Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, buche de noel. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Whisk the caster sugar and yolks in a bowl until pale and thick. Bûche de Noël is a French Christmas cake shaped like a log. You may know it better as a Yule log or Christmas log. Originally, the Yule log was an actual log that was specially selected to burn on the hearth on Christmas day.
Buche de Noel is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Buche de Noel is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook buche de noel using 15 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to make Buche de Noel:
- Take Cake
- Take eggs
- Take sugar
- Get vanilla extract
- Make ready sugar
- Take Cake flour
- Make ready baking powder
- Make ready salt
- Make ready powdered sugar
- Prepare Butter Cream Frosting
- Make ready egg yolks
- Get sugar
- Make ready water
- Make ready unsalted butter
- Prepare semisweet chocolate
The cake represents the yule log that families would burn starting on Christmas Eve. In France, a proper Christmas dinner wouldn't be complete without a traditional Chocolate Bûche de Noël. This wooden log look-a-like cake, traditionally made of a rolled-up Génoise cake frosted with Chocolate buttercream, is part of the official conclusion to a Christmas feast. A Yule log (or bûche de Noël French pronunciation: [byʃ də nɔɛl]) is a traditional dessert, a Christmas cake, served near Christmas, especially in Belgium, France, Switzerland, Canada, Lebanon, Syria, and several former French colonies such as Vietnam, as well as the United Kingdom, Portugal, and Spain.
Steps to make Buche de Noel:
- Leave eggs until they reach room temperature. Separate egg whites and yolks into two bowls.
- Add 1/2 cup sugar and vanilla extract to egg yolks and whip until batter is thick and shiny. Should take 10-15 minutes. Batter should ribbon when it drips down from beaters. Mixture should lighten in color (pale yellow).
- Mix cake flour, baking powder, and salt in flour sifter and sift into a bowl.
- Whip egg whites with 1/4 cup sugar until they form soft peaks.
- Fold egg whites into egg yolk mixture, adding the dry ingredient mixture gradually over time.
- Place batter into a heavily greased and floured 15x10 pan with parchment paper lining. Spread flat and bake for 10 minutes at 375°F until edges are golden brown. Don't overbake or cake will crack when rolled!
- Spread powdered sugar evenly over a dry hand towel with the back of a knife.
- While still hot, separate edge of cake from pan with a spatula and quickly turn cake over onto towel.
- Immediately roll cake up in towel and let cool for about 30 minutes. If the cake cools too long it can crack, so make sure to add filling when the outside is still a bit warm.
- While cake cools, make frosting. First, beat egg yolks until mixed
- Heat sugar and water until dissolved then boil until 239°F using a candy thermometer.
- Wait 20 seconds until bubbles subside, then gradually pour over egg yolks, beating constantly.
- Beat with electric mixer, by pouring sugar syrup in a thin stream between beaters so it doesn't stick to the bowl. Beat on high until thick and cool.
- Cream butter and gradually beat into cooled yolk mixture.
- Melt baking chocolate, allow to cool slightly and mix into frosting mixture.
- Unroll cake and spread about 1/2 cup of frosting onto top of cake and roll cake into a circle
- Spread rest of frosting onto outside of cake and use a fork to make wood patterns on the log and knots in the "wood". Dust outside with powdered sugar to make it look snowy.
This wooden log look-a-like cake, traditionally made of a rolled-up Génoise cake frosted with Chocolate buttercream, is part of the official conclusion to a Christmas feast. A Yule log (or bûche de Noël French pronunciation: [byʃ də nɔɛl]) is a traditional dessert, a Christmas cake, served near Christmas, especially in Belgium, France, Switzerland, Canada, Lebanon, Syria, and several former French colonies such as Vietnam, as well as the United Kingdom, Portugal, and Spain. Buche de Noël Praliné-Chocolat de mon Arrière-Grand-Mère. by the editorial team. Bûche de Noël facile. by the editorial team. Bûche glacée citron marron. by the editorial team.
So that is going to wrap it up for this exceptional food buche de noel recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
