Best BÛche De NoËl Filling Frosting Marzipan Mushrooms Recipes

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BûCHE DE NOëL (YULE LOG)



Bûche De Noël (Yule Log) image

The meringue mushrooms and sugared cranberries & rosemary are completely optional garnishes. The recipe below includes both. For all make-ahead instructions, see recipe notes. I recommend watching the video tutorial above and reading the full recipe below before beginning. There's a lot of cooling down, chilling, and other moving parts here!

Provided by Sally

Categories     Dessert

Time 10h

Number Of Ingredients 26

1 cup (120g) fresh cranberries*
4-5 rosemary sprigs (optional)
2 cups (400g) granulated sugar, divided
1 cup (240ml) water
1 and 1/3 cups (157g) cake flour
2 Tablespoons (10g) unsweetened natural or dutch-process 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, canola oil, or melted coconut oil
1 and 1/2 teaspoons pure vanilla extract
3 Tablespoons (15g) unsweetened natural or dutch-process cocoa powder
1 large egg white, at room temperature
less than 1/8 teaspoon cream of tartar (about 1/16 teaspoon)
pinch salt
2 Tablespoons (25g) granulated sugar
1/2 teaspoon unsweetened natural or dutch-process cocoa powder (optional for dusting)
1 ounces (28g) semi-sweet chocolate, finely chopped
1 and 1/2 cups (360ml) cold heavy cream
2 Tablespoons (30ml) Frangelico liqueur
1/4 cup (30g) confectioners' sugar
1 Tablespoon (5g) unsweetened natural or dutch-process cocoa powder
1/2 cup (60g) finely chopped hazelnuts (optional)
6 ounces (170g) semi-sweet chocolate, finely chopped
3/4 cup (180ml) heavy cream

Steps:

  • If you want to decorate the cake with sugared cranberries and rosemary, start them the night before because they need to sit for several hours. Place cranberries and rosemary in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar has dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and rosemary and stir to combine. Let the cranberries and rosemary sit at room temperature or in the refrigerator (lightly covered) for 6 hours or overnight. You'll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries and rosemary from the syrup and pour 1 cup of sugar on top. Toss to coat. Pour the sugared cranberries and rosemary on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator.
  • Preheat oven to 350°F (177°C). Spray a 12×17 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
  • Whisk the cake flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside until the next step. Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/2 cup (100g) sugar together on high speed for 4-5 minutes or until stiff peaks form. Transfer to another bowl. Using the same mixing bowl you just had the egg whites in (no need to clean it), add the egg yolks, remaining sugar, oil, and vanilla extract. Beat together on high speed for 3-4 minutes or until thickened and light in color.
  • Add half of the whipped egg whites into the egg yolk mixture. Beat on low speed for 10 seconds. Repeat with remaining egg whites and beat on low for 10 seconds. Add half of the flour mixture and beat on low or fold with a rubber spatula until combined. Repeat with remaining flour mixture. Avoid over-mixing and deflating those egg whites. Batter will be very light.
  • Spread batter evenly into prepared pan. Gently bang the pan on the counter a couple times to pop any air bubbles. Bake for 18-19 minutes or until the cake springs back when lightly poked with your finger. Cake will look a little bubbly on top when it's done. That's ok. Avoid over-baking cake because it will crack if over-baked. As the cake bakes, get started on the next step.
  • As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen/tea towel flat on the counter. (Note: I find a kitchen towel is better to help prevent cracking.) Using a fine mesh sieve, dust parchment/towel with 3 Tablespoons (15g) of cocoa powder. Once the cake comes out of the oven, quickly run a knife around the edges to loosen it. Immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, begin tightly rolling the hot cake up with the parchment/towel. Do this slowly and gently. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. Feel free to place it in the refrigerator to speed it up, about 3 hours and up to 1 day.
  • Preheat oven to 200°F (93°C). Line a large baking sheet with parchment paper or a silicone baking mat. In a completely clean residue-free large glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg white, cream of tartar, and salt together on high speed until foamy, about 2 minutes- this is a small amount and the whisk on a stand mixer might not reach it, so whisk by hand until foamy if needed. With the mixer running on high speed, slowly add the sugar and beat until stiff glossy peaks form, about 2 more minutes. Snip off the end of a plastic bag or fit a round piping tip in a piping bag. I use and recommend Wilton 2A piping tip or any tip with around a 1/2 inch opening. Pipe quarter-sized circles (these will be the round mushroom tops) and 1-inch tall cones (these will be the stems). You will have enough meringue batter for about 16 mushrooms. I usually only make 8-12 and discard leftovers, but feel free to make all 16. Using a moistened finger (just a dab of water is fine), smooth down any peaks. If desired, lightly dust mushroom tops with cocoa powder using a fine mesh sieve. Bake for 2 hours. Do not open the oven as the meringues bake. Turn off the oven after 2 hours and let the meringues sit inside the cooling oven for 20 minutes. Remove meringues from the oven and cool completely. When they're just about cool, melt the 1 ounce of chocolate in a double boiler or use the microwave. If using the microwave, melt in 15 second increments, stopping and stirring between each until melted and smooth. Cool for 5-10 minutes. (Easier to adhere mushrooms if the melted chocolate is a bit cool.) Once meringues have cooled, use a flat spatula to remove them from the baking sheets. Dot a bit of chocolate onto the center of the bottom of a mushroom top. Adhere a mushroom stem to it. Place back on the baking sheet to set. If stems or tops still have a little peak, scrape off with a knife or your spatula, as you see me do in the video above. Leaning them against the rim is helpful if they keep toppling over. Repeat with remaining tops and stems to form mushrooms. Let chocolate cool and harden, about 1 hour.
  • Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up as you prepare the whipped cream.
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, Frangelico, confectioners' sugar, and cocoa powder on medium-high speed until medium to stiff peaks form, about 2-3 minutes.
  • Gently and very slowly unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. I like using a large or small offset spatula to spread. Sprinkle chopped hazelnuts on top. Gently roll the cake back up, without the parchment/towel this time. Roll it slowly. This part is messy. Carefully place on a cutting board. If the exterior of the cake looks moist, dust with a little cocoa powder. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 2 days before shaping and topping with ganache.
  • Place chopped chocolate in a medium bowl. Heat the cream in a small saucepan until it begins to simmer. (Do not let it come to a rapid boil- that's too hot.) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Ganache will be thin, so it has to thicken before using. Refrigerate, uncovered, for at least 30 minutes and up to 1 hour to thicken.
  • Remove rolled cake from the refrigerator. Diagonally slice a 3-4 inch section off one end. At this point, I usually place the cake on a serving platter. Place the angled side against a side of the roll, forming a branch. Slowly pour and spread thickened ganache all over the top and sides of cake. Feel free to leave the cut ends exposed (as you see in these photos) or spread ganache over the ends- there should be plenty of ganache to use. Use a fork to make textured lines resembling tree bark. Feel free to wipe the serving plate if ganache dripped all over.
  • Decorate with meringue mushrooms, sugared cranberries and rosemary, and a dusting of confectioners' sugar just before serving.
  • Cover leftover cake and store in the refrigerator for up to 3 days.

BUCHE DE NOEL



Buche de Noel 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 Recipes     European     French

Time 1h30m

Yield 12

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
⅓ cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract
⅛ 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, Carbohydrate 27.6 g, Cholesterol 156.8 mg, Fat 17.7 g, Fiber 2 g, Protein 5.1 g, SaturatedFat 10.4 g, Sodium 72.4 mg, Sugar 22.9 g

BUCHE DE NOEL



Buche de Noel image

I know there are several Buche de Noel recipes on the 'Zaar, but none are as elaborate as my mom's - maybe I'll take a picture of it this year and post it. The effect is a log with mushrooms - this is a "new classic" family Christmas recipe. Prep time is just a guess, because this is a dessert I make part at a time.

Provided by ChrisMc

Categories     Dessert

Time 2h8m

Yield 1 log

Number Of Ingredients 16

1/2 lb butter
4 pasteurized egg yolks
1 1/2 cups sugar
3/4 cup water
8 ounces semisweet chocolate (or 1 1/3 cup chips)
2 tablespoons rum
2 teaspoons instant coffee crystals
1 tablespoon hot water
1 cup powdered sugar
1/2 cup flour
1 1/2 tablespoons cocoa powder
2 1/2 cornstarch
1 tablespoon butter
3 eggs
1 1/2 cups sugar
powdered sugar

Steps:

  • In addition to the ingredients, you will need a 10x15 inch jellyroll pan, parchment paper, and a clean white flour-sack towel.
  • Put the jellyroll pan on a flat countertop and make sure that it is not warped; if you can wiggle it, bend it flat, otherwise the cake will burn.
  • Starting with the filling, cream the 2 sticks of butter until light and fluffy.
  • In a separate bowl, beat the egg yolks until they are pale in color.
  • Combine the 1 1/2 cup sugar with the 3/4 cup water in a medium saucepan.
  • Stir to dissolve, then cook without stirring until it reaches 230 degrees (or until it forms a small thread off of a spoon).
  • While beating the yolks, slowly pour the hot sugar syrup in and beat until thick and cool (~5minutes).
  • Beat the eggs into the creamed butter until smooth and uniform, then add the rum (You can replace the rum with 1/2 tbs almond extract and 1 1/2 tbs water).
  • Set aside 1/4 cup of the buttercream mixture in a small bowl.
  • Blend the instant coffee with the hot water, and stir into the 1/4 cup of buttercream.
  • Add the cup of powdered sugar slowly until the coffee buttercream is spreadable and not runny.
  • Melt the chocolate and blend it into the large bowl of buttercream.
  • Put both the chocolate and the coffee buttercreams in the refridgerator to chill.
  • Now, on to the cake!
  • Preheat the oven to 450 degrees.
  • Line the jelly roll pan with parchment paper; use a little butter to stick it to the pan and lightly grease the paper.
  • Sift the flour, cocoa, and cornstarch together.
  • Melt the butter.
  • Beat the 3 eggs briefly, then add the sugar.
  • Continue to beat for about 5 minutes, until the mixture is thick, pale yellow, and forms a ribbon when the beaters are lifted from the mixture.
  • Gently fold in the flour first, then the butter (Don't try to make it perfectly smooth; you want some air still in the mixture).
  • Pour into the jelly roll pan and spread to the edges.
  • Bake for 5-8 minutes; the top should spring back when pressed with a finger.
  • Spread the flour-sack towel on the counter and sprinkle with powdered sugar.
  • Run a sharp knife around the edges of the cake, then invert it onto the towel.
  • Remove the pan and the parchment paper.
  • Fold the towel up over the cake and roll the cake along the long side (you want a long, thin roll instead of a short fat one).
  • Set it seam side down to cool.
  • When the cake is cool (~30minutes) unroll it gently, remove the towel from the inside surface, and spread half of the cooled chocolate buttercream over the inside surface.
  • Roll the cake up tightly (without the towel), wrap it in tin foil, and refrigerate for at least an hour.
  • Slide waxed or parchment paper over a serving platter and place the cake on the paper (the paper prevents frosting smudges on the platter).
  • Slice off both ends of the cake and reserve.
  • Frost the cake with most of the remaining chocolate buttercream.
  • Do not frost the ends.
  • Use a fork to add"bark ridges.
  • "Put the ends of the cake somewhere along the long axis and frost the sides (the idea is to look like stubs of branches).
  • Use the coffee buttercream to frost the ends of the log and branches.
  • If you really want to get fancy, make mushrooms.
  • Use my meringues recipe (#33411).
  • In addition to domed meringues, make small pillars to be the"stems.
  • "When cooked, push"stems" into"caps.
  • "Dust with cinnamon and push into the frosting.

Nutrition Facts : Calories 6386.2, Fat 347.3, SaturatedFat 208.5, Cholesterol 1908.3, Sodium 1692.1, Carbohydrate 843.4, Fiber 42, Sugar 721, Protein 68.2

BûCHE DE NOëL



Bûche de Noël image

Of all the quirky, inexplicable, reindeer-embellished holiday traditions out there, making your own Yule log might take the cake. Why would anyone in their right mind create a dessert that is supposed to look like something cut from the forest? Because it will be exponentially more impressive-and downright delicious-than any cake, pie, or sugar cookie on the table. Besides, we're not encouraging you to make just any old Bûche de Noël: Our updated, streamlined version resembles a slender birch branch, adorned with funghi-inspired meringues. So who knows? This might just become your new weird Christmas tradition.

Provided by Claire Saffitz

Categories     Bon Appétit     Dessert     Christmas     Chocolate     Bake     Cake     Kid-Friendly     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Kosher     Small Plates

Yield 12 servings

Number Of Ingredients 29

Mushrooms and Buttercream:
6 large egg whites
1 1/4 cups sugar
1/4 teaspoon cream of tartar
1/4 teaspoon kosher salt
Unsweetened cocoa powder (for dusting)
1 cup (2 sticks) unsalted butter, cut into 1" pieces, room temperature
1 teaspoon vanilla extract
1 vanilla bean, split lengthwise
Sponge cake:
Nonstick vegetable oil spray
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/3 cup unsweetened cocoa powder, plus more for dusting
1/4 cup whole milk
3 tablespoons unsalted butter, cut into pieces
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
3 large eggs, room temperature
3 large egg yolks, room temperature
3/4 cup sugar
Assembly:
Cocoa Syrup
Bittersweet Ganache
Mascarpone Filling
1 ounce marzipan (about 2 tablespoons)
2 tablespoons dark unsweetened cocoa powder, preferably Dutch-process
1 ounce bittersweet chocolate, melted

Steps:

  • Mushrooms and buttercream:
  • Preheat oven to 225°F. Whisk egg whites, sugar, cream of tartar, and salt in a large heatproof bowl set over a medium saucepan of simmering water (bowl should not touch water) until egg whites are very liquid (mixture will be warm to the touch) and sugar is dissolved (rub between your fingers to check), about 5 minutes. Remove bowl from heat and beat with an electric mixer until stiff, glossy peaks form (bowl will feel cool), about 5 minutes.
  • Line a rimmed baking sheet with parchment paper and dust very lightly with cocoa powder. Scoop out 1 cup meringue. Dollop heaping teaspoonfuls of meringue onto prepared baking sheet, spacing at least 1 1/2" apart.
  • Lightly dust meringue with more cocoa powder and place a sheet of parchment over top. Use an offset spatula or your hands to flatten meringue into irregularly shaped disks about 1/8" thick. Bake until lightly browned and parchment peels away easily, 75-90 minutes (meringue will be soft when it first comes out of the oven but will dry and crisp as it cools).
  • Meanwhile, with mixer on medium speed, beat butter into remaining meringue, adding a piece at a time and waiting until incorporated before adding more. Beat until mixture is very smooth. (If it looks very loose or curdled, just keep beating; buttercream will come back together.) Add vanilla extract and scrape in vanilla seeds; beat to combine.
  • Do Ahead
  • Mushrooms and buttercream can be made 2 days ahead. Store mushrooms airtight at room temperature. Cover and chill buttercream; bring to room temperature, then beat until smooth before using.
  • Sponge Cake:
  • Increase oven to 400°F. Coat a 26x18" rimmed baking sheet with nonstick spray and line with parchment paper, leaving overhang on long sides. Spray parchment. Whisk flour, cornstarch, and ⅓ cup cocoa powder in a small bowl.
  • Bring milk, butter, oil, vanilla, and salt to a simmer in a small saucepan over medium-low heat. Keep warm over low heat.
  • Meanwhile, beat eggs and egg yolks with an electric mixer on medium speed until smooth. Increase speed to high; beat until doubled in volume. With motor running, gradually add sugar; beat until very light and fluffy and mixture falls back on itself in a slowly dissolving ribbon (it should be at least quadrupled in volume), about 5 minutes.
  • Reduce speed to medium and gradually stream in milk mixture. Sift one-third of dry ingredients over top; gently fold in until only a few streaks remain. Working in 2 additions, repeat with remaining dry ingredients, scraping bottom of bowl and using as few strokes as possible to keep eggs from deflating (a few streaks are fine). Scrape batter into prepared baking sheet and gently spread to edges of pan. Tap sheet lightly on counter to pop any large air bubbles.
  • Bake cake until surface is puffed and springy to the touch, 10-12 minutes.
  • Let cake cool in pan 2 minutes, then run a knife along short edges to loosen. Invert onto a wire rack and carefully peel away parchment. Using a fine-mesh sieve, dust cake with cocoa powder. Cover with a large kitchen towel. Place another wire rack on top and flip cake over so towel side is underneath. Remove top rack; dust exposed side with cocoa powder. Starting at one of the long sides, gently roll up warm cake inside towel. Let cake cool, seam side down, 30-35 minutes.
  • Do Ahead
  • Cake can be baked 1 day ahead. Store tightly wrapped in plastic at room temperature.
  • Assembly:
  • Carefully unroll towel and cake on a flat surface (cake will curl at the ends and may have a few small cracks but should stay in 1 piece). Position cake so the end that was in innermost part of spiral is closest to you; brush off any excess cocoa.
  • Using a pastry brush, gently dab cocoa syrup over entire surface of cake; you may not use it all. Dollop bittersweet ganache over top and smooth with an offset spatula to create an even layer.
  • Dollop mascarpone filling over ganache; carefully spread over surface, trying not to blend with ganache and avoiding last inch of cake along long side farthest from you.
  • Using towel to lift edge nearest you, reroll cake, keeping towel on exterior. Chill, seam side down, until filling is set, about 30 minutes.
  • Transfer filled cake to a baking sheet. Set aside 1/2 cup buttercream for attaching branches. Evenly spread remaining buttercream over cake with an offset spatula.
  • Using a long serrated knife, trim 1/2" of cake from each end to create clean edges; discard (or eat!). Slice off a 4" piece of cake. Starting 1" from end, divide 4" piece in half, cutting at a 45° angle, leaving 1" at opposite end. Transfer log to a platter.
  • Place angled side of each small piece of cake against roll to create branches, positioning one on top and the other on the side using a large dab of buttercream to secure. Cover any exposed cake on sides with more buttercream but leave cut ends exposed.
  • Use spatula to create textured lines in buttercream to look like birch bark.
  • Knead together marzipan and cocoa powder on a surface until smooth. Roll out on a sheet of parchment paper to less than 1/8" thick, then cut out wavy strips to look like tree knots; drape over buttercream and press gently to adhere.
  • Using either a pastry bag fitted with a very small round tip or a disposable plastic bag with one corner snipped off, drizzle melted chocolate over log to mimic birch bark striations. Chill Bûche de Noël, uncovered, until ready to serve.
  • Just before serving, press mushrooms perpendicularly into log in groups of 2 or 3.
  • Do Ahead
  • Bûche de Noël (without meringue mushrooms) can be assembled 1 day ahead. Wrap in plastic and chill. Attach mushrooms just before serving.

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