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Buche de Noel T&T recipe?

14 years ago

After seeing the recently posted pictures of fabulous buches de noel, I've decided I would like to give it a try. Do any of you have a tried and true recipe for buche de noel, especially the sponge cake? Any tips for success?

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Comments (5)

User
14 years ago
This is Tried and True. I use to make this for Christmas every year back in the 80's.

I think I will put it back on the menu this year.

Home Cookin Chapter: Recipes From Thibeault's Table

Christmas Yule Log
==================
Source: Toronto Star

Cake
3 egg yolks
1/2 cup sugar
1 tablespoon all purpose flour
1 teaspoon cocoa powder
3 egg whites

Chocolate Butter Cream

1 pound butter (unsalted)
1-1/2 cups sugar
4 egg whites
1/2 cup melted chocolate

Chocolate for Shaving

Cake

heat oven to 400ÃÂ°F

Line jellyroll pan with parchment paper

Beat egg yolks with 1/4 cup sugar. Add flour and cocoa powder. Beat
until smooth. Beat egg whites with 1/4 sugar until stiff. Gently
combine whites into yolk mixture. Spread evenly on parchment paper.
Bake at 400ÃÂ°F for 15 minutes. Tip cake out on to teatowel sprinkled
with icing sugar. Remove paper.

Roll up.

Chocolate butter Cream

Warm egg whites and sugar over low heat. When sugar has dissolved
whisk until stiff. Add butter and mix until creamy. Add melted
chocolate to butter cream.

Unroll cake and spread 1/3 chocolate cream over cake. Roll Up. Cut one
slice off end on an angle. Place on top of log and Spread remaining
butter cream over cake. Decorate with shaved chocolate.
top.
lyndaluu2
14 years ago
Buche De Noel
3/4 cup cake flour
1/2 tsp baking powder
1/2 tsp salt
5 eggs, separated
1 cup granulated sugar, divided
1 tsp vanilla
1/2 cup powdered sugar
1 cup semisweet chocolate chips
3/4 cup heavy cream
1 tbsp rum
Cocoa Frosting (recipe follows)
White Chocolate Curls

2 tsp unsweetened cocoa powder
Preheat oven to 375oF. Grease 15/1/2 x 10 1/2 jelly-roll pan; lined with parchment paper greased again.
Mix flour, baking powder and salt in small bowl and combine. Beat egg yolks and 2/3 cup granulated sugar in separate small bowl with mixer on high speed until thick and lemon in color; beat in vanilla and set aside.
Beat egg whites in clean large bowl using clean beaters with mixer on high speed until foamy. Gradually beat n remaining 1/3 cup granulated sugar, 1 tbsp at a time, until stiff peaks form.
Fold flour into egg yolk mixture. Fold flour/egg yolk mixture into egg white mixture until evenly incorporated. Spread mixture into prepared pan. Bake 12 to 15 minutes or until cake springs back when lightly touched with finger. Meanwhile, lightly sift powdered sugar over clean dish towel.
Loosen warm cake from edges of pan with spatula; invert onto prepared towel. Remove pan; carefully peel off parchment paper. Gently roll cake in towel from short end, jelly-roll style. Let rolled cake cool completely on wire rack.
For chocolate filling, place chocolate chips and cream in heavy, 1 qt saucepan. Heat over low heat until chocolate is melted, stirring frequently. Pour into small bowl; site in rum. Cover and refrigerate about 1 1/2 hours or until filling is of spreading consistency, stirring occasionally.

Prepare cocoa frosting and white chocolate curls; refrigerate until ready to use.
Unroll cake; remove towel. Spread cake with chilled chocolate filling to within 1/2 inch of edge;reroll cake. Spread Cocoa Frosting on cake roll. Garnish with white chocolate curls. Sprinkle with cocoa. Makes 12 slices.
Cocoa Frosting
1 cup heavy cream
2 Tbsp unsweetened dutch processed cocoa powder, sifted
1/2 cup powdered sugar, sifted
1 tsp vanilla
Beat cream, cocoa, sugar and vanilla with mixer at medium speed until soft peaks form. Do not over beat. Refrigerate until ready to use.

From: "Holiday Celebrations Cookbook"
I've made this several times and got raves.

Linda
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So I have to do it in two hitches -- wouldn't let me post picture AND recipe: Strawberry Hazelnut Rolled Pavlova...adapted from a recipe in Bon Appetit Magazine 1 cup egg whites (7-8 whites) 1 tablespoon lemon juice 2 cups superfine sugar 2 teaspoons cornstarch 1/2 cup hazelnuts, chopped 1-1/2 cups chilled whipping cream 2 tablespoons sugar 1 teaspoon vanilla Preheat oven to 300 degrees. Line 18x12x1 inch baking sheet with buttered parchment paper. Using electric mixer beat egg whites and lemon juice in large bowl to soft peaks. Gradually beat in 2 cups sugar and cornstarch. Continue beating until stiff peaks form. Spread meringue in prepared baking sheet, smooth top. Sprinkle hazelnuts over the meringue. Bake until the top is pale golden brown but center is still soft, 30-40 minutes. Let meringue cool for 10 minutes, then tip it onto a tea towel, paper side up. Carefully remove paper. Use a small knife to loosen edges if necessary. If it tears a bit don’t worry about it. You won’t notice it when the cake is rolled. Combine chilled whipping cream, sugar and vanilla. Beat until thick. The cake is sweet so you can leave out the sugar if you prefer. Let cake cool for 20-30 minutes. Spread with whipped cream, sprinkle with fresh fruit and roll up starting at the short end. If the meringue cracks, don’t worry. Refrigerate for 3-4 hours before serving. Slice with a sharp serrated knife. The crust doesn’t remain crisp for too long, especially when the roll is refrigerated. What does happen is the meringue absorbs moisture from the whipped cream and becomes even lighter in texture.
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Comments (69)
For robo: when my oldest was not quite 3, he'd been hearing for weeks how "it's Christmastime, Christmas Christmas Christmas" so when presents appeared under the tree days before the 25th, I came into the room and saw him opening gifts. Um, DS, what are you doing? The long discussion led to "but Mommy, WHEN is it Christmas?" We established a code phrase, can't remember now, for "NOW it's Christmas, Merry Christmas, let's open gifts!" Poor kid! When we started hosting the extended family on Christmas Eve and had several littles over, the visiting young 'runs would sometimes peek in the presents, so we stopped putting presents under the tree until after midnight when they'd all gone home.
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moosemac
14 years ago
Don't forget the marzipan mushrooms for decoration. Cut the cake 1/3 of the way down the log and put the piece on the side of the log on an angle to make a branch. Then top with chocolate shavings to simulate bark. Garnish with mushrooms.
bbstx
Original Author
14 years ago
Thanks, all, for the tips and recipe.
diinohio
14 years ago
Any eye candy for us ann t?

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