buche de noel

The Bûche de Noël cake is a French Christmas tradition that dates back to the 19th century. Get in the holiday spirit with this show-stopping yule log cake recipe.

Bûche de Noël (Yule Log Cake)

Cooking spray

eggs,

c. all-purpose flour

cocoa powder

c. granulated sugar, divided

kosher salt

sugar,

heavy cream

c. sugar

gelatin (optional)

pure vanilla extract

c. (1 stick) butter, softened

c. powdered sugar,

Chocolate curls,

Cranberries,

rosemary sprigs,

Do you make your Christmas Buche de Noel?

Merry Christmas! Thank you for this recipe! Will be making it today.

This is a perfect recipe for a chocolate yule log cake.
The delish video gave me confidence to make this and it turned out perfect.
I have made this 3 times and love this recipe.
Thank you!!

Turned out impressively. The cake was so light and flavorful, the fluffy filling held up well with the gelatin, but the frosting could have been lighter. It was dense compared the rest of the cake. The video details were especially helpful.

Made this for last Christmas and everyone loved it!  Made three of them today - one for dinner tonight and one for each of our children’s families.  Thought this would be a great Valentines treat!

My daughter and I made two of these for separate family Christmas events. I thought the portions and directions were spot on. Cakes look marvelous and can’t wait to taste them.

I made it for this Christmas and it turned out great! Followed the video and recipe. Will def make it again.

The gelatin should not be optional. Because I didn’t get it and only had a whipped cream that made it impossible to roll the cake without the cream squishing everywhere. I’m pretty disappointed.

This was sooo good! Thank you for the recipe - I’ll be making it again!

I loved the step by step video.
I made it exactly as the video showed and it turned out wonderful.
Thank you..i have made it twice.

I was so afraid to make this, but it turned out so well! I had to add 1 tablespoon more of heavy cream to the butter cream frosting to get the right consistency. I'll absolutely make this again

https://streaming.hearstdigitalstudios.com/2f6a8f59-2b12-48be-a031-11e3db9a6e26/video_rover_16x9_1080p_hd_1575383628_40007.mp4

It looks like a log but we promise it will be the most delicious tree you'll ever eat in your life: chocolate sponge cake, soft whipped cream, and cocoa buttercream all come together in a perfect bite of Christmas in this recipe for Bûche de Noël.

Feel Extraordinarily Festive With A Homemade Bûche de Noël Cake

Don’t strive for perfection with these. The more irregular and off-kilter they are, the more realistic they look. ​

Meringue Mushrooms Recipe 

salt

sugar

white vinegar

Unsweetened cocoa powder (for dusting)

bittersweet chocolate, melted, slightly cooled to let thicken

Pastry bag and medium round tip

Bon Appétit

Preheat oven to 200°. Using an electric mixer on medium-high speed, beat egg whites and salt in a medium bowl until foamy. With motor running, gradually add granulated sugar and beat until stiff, glossy peaks form. Add powdered sugar and vinegar and beat until meringue is very dense (peaks should still be stiff and glossy).

Transfer meringue to a piping bag fitted with a medium round tip and pipe 1"-long cones (these will be the mushroom stems) and quarter-size circles (the mushroom caps) onto a parchment-lined baking sheet. Dust mushroom tops with cocoa powder with a fine-mesh sieve and bake, rotating once, until meringues are dry, 1 ½−2 hours.

Using a small paring knife, make a small hole in center of flat side of mushroom tops. Workin one at a time, spread a dab of chocolate on flat side of a mushroom top with a offset spatula and fit smaller end of meringue stem into hole, pressing to adhere. Let chocolate harden.

Do ahead: Mushrooms can be made 3 days ahead. Store tightly wrapped at room temperature.

A little oil in this bûche de noel recipe helps keep it pliable even when cool—perfect for rolling the Yule Log shape.

Bûche de Noël

Nonstick vegetable oil spray

cocoa powder,

Powdered sugar (for dusting)

all-purpose flour

chocolate,

vegetable oil

vanilla extract

eggs, room temperature, separated

½ tsp kosher salt

Cognac, dark rum,

whipped cream

Chocolate buttercream (optional)

Meringue mushrooms (optional)

Preheat oven to 375°. Coat an 18x13" rimmed baking sheet with nonstick spray. Line with parchment paper and lightly coat parchment. Place a large kitchen towel (it should be larger than baking sheet) on a flat surface. Whisk equal parts cocoa and powdered sugar in a small bowl and dust towel with cocoa mixture with a fine-mesh sieve.

Sift flour and ¼ cup cocoa powder into a small bowl. Heat chocolate, oil, and vanilla in a medium microwave-safe bowl in 15-second intervals, stirring occasionally, until melted. Let cool slightly.

Using an electric mixer on medium-high speed, beat egg whites and salt in a large bowl until foamy. With motor running, gradually add ⅓ cup granulated sugar and beat until stiff, glossy peaks form.

Using clean beaters, beat egg yolks and ⅓ cup granulated sugar in another large bowl until pale and thick, about 4 minutes. Beat in chocolate mixture until no streaks remain, then use a large spatula to fold in meringue, leaving some streaks. Fold in dry ingredients just to combine—be careful not to overmix.

Scrape batter into prepared baking sheet; smooth top (you want to have an even layer). Bake until top of cake is dry and springs back when gently pressed and edges are starting to pull away from sides of baking sheet, 10−12 minutes; let cool slightly.

Run a knife along the edge of baking sheet to loosen and invert cake onto prepared towel. Peel away parchment and roll cake into a log inside towel. Transfer, seam side down, to a wire rack and let sit until just barely warm, about 20 minutes.

Shake remaining 2 Tbsp. granulated sugar and 2 Tbsp. hot water in a jar until sugar is dissolved, about 1 minute. Stir in Cognac. Unroll cake and brush top with syrup.

Spread whipped cream over top of cake, leaving a 1" border. Roll up cake and place, seam side down, on a platter. Chill until cold, at least 30 minutes.

Dust with powdered sugar and cut into 1" slices just before serving.

Instead of whipped cream, spread Chestnut Mousse over top of cake, leaving a 1" border. Roll up cake and place, seam side down, on a platter. Chill until mousse is set, at least 3 hours.

Do ahead: Roll can be made 2 days ahead. Cover and keep chilled.

Follow instructions for level 2, but do not dust cake with powdered sugar and slice. Instead, using a serrated knife, trim ½" of cake from both ends. Working from one end, gently slice off a 2" piece of cake, cutting at a 45° angle. Cut another 2" piece from same end, this time cutting perpendicular to roll to create a squared off end. Dab 1 Tbsp. buttercream on angled sides of each 2" piece of roll and stick to cake to form branches, positioning 1 on top and 1 on the side. Using and offset spatula or butter knife, spread chocolate buttercream over entire outside of roll, leaving cut ends exposed to reveal spiral). Use spatula to create textured lines in buttercream to look like tree bark.

Dust with powdered sugar and decorate with meringue mushrooms just before serving.

Do ahead: Buche de Noel (without powdered sugar and mushrooms) can be made 1 day ahead. Cover and chill.

Two things can go wrong with buttercream: the mixture will curdle if it gets too cold; and it will sink if it gets too warm. Just keep beating—it’ll all come together.

Chocolate Buttercream Recipe

(2 sticks) unsalted butter, room temperature, cut into pieces

bittersweet chocolate, melted, cooled

tsp vanilla extract

candy thermometer

Using an electric mixer on medium-high speed, beat egg yolks, egg, and salt until pale and thick, about 4 minutes.

Meanwhile, bring granulated sugar and ¼ cup water to a boil in a small saucepan fitted with a candy thermometer over medium-high heat, stirring to dissolve sugar. Continue to cook, swirling occasionally (but not stirring), until thermometer registers 248° (this is the firm-ball stage). With motor running, gradually pour syrup into egg mixture just where the eggs meet the sides of the bowl (you want to avoid the beaters to keep sugar from splattering). Beat until eggs are light and fluffy and the outside of bowl is cool to the touch, about 5 minutes.

Beat in butter a piece at a time, mixing until incorporated before adding the next piece. If mixture looks either soupy or curdled, continue to beat until an emulsion forms and mixture is light and thick (this could take several minutes). Mix in chocolate and vanilla.

Do ahead: Buttercream can be made 2 days ahead. Cover and chill, or freeze up to 1 month. Bring to room temperature and beat again before using. (Thaw frozen buttercream in refrigerator overnight before bringing to room temperature.)

This chocolate yule log recipe will make your whole holiday! Chocolate cake spiraled around a fluffy chocolate filling &amp; frosted with whipped ganache.

Yule Log

eggs ((large))

cocoa powder ((I prefer natural, not Dutched))

baking powder

sour cream

unsalted butter ((1/2 stick), melted)

milk

cream cheese

egg white ((large))

cream of tartar

semisweet chocolate, (melted)

cocoa powder ((for garnish))

greens

cranberries

Preheat the oven to 325 degrees F, lightly mist the sides of a 10x15-inch jelly roll pan with non-stick spray, and line it with parchment.

Place the eggs, sugar, vanilla, and salt in a large bowl on whip on high speed for a full 5 minutes.  (The mixture should be very pale and fluffy, and tripled in volume.)

Fold in the flour, cocoa, and baking powder.

Whisk the sour cream, melted butter, and milk together, then fold the mixture into the batter.

Transfer the batter to the prepared pan, smoothing it out to the corners in an even layer.

Bake for 22 to 28 minutes, or until the cake is fully set and springy in the center but not dried out.

While the cake is still hot, dust it generously with powdered sugar and lay a clean kitchen towel on top.

Starting at one of the short sides of the cake, carefully roll it into a tight log and allow it to cool completely before filling, frosting, and garnishing.

To Make the Chocolate Sponge Cake

Place the powdered sugar, cocoa, cream cheese, and vanilla in a large mixing bowl, and whip together until smooth.

Scrape the bottom and sides of the bowl with a silicone spatula, and slowly drizzle the cream in while continuing to whip on medium speed.  (Stop frequently to scrape the bottom and sides of the bowl, to avoid lumps.)

When all the cream has been added, turn the mixer up to high speed and whip until the filling holds stiff peaks.

When the cake has completely cooled, gently unroll it and spread the filling on in an even layer.

Carefully roll the cake back up into a log, frost with whipped ganache, and garnish.

To Make the Chocolate Whipped Cream Filling

Warm the cream in the microwave (or in a small pot on the stove) until just beginning to simmer, then pour it over the chocolate and allow it to stand for 5 minutes.

Whisk the ganache together until smooth, then allow it to cool until firm but still soft.

Whip the ganache on high speed until fluffy (about 3 to 4 minutes).

Use a small spatula to frost the yule log cake with the whipped ganache, dust with powdered sugar, and garnish.

To Make the Whipped Chocolate Ganache Frosting

Preheat the oven to 200 degrees F and line a baking sheet with parchment.

Place the egg whites in a large, clean mixing bowl, and add the cream of tartar and salt.

Whip the whites on medium speed until foamy and just beginning to turn white.

While continuing to whip, add in the sugar very slowly (about 1/4 teaspoon at a time).

When all the sugar has been added, turn the mixer up to high speed and whip until the meringue is glossy and very stiff.

Transfer the meringue to a clean piping bag fitted with a jumbo round tip, and pipe half the meringue into small dome shapes; half the meringue into tall stems.

Bake the meringues for 2 to 2 1/2 hours, or until light and crisp.

When the meringues have fully cooled, trim the points away from the tops of the stems with a sharp paring knife.

Dip the bottoms of the caps in melted chocolate and adhere them to the tops of the stems, then dust the tops of the mushrooms with cocoa powder for garnish.

To Make the Meringue Mushrooms (Optional)

Dust the cake roll with powdered sugar, then garnish with meringue mushrooms, fresh greens, and sugared cranberries.

To Garnish the Yule Log Cake

Recette de bûche de Noël au chocolat de Ricardo. Recette de dessert classique de Noël. Avec chocolat mi-sucré, liqueur d'orange, crème 35%, cacao, sucre en poudre, beurre, essence de vanille...

Bûche de Noël au chocolat

180 ml (3/4 tasse) de crème 35%

170 g (6 oz) de chocolat noir, haché grossièrement

ml (2 c. à soupe) de liqueur à l'orange (facultatif)

150 g (1 tasse) de farine tout usage non blanchie

ml (1 c. à thé) de poudre à pâte

oeufs

210 g (1 tasse) de sucre

ml (2 c. à thé) d'extrait de vanille

g (3 c. à soupe) de beurre, fondu et tempéré

260 g (2 tasses) de sucre en poudre

g (1/4 tasse) de cacao

225 g (1 tasse) de beurre non salé, ramolli

Dans une petite casserole à feu doux, chauffer la crème jusqu'à ce quelle commence à mijoter. Retirer du feu. Ajouter le chocolat et remuer jusqu'à ce qu'il soit fondu. Laisser refroidir au réfrigérateur 1 heure. Ne pas la laisser figer. 

Fouetter au batteur électrique jusqu'à ce quelle soit facile à tartiner. 

Ganache

Placer la grille au centre du four. Préchauffer le four à 190 °C (375 °F). Beurrer un moule de 38 x 25 cm (15 x 10 po) et tapisser d'un papier parchemin beurré. Laisser dépasser le papier de chaque côté pour faciliter le démoulage. 

Dans un bol, tamiser la farine et la poudre à pâte. Réserver.

Dans un autre bol, fouetter les oeufs au batteur électrique en ajoutant le sucre graduellement. Ajouter la vanille. Fouetter jusqu'à ce que le mélange épaississe et pâlisse, soit environ 5 minutes.

Incorporer délicatement les ingrédients secs au mélange d'oeufs. Ajouter le beurre en filet. Répartir la pâte dans le moule en prenant soin d'égaliser la surface.

Cuire au four 12 minutes ou jusqu'à ce qu'un cure-dents inséré au centre du gâteau en ressorte propre. 

À la sortie du four, saupoudrer une feuille de papier parchemin de sucre et y renverser le gâteau. Retirer le papier parchemin qui a servi à la cuisson. Rouler le gâteau dans le papier (à partir de sa partie étroite) sur toute sa longueur. Laisser refroidir. 

Gâteau

Dans un bol, tamiser le sucre en poudre et le cacao. 

Dans un autre bol, battre le beurre au batteur électrique jusqu'à l'obtention d'un mélange crémeux. Ajouter le mélange de sucre en poudre graduellement et terminer avec  la crème. Réserver.

Dérouler le gâteau. Tartiner la ganache sur toute la surface du gâteau. Rouler le gâteau. Découper une extrémité de la bûche à la diagonale en partant de rien jusqu'à 2,5 cm (1 po) d'épaisseur. Fixer ce morceau (noeud) sur le dessus de la bûche avec un peu de glaçage. Étendre le reste du glaçage sur toute la surface de la bûche. 

Conserver au réfrigérateur. Laisser tempérer 30 minutes avant de servir. 

Glaçage

Bonne mais sans plus. Le crêmage goûte beaucoup trop le beurre.

Peut-on remplacer le chocolat noir par du chocolat au lait pour la ganache?

Quelle est le technique pour congeler la bûche fraîchement faite ce matin, car avec le glaçage je ne sais pas comment la couvrir? Merci beaucoup et Joyeuses Fêtes

Est-ce qu’on peut également la faire avec de la farine sans gluten ?

Affreux... Diantre, la ganache est beaucoup trop liquide... Pas assez de chocolat... j'ai ajouté des fraises broyées, très bons, mais très liquide... Mon four est pas au niveau alors la pâte est pas égale... Mais si non, goûte très bon. Merci Ricardo Cuisine!

Très bonne recette. Par ailleurs, la deuxième fois que j'ai fait la recette j'ai fait une ganache a l'intérieur a la vanille, c'était excellent. Pour ceux qui se posent la question. Elle se congele sans problème!

Bien d’accord avec ce commentaire: instructions pour le glacage ne semble pas clair... on roule la buche, seulement pour la dérouler.. en ensuite on met uniquement la Ganache a l'interrieur de la buche quand on la roule? le glacage va seulement sur le dessus de la buche? car sur la photo il semble y avoir du glacage dans la buche aussi....

C 'est la première fois que je fait cette bûche et je veux savoir si vous avez déjà congele celle ci,  je vois que la question à déjà été posé par plusieurs cuisiniers internautes, si vous pouvez me répondre ça m'aiderait car la elle est roulé et encore chaude dans la cuisine merci beaucoup.

https://cdn.jwplayer.com/v2/media/0uTxrFAJ

Mesurer du beurre

Our yule-log challenge this year: Create a twist that not only holds up nicely in the freezer (even when iced and decorated!), but tastes delicious—and just a little bit different. Mission accomplished, thanks to white-chocolate whipped cream and clementine slices that you confit, like a pro, in your microwave. If you decide to assemble this bûche the day of, you can still get a jump on a couple of steps: Both whipped cream and candied citrus will keep well in the refrigerator for a few days.

White Chocolate and Clementine Yule Log

oz g) white chocolate, chopped

cups ml) 35% whipping cream

clementines

cups ml) water

g) sugar

tbsp ml) corn syrup

1 stick

cup g) unbleached all-purpose flour

tsp powder

nutmeg

eggs

(1 oz / 30 g) white chocolate

6 or homemade large white chocolate curls

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

Place the white chocolate in a bowl. Set aside. 

In a saucepan, bring the cream to a boil. Pour over the chocolate and let melt for 2 minutes. Stir with a whisk until smooth. Cover with plastic wrap directly on the surface of the cream. Refrigerate for 8 hours or overnight. 

White Chocolate Whipped Cream

On a work surface, cut off and discard the ends of the clementines and cut each into 8 thin slices. Set aside. 

In an 8-inch (20 cm) glass dish, combine the water, sugar and corn syrup. Microwave for 3 to 4 minutes or until the sugar has dissolved. Add the clementine slices and cinnamon stick. Continue cooking in the microwave for 12 minutes or until the slices become slightly translucent. Let cool.

Cover and refrigerate for 3 hours or until completely chilled. 

Clementine Confit

With the rack in the middle position, preheat the oven to 350°F (180°C). Line a 17 x 12-inch (43 x 30 cm) baking sheet with parchment paper, letting it hang over the two shorter sides. Butter the parchment paper and the unlined sides.

In a bowl, combine the flour, baking powder, salt and nutmeg. Set aside.

In another bowl, beat the eggs and sugar with an electric mixer for 10 minutes or until the mixture has tripled in volume and forms a ribbon as it falls from the beaters. 

Sift the dry ingredients over the eggs, gently folding in with a whisk. Spread the batter evenly onto the prepared baking sheet. 

Bake for 15 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely on a wire rack, about 1 hour. 

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The most viewed buche de noel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bûche de Noël (Yule Log Cake)

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White Chocolate and Clementine Yule...

Holiday Yule Log Cake (Bûche de Noë...

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