Buche de Noel Recipe
Bûche de Noël or Yule log a French Christmas cake, also quite popular in Japan
Cook Time2 hours hrs
Ganache4 hours hrs 20 minutes mins
Total Time6 hours hrs 20 minutes mins
Course: Dessert
Cuisine: Japanese
Keyword: cake, chocolate, Christmas
Servings: 8 servings
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Cake
- 4 eggs
- 50 g cake flour
- 30 g cocoa
- 30 g butter
- 100 g sugar
Ganache
- 225 g chocolate
- 1 cup heavy cream 240ml
To make cake:
Preheat oven to 350F (175C). Line an 11" (28cm) square baking pan with parchment paper.
Divide eggs into whites and yolks. Sift cake flour and cocoa together. Melt butter. Set all aside.
Beat yolks and 1/3 of sugar until a light color and very thick.
In a different bowl, whip egg whites. When the eggs are forming into meringue, start adding the rest of the sugar in 3 parts. Whip until almost forming stiff peaks.
In the bowl of beaten yolks, add 1/3 of the whipped egg whites, and mix in carefully without deflating the foam. Add this mixture to the rest of the meringue, and carefully mix in the same way.
Add flour mixture, sifting into the egg mixture, and carefully mix. Finally add melted butter and mix again.
Pour the batter into the prepared baking pan, spread evenly, and bake for 10-12 minutes. Take out from the oven, cool in the pan completely, covered with plastic.
To assemble:
Remove the parchment paper from the cake. Place a new piece of parchment paper under the cake. Spread filling (leaving 1/2 cup or so) over the cake. From the one side of the cake, start rolling. Wrap the cake with the parchment end side down. Refrigerate for 30 mins to 1 hour.
If you like, cut out pieces of the cake with round cookie cutters to make branch stumps. Fill the holes with the frosting, and place round cake pieces on top.
Then spread the frosting (the darker cream) over the surface of the log except the surface of the ends and any branch stumps. Cover the surface of the ends of the log and of any branch stumps with filling (the lighter color cream). With a fork, make lines like the surface of trees (bark) and circles on the ends and stumps. Sprinkle cocoa powder. Decorate as you like.