Christmas Yule Log Roll Recipes

Bûche De Noël Recipe (Christmas Yule Log) Bigger …

WEBDec 11, 2023 · How to Make a Christmas Yule Log. Prepare to bake: Preheat the oven to 375°F (190°C). Butter an 11×17 (28×43 cm) jelly …

Rating: 4.5/5(4)

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Christmas Yule Log Country at Heart Recipes

WEBDec 23, 2019 · Using a large mixing bowl, beat egg yolks until thickened. Add 1/2 cup granulated sugar and beat until pale. Mix in flour …

1. Preheat oven to 350 degrees. Gather your equipment and ingredients so that you have everything close at hand at the counter or table. Line a jelly roll pan with parchment paper and grease with cooking spray.
2. In a small bowl, combine all-purpose flour, cocoa powder, baking powder and salt.
3. Dust a clean kitchen towel with powdered sugar and run a thin knife around cake edges. Invert warm cake onto towel and a peel of parchment paper. Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely rolled up.
4. To make the filling, in a large bowl, mix together the heavy cream, powdered sugar, vanilla extract, and salt. Whisk on high until stiff peaks form. Refrigerate until ready to use.

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Bûche de Noël (Yule Log) Recipe Brown Eyed Baker

WEBDec 1, 2020 · Step 1: Make the ganache. Melt cream and butter in the microwave on high for 90 seconds. Add six ounces of chopped …

1. Make the Dark Chocolate Ganache: Microwave the heavy cream and butter in measuring cup on high for 1½ minutes. Place the chopped chocolate in the bowl of food processor. With the machine running, gradually add the hot cream mixture through the feed tube and process until smooth and thickened, about 3 minutes. Transfer the ganache to medium bowl and let stand at room temperature for 1 hour, or until spreadable (the ganache should have the consistency of soft icing).
2. Make the Espresso-Mascarpone Cream Filling: Bring the heavy cream to a simmer in a small saucepan over high heat. Remove from the heat and whisk in the espresso and powdered sugar until dissolved; cool slightly. With a rubber spatula, beat the mascarpone in a medium bowl until softened. Gently whisk in the cooled cream mixture until combined. Cover with plastic wrap and refrigerate until ready to use.
3. Make the Cake: Adjust oven rack to upper-middle position and heat oven to 400 degrees F. Spray a 12x18-inch rimmed baking sheet with nonstick cooking spray, cover pan bottom with parchment paper and spray parchment with nonstick cooking spray; dust baking sheet with flour, tapping out excess.
4. Bring 2 inches of water to a simmer in a small saucepan over medium heat. Combine the chocolate, butter, and water in a small heatproof bowl and cover tightly with plastic wrap. Set the bowl over the pan of simmering water, reduce the heat to medium-low, and heat until the butter is almost completely melted and chocolate pieces are glossy, have lost definition, and are fully melted around edges, about 15 minutes. (Do not stir or let the water in the saucepan come to boil.) Remove the bowl from heat, unwrap, and stir until smooth and glossy. While the chocolate is melting, sift the cocoa powder, flour, and salt together in a small bowl and set aside.

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