Description
Buche de Noel, also known as Yule Log, is a classic French holiday dessert featuring a light cocoa sponge cake rolled with whipped cream filling, topped with rich chocolate ganache, and decorated with festive meringue mushrooms, sugared cranberries, and rosemary sprigs for a beautiful winter woodland theme.
Ingredients
Scale
Sponge Cake
- 4 large eggs separated
- 3/4 cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup (47g) all-purpose flour
- 1/3 cup (40g) natural unsweetened cocoa powder
- 1/4 teaspoon salt
Filling
- 1 cup (240ml) heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1 cup (240ml) heavy cream
- 8 ounces (225g) dark chocolate finely chopped
Meringue Mushrooms (optional)
- 2 large egg whites room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons powdered sugar
- 1/2 cup dark chocolate melting wafers
- 1/4 teaspoon cocoa powder
Sugared Cranberries & Rosemary (optional)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) water
- 1 cup fresh cranberries
- 4-5 sprigs fresh rosemary
Instructions
- Make the Sugared Cranberries & Rosemary: Combine sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves, then let the syrup cool slightly. Toss cranberries and rosemary sprigs in the syrup until coated. Remove with a slotted spoon and place on a wire rack to dry for 1 hour. Roll the cranberries and rosemary in granulated sugar until coated and let dry completely. This step should be done at least 2 hours in advance.
- Make the Meringue Mushrooms: Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper. Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add granulated sugar, beating until stiff, glossy peaks form. Transfer meringue to a piping bag with a round tip and pipe small caps and stems onto the baking sheet. Bake for 90 minutes or until dry, then cool completely. Dust caps lightly with cocoa powder. Melt chocolate wafers and use the melted chocolate to attach stems to caps. Set aside. This can be done at least 2 hours in advance.
- Prepare the Sponge Cake: Preheat the oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, greasing the edges. Beat egg yolks with ½ cup sugar until pale and fluffy, then mix in vanilla extract. In another bowl, sift together flour, cocoa powder, and salt, then fold into the yolk mixture. Beat egg whites until foamy, gradually adding remaining ¼ cup sugar, and beat to stiff peaks. Gently fold egg whites into yolk mixture in thirds. Spread the batter evenly in the pan and bake for 12 minutes or until the cake springs back when lightly touched.
- Roll the Cake: Dust a clean kitchen towel with powdered sugar. Turn the warm cake onto the towel and peel off parchment paper. Roll the cake tightly with the towel starting from the short side and let it cool completely.
- Prepare the Filling: Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Make the Chocolate Ganache: Heat cream until just steaming (do not boil). Pour over chopped dark chocolate and let sit for 2 minutes. Stir until smooth and let cool slightly to thicken.
- Assemble the Buche de Noel: Unroll the cooled cake and spread the whipped cream filling evenly over the surface. Roll the cake back up tightly without the towel. Slice the roll in half, then slice one half diagonally to create a log segment. Place the roll seam-side down on a serving platter and trim ends for a clean look. Spread ganache over the cake to resemble bark and use a fork to create bark-like texture.
- Decorate: Arrange meringue mushrooms, sugared cranberries, and rosemary sprigs around and on the log for a festive woodland effect. Optionally dust with powdered sugar for a snowy appearance.
- Chill and Serve: Chill the assembled cake for 1-2 hours before serving to make slicing easier. Enjoy your beautiful and delicious Buche de Noel!
Notes
- Prepare the sugared cranberries and meringue mushrooms at least 2 hours ahead or the day before to allow proper drying time.
- Use a clean kitchen towel dusted with powdered sugar to prevent the cake from sticking when rolling.
- For a richer ganache, use high-quality dark chocolate with at least 60% cocoa content.
- If you prefer, substitute heavy cream with coconut cream for a dairy-free option, but note this will alter the flavor.
- The meringue mushrooms add a charming decor but are optional; the cake is delicious without them.
- Store leftover cake wrapped tightly in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 100 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 120 mg
