How To Make Bûche De Noël (A French Christmas Dessert)
Bûche De Noël is a delectable French Christmas dessert composed of a chocolate sponge cake with chocolate hazelnut buttercream ganache and more.
Chocolate sponge cake:
Preheat the oven to 350 degrees F (180°C). Grease a roll cake baking pan or 18×13-inch (45 x 33 cm) baking sheet with nonstick spray and line with parchment paper.
In a large bowl, whisk together the egg yolks and 3 tablespoons of sugar until the sugar is dissolved.
Whisk in the milk, vegetable oil, and vanilla until smooth. Sift in the flour, cocoa powder, and cornstarch and whisk until smooth.
In a large bowl with an electric hand mixer or the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until frothy for about 2 minutes.
Add the cream of tartar and whip on medium-low speed for 2 minutes then gradually add the remaining ½ cup superfine sugar. Whip on medium-high speed until stiff peaks form for another 2 to 3 minutes.
Fold the egg white mixture into the egg yolk mixture until just combined, taking care not to overmix.
Spread the batter evenly on the prepared pan. Bake for 12 to 15 minutes until fluffy and the cake springs back when gently pressed.
Drape a kitchen towel over the cake and set a wire rack on top. Carefully invert the cake onto the rack, peel back the parchment from the bottom, and let cool for 10 minutes.
Carefully roll the cake into a log with the towel inside and allow it to cool completely.
While the cake cools, make the chocolate hazelnut buttercream. In a large bowl, beat the butter and powdered sugar with an electric hand mixer on low speed until combined.
Increase the speed to high and whip for 2 to 3 minutes until light and fluffy.
Reduce the speed to low and add the milk, vanilla, and salt. Whip again for 2 to 3 minutes until well incorporated and the buttercream is light, bright white, and fluffy.
Fold in the chocolate-hazelnut spread with a rubber spatula. Cover with a kitchen towel or place wrap and set aside at room temperature.
Place the chopped chocolate in a medium bowl. Pour the hot cream over the chocolate. Stir until the chocolate is melted. Refrigerate the ganache for at least 30 minutes to firm.
Reduce the oven temperature to 200 degrees F (93 degrees C). Line a baking sheet with parchment paper.
In a medium bowl, beat the egg whites and cream of tartar with an electric hand mixer until soft peaks form for about 3 minutes.
Gradually add the sugar and whip until dissolved and stiff peaks form for about 2 minutes more. The mixture should be glossy, shiny, and very stiff.
Transfer the mixture to a piping bag fitted with a medium round tip. Pipe half of the meringue onto the prepared baking sheet in ½ to 1 inch (2.54 cm) wide circles resembling mushroom caps.
Use your fingers to gently press down any peaks. Pipe the remaining meringue into ½ to 1 inch (2.54 cm) long stems. Dust the mushrooms with cocoa powder.
Bake for 1½ to 2 hours until the mushrooms are completely dried and hard to the touch.
Turn off the oven and leave the mushrooms dry out in the oven for at least 30 minutes, or up to overnight. The mushrooms can be made 1 to 2 days ahead.
Assemble the mushrooms:
Dip the flat sides of the mushroom caps in the melted chocolate and attach the mushroom stems. Stand the mushrooms upright and let dry for 30 to 45 minutes.
Make the sugared cranberries and rosemary. Line a baking sheet with parchment paper and top with a wire rack.
In a small saucepan, combine 1 cup of sugar and water. Bring to a boil, whisking to dissolve the sugar.
Drop the cranberries into the syrup and stir to coat, then remove with a slotted spoon, and transfer to one side of the wire rack.
Let cool for at least 1 hour until no longer sticky, then sprinkle cranberries with ¼ cup of sugar. Set aside.
Bring the remaining syrup to a boil. Add the rosemary sprigs and stir to coat then remove with a slotted spoon and transfer to the other side of the wire rack.
Let cool for at least 1 hour then sprinkle rosemary with the remaining ¼ cup of sugar. Set aside.
Assemble the bûche de noël:
Unroll the sponge cake.
Spread 2 cups of the chocolate-hazelnut buttercream. Evenly cover the cake, leaving a 1-inch (2.54 cm) border around all sides.
Starting from one end, using the towel to help guide the rolling, roll the cake into a tight spiral. Place the cake, seam-side down, in the refrigerator to set for at least 30 minutes or up to overnight.
Unwrap the cake log from the towel and set it on a serving platter. Remove the ganache from the fridge and transfer to a piping bag fitted with a medium star tip.
Trim 2½-inch (6 cm) off one end of the cake log and attach to the center of the log with 2 tablespoons of the ganache to resemble a stump.
Cover the entire log, starting at one end and piping lengthwise with ganache.
Arrange the sugared rosemary and cranberries and meringue mushrooms around the log. Dust with powdered sugar to resemble snow.
The cake will keep in the refrigerator, covered for up to 3 days.
Slice and serve. Enjoy!
- Calories: 2211.37kcal
- Fat: 122.81g
- Saturated Fat: 61.76g
- Trans Fat: 1.37g
- Monounsaturated Fat: 44.17g
- Polyunsaturated Fat: 9.62g
- Carbohydrates: 295.27g
- Fiber: 38.33g
- Sugar: 221.30g
- Protein: 40.53g
- Cholesterol: 423.04mg
- Sodium: 291.95mg
- Calcium: 540.90mg
- Potassium: 2289.82mg
- Iron: 17.29mg
- Vitamin A: 695.08µg
- Vitamin C: 2.61mg
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