Hamdi Saidani Bûche de Noël, also known as Yule Log, is a classic French Christmas dessert made of sponge cake rolled with rich chocolate ganache this festive treat serves 6 and takes about 1 hour to prepare and decorate.
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🤎 🎄Why You’ll Love This Bûche de Noël Recipe:
- Festive Appeal: This classic holiday dessert is visually stunning and perfect for Christmas celebrations.
- Rich and Decadent: The combination of light sponge cake and rich chocolate ganache is irresistible.
- Customizable: You can add your favorite decorations or flavors to make it unique.
- Impressive Presentation: A beautifully decorated Bûche de Noël makes a stunning centerpiece.
❓ 🎅 What Is Bûche de Noël Recipe?
Bûche de Noël is a traditional French Christmas dessert that resembles a Yule log it consists of a rolled sponge cake filled and covered with chocolate ganache, often decorated to look like a wooden log.
🥚 Bûche de Noël Ingredients
For the Sponge Cake:
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
For the Chocolate Ganache:
- 8 oz semi-sweet chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon unsalted butter
For the Decoration:
- Powdered sugar (for dusting)
- Fresh berries (optional)
- Mint leaves (optional)
🎂 How To Make Bûche de Noël
- Preheat the oven to 375°F (190°C). Line a 15×10-inch baking sheet with parchment paper.
- In a large bowl, beat eggs and sugar until thick and pale. In another bowl, sift together flour, cocoa powder, baking powder, and salt. Gently fold dry ingredients into the egg mixture until combined.
- Spread the batter evenly on the prepared baking sheet. Bake for 10-12 minutes, or until the cake is set and springs back when touched.
- While still warm, carefully invert the cake onto a clean towel dusted with powdered sugar. Remove the parchment paper and roll the cake up with the towel. Allow to cool completely.
- Heat cream in a saucepan until just boiling. Pour over chopped chocolate and let sit for 5 minutes. Stir until smooth, then mix in butter until glossy.
- Unroll the cooled cake and spread half of the ganache over it. Roll the cake up again and place it seam-side down on a serving platter.
- Frost the outside with the remaining ganache, creating a log-like texture with a fork. Dust with powdered sugar and decorate with fresh berries and mint leaves if desired.
⛄ Recipe Tips ⛄:
- Sift Dry Ingredients: Sifting the flour and cocoa powder helps to avoid lumps in the batter.
- Rolling Technique: Roll the cake while it’s still warm to prevent cracks.
- Ganache Consistency: If ganache is too thick, warm it slightly before using. If too thin, chill it until spreadable.
- Chilling Time: Allow the cake to chill in the refrigerator for easier slicing and better flavor.
🥂 What To Serve With Bûche de Noël?
Bûche de Noël pairs beautifully with a cup of rich White Hot Chocolate or Chocolate Kiss Cocktail for a festive touch, serve with a dollop of whipped cream, fresh berries, or a sprinkle of powdered sugar.
🎚 How To Store Leftovers Bûche de Noël?
- Refrigeration: Wrap leftovers bûche de noël in plastic wrap or aluminum foil and store it in the refrigerator for up to 5 days.
- Freezing: To freeze wrap leftovers bûche de noël tightly in plastic wrap and foil, and store it in the freezer for up to 3 months. Thaw in the refrigerator before serving.
FAQ’S
Can Bûche de Noël be made ahead of time?
Yes, Bûche de Noël can be made up to 2 days in advance after assembling and decorating, store it in the refrigerator. Allow it to come to room temperature before serving to enhance its flavors.
What is the best way to frost a Bûche de Noël?
Frosting a Bûche de Noël involves spreading ganache or frosting evenly over the rolled cake, then using a fork or knife to create a textured, bark-like appearance. Chill the cake after frosting to set the ganache before serving.
How can I prevent cracks in my Bûche de Noël?
To prevent cracks, roll the sponge cake while it’s still warm and flexible. If cracks occur, you can cover them with additional ganache during frosting or use decorative elements to hide imperfections.
Is Bûche de Noël difficult to make?
Bûche de Noël requires some baking skill and patience, especially for rolling the cake and creating a textured frosting. However, with practice and careful following of the recipe, it is manageable and rewarding.
What can I use instead of chocolate ganache for Bûche de Noël?
Instead of chocolate ganache, you can use buttercream, cream cheese frosting, or a flavored mousse. Adjust the consistency to ensure it spreads easily and holds its shape when decorated.
What is the origin of Bûche de Noël?
Bûche de Noël originated in France and symbolizes the Yule log, a traditional Christmas custom where a large log was burned to celebrate the season. The dessert represents the log and has become a festive tradition in many countries.
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Bûche de Noël Nutrition Facts
Serving Size: 1 slice
- Calories: 257
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 60mg
- Sodium: 80mg
- Total Carbohydrate: 27g
- Dietary Fiber: 2g
- Sugars: 22g
- Protein: 4g
Bûche de Noël Recipe
Description
Bûche de Noël, also known as Yule Log, is a classic French Christmas dessert made of sponge cake rolled with rich chocolate ganache this festive treat serves 6 and takes about 1 hour to prepare and decorate.
Ingredients
For the Sponge Cake:
For the Chocolate Ganache:
For the Decoration:
Instructions
- Preheat the oven to 375°F (190°C). Line a 15×10-inch baking sheet with parchment paper.
- In a large bowl, beat eggs and sugar until thick and pale. In another bowl, sift together flour, cocoa powder, baking powder, and salt. Gently fold dry ingredients into the egg mixture until combined.
- Spread the batter evenly on the prepared baking sheet. Bake for 10-12 minutes, or until the cake is set and springs back when touched.
- While still warm, carefully invert the cake onto a clean towel dusted with powdered sugar. Remove the parchment paper and roll the cake up with the towel. Allow to cool completely.
- Heat cream in a saucepan until just boiling. Pour over chopped chocolate and let sit for 5 minutes. Stir until smooth, then mix in butter until glossy.
- Unroll the cooled cake and spread half of the ganache over it. Roll the cake up again and place it seam-side down on a serving platter.
- Frost the outside with the remaining ganache, creating a log-like texture with a fork. Dust with powdered sugar and decorate with fresh berries and mint leaves if desired.
Notes
- Sift Dry Ingredients: Sifting the flour and cocoa powder helps to avoid lumps in the batter.
Rolling Technique: Roll the cake while it’s still warm to prevent cracks.
Ganache Consistency: If ganache is too thick, warm it slightly before using. If too thin, chill it until spreadable.
Chilling Time: Allow the cake to chill in the refrigerator for easier slicing and better flavor.
