Yule Log Recipe Traditional French

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 …

Rating: 4/5(18)
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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Classic Bûche de Noël Recipe (French Log Cake)

WebDec 13, 2023 · Step 1. Prepare a silicone 12 x 16 inch (30 x 40 cm) non-spill baking sheet or a large baking sheet lined with parchment paper. Step 2. …

Rating: 5/5(5)
1. preheat the oven to 375bF/190 C. Using a flour sifter, sift all-purpose flour, cocoa powder, corn starch in a medium bowl and set aside. In a bowl, beat egg whites with an electric mixer until they are mounted. Gradually add granulated (caster) sugar and continue to whisk until stiff peaks. Add egg yolks and gently mix with a rubber spatula, working in the same direction. Add dry ingredients (flour, cocoa, and starch) and gently combine with the spatula. Finally, add melted butter and gently mix again.
2. Pour the dough on a baking sheet covered with parchment paper or non-spill baking sheet and even the surface with a bent spatula. Bake the sponge for 10 minutes. Take it from the oven and let cool.
3. place all the ingredients in a chilled bowl and whisk till the cream is obtained. Cover the bowl with plastic film and refrigerate.
4. stir cocoa powder into the warm water in a small bowl and set aside. Beat butter, icing (powdered) sugar, and salt with an electric mixer for 3 minutes. Melt dark chocolate in a bain-marie/water bath or microwave and let it cool to room temperature. Add melted chocolate to the butter/sugar mixture and whisk. Finally, add the cocoa mixture and beat again.

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