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

Cook Time 2

Chill Time 3

Total Time 13

Servings: 12

Course: Dessert

Cuisine: European, French

Calories: 380

Ingredients Equipment Method Nutrition 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

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.
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.
Coat the cranberries: Pour the cooled syrup over the cranberries and rosemary. Stir to coat, then cover and let sit for 15 minutes.
Dry the cranberries: Transfer cranberries and rosemary to a lined baking sheet, and let them dry uncovered for 1 hour.
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.
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.
Make the cake batter: Whisk together the cake flour, cocoa powder, baking powder, and salt in a bowl. Set aside.
Whip the egg whites: Beat egg whites and ½ cup sugar until stiff peaks form, about 4-5 minutes.
Make the egg yolk mixture: Beat egg yolks, remaining sugar, oil, and vanilla until thick and light, about 3-4 minutes.
Fold the mixtures: Gently fold in half of the whipped egg whites into the yolk mixture, then the flour mixture. Repeat with remaining ingredients.
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.
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.
Roll the cake: Roll the warm cake tightly in the towel. Let it cool completely in the roll, about 3 hours or overnight.
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.
Form and bake mushrooms: Pipe meringue into small mushroom caps and stems. Bake for 2 hours without opening the oven. Then cool the meringues.
Assemble mushrooms: Use melted chocolate to attach meringue caps to stems and let the chocolate set.
Make the whipped cream: Whip the heavy cream, Frangelico, sugar, and cocoa until stiff peaks form.
Unroll the cake: Carefully unroll the cooled cake and spread the whipped cream evenly. Sprinkle with chopped hazelnuts.
Re-roll the cake: Slowly re-roll the cake without the towel and refrigerate for at least 30 minutes.
Make the ganache: Heat the cream until simmering, then pour over the chopped chocolate. Stir until smooth and let cool to thicken.
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.

Nutrition

Serving: 150gCalories: 380kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 100mgPotassium: 100mgFiber: 2gSugar: 35gVitamin A: 8IUVitamin C: 15mgCalcium: 6mgIron: 8mg

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!

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