Buche de Noel or Yule Log - Christmas Special Cake Recipe
#BuchedeNoel #ChristmasCakeRecipes #FrenchYuleLog
Buche de Noel or Yule Log is a traditional French cake usually prepared during the time of Christmas. It is made of soft chocolate sponge cake filled with a white frosting of cream cheese and whipping cream enriched with coarsely chopped dry nuts.
Ingredients
Chocolate Sponge Cake
1. All-purpose flour - 1/4 cup
2. Unsweetened cocoa powder - 1/4 cup
3. Baking powder - 1/4 tsp
4. Salt – 1 pinch
5. Eggs – 4 (at room temperature)
6. Powdered sugar - 1/2 cup
7. Vanilla extract - 1 tsp
8. Melted Butter – 1 tsp
Cake Filling
1. Cream cheese – 200gm
2. Whipping cream – 1 cup, chilled
3. Powdered sugar - 1 tbsp
4. Vanilla extract - 1 tsp
5. Coarsely chopped nuts – ¼ cup (almonds, cashews, walnuts)
Chocolate Ganache
1. Heavy Cream – 1 cup
2. Chocolate Button Chips – 150 gms
Preparation
Step 1 – Sieve the Dry Ingredients
1. Sieve together all-purpose flour, cocoa powder, baking powder and salt.
2. Give it a nice mix and set it aside.
Step 2 – Prepare the Cake Batter
1. Take 4 large eggs at room temperature and separate out the egg whites from the yolks.
2. Add half of the powdered sugar and vanilla extract to the egg yolks and whisk until pale and creamy.
3. Once done, start whisking the egg whites. Add in the remaining sugar and whisk until stiff peaks are formed.
4. Gradually incorporate the dry ingredients into the egg yolk mixture and mix well.
5. Add some of the egg white mixture to this and fold gently.
6. Now add back this mixture to the remaining egg white mixture and fold gently.
Step 3 – Bake the Cake
1. Grease a baking tray with some melted butter.
2. Line the tray with some parchment paper.
3. Pour the cake batter into it and using a spatula, level the batter.
4. Tap couple of times to release any air bubbles trapped inside.
5. Preheat the oven to 180 degree centigrade and bake the cake for about 10 to 12 minutes or until a toothpick inserted comes out clean.
6. Remove from the oven and dust some powdered sugar on top.
7. Take a kitchen towel. Now invert the cake onto the kitchen towel and remove the parchment paper.
8. Dust some more powdered sugar on top. This will prevent the cake from sticking onto the kitchen towel while rolling the cake.
9. Now roll the cake along with the kitchen towel and set it aside for 15 minutes.
Step 4 – Prepare the Cake Filling
1. Take cream cheese in a bowl. Add vanilla extract to it and whisk well until it becomes creamy.
2. In a separate bowl, take the chilled whipping cream.
3. Add some powdered sugar and whisk until stiff peaks are formed.
4. Now add the whipped cream to the cream cheese mixture and fold it gently.
Step 5 – Prepare the Chocolate Ganache
1. Heat the heavy cream in a pan on a medium flame.
2. Once the cream starts to boil, pour it on top of the chocolate button chips.
3. Rest for a minute or 2 and then mix it well.
4. If the chocolate is not completely melted, microwave it for 20 to 30 seconds, in batches of 10 seconds.
5. The chocolate will get melted completely. Set it aside for about 3 to 4 hours.
Step 6 – Cake Assembly and Garnish
1. Remove the cake from the kitchen towel and place it on a parchment paper.
2. Spread the cake filling on top and level it using a spatula.
3. Spread the coarsely ground dry nuts evenly.
4. Now roll the cake with the help of the parchment paper. Do not apply too much pressure while rolling, else the filling might tend to comes out.
5. Place the rolled cake in a pan and refrigerate for 2 hours.
6. After 2 hours, remove the cake from the refrigerator.
7. Cut one end of the cake slightly and cut the other end at an angle. This will form the branch for the yule log.
8. Secure the logs using some chocolate ganache.
9. Spread the remaining ganache on top of the cake evenly. Use a spoon or spatula to spread the ganache.
10. Refrigerate this for 15 minutes.
11. Now use a fork to draw the pattern on the cake to make it look like a real log. This is the most interesting and fun part.
12. Once you are satisfied with the pattern, you can do some garnish using some fresh herbs and berries.
13. I have also made some colourful mushrooms using fresh strawberries and radish for the stem.
14. Finally dust with some powdered sugar to give it the real snow effect.
Buche de Noel or Yule Log is ready. You could keep it refrigerated until it is ready to be served!!!
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Yule Log Christmas Cake ????❤️ | Buche de Noel | Vertical Sponge Cake
Yule Log Christmas Cake | Buche de Noel | Vertical Cake – I was supposed to upload this cake last week but since I had to fulfil a last minutes request, this cake is here this week. There will be no video upload this Friday since it’s Christmas day. I upload this video today so that some of you can enjoy this earlier and try baking it for the big Christmas day. This is a light cake, easy to make and great presentation with a vertical cake style, if you want to impress your guests. I know some of you must be very busy at this time of festive period. I wish all of you a Blessed Merry Christmas!
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Ingredients:
• Sponge Cake Sheet
I’m using a 33x33cm flat pan
4 egg yolks
30g [2 tbsp] fine sugar
48g [3 ½ tbsp] oil
40ml [3 tbsp] milk
1 tsp vanilla
½ tsp salt
72g [½ cup + 2 tbsp] cake flour
4 egg whites
½ tsp cream of tartar
50g [¼ cup] fine sugar
• Mocha Cream Cream Frosting
75g [½ cup] chocolate melts
75g [¼ cup + 1 tbsp] whipping cream
2 tsp instant coffee
1 tbsp hot water
170g [¾ cup] unsalted butter, softened
60g [½ cup] powdered sugar
340g [1½ cup] cream cheese, softened
• Syrup – coffee syrup [2 tsp coffee + 1 tbsp sugar + 2 tbsp hot water]
• Deco: Almond flakes and rosemary
• Powdered sugar for dusting
Instructions:
• Sponge Cake Sheet
1. Preheat oven at 160°C/320°F.
2. Separate the eggs in 2 large bowls.
3. In the yolk bowl, add sugar. Mix vigorously until creamy and pale.
4. Add in the oil, milk, vanilla and salt. Mix vigorously until well combined.
5. Sift in the flour batches. Whisk gently until combined, do not over mix. Set aside.
6. In the egg white bowl, add the cream of tartar. With an electric mixer, mix on low for few seconds until foamy. Add in the sugar in 3 batches. Continue mixing on high while adding the sugar until stiff peaks formed.
7. Fold the egg whites into the yolk batter in 3 batches. Fold in gently in a circular motion until the white disappear. Add another batch and continue folding in with the whisk. Towards the end, switch to a spatula to scrape the bowl to unsure even mixing.
8. Transfer batter into a 33x33cm flat pan, greased and lined with parchment paper. Use a spatula to spread the batter evenly. Tap the pan few times on the table.
9. Bake in preheated oven at 160°C/320°F for 25-30 min or until inserted skewer comes out clean.
10. Let the cake cool completely before slicing.
11. Once cool, measure and cut 4 equal horizontal sheets. At the end of the last sheet, trim off the edge 45° angle (for sealing purpose)
• Mocha Cream Cheese Frosting
1. In a small bowl, add the chocolate melts and whipping cream. Microwave a few seconds until the chocolate in melting stage. Mix until smooth and well combined. Set aside.
2. In a small bowl, add coffee and hot water. Mix until well dissolved. Set aside.
3. In a large bowl, add the softened butter. Mix until creamy.
4. Sift in the powdered sugar. Mix until well combined.
5. Add in the coffee and chocolate mixture. Mix until well combined.
6. In another bowl, add the cream cheese. Use a spatula to mash and make sure it is softened.
7. Add the cream cheese into the mixture (butter coffee and chocolate). Mix until well combined. Make sure there is no lumps.
• Assemble the Cake
1. Brush the coffee syrup on the cake sheets.
2. Spread the frosting with a spatula. Spread evenly.
3. Gently roll up each horizontal pieces, connecting to each other. Roll until the 2nd piece. You’ll probably find it hard to continue as the roll is getting bigger.
4. Place the rolled cake on the cake plate. Continue rolling with the other 2 sheets.
5. Seal the end with frosting. Fasten it with a plastic sheet. Refrigerate the cake for about 30 minutes so that the cake is tight and stable.
6. Frost around the cake.
7. Use a pointed tool (I’m using a pointed chopstick) to draw log grain lines.
8. Use some almond flakes to decorate as the log fungus.
9. Decorate the top with rosemary leaves.
10. Dust the cake with powdered sugar.
11. Refrigerate the cake before cutting.
12. Cake is ready to serve.
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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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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 -
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Eggless hot chocolate recipe -
Rum cake video -
Eggless red velvet swirl brownies -
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video credits - ( Omkar Bhatia ) @omkarbhatia and Priyanshi Tiwari
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#egglessyulelog #christmasrecipe #yulelog #chocolateswissroll #Swissroll #eggless
vegan YULE LOG cake - classic french vegan christmas dessert Bûche de Noël
Here is one of my favorite cakes: the Yule log or Buche de noel in French. It is typically served around Christmas time in France and comes in many different forms. Here we are making a version flavored with hazelnuts for the biscuits and chocolate for the ganache. The combination of hazelnut and chocolate is just so delicious that’s why for example Nutella is so popular or a lot of chocolates are combined with hazelnuts.
This cake takes you only 15 minutes of preparation, not including the waiting, it has few and simple ingredients.
Preparation time: 20 minutes / Cooking time: 10 min / Total: 30min
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INGREDIENTS for a roll for 8 to 10 people:
For the biscuit
• 250g of flour (2 cups)
• 50g of sugar (half cup)
• 50g hazelnut (half cup)
• 1 tablespoon of baking powder
• A cup of aquafaba
Chocolate ganache:
• 250 g of black chocolate (9oz)
• 200 g of Vegan cream (7oz)
• 50 grams of butter (1,7oz)
INSTRUCTIONS
For the ganache
We start with the ganache because it needs time to cool down and harden in the process. Make the crème hot and melt the chocolate and margarine inside, mix until obtaining a homogenous structure.
Let cool down and put in the refrigerator.
For the cookie
Preheat the oven to 200°C or 390farenheit. Take a box or can of chickpeas and take only the water from it, also called aquafaba, you want a full cup of it. Add in a big bowl and mix. And then mix this. To the side of this add half a cup of hazelnut flour. Add half a cup of sugar and then the 250g of flour which is about 2 cups. Then add the baking powder, one big spoon will do and mix this with a spoon into the batter.
Take a baking sheet and line it with parchment paper. Pour the dough onto a rectangular baking sheet, lined with baking paper. Spread it with a spatula and bake for about 10 minutes. Monitor the oven closely.
Take the biscuit out of the oven and cut the edges to be left with a nice rectangular form.
Make a kitchen towel wet and put it on a clean surface, then take the cookie and put it in the wet towel, and roll it in it. Then let it cool down in the fridge Then take it out, roll it out, and but the ganache on the inside, roll it and then do the outside
Assembling
Spread the ganache inside with a spatula on the cookie and start rolling. Then once rolled put the ganache on top and start decorating.
Take a fork for making it look like a real log.
Leave in a refrigerator one hour before serving.
You can prepare the recipe the day before, it holds very well!
Claire Saffitz Makes Chocolate Yule Log Cake (Bûche De Noël) | Dessert Person
A big thank you to today's sponsor, Kerrygold! Kerrygold has been my go-to butter for all my baking needs—it adds such a rich flavor to my recipes. Whether I'm baking or simply spreading it on toast, Kerrygold never disappoints. To discover more about their products and locate Kerrygold near you, visit
Claire Saffitz Makes Chocolate Yule Log Cake (Bûche De Noël) | Dessert Person
Enjoy the holiday spirit as Claire Saffitz creates a decadent Chocolate Yule Log (Bûche De Noël) in this episode of Dessert Person! In this holiday tradition, the Yule Log is crafted to resemble a charmingly realistic rotting log, complete with details like meringue mushrooms, a dusting of powdered sugar snow, with layers of rich chocolate buttercream and chocolate sponge cake. Join Claire as she takes you step by step through this classic recipe, perfect for the holidays and destined to become a family favorite. Get ready to elevate your dessert game and step up your festive celebrations with this delicious Chocolate Yule Log creation!
#yulelog #cake #clairesaffitz
Ingredients:
Bûche De Noël
Chocolate sponge
¾ cup plus 2 tablespoons cake flour
3 tablespoons cocoa powder
¾ teaspoon baking powder
¼ teaspoon baking soda
1½ teaspoons kosher salt,
plus a pinch
4 large eggs (150g),
whites and yolks separated,
at room temperature
⅔ cup granulated sugar (100g),
divided
5 tablespoons unsalted butter,
melted and cooled
⅓ cup buttermilk (60g),
at room temperature
2 teaspoon vanilla extract
⅛ teaspoon cream of tartar
Chocolate whipped cream filling
1 cup heavy cream,
divided
2 ounces milk chocolate
Pinch of salt
⅓ cup crème fraîche
½ tablespoon coffee
1 teaspoon instant coffee
Meringue mushrooms
75g egg white
Pinch kosher salt
Pinch cream of tartar
¼ cup granulated sugar
½ cup powdered sugar
1 teaspoon vanilla paste
Silkiest Chocolate Buttercream (pg. 359 of Dessert Person)
2 large eggs (3.5 oz / 100g),
at room temperature
2 large egg yolks (1.1 oz / 32g),
at room temperature
¾ cup sugar (5.3 oz / 150g)
2½ sticks unsalted butter (10 oz / 283g),
cut into tablespoons,
at room temperature
8 ounces (227g) semisweet chocolate,
(preferably 68 to 70% cacao),
melted and cooled
1 tablespoon Diamond Crystal kosher salt
2 tablespoons vanilla extract
Chapters:
00:00 Intro
00:57 A rotting log
02:09 Ingredients & Special Equipment
04:29 Make the Sponge Cake Batter
14:11 Prepare the Towel
15:43 Roll Up the Roll
20:48 Whip the Filling
22:20 Unroll and Fill the Sponge
25:21 Make the Meringue
33:10 Make the Frosting
40:22 Form & Frost the Log
46:30 Serve
48:02 Cat cam
What's for Dessert by Claire Saffitz is out now:
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Penguin Random House Books:
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwa