10 minutes, until it has a very light color and the top is springy. Do not overbake, as the cake will crack when rolled.
Allow the cake to cool.
Sprinkle the top of the cake with a 0.06 inch layer of confectioner's sugar. Cover with a sheet of wax paper and a lightly dampened towel.
Reverse the cake onto a tray or baking sheet.
While the cake is still warm, lift off the jelly-roll pan by holding an end of the wax paper. Carefully peel the wax paper off the cake.
Sift another 0.06 inch layer of sugar over the cake and roll it up in the damp towel. Place it in a plastic bag to prevent drying out, and refrigerate.
The cake must be cold before filling and frosting.
Note: The sponge sheet can be kept in the refrigerator for 2 or 3 days, or frozen for several weeks. If frozen, make sure to let it defrost completely before unrolling.

The meringue base-Italian meringue

Beat the egg whites in the electric mixer until foaming throughout. Add the salt and cream of tartar and continue beating until soft peaks form.
Reduce the mixer speed to slow.
In a small saucepan, bring the sugar and 0.5 cup of water to a simmer. Remove from heat and swirl the pan until the sugar has completely dissolved and the liquid is clear.
Cover the pan tightly and boil the mixture to the soft-ball stage (238°F (114°C)).
Using moderately slow speed, gradually whip the hot syrup into the egg whites. Increase the speed to fast and continue beating at high speed for 5 minutes, until the egg whites form stiff, shining peaks and have completely cooled.
Plan to use the meringue promptly.

Meringue mushrooms

Preheat the oven to 200°F (93°C).
Scoop a quarter of the meringue into the pastry bag and squeeze out 8 to 10 half-inch domes on the pastry sheet to serve as mushroom caps.
Hold the 0.13 inch tube over the end of the pastry bag and squeeze out 8 to 10 conical shapes measuring 0.75 inch high for the stems.
Bake in the middle level of the oven for about 1 hour, until the meringues easily push off the pastry sheet. They should have a darkish cream color.
Return any unused meringue to the main mixture.
Note: Meringues can be made in advance and frozen.

The filling and frosting

Beat the smoothly melted chocolate into the meringue, along with the vanilla, rum, and soft butter.
Transfer two-thirds of the mixture to a bowl and refrigerate. This will be used as the frosting.
Beat the additional half stick of soft butter into the remaining meringue. This will be used as the filling.

Filling the cake

Unroll the sponge sheet and slice a quarter inch off the long sides to make it easier to roll.
Spread the filling over the top of the sheet.
Roll it up from one of the small ends to create the log shape.
Neatly slice a narrow slanting piece from each end of the log.
Using a small knife, dig a hole in an upper side of the log and insert a piece of the scrap to simulate a bump or a branch.
Place the log seam-side down on the serving board and slip double sheets of wax paper under the edge of each side and the two ends to catch any frosting spills.

Frosting the log

Beat 2 or more spoonfuls of sifted cocoa into the frosting mixture to make it a spreadable consistency.
Reserve 2 spoonfuls of frosting for the mushrooms.
Leaving the two ends free, frost the cake using a flexible metal spatula. Then scumble it with the spatula and a fork to give it a rough bark-like look.
Note: If not continuing immediately, refrigerate the log. It will keep nicely for a day if properly covered.

Final decorations, just before serving the mushrooms

Using a small knife, pierce a hole in the bottom of each meringue mushroom cap. Insert a bit of the frosting (or softened butter) into the hole, followed by the pointed end of a meringue stem.
Arrange the mushrooms in tasteful clusters upon the log and sprinkle the log with a dusting of confectioner's sugar to create a snowy effect.
Dust the tops of the mushrooms with cocoa powder tapped from the sieve.
The caramel veil.
In a small saucepan, bring the sugar to a simmer with the corn syrup and one-third cup of water. When the mixture is completely dissolved and clear, cover tightly and boil to the caramel stage.
Allow it to cool for two to three minutes, until it forms thick strands when lifted with a fork.
Dip the fork into the syrup and wave it over the broomstick to form long hanging threads of caramel.
The finale.
Lift the caramel strands off the broomstick and drape them over the yule log.
Decorate the serving board with sprigs of holly if desired, and the bûche de Noël is ready to serve.

Variations

Try adding a layer of raspberry jam or chestnut cream to the filling for a different flavor profile.
Decorate the cake with fresh berries or edible flowers for a colorful twist.
Use different flavored extracts, such as peppermint or orange, to customize the filling and frosting.

Cooking Tips & Tricks

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

- Use a flexible metal spatula to frost the cake and create a bark-like texture.

- Decorate the cake with meringue mushrooms and a caramel veil for a festive touch.

- Refrigerate the cake before serving to allow the flavors to meld together.

Serving Suggestions

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

Cooking Techniques

Beating the egg whites to stiff peaks is crucial for creating a light and airy sponge cake.

- Folding the egg whites into the batter gently to maintain the cake's fluffy texture.

- Boiling the sugar syrup to the soft-ball stage is important for creating a stable meringue.

Ingredient Substitutions

Substitute almond extract with vanilla extract if desired.

- Use dark chocolate chips instead of semisweet baker's chocolate for a richer filling.

- Replace rum with brandy or whiskey for a different flavor profile.

Make Ahead Tips

The sponge sheet can be made in advance and stored in the refrigerator for 2-3 days or frozen for several weeks. The meringue mushrooms can also be made ahead of time and frozen until ready to use.

Presentation Ideas

Decorate the Bûche de Noël with fresh holly leaves, sugared cranberries, or edible gold leaf for an elegant presentation. Serve on a festive platter or cake stand for a stunning centerpiece.

Pairing Recommendations

Pair the Bûche de Noël with a glass of champagne or sparkling cider for a celebratory toast. Serve with a side of whipped cream or vanilla ice cream for a decadent dessert.

Storage and Reheating Instructions

Store any leftover Bûche de Noël in the refrigerator in an airtight container for up to 3 days. Allow the cake to come to room temperature before serving. Do not freeze the cake once it has been assembled.

Nutrition Information

Calories per serving

Calories: 280 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 8g per serving

Proteins

Protein: 4g per serving

Vitamins and minerals

Calcium: 2% DV

Iron: 6% DV

Alergens

Contains: Eggs, Dairy, Nuts

Summary

This Bûche de Noël recipe is a decadent dessert that is high in carbohydrates and fats. It is a festive treat that is best enjoyed in moderation during the holiday season.

Summary

Bûche de Noël is a classic French dessert that is perfect for celebrating the holiday season. This recipe features a light and fluffy sponge cake filled with a rich chocolate meringue filling and frosted to resemble a festive Yule log. With a few tips and tricks, you can create a show-stopping dessert that will impress your guests and add a touch of elegance to your holiday table. Enjoy this delicious treat with loved ones and create lasting memories this Christmas season.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Bûche de Noël II. It was a cold winter day, just a few weeks before Christmas, and I had been browsing through an old French cookbook that had belonged to my great-grandmother. The pages were yellowed with age, and the binding was worn from years of use. As I flipped through the pages, my eyes landed on a picture of a beautiful Yule log cake, adorned with meringue mushrooms and marzipan holly leaves. I was immediately captivated by the intricate design and the thought of creating such a stunning dessert for my family to enjoy.

I had always loved baking, and over the years, I had collected a vast array of recipes from friends, family, and cooking shows. But there was something special about this particular recipe that spoke to me. It was not just a dessert; it was a work of art, a labor of love that required time, patience, and skill to create. I knew that I had to try my hand at making it, even if it meant stepping out of my comfort zone and tackling a challenge I had never attempted before.

I poured over the recipe, studying each step and ingredient carefully. The cake itself was a delicate sponge, flavored with chocolate and espresso. The filling was a rich buttercream, spiked with rum and vanilla. And the finishing touches included a smooth ganache glaze and a dusting of powdered sugar to mimic snow. It was a complex recipe, with multiple components that needed to be prepared separately and assembled with precision. But I was determined to master it, no matter how daunting it seemed.

I set to work gathering the ingredients, making sure to use only the finest quality butter, eggs, and chocolate. I followed the instructions meticulously, sifting the flour, beating the eggs until they were light and fluffy, and folding in the melted chocolate with a gentle hand. The batter came together smoothly, and I poured it into a jelly roll pan lined with parchment paper. As I watched the cake bake in the oven, I could already envision the finished product in my mind's eye, a stunning masterpiece that would be the centerpiece of our Christmas table.

Once the cake had cooled, I carefully inverted it onto a clean kitchen towel dusted with powdered sugar. I spread a thin layer of buttercream over the surface, then rolled it up tightly, using the towel to guide the cake into a perfect log shape. I placed it in the refrigerator to set, allowing the flavors to meld together and the buttercream to firm up.

While the cake chilled, I turned my attention to the decorations. I whipped up a batch of meringue mushrooms, piping them into whimsical shapes and baking them until they were crisp and golden. I tinted marzipan green and rolled it out thinly, cutting out holly leaves with a sharp knife and shaping them with my fingers. I melted chocolate for the ganache glaze, stirring it until it was smooth and glossy, ready to be poured over the chilled cake.

Finally, the time had come to assemble the Bûche de Noël II. I carefully unrolled the cake, spread a generous layer of buttercream over the surface, and rolled it back up, this time without the towel. I trimmed the ends to create a smooth finish, then poured the ganache over the top, allowing it to cascade down the sides like a river of chocolate. I placed the meringue mushrooms and marzipan holly leaves on top, arranging them in a festive display that added the perfect finishing touch to the cake.

As I stood back and admired my handiwork, I couldn't help but feel a sense of pride and accomplishment. The Bûche de Noël II was a true labor of love, a testament to my passion for baking and my desire to create something beautiful for my family to enjoy. And when I presented it to them on Christmas day, their eyes lit up with delight and wonder, marveling at the intricate design and savoring the rich, decadent flavors.

From that moment on, the Bûche de Noël II became a beloved tradition in our family, a symbol of the holiday season and a reminder of the joy that comes from sharing a homemade dessert with the ones we love. And as I passed the recipe down to future generations, I knew that it would continue to bring happiness and memories for years to come. Cooking truly is a gift that keeps on giving, a legacy that transcends time and connects us to the past, present, and future. And I am grateful for the opportunity to share my love of baking with those I hold dear, one delicious recipe at a time.