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Buche Noel

Buche Noel: 5 Steps to the Perfect Yule Log Delight

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  • Author: Sadka
  • Total Time: 13 hours
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A festive, rich, and beautiful Bûche De Noël decorated with meringue mushrooms and sugared cranberries.

Ingredients

Scale
  • 1 cup (100g) fresh cranberries
  • 4–5 sprigs rosemary
  • 3/4 cup (180ml) water
  • 1 and 1/4 cups (250g) granulated sugar, divided
  • 1 and 1/3 cups (157g) cake flour
  • 2 tablespoons (10g) cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 large eggs, separated and at room temperature
  • 1 cup (200g) granulated sugar, divided
  • 2 tablespoons (30ml) vegetable oil
  • 1 and 1/2 teaspoons pure vanilla extract
  • For Rolling
  • 3 tablespoons (15g) cocoa powder
  • 1 large egg white at room temperature
  • A pinch of cream of tartar
  • 1/8 teaspoon salt
  • 2 tablespoons (25g) granulated sugar
  • 1/2 teaspoon cocoa powder (optional)
  • 1 ounce (28g) semi-sweet chocolate, finely chopped
  • 1 and 1/2 cups (360ml) heavy cream
  • 2 tablespoons (30ml) Frangelico liqueur
  • 1/4 cup (30g) confectioners’ sugar
  • 1 tablespoon (5g) cocoa powder
  • 1/2 cup (60g) finely chopped hazelnuts (optional)
  • 6 ounces (170g) semi-sweet chocolate, finely chopped
  • 3/4 cup (180ml) heavy cream

Instructions

  1. Make the sugared cranberries and rosemary: Begin this step the night before to allow sufficient time for drying. Place the cranberries and rosemary in a large, heatproof bowl.
  2. Make the sugar syrup: In a medium saucepan over medium heat, bring water and 3/4 cup of sugar to a simmer, stirring to dissolve the sugar. Remove from heat and cool for 5 minutes.
  3. Coat the cranberries: Pour the cooled syrup over the cranberries and rosemary. Stir to coat, then cover and let sit for 15 minutes.
  4. Dry the cranberries: Transfer cranberries and rosemary to a lined baking sheet, and let them dry uncovered for 1 hour.
  5. Coat the cranberries again: Pour the remaining sugar into a bowl and toss the cranberries and rosemary to coat. Let them dry for at least 1 hour.
  6. Preheat the oven: Preheat the oven to 350°F (177°C). Grease a 12×17-inch baking pan with non-stick spray and line it with parchment paper.
  7. Make the cake batter: Whisk together the cake flour, cocoa powder, baking powder, and salt in a bowl. Set aside.
  8. Whip the egg whites: Beat egg whites and 1/2 cup sugar until stiff peaks form, about 4-5 minutes.
  9. Make the egg yolk mixture: Beat egg yolks, remaining sugar, oil, and vanilla until thick and light, about 3-4 minutes.
  10. Fold the mixtures: Gently fold in half of the whipped egg whites into the yolk mixture, then the flour mixture. Repeat with remaining ingredients.
  11. Bake the cake: Spread the batter evenly in the pan and bake for 15-16 minutes or until the cake springs back. Avoid over-baking.
  12. Prepare for rolling: While the cake bakes, dust a kitchen towel or parchment paper with cocoa powder. Once the cake is out of the oven, invert it onto the towel and peel off the parchment.
  13. Roll the cake: Roll the warm cake tightly in the towel. Let it cool completely in the roll, about 3 hours or overnight.
  14. Make the meringue mushrooms: Preheat the oven to 200°F (93°C). Beat egg white, cream of tartar, and salt until stiff. Gradually add sugar, beating until glossy peaks form.
  15. Form and bake mushrooms: Pipe meringue into small mushroom caps and stems. Bake for 2 hours without opening the oven. Then cool the meringues.
  16. Assemble mushrooms: Use melted chocolate to attach meringue caps to stems and let the chocolate set.
  17. Make the whipped cream: Whip the heavy cream, Frangelico, sugar, and cocoa until stiff peaks form.
  18. Unroll the cake: Carefully unroll the cooled cake and spread the whipped cream evenly. Sprinkle with chopped hazelnuts.
  19. Re-roll the cake: Slowly re-roll the cake without the towel and refrigerate for at least 30 minutes.
  20. Make the ganache: Heat the cream until simmering, then pour over the chopped chocolate. Stir until smooth and let cool to thicken.
  21. Decorate the cake: Slice off the end of the cake to create a branch, then spread ganache over the top and sides. Decorate with meringue mushrooms and sugared cranberries.

Notes

  • Make the sugared cranberries the night before for best results.
  • Use fresh ingredients for the best flavor.
  • Store leftovers in the refrigerator.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Nutrition

  • Serving Size: 1 slice
  • Calories: 380 kcal
  • Sugar: 35 g
  • Sodium: 50 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 150 mg

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Find it online: https://al3abfun.com/buche-noel/