Dividing Dough for Yule Log Cookies
Dividing Dough for Yule Log Cookies. Part of the series: Yule Log Cookie Recipe. Learn how to divide dough for yule log cookies with expert holiday recipe tips in this free dessert video.
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
Christmas Cookies ???????? SLICE & BAKE! (Santa, boots & wreath cookies) | Holiday Cookies Recipe
Today, I am sharing how to make 3 kinds of slice-and-bake Christmas cookies: Santa, Santa boots, and wreath cookies! Last year, I made slice-and-bake Christmas tree cookies. This time, I tried to simplify the process a little bit more so that you can make them with less effort! I hope you’ll enjoy watching the tutorial!
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???? The Ingredients:
Makes about 50-55 cookies.
• Unsalted butter: 226g | 8oz (2 US sticks)
• Powdered sugar: 160g | 5.6oz
• Salt: 1/4 tsp
• Whole egg: 1
• Egg yolk: 1 (Save the egg white for egg wash)
• Cake flour: 350g | 12.3oz
• Almond flour: 70g | 2.5oz
• Colorings: Red, green, orange, and brown. (Or add any color you like!)
• Sprinkles: Your choice!
Egg wash:
• Egg white: 1
• Water: about the same amount as egg white
* All the 3 logs were about 15cm | 5.9 long and the diameter was about 4cm | 1.6. You can change the size and length as you like!
* Slice the logs with about 5mm | 0.2 intervals.
???? Bake at 350F/176C for about 7 mins. Turn the temperature down to 330F/165C and bake for another 7 minutes or more until the edge is slightly toasted.
*Adjust the time & temperature depending on the oven and the size of your cookies.
* Chill all the cookie dough in a fridge (preferably freezer) until right before baking so that cookies can hold nice shapes.
???? Get the printable recipe from my blog!:
???? Tools/Ingredients I used/mentioned in the video:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
Mesh Silpat
Stand mixer
Gel/Paste food colorings
???? Other holiday cookies:
Christmas Tree Cookies
10 Holiday Cookies from 1 Dough
Chocolate Snowball Cookies
???? Other yummy holiday desserts:
Holiday Macarons | 4 Pies Flavors
Pumpkin Spice Chiffon Cake
Apple hand pies
???? My blog:
???? Instagram: @ayacaliva
MUSIC:
epidemicsound.com
#christmascookies #holidaycookies #holidaybaking
How to make a Yule Log | Bûche De Noël
Light and fluffy, this beautiful Yule Log, or Buche de Noel, is a lovely traditional Christmas sponge cake styled to resemble a log. This dessert consists of a tender chocolate cake rolled and filled with a sweet homemade whipped cream then coated in a chocolate frosting. Decorated with meringue mushrooms, sugared cranberries, and rosemary, this is a festive and showstopping dessert!
RECIPE:
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Chocolate Yule Log | Chocolate Yule Log Recipe | Chocolate Yule Log Cookie Crust
Chocolate Yule Log | Chocolate Yule Log Recipe | Chocolate Yule Log Cookie Crust
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How to Make Meringue Mushrooms - CHOW Tip
Meringue mushrooms are a whimsical addition to a yule log or cookie plate. Alice Medrich, author of Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, shows how to create realistic mushrooms from a basic meringue recipe.
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TRANSCRIPT
Meringue mushrooms look like something only a skilled pastry chef can make, but they're actually quite easy to do at home. Start with a classic recipe for meringue, the kind that makes a dry crunchy cookie, not the kind for a soft pie topping. Scrape all of the meringue into a large pastry bag fitted with a plain round tip that's about a half an inch in diameter. The trick to making the stems is to hold the pastry bag vertical and very close to the baking sheet. Squeeze without lifting for a couple of seconds and then pull up and away. To pipe the caps, hold the pastry bag as high above the baking sheet as you want the mushroom cap to be. Don't move the bag as you squeeze and then move aside with a short, circular motion. To give them a really natural look, as though they came off a dirty forest floor, I like to sprinkle them with a little cocoa powder and either blow on them or fan them with a file folder and then they go into a 200 degree oven for two hours to dry out and crisp up. When they're done, turn over the caps and spread them with a little bit of melted chocolate. Trim off the pointy end of the stem and adhere to the caps. These mushrooms are great to decorate the traditional Christmas Yule Log Cake, but they also make terrific little cookies.