Best Yodel Bûche De Noël Recipes

MINIATURE YULE LOG YODELS

Steps:

• Heat a medium nonstick skillet over medium-high heat. Put the mini marshmallows in the skillet with a flat side down. Cook, undisturbed, until golden brown on the bottom, about 2 minutes. Let cool in the skillet.
• Slice a thin piece off both ends of 6 of the Swiss roll cakes to reveal the swirls (discard the end pieces). These will be the logs. Next, slice off the end of one of the remaining cakes on a 30-degree angle, then slice the cake into thirds, making parallel cuts to the end angle and finishing by cutting the second end on the same angle. If the chocolate coating falls off, that's okay; discard it. Discard the ends. Repeat with another cake. These angled pieces will be the branches. (Note that you will have 2 unused cakes, in case you mess up; if you don't mess up, you can just eat them.)
• Cut out six 3-inch parchment squares. Flip a water glass upside down and place one of the parchment squares on the flat bottom. Place a cake log on the parchment. With a butter knife or small offset spatula, spread a thin layer of frosting over the chocolate coating. Run the tip of the knife or spatula down the length of the log to create wide ridges. Stick the end of one branch onto the side of the log and spread frosting over the chocolate coating (or where the chocolate coating would be). Stick 3 of the marshmallows, browned-side up, onto the side of the yule log. Carefully slide the parchment with the yule log off of the glass; set aside. Repeat with the remaining logs, branches, frosting and marshmallows to create 5 additional yule logs.
• Freeze the yule logs on their parchment squares until the frosting is set, at least 30 minutes and up to 3 days (in an airtight container). To serve, transfer each log to a plate, remove the parchment and arrange 2 sprigs of rosemary under each one. Dust with confectioners' sugar.

BUCHE DE NOEL

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.

BUCHE DE NOEL

Steps:

• Make chocolate genoise and mousse, ganache icing, and meringue mushrooms.
• To assemble cake, carefully unroll genoise on the back side of a baking sheet (discard the plastic wrap and waxed paper, but keep the towel). Spread chocolate mousse evenly on cake to within 1 to 2 inches of one long end. Reroll cake, starting from other long end, using towel to help roll it. Cover with plastic wrap; chill until firm, about 1 hour.
• Place cake, seam side down, on a serving platter; tuck parchment around it to keep platter clean while decorating.
• Whip ganache at medium speed until it has the consistency of soft butter. Cut two wedges off ends of cake at a 45-degree angle; set aside. Ice log with a thin layer of ganache. Attach wedges on diagonally opposite sides of log. Spread ganache all over log, using a small spatula to form barklike ridges. Chill until ganache is firm, about 30 minutes.
• In the top of a double boiler or in a heatproof bowl set over simmering water, melt chocolate until smooth. Line a baking sheet with parchment. Spread melted chocolate 1/8 inch thick over parchment. Refrigerate until cold, 10 to 15 minutes. Roll paper back and forth until chocolate splinters; sprinkle over cake. Chill cake until ready to serve.
• When ready to serve, arrange meringue mushrooms around and on cake, and dust lightly with confectioners' sugar.

YULE LOG (BUCHE DE NOEL) MCCALL'S COOKING SCHOOL

Steps:

• Grease the bottom of a 15x10x1" jelly roll pan; line w/ waxed paper; grease slightly.
• Preheat oven to 375.
• In a lg electric mixer bowl, at high speed, beat egg whites until soft peaks form when beaters are slowly lifted.
• Add 1/4 c sugar, 2 T at a time, beating until stiff peaks form when beaters are slowly lifted.
• With the same beaters, beat yolks at high speed, adding remaining 1/2 c sugar, 2 T at a time; beat until mixture is very thick, appx 4 minutes.
• At low speed, beat in cocoa, vanilla, salt, just until smooth.
• With wire whisk or rubber spatula, gently fold cocoa mixture into egg whites just until blended (no egg whites should show).
• Spread evenly in pan.
• Bake 15 minutes, just until surface springs back when gently pressed with fingertip.
• Sift confectioner's sugar in a 15x10" rectangle on a clean linen towel.
• Turn cake out on sugar; lift off pan; peel paper off cake.
• Roll up cake jelly-roll-fashion, starting with the short end towel and all.
• Cool completely on rack, seam side down.
• FILLING: Combine ingredients in medium bowl.
• Beat with electric mixer until thick; chill.
• TO ASSEMBLE: Unroll cake; spread with filling to 1" from edge; reroll.
• Place, seam side down, on plate.
• Cover loosely with foil.
• Chill at least 1 hour before serving.
• TO SERVE: Sprinkle yule log w/ confectioner's sugar and decorate with red candied cherries and green angelica "leaves". If you can't find angelica, use cut up green candied cherries.
• NOTE:You may make the Yule Log up to a week ahead and freeze, wrapped in foil. Let stand at room temperature for 1 hour before serving.

YODEL BûCHE DE NOëL

Steps:

• Place Yodels in freezer 5 minutes to firm up chocolate coating, then peel off and discard (or eat!) coating.
• Using small sharp knife, cut thin slice off each end of Yodels. Cut 1 Yodel in half crosswise on angle and discard (or eat!) 1 half.
• Using toothpick, attach other half of cut Yodel to whole Yodel to form "branch." Using small offset spatula or butter knife, cover Yodels with frosting, drawing spatula in long strokes down length of "log" to give appearance of bark and leaving ends of "logs" uncovered to show spiral pattern. Once branch is secured with frosting, gently remove toothpick.
• Decorate as desired with leaves, chopped cherries or red candies for berries, brown candies and/or cocoa powder for earth, and shredded coconut or confectioner's sugar for snow.