Buche De Noel/Yule Log | How to make Buche De Noel/Yule Log

By Amrita Gill Tupper  |  27th Dec 2016  |  
5 from 2 reviews Rate It!
  • Buche De Noel/Yule Log, How to make Buche De Noel/Yule Log
Buche De Noel/Yule Logby Amrita Gill Tupper
  • Prep Time

    15

    mins
  • Cook Time

    45

    mins
  • Serves

    6

    People

7

2

About Buche De Noel/Yule Log Recipe

A basic sponge cake slathered with dark chocolate ganache and frosted with it too.

Buche De Noel/Yule Log is a popular aromatic and delicious dish. You can try making this amazing Buche De Noel/Yule Log in your kitchen. This recipe requires 15 minutes for preparation and 45 minutes to cook. The Buche De Noel/Yule Log by Amrita Gill Tupper has detailed steps with pictures so you can easily learn how to cook Buche De Noel/Yule Log at home without any difficulty. Buche De Noel/Yule Log is enjoyed by everyone and can be served on special occasions. The flavours of the Buche De Noel/Yule Log would satiate your taste buds. You must try making Buche De Noel/Yule Log this weekend. Share your Buche De Noel/Yule Log cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Amrita Gill Tupper for inputs. In case you have any queries for Buche De Noel/Yule Log you can comment on the recipe page to connect with the Amrita Gill Tupper. You can also rate the Buche De Noel/Yule Log and give feedback.

Buche De Noel/Yule Log

Ingredients to make Buche De Noel/Yule Log

  • Sponge cake - 2 eggs, separated
  • 1/4 cup sugar, powdered
  • 1 tsp vanilla extract
  • 1/2 cup all purpose flour
  • Filling and Frosting: 145 gm chocolate, chopped
  • 1 cup cream
  • 1 tbsp butter
  • Meringue mushroom: 1 egg white
  • 1/4 cup sugar, powdered

How to make Buche De Noel/Yule Log

  1. Sponge cake: Preheat oven to 180 degree Celsius. Grease and line a jelly roll pan.
  2. Take egg whites in a clean bowl and whip with an electrical beater for 3-5 mins till you get soft peaks.
  3. Now add sugar in batches and keep whipping till stiff peaks form(5 mins).
  4. Take egg yolks in another clean bowl and whip for 5 mins till they are pale coloured. (I used the same electrical beater). Stir in vanilla essence.
  5. Pour egg yolks over the egg whites and very gently fold them in till just combined. Do not beat vigorously as that will remove all the air bubbles from the eggs.
  6. Fold in flour little by little in the form of rain and gently incorporate in the batter till just combined.
  7. Pour batter in the prepared pan and bake for 10-15 mins or till a toothpick inserted in the middle come out clean.
  8. Invert the cake on a damp towel and roll the cake immediately(along with the towel). Allow to cool.
  9. Filling and frosting: Take cream in a pan and bring it to a boil. Remove from heat and add chopped chocolate and butter and mix well till the chocolate dissolves. Keep aside.
  10. Meringue Mushroom: Preheat oven to 100 degree Celsius and line a baking tray with aluminium foil.
  11. Take egg white in a bowl and beat with an electrical beater. Add a tbsp of sugar at a time and keep beating till soft peaks form when the beater is raised. Beat till all the sugar is added and you get stiff peaks.
  12. Fill a piping/ziplock/plastic cone with it and snip off the end. Make round shaped as in the mushroom caps with half the quantity and stems with the other half. For the stems, hold piping bag perpendicular to the baking sheet and squeeze 3/4" high cone which is wide at the base and narrow at top.
  13. Bake for 30 mins or till firm and with a sharp knife make a small hole in the underside of each mushroom cap and insert the stem. Place mushrooms caps down and return in the oven for 10 minutes or till dry.
  14. Store in an airtight container. Assembly: Remove the towel from the rolled cake and spread the cake. Spread the filling generously and re-roll the cake. Do not worry if there are any cracks.
  15. Cut an angled slice of cake from one end and keep on the side of the cake Frost the entire cake and allow to set.
  16. Using a fork draw lines on the frosting to resemble a bark.
  17. Arrange the meringue mushrooms on sides and top and dust with little cocoa powder to resemble dirt.

Reviews for Buche De Noel/Yule Log (2)

Anupama Kumari2 years ago

Just simply gorgeous! Awesome
Reply

BetterButter Editorial2 years ago

Hi Amrita, The image is hazy and unclear, kindly upload the image once again and crop it well so that its clear and visible. Kindly do the same at the earliest. Thanks!
Reply

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