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Some people go all out and turn their yule logs into out-and-out winter wonderlands. Plus, nothing is there just for looks; the mushrooms are delicious. As an added bonus, the decorations are surprisingly easy. I adopted much and adapted some of this recipe from sources that I cite at the end of the post. Line baking sheets with Silpats. Whip whites on medium speed, until foamy. Add granulated sugar a Tbs at a time. Increase to med-high and beat to stiff and glossy peaks, about 5 mins. On low speed; whip 2 min. Watch this video. Cool in the turned off oven for an hour. Grab a stem, and with a serrated knife, saw its pointy tip off. Balance a cap on it. Repeat until you have as many shrooms as you need. Make a few extra, just in case. Nuke chocolate, low power, second bursts, stirring in between, until there are only a few larger unmelted pieces. Take an immersion blender to it until it bows down in tempered obedience until perfectly smooth. Set bowl in warm water. Grab a cap, swoosh it through the chocolate just to coat the bottom, and stick it back on the stem. Adjust if it seems inclined to fall over. Repeat with remaining meringues. Store airtight. Grease a 18x13x1-inch baking sheet, parchment the bottom, grease and flour. Beat yolks on high until light and fluffy, about 3 minutes. Combine cocoa and flour, sift over yolks, and mix on low. In a clean bowl, whisk whites to soft peaks. Fold whites into yolks. Spread batter evenly in sheet pan, rapping it once or twice firmly against the counter to let it know you mean business. Bake until it just begins to pull away from the sides, about 15 minutes. Cool completely on a rack. NOTE: if you come up short on yolk, crack another egg. Powdered sugar 3 oz. Powdered-sugar a piece of parchment; turn the cake on to it. Gently peel off the baked-on parchment. Bring the jam and water to a boil. Beat cream, mascarpone , sugar, and vanilla until stiff; spread over cake. Attempt to extract cherries from pie filling and leave as much of the goop as you can behind. Loads of goop will make the cake seem heavy. A bit of incidental goop is perfect. Distribute cherries. Roll the cake. Cut and place branch es , diagonally. Refrigerate until firm. Paddle the sugar, cocoa, salt, vanilla, and the least amount of milk. Be patient, and it will start to come together into a sticky mass. Beat in butter. If you feel the frosting is too thick to be spreadable, add more milk by the drop until it is. This is just enough frosting for a very thin layer. Start with the places that will need the most frosting, like the joint between the main branch and the offshoot s , and the bottom of the cake, where it meets the plate. Then, spread as thin a layer as you can over the rest of the cake. If you have leftover frosting, feel free to thicken the layer as you wish. NOTE: this is a substantial frosting. A little goes a long way. That means it will be easy for you to wrap this cake fairly securely in plastic wrap without damaging the frosting. If you do this, the cake will stay fresh for an impressive amount of time — perhaps a week. Just before serving, decorate with shrooms. Have extra to add to each plate. This content was not solicited, sponsored, or written in exchange for anything. Our recipe relies heavily on one by Lady Disdain. It almost looks like a fold. Once cooled, unrolled, filled, the cake is far more compliant when it comes to rolling. Note that in this case, you would skip the syrup. Those meringue mushrooms look like a real thing! Thumbs for you! Thanks, Angie! My roll could be much, much better. But I was very happy with how delicious it was. You did it! I seem to recall you mentioning the Buche de Noel adventure in a recent post, and then I open up your site today to see one staring back at me. Well done, my friend, well done…and just consider that cocoa high a bonus that comes along with making Buche de Noel. David Spiced recently posted… Easy Pain au Chocolat. Very cool! Mimi recently posted… Eating Australia and New Zealand. Oh my Yum, very impressive bake. I love the meringue mushrooms and the video was very instructional. We love meringues and mushrooms over this way so those alone would be a hit. Thanks for a great post Jeff! Still, there are some occasions that call for gussied up desserts — and all of these occasions are holidays. Christmas is the other big holiday where you might just might find me spiffing up a cake with something festive like these meringue mushrooms. Leave it to you to build this gorgeous cake! Sounds like you are going to have an awesome holiday with good eats! Besides, too much decorating actually puts me off — who wants to cut into something that looks like a work of art? What I stunning Yule Log Jeff! And the meringue mushrooms are simply delightful. Love this! Wow this looks perfect! I will be guilty slicing that beauty Raymund recently posted… Pork Salpicao. I have made it as well and my version only has the little mushroom meringues although the one on my blog is without. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email. Search for:. Skip to content. I strongly recommend that you make the meringues and the cake on different days. Maybe add a few drops of flavoring before piping them. Dip the bottoms in dark chocolate. Check your oven thermometer carefully. This may not be true of lesser-quality chocolate or chocolate chips. Read more about this here. Have you ever heard that snorting cocoa can get you high? Yes, it will be much easier — but these merengues are pretty much nothing but sugar, and coating compound is too sweet to complement them. Filling: Powdered sugar 3 oz. Mascarpone will give the filling a hint of heft and a subtle cheese flavor that will blend nicely with the cherries. Frosting: 6 oz. Serve: Just before serving, decorate with shrooms. Sicilian Fig Cookies. Polish Kolachy Like Grandma's. You should! Thanks, Mimi. Thanks, Greg. Thanks, Abbe! I totally do get you. The emphasis is on the eating! Well, thank you, but really, the decorations were minimal. I will be guilty slicing that beauty Raymund recently posted… Pork Salpicao Reply. Leave a Reply Cancel reply Your email address will not be published. Loading Comments Email Required Name Required Website.

Bûche de Noël

Buche buy blow

This one is a heavenly flourless chocolate cake rolled with chocolate whipped cream and decorated with confectioners' sugar to resemble snow on a yule log. It doesn't just look beautiful — it tastes wonderful, too! Are you in need of a show-stopping dessert centerpiece for your holiday table? This yule log cake looks and tastes incredibly impressive, so your guests will think you spent all day in the kitchen — but really, this cake is ready in just an hour and a half. Don't worry, we won't tell. It's believed to have originated in France during the 19th century. The cake is filled with frosting and rolled to look like a log. It can also be decorated with frosting to make it more log-like or a simple dusting of confectioners' sugar to resemble snow on a log. The yule log represents the new year to come and is said to bring the family good luck. This dessert's name is pronounced 'BOO-sh de No-elle. This cake may seem intimidating, but it's just like any other Swiss roll. Try icing the cake with chocolate ganache for a more log-like appearance. You can also garnish the cake with chocolate curls, candied cranberries , rosemary, and marzipan shapes like mushrooms. It will stay fresh for up to five days. Wrap the completely cooled cake without the confectioners' sugar or other decorations in a layer of storage wrap then a layer of aluminum foil. Freeze for up to three months. Defrost in the fridge overnight, then decorate as desired. It turned out perfectly. I garnished it with the Meringue Mushrooms. Won't have to do that again,' says Elizabeth Bobe. It's delicious. It has become a tradition to make this cake. It also has no flour which is great for my daughter-in-law who is gluten free. I highly recommend this cake,' according to Martina The cake is light and tasty and the mousse-like filling is very good,' raves love2cook. These things are usually prettier than they are tasty, but this one was the exception. Editorial contributions by Bailey Fink. Preheat oven to degrees F degrees C. Line a 10x15 inch jellyroll pan with parchment paper. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan. Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes. Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Use limited data to select advertising. Create profiles for personalised advertising. Use profiles to select personalised advertising. Create profiles to personalise content. Use profiles to select personalised content. Measure advertising performance. Measure content performance. Understand audiences through statistics or combinations of data from different sources. Develop and improve services. Use limited data to select content. List of Partners vendors. The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen. Prep Time:. Jump to Nutrition Facts. Jump to recipe. Directions Preheat oven to degrees F degrees C. I Made It Print. Photo by Berryliscious. Easy to follow directions. Whip everything thoroughly. Thoroughly grease the pan as instructed! I used whipped ganache to coat the log. The whole fam loved this! Great recipe! Photo by Sarah Hill. I feel so accomplished as I was so intimidated but I followed the instructions and it was completely doable. I took the advice from others and beat the eggs for 5 minutes. I carved mushrooms out of large marshmallows with a pairing knife and dusted them with cinnamon, they look so real. All the elements taste so great, too! Photo by Allrecipes Member. How would I substitute the cocoa with a coffee or vanilla flavored roll? Also, followed the tip by others to BTHO of the egg yolks and egg whites. Last but not least a tbsp of espresso powder in the filling and viola I had a winner! Photo by Roz. First time ever making a 'Yule Log'. Came out awesome!! Very delicious and easy. Followed the recipe exactly. One mistake in printing of recipe. States eggs should be beaten till 'frothy'. Would definitely make this again as all loved it with my chocolate sour cream frosting. Photo by Andrea. Turned out perfect. Just like the picture. Was very easy and simple to make. I baked at since my oven is a convection oven and only cooked for about 14 minutes. We did to this for a school project for my son's 11th grade class. He is the one who did most of the work. I just made sure he had the measurements right and followed the steps properly. I'm the Baker. He's actually never baked anything before and did a wonderful job. This was terrible. I don't like making bad reviews but this was terrible. Photo by David Pelletier. First time making a log cake. My cake did not rise as thick as the video. Not sure what I would do differently. As a result I had way too much filling but in the end it was a yummy mess! Photo by kaolinite. Thank you for continuing to use my photo for this recipe. Here's this year's Bouche de Noel. Due to covid, I only had limited resources for decoration. Newsletter Sign Up. You may accept or manage your choices by clicking below, including your right to object where legitimate interest is used, or at any time in the privacy policy page. These choices will be signaled to our partners and will not affect browsing data. Total Fat 18g. Saturated Fat 10g. Cholesterol mg. Sodium 72mg. Total Carbohydrate 28g. Dietary Fiber 2g. Total Sugars 23g. Protein 5g. Vitamin C 0mg. Calcium 46mg. Iron 1mg. Potassium mg.

Buche buy blow