Buche De Noel (Yule Log)

Buche De Noel (Yule Log) created by Evie3234

WAY back in the 80's, I attended chef school and one of the recipes we made was for a Buche Noel. It was very labor intense, but very tasty and very pleasing to the eye...If you have the time it is well worth it

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • MAKING THE CAKE: Preheat oven to 375°F.
  • Butter bottom of 15x10 inch jelly-roll pan; line with waxed or parchment paper.
  • Next butter paper and slides of pan; dust with flour.
  • Sift together flour, cocoa, baking powder and salt; set aside.
  • Beat eggs until thick and lemon-colored.
  • Gradually add sugar, beating well after each addition.
  • Beat until thick and fluffy.
  • Fold in water and vanilla, then flour mixture, stir until smooth.
  • Spread mixture evenly in pan and bake 12 to 15 minutes.
  • Meanwhile, sprinkle a kitchen towel with cake flour.
  • Immediately after removing cake from oven, loosen edges and turn it out onto the towel.
  • Peel off waxed paper and trim the edges.
  • Staring with the narrow end, roll the cake up in the towel.
  • Let it stand for 20 minutes on a cake rack.
  • PREPARING THE FILLING: While cake is standing, sprinkle gelatin over water to soften; place mixture over low heat until dissolved, stirring constantly.
  • Cool to room temperature.
  • Beat cream until stiff peaks form.
  • Fold in gelatin mixture, then almond extract and confectioners' sugar.
  • Cover and chill 5 to 10 minutes.
  • Unroll the cake and spread with whipped cream filling; roll up again.
  • Cover and chill at least one hour
  • PREPARING THE FROSTING: Melt chocolate over low heat with the instant coffee; cool slightly.
  • Cream butter; gradually add 1/2 cup confectioners' sugar and beat until light and fluffy.
  • Blend in chocolate mixture, salt and vanilla.
  • Beat egg whites until soft peaks form; gradually beat in 1/4 cup confectioners' sugar until stiff peaks form.
  • Fold chocolate mixture into egg whites, gently but thoroughly.
  • Frost cake roll.
  • Draw a fork down the top of cake for a"bark" effect.
  • Decorate with whole almonds and candied cherries.
  • Chill thoroughly before serving.
  • If cake is frozen, thaw to serve, without allowing cake to become warm.
  • If desired, garnish cake platter with candy spearmint leaves and maraschino cherries.
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RECIPE MADE WITH LOVE BY

@Chef Boy of Dees
Contributor
@Chef Boy of Dees
Contributor
"WAY back in the 80's, I attended chef school and one of the recipes we made was for a Buche Noel. It was very labor intense, but very tasty and very pleasing to the eye...If you have the time it is well worth it"
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  1. Donna Matthews
    Buche De Noel (Yule Log) Created by Donna Matthews
    Reply
  2. Donna Matthews
    Buche De Noel (Yule Log) Created by Donna Matthews
    Reply
  3. horseplay
    Like most others, the only problem I had with this cake was that it turned out a bit dry. I found that the cake itself was dry and so was the outer frosting - it cracked apart in big chunks when we tried to cut the cake. Regardless, everyone loved it. The best thing about the cake is that it was not too sweet, which is what I was hoping for, and was quite easy to make. Next year I might try what another reviewer said and brush the roll with coffee liquor or something. Not sure what to do to make the frosting less hard. But I do like the recipe, so I will still use it as a guideline next year! Thanks!
    Reply
  4. NavyWifenMom
    Buche De Noel (Yule Log) Created by NavyWifenMom
    Reply
  5. NavyWifenMom
    Buche De Noel (Yule Log) Created by NavyWifenMom
    Reply
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