Buche de Noël: A Yule Log Cake
[Echoes Recipe] Craft Your Own Stunning Yule Log Cake (Buche de Noël)
Traditionally a Christmas cake, the Buche de Noël is also wonderfully fitting for New Year’s celebrations. This recipe guides you through creating this iconic log-shaped cake, perfect for adding a touch of festive magic to your holiday table.
Cake Sheet Ingredients- 70g cake flour
- 15g unsweetened cocoa powder
- 4g egg yolks (about 2 yolks)
- 50g granulated sugar (for yolks)
- 4g egg whites (about 2 whites)
- 40g granulated sugar (for whites)
- 60g milk
- 40g vegetable oil (e.g., canola, grapeseed)
- 1 tbsp powdered sugar (for dusting)
Coffee Cream Ingredients- 200g cream cheese (softened at room temperature)
- 200g cold heavy whipping cream
- 40g granulated sugar
- 1 packet instant coffee (e.g., KANU)
- 6g warm milk (approx. 1.5 tsp)
Chocolate Ganache Ingredients- 290g dark couverture chocolate (finely chopped)
- 300g warm heavy whipping cream
- 10g unsalted butter (at room temperature)
- 1 tbsp corn syrup or glucose (for glaze texture)
- 200g cream cheese (softened at room temperature)
- 200g cold heavy whipping cream
- 40g granulated sugar
- 1 packet instant coffee (e.g., KANU)
- 6g warm milk (approx. 1.5 tsp)
Chocolate Ganache Ingredients- 290g dark couverture chocolate (finely chopped)
- 300g warm heavy whipping cream
- 10g unsalted butter (at room temperature)
- 1 tbsp corn syrup or glucose (for glaze texture)
Cooking Instructions
Step 1
Begin by preparing the cake sheet. Separate the egg yolks from the whites. Place the egg yolks in a mixing bowl.
Step 2
Add 50g of granulated sugar and 30g of milk to the egg yolks.
Step 3
Whisk or stir until the yolks are well combined and slightly lightened.
Step 4
In a separate bowl, sift the cake flour and cocoa powder directly over the yolk mixture. Sifting prevents lumps and ensures a smooth batter.
Step 5
Mix until no dry flour is visible. Then, incorporate 40g of vegetable oil and the remaining 30g of milk, stirring until the batter is smooth and glossy.
Step 6
In a clean, dry bowl, whip the egg whites with an electric mixer on low speed until they become foamy.
Step 7
Gradually add 40g of granulated sugar in two to three additions while continuing to whip. Increase the speed and whip until you achieve a firm meringue with soft peaks that slightly curve at the tip.
Step 8
Gently fold about one-third of the meringue into the chocolate batter using a spatula. Be careful not to deflate the meringue too much.
Step 9
Add the remaining meringue to the chocolate mixture. Fold it in carefully using an under-and-over motion until just combined, maintaining as much airiness as possible for a light cake texture.
Step 10
Pour the batter onto a baking sheet lined with parchment paper (approximately 30×40 cm). Spread it evenly with a spatula to ensure a consistent thickness.
Step 11
Bake in a preheated oven at 170-180°C (340-355°F) for about 10-12 minutes. Oven temperatures can vary, so check for doneness by inserting a toothpick; it should come out clean. Adjust baking time as needed.
Step 12
Once baked, immediately invert the warm cake onto a wire rack, peel off the parchment paper, and let it cool completely. Cooling properly prevents it from breaking when rolled.
Step 13
Prepare the coffee cream. In a small bowl, dissolve 1 packet of instant coffee in 6g of warm milk. Stir well until fully dissolved.
Step 14
In a chilled bowl, whip 200g of cold heavy cream with 40g of sugar until it reaches a soft, spreadable consistency. Avoid over-whipping at this stage; you want it creamy, not stiff.
Step 15
Add the softened cream cheese to the whipped cream. Whip on medium-high speed until the mixture is firm, smooth, and creamy, resembling a soft-serve ice cream texture.
Step 16
Take about half of the cream cheese mixture and mix it thoroughly with the dissolved coffee solution to create the coffee cream. Leave the other half as plain cream cheese frosting.
Step 17
Once the cake sheet is completely cool, spread a layer of the plain cream cheese frosting evenly over the surface. Then, add a layer of the coffee cream on top.
Step 18
Carefully roll up the cake sheet tightly. Wrap it securely in plastic wrap or parchment paper and refrigerate for at least 1 hour, or until firm enough to slice cleanly.
Step 19
Now, let’s make the chocolate ganache. Gently heat 300g of heavy whipping cream in a saucepan over medium-low heat. As soon as it begins to simmer around the edges (do not boil vigorously), remove it from the heat.
Step 20
Place the finely chopped dark couverture chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute. Then, stir until smooth. Add the room temperature butter (10g) and corn syrup (1 tbsp) and mix until fully incorporated and glossy.
Step 21
Gradually add the warm cream mixture to the melted chocolate in two to three stages, stirring continuously until you achieve a smooth, shiny ganache.
Step 22
Remove the chilled log cake from the refrigerator and trim off the ends for a neat finish. Use these trimmed pieces to create the ‘branches’ of the log. Apply a thin layer of ganache to the main log, attach the trimmed pieces, and let the ganache set slightly. Once secure, cover the entire log with ganache, applying it generously to mimic bark.
Step 23
Before the ganache fully hardens, use the back of a fork or a chopstick to create wood grain patterns on the surface. Be creative and make it look natural. Return the cake to the refrigerator until the ganache is completely set.
Step 24
For the final touch, dust the set Buche de Noël with powdered sugar using a fine sieve. This creates a snowy effect, reminiscent of a winter forest.
Step 25
Add any desired decorations, such as rosemary sprigs or small meringue mushrooms, to complete your stunning and delicious Buche de Noël! Enjoy your baking.
