Buche de Noel (Yule log) is a traditional dessert served during the Christmas (as Noel refers to the birth of Christ) in France, Belgium, Canada, Lebanon, Vietnam and several other francophone countries. As the name indicates, the cake is traditionally prepared, presented and garnished so as to look like a log ready for the fire used in the ancient fire festival of the winter solstice.
Generally a yule log is a large and extremely hard log which is burned in the hearth as a part of traditional Yule or Christmas celebrations in several European cultures. It is also a part of the Winter Solstice festival, Christmas Eve, Christmas day or Twelfth Night. The word Yule log has also come to refer to log shaped Christmas cakes also known as chocolate logs or Buche de Noel. Yule log is also related to other Christmas and Yuletide traditions such as the Ashen faggot
The traditional bûche is made from a Génoise or other sponge cake, generally baked in a large, shallow Swiss roll pan, frosted, rolled to form a cylinder, and frosted again on the outside. The most common combination is a basic yellow sponge cake, frosted and filled with chocolate butter-cream; however, many variations on the traditional recipe exist, possibly including chocolate cakes, ganache and espresso or otherwise-flavored frostings and fillings. Bûches are often served with a portion of one end of the cake cut off and set on top of the cake or protruding from its side to resemble a chopped off branch, and bark-like texture is often produced in the butter-cream for further realism. This is often done by dragging a fork through the icing. The yule log or cakes are often decorated with powdered sugar to resemble snow, tree branches, fresh berries and mushrooms made of meringue. They can be considered a type of sweet roulade.
A Genoise sponge is a light sponge cake that got its name from the city of Genoa. It is generally made of eggs and sugar whisked over heat until think then cooled and combined with flour and melted butter. It is enriched with ground almonds or candied fruits and flavored with liqueur, rind of citrus fruits or vanilla.
To prepare this delicious and exotic Buche de Noel, firstly use the first set of ingredients to make the filling. In a medium size mixing bowl, combine heavy cream, confectioner’s sugar, cocoa and vanilla. Whip all the ingredients well until thick and stiff, refrigerate until needed. Preheat oven to 375 degree F (190 degree C). Line a 10 x 15 inch jellyroll pan with parchment paper.
In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add ¼ sugars and continue beating until whites form stiff peaks. In another bowl, whip the egg yolks at high speed, while gradually adding the remaining sugar. Whip until yolks are thick and pale. Reduce speed and add the cocoa, vanilla and salt. Fold the yolk mixture into the whites until the mixture is uniform. Spread evenly into the prepared pan and bake for 12 to 15 minutes in the preheated oven until the cake springs back when lightly touched.
Dust a clean dish towel with confectioner’s sugar. Run a knife or spatula around the edge of the pan and turn the warm cake out onto the towel. Remove the parchment paper from the bottom of the cake. Starting at the short edge of the cake, roll the cake up with the towel. Then unroll the cake and spread the filling to within 1 inch of the edge. Using the towel, roll the cake up with the filling inside. Set onto a serving plate seam side down and refrigerate until serving. Dust with confectioner’s sugar before serving.
Generally the yule log cake is served at the midnight feast that follows Mass on Christmas Eve. Although it does not take the place of our flaming Christmas pudding or Christmas Fudge, it makes a nice dessert to serve at any time during the Christmas season. Hence without any further delays get started in preparing this dish which truly exotic and exceptional in taste. Click on the link for detailed recipe at: