Christmas Yule Log Cake | Bûche de Noël
Have you ever baked Yule Log Cake/ Bûche de Noël? This festive Christmas dessert is definitely your choice for Christmas 2021!
Yule Log Cake (also known as "Bûche de Noël" in French) is a traditional French Christmas dessert cake shaped like a wooden log. It's basically a chocolate sponge cake roll filled with whipped cream/buttercream and covered with chocolate ganache. You can garnish the cake with your creativity (macarons, cranberries, nuts, Christmas deco, etc.)!
PREPARATION
Chocolate Roll :
INGREDIENTS | AMOUNT |
|---|---|
Dark Chocolate | 50 g |
Milk | 63 g |
Oil | 38 g |
Egg Yolk (Grade A) | 5 pcs |
Sugar | 38 g |
Cake Flour | 75 g |
Cocoa Powder | 25 g |
Baking Powder | 1.5 g |
MERINGUE | AMOUNT |
|---|---|
Egg White (Grade A) | 5 pcs |
Sugar | 50 g |
1. Preheat the oven at 165°C with convection mode.
2. Line up 2 trays of dimension 27cm x 27cm baking pan with parchment paper or baking sheet.
3. Heat the milk, then pour the hot milk into dark chocolate and stir well.
4. Pour in the oil as well and stir well. Set aside.
5. Whisk egg yolk and sugar together until slightly form in another mixing bowl.
6. Add in the chocolate mixture and stir well.
7. Sieve cake flour, cocoa powder and baking powder together and add into the egg yolk mixture. Stir well.
8. Whisk egg white for 1 minute on high speed until it starts to foam.
9. Add sugar gradually and continue whisking for 2-3 minutes at high speed until a medium peak consistency is reached.
10. Fold the meringue gradually into the chocolate mixture.
11. Transfer the batter into swiss roll pan.
12. Bake at 165°C for 12 minutes.
Italian Buttercream :
INGREDIENTS | AMOUNT |
|---|---|
Egg White | 70 g |
Sugar | 90 g |
Water | 35 g |
Butter | 250 g |
1. Italian meringue – bring sugar and water boil until 112°C.
2. Pour in the egg white into the mixer and mix it at high speed until it starts to foam.
3. Pour in the hot syrup from the side of the bowl and continue mix with high speed.
4. Mix the Italian meringue until it turns warm about 40°C.
5. Add in the cold butter (cut into small pieces) one by one.
6. Continue mixing for another 3-5mins until creamy and light.
Chocolate Buttercream :
INGREDIENTS | AMOUNT |
|---|---|
Dark Chocolate | 100 g |
Italian Buttercream | 150 g |
1. Melt the dark chocolate with bain marie.
2. Cool down the chocolate until 30°C, fold in buttercream and mix well.
ASSEMBLY
1. Trim the 2 side edge of the swiss roll sponge with 45 degree.
2. Cut each sponge into half.
3. Apply a layer of syrup on the sponge.
4. Coated with a layer of buttercream. Spinkle some chopped walnut on the top.
5. Roll the 1st piece of swiss roll sponge
6. Rest in chiller for 20mins
7. Prepare 40g per pc filling (Lotus / red bean / pandan lotus). Make 16pcs.
8. Wrap with cooked salted egg yolk.
