Yule Log | Emeril Lagasse
Get into the holiday spirit and learn how to bake a festive dessert like a Yule Log cake. This French Christmas tradition dates all the way back to the 19th century. And once you give it a try, you’ll understand why it has stood the test of time.
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IT'S CHRISTMAS! Yule Log Cake recipe video
Merry Christmas to all! Here is a Log cake recipe video in collaboration with Pastrymart, just in time for the festive period :)
Professional Baker Teaches You How To Make CHOCOLATE SWISS ROLL!
Chef Anna Olson knows you love chocolate, and now she wants show you how to roll it up! Follow along with her recipe and in no time flat you will be a chocolate swiss rolling master!
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Ingredients
Cake
5 large eggs, at room temperature
¾ cup (150 g) granulated sugar, divided
¼ cup (60 mL) water
½ cup (60 g) cocoa powder
¼ cup (35 g) all-purpose flour
¼ tsp (1 g) salt
icing sugar, for dusting
Frosting
1 pkg (250 g) cream cheese, at room temperature
6 Tbsp (90 g) unsalted butter, at room temperature
1 cup (130 g) icing sugar, sifted
2 tsp (10 mL) vanilla extract
1. Preheat the oven to 375 F (190 C). Line the bottom of a 10-x-15-inch (25 x 37 cm) jelly roll pan (a baking tray with a lip) with parchment paper.
2. Place the eggs and ¼ cup (50 g) of the sugar in a large mixing bowl or in the bowl of a stand mixer fitted with a whip attachment and whip on high speed for a minute, so that the sugar dissolves.
3. Place the remaining ½ cup (100 g) of sugar and the water in a small saucepan and bring to a boil over high heat. Boil the sugar, without stirring, until it reaches 239 F (115 C) on a candy thermometer, about 2 minutes. With the mixer (or beaters) on high, pour the sugar down the side of the bowl (this prevents the hot sugar from splashing) and continue to beat until the mixture cools and is pale and triples in volume.
4. Sift the cocoa powder, flour and salt into the eggs and fold in quickly but gently (it will deflate a little as you fold). Pour the batter into the prepared pan and spread to level it. Bake the cake for about 15 minutes, until it springs back when gently pressed. Have a tea towel and the icing sugar handy for when it comes out of the oven.
5. Let the cake cool for 1-2 minutes (but no more than 5) and then run a knife around the inside edge of the pan to loosen the cake. Dust the top of the cake with icing sugar and place the tea towel overtop. Flip the pan over, holding it with the tea towel and remove the tray. Carefully peel away the parchment paper, lightly dust with icing sugar and roll up the warm cake from the short end, rolling the tea towel in it as you go. Let this cool completely before filling.
6. For the frosting, beat the cream cheese and butter using electric beaters or in a stand mixer fitted with the paddle attachment until smooth. Add the icing sugar and vanilla and beat in, starting on low speed and then increasing to medium-high, until the frosting is fluffy and light.
7. Unroll the cooled cake and spread the frosting over it*. Roll up the cake from the short end, lifting it just a little bit as you roll, so that the frosting doesn’t get pushed out. Dust the top of the cake with icing sugar and chill until ready to serve.
*For a decorative option, reserve a bit of the filling before assembling the Swiss Roll. Spoon it into a piping bag fitted with a star tip and pipe a swirling pattern along the top of the Swiss Roll before dusting with icing sugar.
The cake will keep, refrigerated, for up to 4 days.
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CHOCOLATE LOG CAKE | Yule Log | Cake roll Recipe
A chocolate sponge cake rolled and filled with a creamy filling, that looks like an actual Yule log. This is such a treat to look at and tastes equally amazing. The best part of this recipe is, that it turns out great every time, The sponge is super soft and you can always choose different fillings.
Here is the ingredient list:
STEP 1: GANACHE TOPPING
Thickened Cream - 185 ml
Milk Chocolate - 370 g
STEP 2: LOG CAKE
Egg yolks - 5
Sugar - 1/3rd cup
Lemon Juice – 1 tsp
Egg whites -
Sugar – 1/3rd cup
Cocoa Powder – 2 tbsp
Self-Rising Flour – 2/3rd cup
STEP 3: CREAM FILLING
Thickened Cream – 350 ml
Icing Sugar – 2 tbsp
Fresh strawberries – 1 cup, Sliced
Some icing sugar for garnish
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Cooking with the Savoyards: Chocolate Yule Log featuring Deborah Geary
Our Home For Your Holidays - streaming from December 18th through the 31st!
Tickets starting at $10! A portion of all ticket sales will be directly donated to support North Hills Community Outreach.
Visit pittsburghsavoyards.org for tickets!
With circumstances limiting holiday travel this year the Savoyards want to spread some holiday joy. We proudly present a sneak peak at how various Savoyards celebrate their season. From Christmas and Hannukah to Yule and Krampus plus much more, we wish you, through song, dance, and more, a Season's Greetings as we share Our Home For Your Holidays.
Vegan Christmas Yule Log Cake Recipe: Brownie, Chocolate and Vanilla Flavor
Today we’re going to go the best flavor combination, with a base made of a perfect pecan brownie, topped with a crunchy pecan bite, a velvety vanilla cream and the most indulgente chocolate mousse! And of course, all of this is vegan for our perfect Vegan Christmas!
ALL RECIPES -
» Vegan VANILLA, BROWNIE CHRISTMAS LOG CAKE:
» Vegan Brownie:
???????? Kitchen Essential we use:
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???? The music we used: (great for YouTube creators)
INSTAGRAM:
FACEBOOK:
TWITTER:
TIK TOK:
PINTEREST:
#VEGANSWEETADICTION
WHAT I USE/RECOMMEND @ VEGAN SWEET ADDICTION KITCHEN
( )
» Yule log Mold (MERINGA from Silikomart) :
» Stand Mixer (KitchenAid):
» Measuring cups & spoons:
» Kitchen scale :
» Rubber Spatula :
» Vegan Butter:
» Palette knife :
» Rolling pin :
» Baking Mat:
ALL CAMERA GEAR / EDITING :
» Camera Sony a7 III:
» Lens :
»
»
»
» Microphone:
» Laptop:
» Headphone:
» Storage:
► How long did this video took us ?
Recipe Testing : 15h l Writing & Prep: 10h l Filming : 7h l Editing : 14h l Uploading & Communication : 4h
46 hours of work for 10 minute of video =) Enjoy !!!
ALL RECIPES -
» Vegan French Toast:
???????? Kitchen Essential we use:
???? Film & photography gear we use:
???? The music we used: (great for YouTube creators)
INSTAGRAM:
FACEBOOK:
TWITTER:
TIK TOK:
PINTEREST:
#VEGANSWEETADICTION
WHAT I USE/RECOMMEND @ VEGAN SWEET ADDICTION KITCHEN
( )
» Stand Mixer (KitchenAid):
» Measuring cups & spoons:
» Kitchen scale :
» Rubber Spatula :
» Vegan Butter:
» Palette knife :
» Rolling pin :
» Baking Mat:
ALL CAMERA GEAR / EDITING :
» Camera Sony a7 III:
» Lens :
»
»
»
» Microphone:
» Laptop:
» Headphone:
» Storage:
► How long did this video took us ?
Recipe Testing : 15h l Writing & Prep: 10h l Filming : 7h l Editing : 14h l Uploading & Communication : 4h
46 hours of work for 12 minute of video =) Enjoy !!!