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A beautifully decorated Bûche De Noël, dusted with powdered sugar and topped with frosted berries and rosemary.

Bûche De Noël

5 from 1 vote
A festive, rich, and beautiful Bûche De Noël decorated with meringue mushrooms and sugared cranberries.
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Prep Time 8 minutes
Cook Time 2 minutes
Chill Time 3 minutes
Total Time 13 minutes
Servings: 12
Course: Dessert
Cuisine: European, French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Sugared Cranberries & Rosemary
  • 1 cup 100g fresh cranberries Ensure they are fresh, not frozen
  • 4 –5 sprigs rosemary Use fresh sprigs for best flavor
  • ¾ cup 180ml water For making the sugar syrup
  • 1and ¼ cups 250g granulated sugar, divided For syrup and coating
Cake
  • 1and ⅓ cups 157g cake flour Makes the cake light and airy
  • 2 tablespoons 10g cocoa powder Use unsweetened, natural or Dutch-process
  • 1 teaspoon baking powder Helps the cake rise
  • ½ teaspoon salt Balances sweetness
  • 6 large eggs separated and at room temperature
  • 1 cup 200g granulated sugar, divided Sweetens the cake batter
  • 2 tablespoons 30ml vegetable oil Can substitute with canola or melted coconut oil
  • 1and ½ teaspoons pure vanilla extract Adds flavor
  • For Rolling
  • 3 tablespoons 15g cocoa powder Use unsweetened cocoa powder for the roll
Meringue Mushrooms
  • 1 large egg white at room temperature Ensure egg white is clean and free of yolk
  • A pinch of cream of tartar Helps stabilize the egg whites
  • ⅛ teaspoon salt Enhances flavor
  • 2 tablespoons 25g granulated sugar For meringue sweetness
  • ½ teaspoon cocoa powder Optional for dusting meringues
  • 1 ounce 28g semi-sweet chocolate finely chopped For attaching mushroom caps
Cocoa Hazelnut Whipped Cream
  • 1and ½ cups 360ml heavy cream For whipping
  • 2 tablespoons 30ml Frangelico liqueur Hazelnut flavor can substitute with other liqueurs
  • ¼ cup 30g confectioners’ sugar For sweetness and texture
  • 1 tablespoon 5g cocoa powder Adds depth of chocolate flavor
  • ½ cup 60g finely chopped hazelnuts Optional for texture
Ganache Topping
  • 6 ounces 170g semi-sweet chocolate finely chopped For ganache coating
  • ¾ cup 180ml heavy cream To make the ganache smooth and glossy

Equipment

  • 1 Baking Pan (12x17 inches) For the cake roll
  • 1 Hand mixer or stand mixer For whipping egg whites and cream
  • 1 Piping Bag For forming meringue mushrooms
  • 1 Wilton 2A Piping Tip (or similar) For piping mushroom shapes
  • 1 Double boiler Optional but useful for melting chocolate gently
  • 1 Silicone spatula Helps fold the batter without deflating the egg whites
  • 1 Fine-mesh sieve For sifting cocoa powder
  • 1 Egg Separator Helps cleanly divide egg whites and yolks
  • 1 Small offset spatula For spreading filling and ganache smoothly
  • 1 Saucepan For making the sugar syrup and heating cream

Method
 

  1. Make the sugared cranberries and rosemary: Begin this step the night before to allow sufficient time for drying. Place the cranberries and rosemary in a large, heatproof bowl.
  2. Make the sugar syrup: In a medium saucepan over medium heat, bring water and ¾ cup of sugar to a simmer, stirring to dissolve the sugar. Remove from heat and cool for 5 minutes.
  3. Coat the cranberries: Pour the cooled syrup over the cranberries and rosemary. Stir to coat, then cover and let sit for 15 minutes.
  4. Dry the cranberries: Transfer cranberries and rosemary to a lined baking sheet, and let them dry uncovered for 1 hour.
  5. Coat the cranberries again: Pour the remaining sugar into a bowl and toss the cranberries and rosemary to coat. Let them dry for at least 1 hour.
  6. Preheat the oven: Preheat the oven to 350°F (177°C). Grease a 12×17-inch baking pan with non-stick spray and line it with parchment paper.
  7. Make the cake batter: Whisk together the cake flour, cocoa powder, baking powder, and salt in a bowl. Set aside.
  8. Whip the egg whites: Beat egg whites and ½ cup sugar until stiff peaks form, about 4-5 minutes.
  9. Make the egg yolk mixture: Beat egg yolks, remaining sugar, oil, and vanilla until thick and light, about 3-4 minutes.
  10. Fold the mixtures: Gently fold in half of the whipped egg whites into the yolk mixture, then the flour mixture. Repeat with remaining ingredients.
  11. Bake the cake: Spread the batter evenly in the pan and bake for 15-16 minutes or until the cake springs back. Avoid over-baking.
  12. Prepare for rolling: While the cake bakes, dust a kitchen towel or parchment paper with cocoa powder. Once the cake is out of the oven, invert it onto the towel and peel off the parchment.
  13. Roll the cake: Roll the warm cake tightly in the towel. Let it cool completely in the roll, about 3 hours or overnight.
  14. Make the meringue mushrooms: Preheat the oven to 200°F (93°C). Beat egg white, cream of tartar, and salt until stiff. Gradually add sugar, beating until glossy peaks form.
  15. Form and bake mushrooms: Pipe meringue into small mushroom caps and stems. Bake for 2 hours without opening the oven. Then cool the meringues.
  16. Assemble mushrooms: Use melted chocolate to attach meringue caps to stems and let the chocolate set.
  17. Make the whipped cream: Whip the heavy cream, Frangelico, sugar, and cocoa until stiff peaks form.
  18. Unroll the cake: Carefully unroll the cooled cake and spread the whipped cream evenly. Sprinkle with chopped hazelnuts.
  19. Re-roll the cake: Slowly re-roll the cake without the towel and refrigerate for at least 30 minutes.
  20. Make the ganache: Heat the cream until simmering, then pour over the chopped chocolate. Stir until smooth and let cool to thicken.
  21. Decorate the cake: Slice off the end of the cake to create a branch, then spread ganache over the top and sides. Decorate with meringue mushrooms and sugared cranberries.

Notes

This Yule log is a showstopper that will impress guests with its beauty and flavor. Take your time, and enjoy the process of creating this delicious holiday treat!