How to Make Buche de Noel (Yule Log) - A Step-by-Step Guide

Buche de Noel, also known as Yule Log, is a classic French dessert that is traditionally enjoyed during the holiday season. This delightful dessert is shaped and decorated to resemble a log, representing the Yule log that was traditionally burned in the hearth during the Christmas season. The Buche de Noel is not only a delicious treat, but also a beautiful and festive centerpiece for any holiday gathering.

While the idea of making a Buche de Noel may seem daunting at first, with a li...

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Ingredients

  • 2 teaspoons butter
  • ⅓ cup all-purpose flour, sifted
  • ⅓ cup unsweetened cocoa powder
  • ¼ teaspoon fine salt
  • 4 eggs, separated
  • ¾ cup confectioners' sugar, divided
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1 tablespoon sour cream
  • ½ cup heavy whipping cream
  • 8 ounces dark chocolate chips

Information

  • Prep Time: 45 mins
  • Cook Time: 11 mins
  • Additional Time: 38 mins
  • Total Time: 1 hr 34 mins
  • Servings: 10
  • Yield: 1 log

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch jelly roll pan with 1 teaspoon butter and line with parchment paper. Grease parchment paper with 1 teaspoon butter.
  • Whisk flour, cocoa powder, and salt together in a small bowl.
  • Combine egg yolks, 1/4 cup confectioners' sugar, and vanilla extract in a bowl; beat with an electric mixer on medium-high speed until pale yellow, 3 to 4 minutes.
  • Clean the beaters of the electric mixer. Beat egg whites in a bowl on medium-high speed until foamy, 1 to 2 minutes. Gradually add 1/2 cup confectioners' sugar and beat until stiff peaks form, 2 to 3 minutes more.
  • Fold egg yolk mixture gently into the egg whites. Fold flour mixture in gradually until batter is smooth.
  • Pour batter into the prepared jelly roll pan and spread evenly with an offset spatula.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 10 minutes. Let cool, about 30 minutes.
  • Combine 1 cup heavy cream, 3 tablespoons confectioners' sugar, and sour cream in a bowl; blend with an electric mixer on medium-high speed until stiff, 1 to 2 minutes.
  • Turn the jelly roll pan so the shorter side faces you. Spread whipped cream over the cake, leaving a 2-inch border at the top. Roll up cake toward the uncovered border, letting the parchment paper fall away as you roll. Place roll seam-side down on a serving platter.
  • Place 1/2 cup heavy cream in a small saucepan over medium-low heat until warmed through, 3 to 5 minutes. Remove from heat and stir in chocolate chips. Let stand until chocolate softens, about 3 minutes. Stir with a spatula or wooden spoon until ganache is smooth and creamy.
  • Drizzle chocolate ganache over rolled cake. Let stand until set, about 5 minutes. Run a fork through the ganache to create a tree bark effect.
  • Nutrition

    337 cal.

    • Total Fat: 23g
    • Saturated Fat: 13g
    • Cholesterol: 126mg
    • Sodium: 113mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 1g
    • Total Sugars: 12g
    • Protein: 5g
    • Vitamin C: 0mg
    • Calcium: 46mg
    • Iron: 1mg
    • Potassium: 171mg