Buche De Noel (Yule Log)

Name: Buche De Noel (Yule Log)
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 12
Cuisine: French
Ingredients: 3/4 c sugar; 6 eggs room temperature,separated; 1 1/4 c cake flour; 1/3 c water; 1 tsp baking powder; 1 tsp vanilla; 1 tsp grand marnier (liqueur); 1/4 tsp salt; CHOCOLATE FILLING FOR THE CAKE; 6 oz chocolate instant pudding & pie filling, follow direction on the package; CHOCOLATE FROSTING: MELT CHOCOLATE ON A DOUBLE BROILER MIXED WITH BUTTER AND VANILLA; 6 oz semi-sweet baking chocolate; 1 tsp clarified butter; 1 1/2 tsp vanilla extract

By Araxy Aykanian
@Araxlovebaking

30 years ago, I took cooking class from Jacques Pepin,"internationally recognized French chef " beside other dishes , we learn how to make Buch De Noel. Since then, every Christmas, I make dozen of X-MAS Log for my family and give as a gift to my friends, they all love it!
It's very light,melt in your mouth, and easy to make it. I hope you enjoy baking and tasting as much as we do.
Merry Christmas to my cooking club friends!
Bon Appetit.
Thank you Jacque Pepin!

Rating:

☆☆☆☆☆ 0 votes0

Serves:

Prep:

2 Hr

Cook:

15 Min

Method:

Bake

Ingredients

3/4 c

sugar
6 eggs

room temperature,separated
1 1/4 c

cake flour
1/3 c

water
1 tsp

baking powder
1 tsp

vanilla
1 tsp

grand marnier (liqueur)
1/4 tsp

salt
CHOCOLATE FILLING FOR THE CAKE
6 oz

chocolate instant pudding & pie filling, follow direction on the package
CHOCOLATE FROSTING: MELT CHOCOLATE ON A DOUBLE BROILER MIXED WITH BUTTER AND VANILLA
6 oz

semi-sweet baking chocolate
1 tsp

clarified butter
1 1/2 tsp

vanilla extract
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How to Make Buche De Noel (Yule Log)

Step-by-Step

Heat the oven F 350. Line pan with parchment paper, grease with butter or cooking spray.
In a small bowl, beat egg yolk with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Gradually beat 1/4 cup sugar. Beat 1/3 cup water and vanilla on low speed.
Gradually add flour, baking powder and salt. Beat until batter is smooth.
In large bowl of electrical mixer, beat egg whites until frothy.
Increase the speed to medium-high and beat until soft peaks start to form. One teaspoon a time, add the remaining sugar and continue beating the whites until stiff, but not dry.
Fold One third of beaten egg whites into egg and flour mixture. One third at a time, gently fold in the remaining white.Do not over-mix.Scrape the better into the prepared pan and spread evenly.
Bake the cake for 12 to 15 minutes, until it springs back when gently touched in center.
Run the tip of knife around the edges of the pan. Using a damp linen towel, sprinkled with powdered sugar, invert the cake onto a baking rack. When it is just cool enough to handle, start at long side and roll the cake, with the damp towel in cylinder. Cool the rolled cake to
room temperature. Unroll the cool cake slowly, carefully removing the towel.Evenly spread the cake with chocolate cream, starting from other end, pre-roll the filled cake into a "Log"
For tree stump, cut off 4 inch diagonal slice from one end of cake.Attack stump to one long side 1 table spoon frosting.Ice the cake log with remaining frosting using metal spatula. With tines of fork,make strokes in frosting to look like tree bark, dust with powder sugar to look like snow on log. Garnish serving platter with springs of evergreen.