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How To make Buche De No L(Christmas Log Cake)
CAKE:
1 c Cake flour, sifted
1/4 ts Salt
1 t Baking powder
4 Egg
1 c Sugar
1/4 c water
1 tb Lemon juice
:
MERINGUE MUSHROOMS 2 Egg white
1/4 c Cream of tartar
1/4 c Sugar
Cocoa, powdered :
BUTTER CREAM 1 c Butter, sweet :
softened
3 Egg yolk
ICING:
1 tb Espresso, powdered
1 tb Milk
3 c Sugar, confectioners -- sifted
Food coloring, green
Grease a jelly roll baking sheet. Line with parchment paper. Grease the parchment paper. Sift dry ingredients together. Beat eggs at high speed about 5 to 10 minutes. Add sugar by tablespoonfuls. Continue beating until the butter is very thick. Then add lemon juice and water. Fold in dry ingredients in four stages, 1/4 cup at a time. Spread evenly on the baking sheet. Bake at 375 F. for 15 minutes or until the sponge springs back when tested. Sift powdered sugar onto the sponge. Turn cake out onto a clean tea towel. Remove parchment paper. Trim edges of the sponge if they are crispy. Roll up gently, leaving towel inside, while still warm. Let cool. Beat egg whites, and when foamy add the cream of tartar. When soft peaks form, gradually beat in the sugar. Beat until meringue is stiff and glossy. Pipe meringue through a pastry bag, making and equal number of stems and caps to resemble small mushrooms. Bake mushroom pieces at 250 F. about 45 minutes. When cool, glue them
together with butter cream icing and dust lightly with cocoa in a fine strainer. Beat egg yolks and butter together until smooth. Add coffee and milk. Gradually add powdered sugar. Beat until smooth. Mix about 1/3 cup to 1/2 cup of the frosting with green food coloring for the ivy decoration. TO ASSEMBLE: Unroll cooled sponge, remove towel, spread, cake with butter cream icing. Roll up. Cut off at a diagonal, a 2" slice. This is the tree stump. Frost the outside, then add the stump and frost. Make ivy patterns. Add the mushrooms. Dust the whole cake very lightly with powdered sugar, to simulate snow. Keep in refrigerator. Cut with serrated knife.
How To make Buche De No L(Christmas Log Cake)'s Videos
Christmas Chocolate Yule Log Recipe 圣诞节巧克力香草木柴蛋糕食谱 Bûche de Noël au chocolat et à la vanille Recette
香草慕斯琳奶油食谱：
Vanilla Mousseline Cream Recipe：
Recette de crème mousseline à la vanille：
配料
可可海绵蛋糕
4个蛋黄
可可粉8g
4个蛋清
糖80g
低筋面粉55g
38cm x 28cm的烤盘
180℃(356℉)烤14分钟
可可牛奶
热牛奶100g
可可粉5g
糖15g
香草慕斯琳奶油450g
巧克力甘纳许
黑巧克力(57.9%)150g
淡奶油(38%)170g
椰蓉+抹茶
蛋白糖
糖粉
Ingredients
Cocoa Sponge Cake
4 egg yolks
Cocoa powder 8g
4 egg whites
Sugar 80g
Cake flour 55g
Baking pan of 38cm x 28cm
180°C (356°F) for 14 minutes
Cocoa milk
Hot milk 100g
Cocoa powder 5g
Sugar 15g
Vanilla mousseline cream 450g
Chocolate ganache
Dark chocolate (57.9%) 150g
Whipping cream (38%) 170g
Desiccated coconut + Matcha
Meringue cookies
Icing sugar
Ingrédients
Génoise au cacao
4 jaunes d'œufs
Cacao en poudre 8g
4 blancs d'œufs
Sucre 80g
Farine T45 55g
Moule de 38cm x 28cm
180°C (356°F) pendant 14 minutes
Lait au cacao
Lait chaud 100g
Cacao en poudre 5g
Sucre 15g
Crème mousseline à la vanille 450g
Ganache au chocolat
Chocolat noir (57,9%) 150g
Crème liquide (38%) 170g
Noix de coco râpée + Matcha
Biscuits meringués
Sucre glace
the famous dessert that drives the world crazy ! in 10 minutes! no oven, no flour, no eggs !
the famous dessert that drives the world crazy ! in 10 minutes! no oven, no flour, no eggs !
ingredients:
350g of biscuits
4-5 tbsp of cocoa powder
1/4 cup of melted butter (30g)
1 cup of milk (230ml)
1 cup of whipping cream 33% - 36% (250ml)
2 tbsp of sugar
1 cup of mascarpone or cream cheese (120g)
decorate as you like , ( I used candied cherries and some mint leaves)
you use desiccated coconut , shredded dark chocolate, chopped nuts ....
enjoy it !
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Bûche de Noël (A French Christmas Dessert) • Tasty
Bûche de Noël is a traditional French Christmas dessert shaped and decorated like a log. This recipe takes some time, but we promise it’s worth it!
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How to Make a Buche De Noel Cake (Yule Log)
A Buche de Noel cake (or yule log cake) is commonly made from a yellow sponge cake and filled with chocolate buttercream. The outside is typically frosted with chocolate ganache and given a texture that resembles bark. It is often dusted with powdered sugar to resemble snow and sometimes has other decorations made from marzipan or meringue mushrooms.
RECIPE ►
ROLL CAKE INGREDIENTS ►
8 large eggs
8 ounces sugar
8 ounces cake flour or all purpose flour
1/2 teaspoon salt
2 teaspoon vanilla extract
GANACHE INGREDIENTS ►
16 ounces semi-sweet chocolate good quality
14 ounces heavy whipping cream
1 teaspoon vanilla extract
1/2 teaspoon salt
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WATCH RECIPES ►
WATCH CAKE TUTORIALS ►
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Bûche de Noël (Yule Log )| Chocolate Swiss Roll Cake
Christmas is around the corner and there is nothing I like making more than a Buche De Noel to gift to my neighbors and friends. This version is elegant and will be a showstopper when you gift it to your loved ones!
I hope you enjoy making this recipe and feel free to comment and ask me any questions. Like.Share and Subscribe!
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My Baking Basics Masterclass
Udemy -
Timecodes
0:00- Intro
0:28- Making Chocolate Genoise Sponge
2:56- How to Core and Bake Cherries
3:54- Mascrapone Filling Cream
4:26- Assembling and Rolling the Cake
6:04- How to Make Italian Meringue
7:23- Covering the Cake
8:12- Torching the Meringue
8:32- Final Result
#ASMR #cake #peacefulbaking
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Recipe
Chocolate Sponge
Cake:
4 Eggs
60 grams Caster Sugar (1/4 cup)
35 grams Flour (1/4 cup)
30 grams Cocoa (1/4 cup)
25 grams Butter (1 3/4 tablespoons)
Rum Mascarpone Cream:
200 grams Mascarpone (3/4 cup)
50 ml Cream (3 1/3 tablespoons)
40 grams Caster Sugar (3 tablespoons)
1 tablespoon Rum
Roasted Cherries:
150 grams Cherries (about 1 1/4 cups)
20 grams Caster Sugar (1 1/2 tablespoons)
Italian Meringue:
4 Egg Whites
80 ml Water (1/3 cup)
220 grams Sugar (1 cup)
Instructions
1. Add Sugar to 4 eggs and Whip them until they triple in size and can form a figure 8 with your whisk
2. Fold in Sifted flour and butter and gently mix through. Add melted butter and bake at 180C/350F for 15-17 minutes
3. Transfer it to a baking sheet with icing sugar and roll it while the sponge is still slightly warm
4. To make the mascrapone cream whip all the ingredients together to soft peaks and chill in the fridge
5. To roast the cherries core and cut the cherries in half and sprinkle 2tbsp of caster sugar and bake for 20-25 minutes at 180C/350F
6. For the Italian Meringue cook the sugar and water till 118C and add it to egg whites in a thin stream. Whip until the bowl feels cool to touch (5-7 minutes). Prepare the meringue right at the end
7. Assembly- Roll the sponge out and spread the cream and cherries
8. Roll it by the baking paper and wrap in plastic and chill for 2 hours (preferably overnight)
9. Pipe the meringue and blowtorch to get a nice color
Eggless Yule Log Recipe for christmas | Chocolate swiss roll | No eggs Buchedenoel
My personal Eggless Yule Log recipe for christmas !! It's amazing and whether you call it Chocolate swiss roll, or yule log or Buchedenoel, this cake is straight out of your dreams and it looks like a real piece of wood.
Can you believe it has no eggs?
I hope now you know how to make an eggless yule log cake !
I have posted a lot of other eggless, christmas special recipes, be sure to check those out on my youtube channel as well :)
Ingredients -
1+3/4 cup all-purpose flour
1/3 cup cornstarch (40g)
1/2 cup caster sugar or icing sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp vinegar
pinch of salt
1 tsp vanilla essence
240 ml milk
1/4 cup vegetable oil
2-3 tbsp Cocoa powder
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Make sure to checkout my other christmas cake, eggless christmas recipes, eggless baking recipes, etc -
Eggless crinkle cookies -
Eggless hot chocolate recipe -
Rum cake video -
Eggless red velvet swirl brownies -
.
video credits - ( Omkar Bhatia ) @omkarbhatia and Priyanshi Tiwari
.
#egglessyulelog #christmasrecipe #yulelog #chocolateswissroll #Swissroll #eggless