Bûche de Noël

Suzy Rhodes Wed, 12/17/2014 - 09:54
France
French Yule Log

A French pastry chef created this clever Bûche de Noël in the 1800’s to pay culinary homage to the original yule log tradition that actually started in Norway.  The traditional Yule Log kept those cold, dark winters bright and warm in homes throughout Norway and was a big part of the winter solstice celebrations for centuries. 

This gastronomic tradition soon spread to England and is now celebrated worldwide, including Norway.  The Yule Log is a family tradition in our home and from my childhood, it’s a great way to spend time as a family decorating the log and it stays on display until Christmas Eve. 

 

 

 

 

 

 

 

In England, I would just buy my own Swiss Roll and would layer frosting on top and add the usual décor – when it’s hard for me to find Swiss rolls here in the U.S. then I make my own, which really is very easy.

 


 

Summary

Yield
Servings
SourceCake is adapted from Family Circle magazine
Prep time
25 minutes
Cooking time
14 minutes
Total time
39 minutes
________________

Ingredients

1⁄4 c
flour
1⁄3 c
cocoa powder
1⁄2 t
Baking Powder
6  
large eggs (seperated)
1⁄4 t
cream of tatar
1⁄2 t
Salt
3⁄4 c
granulated sugar
1 t
vanilla essence
   
FOR FILLING:
1 c
Heavy cream
2 T
caster sugar
1 t
vanilla essence
   
FOR FROSTING:
3 c
Butter
6 oz
chocolate chips
1 t
cocoa powder
1 t
vanilla essence
7  
egg whites

Instructions

1 Preheat oven to 375°F
2 Using a 15 x 10 x 1 baking pan, spray the pan then lay wax paper on top and spray the paper
3 Whisk together the flour, cocoa and baking powder, then set aside
4 In a mixer, whisk together the egg whites along with the cream of tartar and salt until frothy. Gradually beat in ¼ cup of the granulated sugar and beat for a good 5 minutes – set aside into another bowl and clean bowl out
5 In the same mixer, beat together the egg yolks, remaining ½ cup of granulated sugar and vanilla for a good 5 minutes
6 Fold egg whites into the egg yolks mixture then slowly fold in the flour mixture
7 Once completely mixed together spread into prepared pan and bake for 12 -14 minutes until the cake springs back lightly when touched
8 While cake is baking, dust a clean, cotton kitchen towel with confectioners’ sugar. When cake is done run a knife around the edges of the pan then flip over onto towel. Remove the paper and roll up cake with the towel starting from the short end. Let cool completely
9 FOR THE FILLING:
10 In a mixer, whip together the heavy cream, caster sugar and vanilla for a good 5 minutes until it becomes thick and creamy
11 FOR THE FROSTING:
12 Melt the chocolate in a microwave
13 Beat butter until creamy, add melted chocolate, cocoa and vanilla, beat well then mix in egg white slowly. Blend together for a nice creamy chocolate frosting
14 When cake has completely cooled, unroll the cake and spread the white filling onto the cake. Reroll the cake (without the towel) and set on a plate seam side down
15 Spread the chocolate frosting around the roll and use a fork to make the ridged bark look. Sift some confectioner’s sugar onto the Yule Log for a snowy appearance and decorate as you wish. Merry Christmas!

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