Bûche de Nöel

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Bûche de Nöel

Bûche de Nöel

 Christmas Yule Log Cake — a traditional French Cake for the Holiday Season.

You will see it in many shapes, colors, and flavors. The recipe is quite basic: cake, filling, and frosting… and is fairly simple to make. I’ve seen many variations but only tasted a few.

I still like my recipe the best! Besides coming from a dear friend in Provence, France (so it is quite authentic) I think it has the best flavor and texture. The frosting is a rich French Butter Cream (Lots of butter!). Since we have a family member who doesn’t eat chocolate (yes – there are a few  non-chocoholics around!!), we make a vanilla version for both the cake and butter cream filling adding a touch of coffee flavor to the frosting to give it a little darker color.

Assembling is easy: once the rolled cake is filled and re-rolled, a simple diagonal slice off one (or both) ends provides a ‘branch’ (or two). With the diagonal cut tucked against the main ‘log’ and a second piece perched on top, the Bûche de Nöel takes shape looking like a branch of a tree. A simple squigle through the frosting with a fork and … voila! you have the look of bark. Further adoration of greenery (either pine twigs, rosemary sprigs or even plastic representations,) and other Christmas-y ornamentation (mini balls, figurines, or try edible sugared cranberries) followed by a light dusting of powdered sugar and you have the proper Yule Log – a Bûche de Nöel.

Bûche de Nöel

Ingredients

    CAKE
  • 6 eggs - separated
  • 3/4 cup sugar
  • 1 1/2 c flour (sift 2x)
  • BUTTER CREAM for Frosting and Filling
    chocolate:
  • 1/2 pound butter
  • 1 1/4 c sugar
  • 6 egg yolks
  • 3 1/2 oz unsweetened chocolate, melted
  • 2 tsp rum or vanilla extract

Instructions

    Cake
  1. Preheat oven to 350ºF
  2. Prepare a jelly roll pan with buttered waxed or parchment paper
  3. In mixer, beat egg yolks & sugar until foamy and light colored
  4. With mixer on low, add flour and baking powder (sprinkling)
  5. In a separate bowl, beat egg whites until firm.
  6. Gently fold beaten egg white with flower & egg mixture
  7. Pour into prepared pan and gently spread evenly over pan
  8. Bake 10 minutes
  9. Lay a towel on the counter and dust lightly w/sugar. As soon as the cake is ready invert on the towel.
  10. Roll up the cake loosely rolling the towel with it
  11. Cool 10 min
  12. Meanwhile prepare butter cream
  13. Butter Cream Filling & Frosting
  14. Cream butter and sugar until smooth
  15. Add egg yolks one at a time, mixing thoroughly after each
  16. Add melted choc and rum or vanilla extract
  17. Assemble Log
  18. Unroll cake & spread with about half the butter cream
  19. Re-roll cake very carefully (without towel this time!)
  20. Cut ends of the cake on a diagonal slice and set the small piece on top of the cake or on the side for desired effect.
  21. Spread the rest of the frosting over the cake
  22. Decorate by simulating bark or wood designed with the tip of a fork
  23. Add 'greenery', ornaments, berries, figurines as desired
  24. Dust lightly over all with powdered sugar
http://greatfoodfunplaces.com/2014/12/25/buche-de-noel/

 

 

Authentic French Provincial Recipe and photo by Great Food Fun Places

 

 

 

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