Bûche de Noël

There’s something magical about the holiday season, and nothing quite captures that spirit like a beautiful Bûche de Noël. This traditional French dessert, also known as a Christmas Yule Log, evokes memories of cozy gatherings and festive cheer. I remember the first time I attempted to make it; the warm aroma of chocolate filled my kitchen as I crafted the delicate layers. The joy of rolling the sponge cake and decorating it with meringue mushrooms made each step a delightful experience. Sharing this dessert with loved ones brought smiles to their faces, making it a cherished part of our holiday celebrations.

What to Gather for Bûche de Noël

Gathering the right ingredients for your Bûche de Noël is essential for achieving the perfect balance of flavors. Each component plays a crucial role in creating this delightful dessert. The key players include rich chocolate, light egg whites, and a touch of sweetness, all coming together to form a delicious treat that will impress your guests.

• ½ cup egg whites at room temperature: The core component for making the meringue, providing lightness and structure.
• ¼ teaspoon cream of tartar: Stabilizes the egg whites for a perfect meringue.
• Dash of salt: Enhances the flavor and balances the sweetness.
• 1 teaspoon vanilla: Adds warmth and depth to the overall flavor.
• 1 cup superfine sugar: Essential for sweetening the meringue and adding texture.
• 1 tablespoon cocoa powder: Deepens the chocolate flavor of the cake.
• 4 ounces semi-sweet chocolate, chopped: Used in the ganache for rich chocolate flavor.
• ½ teaspoon vegetable oil: Helps to give the chocolate ganache a nice sheen.

The Method for Bûche de Noël

Making a Bûche de Noël is a satisfying journey that will have your kitchen filled with delightful aromas. Each step is essential in bringing this beautiful dessert to life. Let’s dive into the process, where you’ll create meringue mushrooms, a luscious cake, and a rich ganache.

1. To kick things off, make the meringue mushrooms. Start by preheating your oven to 225º. Line a baking sheet with parchment paper, setting it aside for later.

2. In a mixing bowl, use an electric mixer to whip the egg whites until they are foamy. Add in the cream of tartar, salt, and vanilla. Keep whipping until soft peaks form; the meringue should hold its shape but not be too stiff yet.

3. Gradually sprinkle in the superfine sugar, continuing to whip on high. Do this slowly, about a tablespoon at a time, until the meringue forms stiff, glossy peaks. This means the peaks will stand upright firmly.

4. Next, transfer the meringue into a pastry bag fitted with a large plain tip. If you don’t have a pastry bag, a ziplock bag with the corner cut off works just as well. Pipe out mounds for the mushroom caps and stems onto your lined baking sheet.

5. Once you’ve piped your meringue, bake in the oven for about 1 hour. They should become dry and easily lift off the parchment. After removing them, let these cool completely on a wire rack.

6. To prepare the mushrooms, melt the semi-sweet chocolate in the microwave in 30-second increments, stirring until smooth. Add vegetable oil for a shiny finish. Once melted, use a toothpick to make holes in the meringue caps and attach the stems using a small amount of chocolate.

7. Now, let’s whip up the chocolate buttercream. Melt another batch of semi-sweet chocolate and let it cool slightly. Beat butter until creamy, then mix in the melted chocolate, powdered sugar, cocoa powder, milk, and vanilla until it reaches a spreadable consistency. Cover it with plastic wrap until you’re ready to use.

8. For the cake, preheat your oven to 350º. Butter and line a jelly roll pan with parchment paper, ensuring to flour the paper to prevent sticking.

9. In a medium bowl, sift together flour, cocoa, and baking soda and set aside while you prepare the wet ingredients. In a heatproof bowl, whisk together sugar and eggs. Place this over simmering water, whisking until warm and the sugar has dissolved.

10. Remove from heat and beat on high until the mixture triples in volume, which should take about 5 minutes. This step is crucial for your cake’s texture. Once fluffy, reduce the speed and mix in vanilla.

11. Gently fold in the dry ingredients, starting with about a third, and repeat until fully incorporated—adding in the melted butter with the last addition.

12. Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for about 15 to 20 minutes, or until the cake springs back when lightly tapped. Take it out and let cool.

13. Once cooled, dust the top with cocoa powder and carefully loosen the edges with a knife. Invert the cake onto a clean kitchen towel sprinkled with cocoa powder, and gently roll it up with the towel. Wrap it in plastic wrap and refrigerate until you’re ready to assemble.

14. To make the ganache, heat cream in the microwave until hot. Pour over the semi-sweet chocolate and whisk until smooth. Refrigerate until cold before whipping it to a soft butter consistency.

15. To assemble, unroll the cake, and remove the towel. Spread a layer of chocolate mousse, leaving about an inch around the edges. Reroll the cake tightly, cover with plastic wrap, and chill for an hour.

16. Finally, ice the cake with the ganache, creating texture to resemble tree bark, and garnish with your beautiful meringue mushrooms.

Make It Your Own

There’s always room for creativity when making a Bûche de Noël. Here are some tips to help you personalize your dessert:

• Experiment with flavors: Try adding different extracts like almond or hazelnut to the buttercream for a unique twist.
• Decorate creatively: Use edible glitter or nuts to enhance the festive look of your Bûche de Noël.
• Layer fillings: Consider adding layers of fruit preserves or whipped cream between the sponge cake and mousse.
• Make it ahead: Prepare the meringue mushrooms and buttercream a day in advance to reduce stress on the day of serving.
• Gluten-free option: Substitute regular flour with a gluten-free flour blend for those who are gluten-sensitive.
• Storage: Keep any leftovers wrapped tightly in plastic wrap in the fridge; it can last for up to three days.
• Pairing: Serve alongside a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.

What to Pair With Bûche de Noël

When it comes to serving your Bûche de Noël, consider these delightful options:

• Coffee: This dessert pairs beautifully with a hot cup of coffee, enhancing the chocolate flavors.
• Tea: A spiced chai or herbal tea complements the richness of the Bûche de Noël.
• Side desserts: Serve with a light fruit salad or a scoop of sorbet to balance the richness.
• Occasions: Perfect for holiday gatherings, end-of-year parties, or even as a special dessert for a cozy family dinner.
• Seasonal Pairing: Enjoy during winter celebrations, as its warm flavors evoke the joys of the season.
• Storage Tips: Refrigerate any leftovers, and it’s best served within a few days to preserve freshness.

FAQ

Conclusion

The Bûche de Noël is truly a special dessert that brings joy and festivity to any gathering. Its beautiful presentation and rich flavors make it a memorable addition to your holiday celebrations. I encourage you to try making this delightful treat; it’s a wonderful way to connect with loved ones and create lasting memories in the kitchen. Enjoy the process and savor every delicious bite!

Bûche de Noël

This beautiful Bûche de Noël is the ultimate holiday dessert, rich with chocolate flavors and a delight to make. Perfectly rolled and decorated, it captures the spirit of Christmas and is sure to impress your guests!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Desserts

Cuisine: French

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• ½ cup egg whites at room temperature
• ¼ teaspoon cream of tartar
• dash of salt
• 1 teaspoon vanilla
• 1 cup superfine sugar (I used Dominos brand)
• 1 tablespoon cocoa powder
• 4 ounces semi-sweet chocolate chopped
• ½ teaspoon vegetable oil

Equipment

• Saucepan
• Oven
• Baking Sheet
• Frying Pan
• Peeler
• Wooden Spoon
• Whisk
• Chef's Knife
• Mixing Bowl

Method

 

1. Make meringue mushrooms up to 3 days ahead. Preheat the oven to 225º. Line the baking sheet with parchment and set aside.
2. Use an electric mixer to whip egg whites till foamy. Add cream of tartar, salt, and vanilla. Continue whipping till egg whites form soft peaks.
3. Slowly add superfine sugar while continuing to whip on high till the whites form stiff peaks.
4. Place the meringue in a pastry bag fitted with a large plain tip. For stems, press out a bit of meringue onto the baking sheet and lift the tip straight up.
5. For caps, squeeze out round mounds of meringue. Bake for 1 hour. Remove from oven and cool completely.
6. To make mushrooms, melt semi-sweet chocolate in the microwave. Add vegetable oil and stir. Use a toothpick to make a hole in the bottom of the cap.
7. Spread a small amount of chocolate on the underside of the cap and connect the stem to the cap. Dust mushrooms with cocoa powder to finish.
8. Make chocolate buttercream by melting chocolates and beating with butter, powdered sugar, cocoa powder, milk, and vanilla.
9. Preheat oven to 350º. Butter 10½ x 15½ x 1-inch jelly roll pan. Line with parchment paper then butter and flour paper.
10. Sift flour, cocoa, and baking soda twice into a medium bowl. Set aside while you clarify the butter.
11. In a medium heat-proof bowl, whisk together sugar and eggs. Heat till the mixture is warm and sugar is dissolved. Beat on high till tripled in volume.
12. Sift about a third of the dry ingredients into the egg mixture. Fold in with a spatula. Repeat two more times, adding in the butter with the last addition.
13. Spread batter evenly in the prepared jelly roll pan. Bake for 15-20 minutes, till cake pops back up when lightly tapped. Place on rack till cool enough to handle.
14. Dust the top of the cake with cocoa powder. Cut around the perimeter of the cake to loosen. Invert the cake onto a work surface, peel off the parchment, sprinkle with cocoa.
15. Starting with one short end, carefully roll up the cake in the towel. Wrap in plastic if desired and refrigerate till needed.
16. Make ganache by microwaving cream till hot. Add chocolate and whisk till smooth. Refrigerate till cold.
17. Whip cold ganache at medium speed till it has the consistency of soft butter. Start assembling the cake.
18. Carefully unroll the cake onto the backside of a baking pan. Spread mousse on cake leaving a one-inch margin on each long edge.
19. Reroll cake starting with the other end. Cover with plastic and chill for one hour.
20. Ice with the ganache. Make lines or ridges on the cake to resemble tree bark if desired. Garnish with meringue mushrooms.

Notes

• Tip 1: Allow the egg whites to come to room temperature before whipping for the best volume.
• Tip 2: Be patient while whipping the meringue; achieving stiff peaks takes time but is crucial for a stable structure.
• Tip 3: When folding in dry ingredients, use a gentle motion to keep the batter light and airy.
• Tip 4: If the cake cracks while rolling, don’t worry; it will be covered by the ganache.

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Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.