How To make Chocolate Yule Log1
1 c Sifted cake flour
1 ts Baking powder
1/8 ts Salt
3 Eggs
1 c Sugar
1/4 c Plus
1 tb Water
1 ts Vanilla extract
1 To
2 tb Powdered sugar
Yule log frosting 1/4 c Sifted powdered sugar
2 tb Cocoa
Yule log frosting--referenc Recipe on chocolate yule lo Christmas. Grease bottom and sides of a 15- x 10- x 1-inch jellyroll pan with vegetable oil; line with wax
paper, and grease and flour wax paper. Set aside.Combine flour, baking powder, and salt; set aside.Beat eggs at high speed of an electric mixer until foamy. Gradually add 1 cup sugar, beating until mixture is thick and lemon colored (about 5 to 6 minutes). Stir in water and vanilla. Gradually fold in flour mixture. Spread batter evenly into prepared pan. Bake at 375 degrees for 10 to 12 minutes.Sift 1 to 2 tablespoon powdered sugar in a 15- x 10-inch rectangle on a towel. When cake is done, immediately loosen from sides of pan, and turn out onto sugared towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together; let cool completely on a wire rack, seam side down. Unroll cake. Thinly spread Yule Log Frosting over cake; set aside remaining frosting. Reroll cake, without towel, and place on serving plate, seam side down.Diagonally cut a 1-inch piece from one end of cake. Position cut edge of short piece against side of longer piece, to resemble a knot.Combine remaining Yule Log Frosting with 1/4 cup powdered sugar and cocoa; beat at medium speed of an electric mixer until blended. Thinly spread frosting over cake roll. Score frosting with servings.Recipe continues on Chocolate Yule Log2. -----
How To make Chocolate Yule Log1's Videos
Chocolate salame/ chocolate log
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I sort of made a yule log dessert (easy vegan puff pastry edition)
What can I say? I tried! It’s Yule-Log shaped and tastes like cinnamon rolls so I feel like it counts. Blessed Yule and Merry Solstice!
j'san - cozy winter
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00:00 Introduction
00:46 Puff Pastry
01:47 Making the Yule Log
03:38 Baking + Adjustments
04:07 Finishing Touches
Ice Cream Yule Log Episode 5: Festive Decorations. Order at hopicecreamnc.com/online-store
18 Last-Minute Christmas Snack Ideas
There's so much great food you can whip up quickly to make your Christmas day even more festive, so why not try one of these 18 awesome last-minute Christmas snack ideas!
Timestamps
0:00 - The Grinch Pull Apart Cupcakes
1:04 - Christmas Tree Cheese And Crackers Dip
1:50 - Christmas Dinner Yule Log
2:52 - Christmas Stocking Sausages
3:18 - Santa Clause Cheese And Crackers
3:48 - Poached Egg Snowmen
4:13 - Marshmallow Penguins
4:40 - Edible Strawberry Christmas Lights
5:09 - Festive Candy Cane Chips
5:27 - White Chocolate Christmas Slate
6:03 - Chocolate Pretzel Reindeer
6:25 - Chocolate Christmas Tree Sticks
6:57 - Chocolate Gingerbread Yetis
7:30 - Chocolate Christmas Tree Decorations
8:11 - Strawberry Jelly Santas
8:46 - Chocolate Reindeer Cupcakes
9:03 - Candy Snowflake Biscuits
10:33 - Candy Cane Bags
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Bûche de Noël recipe #shorts
The ingredients for a classic chocolate yule log
Chocolate Swiss roll sponge:
- 3 eggs
- 65g sugar
- pinch of salt.
- 30g flour
- 8g cocoa
- 1 tsp coffee powder
Stabilized whipped cream:
- 200ml heavy cream
- 1 tbsp powdered sugar
- 4g gelatin
- water
-1 tbsp of Amaretto/cognac/brandy/rum
Whipped chocolate ganache:
- 200g dark chocolate
- 100g butter
- 100g heavy cream
Instructions:
-For the classic version, start by separating 2 eggs.
-In the yolk bowl, add 1 whole egg, 50g of sugar, and a pinch of salt. Mix vigorously until creamy and pale.
-Weight 30g of flour and 8g of cocoa. Add 1 tsp of coffee. Sift the dry ingredient into the mixture. -Fold gently until combined, do not overmix.
-Add 15g of sugar to the egg whites. Whip until stiff peaks are formed.
-Fold the egg whites into the batter gently. Do it in 2 batches.
-Line a flat pan with parchment paper (mine was 37x24cm). Use a spatula to spread the batter evenly. The thickness of the dough should be about 4-5 mm (it’ll rise to 5-7 mm in the oven).
-Put the pan in the oven preheated to 180°C (350°F). Bake for 10-12 minutes. When the cake is ready, it’ll spring once you touch it.
-When it’s still hot, cover the cake with parchment paper and roll it carefully. Let it rest for 30-60 minutes.
- Meanwhile, make whipped ganache Dice dark chocolate and melt it with butter (use either microwave or bain-marie). When the ingredients are melted, add heavy cream. Combine them well. Let it cool down completely before whipping (it takes 15-20 minutes).
- Whip chocolate ganache for a couple of minutes until it’s silky and mousse-like.
- Soak 4g of gelatin in water (ratio 1 to 6, check your package to be sure). It’ll swell in a few minutes. Melt it on bain-marie or in the microwave.
- Meanwhile, start whipping 200g of heavy cream. Stop when soft peaks are formed. The gelatin should melt by then. Add 1 tbsp of Amaretto and 1 tbsp of the cream to cool down your gelatin.
- Add the mixture to the cream while whipping.
- Unroll the cake very carefully and spread the stabilized whipped cream.
- Roll it back gently and the yule log#1 is almost ready.
- Cut a small bit of the cake off the end at an angle and stick it to make the cake look more loglike.
- You can totally ice your yule log with chocolate buttercream if you like it. I’m not a fan though so I prefer whipped ganache. Leave beautiful swirl ends exposed.
- Use a chopstick to make characteristic grain lines of a log.
I decorated the log with moss sponge, pine-cone cakes, and candied rosemary. I shared their recipes before:
The final touch of powdered sugar and the classic yule log is ready. It’s super soft and airy, a perfect Christmas dessert.
Banh Kem, Christmas Log 6