This holiday season, why not try your hand at making a traditional Buche de Noel? Also known as a Yule log cake, this dessert is sure to impress your family and friends.
Here’s what you need to know to make your own Buche de Noel: Buche de Noel is a French Christmas tradition that dates back centuries. The cake itself is meant to resemble a yule log, which was traditionally burned in the fireplace during the winter solstice celebrations. While there are many different ways to make Buche de Noel, the most important thing is to start with a good quality sponge cake.
Once you have your sponge cake, you can get creative with the filling and decoration. If you’re feeling ambitious, you can even make your own sponge cake from scratch. However, if you’re short on time or not confident in your baking skills, don’t hesitate to use a store-bought cake. Simply ask your local bakery for an unfilled sponge cake – they should be able to accommodate your request.
- Preheat the oven to 350 degrees F
- Grease and flour a 10-inch bundt pan
- In a large bowl, cream together 1 cup of sugar and 1 cup of margarine until light and fluffy
- Beat in 4 eggs, one at a time
- In another bowl, whisk together 2 cups of flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt
- Add this to the creamed mixture alternately with 1/2 cup of milk, beginning and ending with the flour mixture
- Stir in 1 teaspoon of vanilla extract
- Pour the batter into the prepared pan, and bake for 45 minutes to an hour, or until a toothpick inserted into the center comes out clean
- Let cool for 10 minutes before inverting onto a plate
- To make the filling, mix together 1 (8 ounce) package of cream cheese, 1/4 cup of sugar, and 1 teaspoon of vanilla extract until smooth
- spread over the top of the cooled cake
- Refrigerate for at least an hour before serving
- 6 To make the chocolate glaze , melt 1/2 cup of semisweet chocolate chips with 2 tablespoons of butter in a saucepan over low heat
- Once melted , remove from heat and stir in 2 tablespoons of light corn syrup
- Pour over the top Of The chilled cake , letting it drip down The sides
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How to Make the Perfect Buche De Noel?
Buche de Noel, also known as a Yule Log Cake, is a traditional French dessert served during the holidays. The cake is made to resemble a log, and is often decorated with edible mushrooms, holly leaves and berries. To make the perfect buche de Noel, you’ll need:
-1 pound of good quality chocolate (either bittersweet or semisweet will work), melted and cooled slightly -1/2 cup of strong coffee -1 cup of sugar -6 eggs, beaten -1 teaspoon of vanilla extract -2 cups of flour -1 teaspoon of baking powder -1/4 teaspoon of salt.
For the filling:
-8 ounces of cream cheese, at room temperature – 1/4 cup confectioners’ sugar – 1 tablespoon grated orange zest – 1 tablespoon rum or brandy (optional)
For the frosting
-12 ounces of bittersweet or semisweet chocolate, chopped – 1 cup heavy cream – 2 tablespoons light corn syrup – 1 teaspoon vanilla extract
Directions:
Preheat oven 350 degrees F (175 degrees C). Butter and flour a 17×11 inch jelly roll pan. In a large bowl, whisk together the melted chocolate and coffee until smooth. Add the sugar, eggs and vanilla extract; mix well. Sift together the flour, baking powder and salt; stir into the chocolate mixture until just blended. Pour batter into the prepared pan. Bake for 25 minutes or until cake springs back when lightly touched. Cool for 10 minutes on a wire rack.
Meanwhile, make the filling by combining all ingredients in a medium bowl; mix well. Set aside. When cake has cooled for 10 minutes, spread filling over top. Roll up cake from one long side using wax paper to help lift it. Remove wax paper; place seam side down on wire rack set over parchment paper to catch drips.
Allow cake to cool completely before frosting. To make frosting, Place chopped chocolate in a large heatproof bowl.
Bring cream just to a boil in small saucepan over medium heat. pour over chocolate. Stir gently until mixture is smooth. Add corn syrup , and vanilla extract; stir gently until combined. Place bowl with ganache over saucepan containing barely simmering water. stirring frequently, cook until ganache becomes pourable but not too runny, about 5 minutes.
How Do You Make a Traditional Yule Log?
The Yule Log, also known as the Christmas log, is a traditional holiday decoration. It is a large log, usually made of fir or pine, that is decorated with greenery and ribbons. The Yule Log is often placed in the fireplace on Christmas Eve and burned throughout the night.
To make your own traditional yule log, you will need:
-A large log, preferably from a Fir or Pine tree -Greenery such as holly, ivy, or evergreens -Ribbons or other decorations (optional)
1. Cut your log to size if necessary. It should be big enough to fit comfortably in your fireplace. If it is too long, you can always cut it down later.
2. Decorate your log with greenery and ribbons. You can be as creative as you like here! Get festive and have fun with it.
3. Place your decorated log in the fireplace on Christmas Eve.
4. Light a fire in the fireplace and let the yule log burn through the night.
How Do You Roll a Buche De Noel?
A Buche de Noel, also known as a Yule log, is a traditional French dessert typically served during the Christmas season. Here are the steps to roll a Buche de Noel:
Prepare the cake batter:
Start by preheating your oven to 350°F (180°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper. In a mixing bowl, beat 4 eggs and 3/4 cup of granulated sugar until pale and fluffy. Add 1 teaspoon of vanilla extract and beat until combined. In another bowl, sift together 3/4 cup of all-purpose flour, 1/4 cup of cocoa powder, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually fold the dry ingredients into the egg mixture until fully incorporated.
Bake the cake:
Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly pressed with your finger.
Roll the cake:
As soon as the cake comes out of the oven, dust it generously with powdered sugar. Lay a clean kitchen towel on top of the cake, and carefully invert the pan onto the towel. Gently peel off the parchment paper from the bottom of the cake. Starting at the shorter end of the cake, use the towel to roll up the cake tightly. Let the rolled cake cool completely on a wire rack.
Prepare the filling:
In a mixing bowl, beat 1 cup of heavy cream until soft peaks form. Add 1/4 cup of powdered sugar and 1 teaspoon of vanilla extract, and continue to beat until stiff peaks form. Unroll the cooled cake and spread the whipped cream evenly over the surface, leaving a small border around the edges.
Roll the cake again:
Using the towel, gently roll up the cake again, this time without applying pressure. Tuck the loose ends of the towel under the cake and place it on a serving platter, seam-side down. Trim off the ends of the cake diagonally to resemble a log.
Decorate the Buche de Noel:
Dust the cake with powdered sugar to resemble snow. Use a fork or spatula to make lines on the surface of the cake to resemble bark. Garnish with fresh berries, mint leaves, or any other decorations of your choice.
Enjoy your delicious Buche de Noel!
How Long Will a Buche De Noel Keep?
Assuming you are referring to a yule log cake or Buche de Noel, these cakes are meant to be eaten fresh and are best consumed within 2-3 days of baking. That being said, they can last up to a week if stored properly in the fridge.
How to make a Yule Log | Bûche De Noël
Filling for Bûche De Noël
It’s that time of year again! Time to start thinking about holiday baking. One of my favorite things to make is Bûche de Noël, or Yule Log Cake.
This traditional French dessert is made by rolling a sponge cake into a log shape and then filling it with buttercream, chocolate ganache, or another flavored cream. The outside of the cake is often decorated with more buttercream, chocolate shavings, or other festive decorations. If you’re interested in trying your hand at making Bûche de Noël this year, I’ve put together a little guide with all the information you’ll need to get started.
First, you’ll need a recipe for the sponge cake. There are many different recipes out there, so feel free to experiment until you find one that you like. I usually use this recipe from Bon Appétit: https://www.bonappetit.com/recipe/classic-yule-log-cake.
Once you have your cake batter ready, you’ll need to bake it in a jelly roll pan (a rectangular baking pan with raised sides). Make sure to line the pan with parchment paper first so that the cake will release easily after baking. After the cake has cooled completely, it’s time to roll it up into a log shape.
Start by spreading your filling evenly over the surface of the cake. Then, using the parchment paper as an aid, begin rolling the long side of the rectangle up into a log shape. Be careful not to roll too tightly or else your cake may crack.
Once your cake is rolled up, transfer it to a serving platter and refrigerate for at least 30 minutes so that the filling can set before serving. When you’re ready to decorate your Bûche de Noël, start by covering the outside of the log with buttercream or chocolate ganache (I like to use this recipe for chocolate ganache: https://www NULL .food52 NULL .com/recipes/101946-quick-chocolate-ganache ). Then add any additional decorations that you like – I often sprinkle on some cocoa powder or shaved dark chocolate at this point.
If you want something really festive looking, try using edible gold leaf flakes!
What is Bûche De Noël?
Bûche de Noël, or Yule log cake, is a traditional French dessert served around the Christmas holiday. The cake is made from a genoise or sponge cake, often flavoured with chocolate, coffee or orange liqueur. It is rolled to form a log shape, filled with mousseline cream and frosted with ganache or buttercream.
The outside of the cake may be decorated with piped icing, nuts, chocolate shavings or candied fruit. The tradition of the bûche de Noël dates back to the Middle Ages when large logs were burned in homes to keep warm during winter. Families would save a portion of the log to use as kindling for next year’s fire.
The ashes from the burnt logs were thought to have magical properties and were used to bless crops and protect livestock. Over time, the burning of the Yule log came to symbolize cleansing and renewal. In France, the bûche de Noël became associated with Christmas when it was introduced by German Duke Albrecht V of Bavaria in 1551.
Duke Albrecht was married to Renée de Bourbon-Lancy, who came from a family of wealthy merchants in Lyon. It is said that she brought her family’s tradition of eating a special cake shaped like a Yule log on Christmas Eve with her when she married into the Bavarian royal family. The French version of the bûche de Noël soon became popular throughout Europe and eventually made its way to North America where it remains a popular holiday treat today.
Barefoot Contessa Bûche De Noël Recipe
This holiday season, try something new with your dessert spread and whip up a Barefoot Contessa Bûche de Noël! This festive treat is traditionally made with a sponge cake rolled around a rich cream filling, then decorated to look like a yule log.
For Ina Garten’s take on the classic recipe, she starts by making an orange-scented sponge cake.
The batter comes together quickly and only requires a few ingredients that you likely already have on hand. Once baked, the cake is rolled up while it’s still warm so that it sets in the shape of a log.
The next step is to make the cream filling, which Ina flavored with both vanilla extract and Grand Marnier.
If you want to keep things kid-friendly, feel free to omit the liquor from the recipe. Once everything is assembled, give your Bûche de Noël a final dusting of powdered sugar and some decorative touches like edible snowflakes or holly leaves before serving.
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Conclusion
This blog post outlines how to make the traditional French dessert, Buche de Noel. First, a sponge cake is made and then rolled into a log shape. Next, a chocolate ganache is spread over the cake and it is refrigerated until firm. Then, the cake is decorated with whipped cream and meringue mushrooms before being served.
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