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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.
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YULE LOG CAKE HACK, Bûche de Noël Cake ???? Christmas Dessert Ideas
YULE LOG CAKE HACK, Bûche de Noël Cake, Christmas Dessert Ideas
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#yulelogcake #buchedenoel #yulelogcakehack
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!
Paul Hollywood’s Festive Yule Log - Perfect For A Party! | This Morning
Putting his stamp on the perfect party pudding, Paul will be adding a touch of orange liqueur to really take this seasonal classic to the next level. It’s guaranteed to look impressive on any table this Christmas. Subscribe now for more!
Broadcast on 02/12/2022
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Mocha Stump cake chocolate coffee chiffon roll cake Bûche de noël chocolat cafe 摩卡树桩蛋糕巧克力咖啡戚风卷蛋糕
Ingredients
Chiffon cake
Baking tray of 40cm x 30cm
2 eggs+2 egg yolks
Sugar 40g
2 egg whites
Sugar (for egg white)60g
Cake flour 50g
180°C (356°F) for 10 minutes
Coffee syrup
Espresso 50g
Water 50g
Sugar 20g
Milk Chocolate Ganache
Milk chocolate 60g
Liquid cream 60g
Coffee mousseline cream
3 egg yolks
Sugar 30g
Cake flour 24g
Espresso 80g
Milk 100g
Sugar 40g
Unsalted butter (room temperature) 150g
Assembly and decoration
Dark chocolate 30g
Some sugar-coated hazelnuts
Chocolate Christmas Tree
Fondant
配料
戚风蛋糕
40cm x 30cm的烤盘
2个鸡蛋+2个蛋黄
糖40g
2个蛋清
糖(蛋清用)60g
低筋面粉50g
180°C (356°F) 烤10分钟
咖啡糖浆
浓缩咖啡50g
水50g
糖20g
牛奶巧克力甘纳许
牛奶巧克力60g
液体奶油60g
咖啡慕斯林奶油
3个蛋黄
糖30g
低筋面粉24g
浓缩咖啡 80g
牛奶100g
糖 40g
无盐黄油(室温)150g
组装和装饰
黑巧克力 30g
一些糖衣榛子
巧克力圣诞树
翻糖
Ingrédients
Gâteau en mousseline de soie
Plaque de cuisson de 40cm x 30cm
2 oeufs+2 jaunes d'oeuf
Sucre40g
2 blancs d'œufs
Sucre(Pour blamc d'oeuf) 60g
Farine T45 50g
180°C (356°F) pendant 10 minutes
Sirop de café
Espresso 50g
Eau 50g
Sucre 20g
Ganache au chocolat au lait
Chocolat au lait 60g
Crème liquide 60g
Crème de mousseline au café
3 jaunes d'oeuf
Sucre 30g
Farine T45 24g
Espresso 80g
Lait 100g
Sucre 40g
Beurre non salé (température ambiante) 150g
Montage et décoration
Chocolat noir 30g
Quelques noisettes enrobées de sucre
Sapin de Noël en chocolat
Fondant
Beth's Buche de Noel Recipe (How to Make a Christmas Yulelog)
Learn how to make my Buche de Noel recipe! A classic Christmas dessert idea made with chocolate cake and delicate hazelnut cream.
#yulelog #ChristmasRecipes #Entertainingwithbeth
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Learn how to make my Buche de Noel Recipe, a perfect Christmas Dessert Idea!
Apologies the recipe is too long to add in the description :( exceeds the character limit. So you can find it on my blog here:
Enjoy!!
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Learn how to make my easy Bread Pudding Recipe using Panettone bread. It's elegant, decadent and so delicious! Makes for a wonderful holiday dessert idea since the whole thing can be prepped ahead of time.
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Chocolate Coconut Bûche de Noël (Yule Log) - Unique Christmas Dessert
Chocolate Coconut Bûche de Noël (Yule Log) - Unique Christmas dessert. Chocolate Coconut Bûche de Noël (Yule Log) - an impressive Christmas dessert, with a soft chocolate sponge cake filled with white chocolate and mascarpone frosting enriched with caramelized coconut for extra flavor and texture.
#yulelog #buchedenoel #chocolate
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Chocolate Sponge Cake
4 eggs, separated
1/2 cup (100g) sugar, divided
1 tsp (5g) vanilla extract
1/4 cup (30g) all-purpose flour
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp (1g) baking powder
1/4 tsp (1g) salt
Caramelized Coconut For Frosting
1/2 cup (25g) unsweetened shredded coconut
2 tbsp (30g) sugar
1 tbsp (15ml) water
White Chocolate Coconut Frosting
4 oz (120g) Mascarpone cheese
1 tbsp (8g) powdered sugar
1 tsp (5g) vanilla extract
3.5 oz (100g) white chocolate
2 tbsp (30g) whipping cream
1 cup (240g) whipping cream, chilled
Chocolate Shards
4 oz (120g) semisweet chocolate
1.5 oz (40g) semisweet chocolate, small pieces, for tempering
Granish
powdered sugar
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