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Bûche de Noël- Yule Log Cake

16,613 views 2 years ago
(Sorry, this is re-uploaded. I was having troubles with the music licensing)

Yes, yes, I know the video is long, but that's because it's a baking video!!! So this is my first time making this and it surprisingly turned out well. I found the recipe from: http://joyofbaking.com/Yule...
I changed a couple of measurements, but nothing too drastic. You can also decorate it with meringue mushrooms... the oven was being used so I couldn't make any :(

Yule Log Recipe:
1/4 cup (50 grams) plus 2 tablespoons (28 grams) granulated white sugar
6 large eggs, separated
1/2 teaspoon pure vanilla extract
4 ounces (112 grams) bittersweet or semisweet chocolate, chopped in small pieces
3/4 teaspoon cream of tartar

Chocolate Whipped Cream:
1 1/2 cup heavy whipping cream (contains 35-40% butterfat)
1/2 teaspoon pure vanilla extract
3 tablespoon (40 grams) granulated white sugar
1 1/2 tablespoons unsweetened cocoa powder

Chocolate Buttercream Frosting:
2/3 cup unsweetened baking cocoa
1 cup butter or margarine, softened
2 cups powdered sugar
1 1/2 teaspoons vanilla extract
1 to 2 tablespoons hot water


Yule Log: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 17 x 12 inch (43x30 cm) baking pan. Line the pan with parchment paper and then butter and flour the parchment paper.


While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover and bring to room temperature before using (about 30 minutes). Meanwhile melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and cool.
In the bowl of your electric mixer (or with a hand mixer) place the egg yolks and 1/4 cup of sugar and beat until light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Scrape down sides of bowl. Add the melted chocolate and beat only to combine.
In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons sugar until stiff peaks form.
Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk. Fold in the remaining whites just until incorporated. Don't over mix or the batter will deflate. Spread the batter evenly into the prepared pan. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15 - 17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.

Chocolate Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, sugar, and cocoa powder and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form. Once the cake has cooled, spread with the cream (set 2 tablespoons aside) and then gently roll the cake, peeling off the parchment paper as you roll (the cake may crack). Trim one end of the cake at an angle and set it aside. Then place the cake, seam side down, on your serving platter. Take the slice of reserved cake and, using the reserved whipped cream, attach it to the side of the cake. Cover and chill until serving time. Just before serving remove cake from fridge, dust with confectioners sugar and decorate with mushrooms.

Chocolate Buttercream Frosting:
In medium bowl, beat cocoa and butter on low speed until thoroughly mixed. Beat in powdered sugar until mixed. Beat in vanilla and enough of the hot water until frosting is smooth and spreadable.


Like, sub, and leave a comment below! :)

Don't forget to visit my page to see pics of food that I don't make videos of:
http://www.facebook.com/pag...

All music from: http://incompetech.com/
Read more
(Sorry, this is re-uploaded. I was having troubles with the music licensing)

Yes, yes, I know the video is long, but that's because it's a baking video!!! So this is my first time making this and it surprisingly turned out well. I found the recipe from: http://joyofbaking.com/Yule...
I changed a couple of measurements, but nothing too drastic. You can also decorate it with meringue mushrooms... the oven was being used so I couldn't make any :(

Yule Log Recipe:
1/4 cup (50 grams) plus 2 tablespoons (28 grams) granulated white sugar
6 large eggs, separated
1/2 teaspoon pure vanilla extract
4 ounces (112 grams) bittersweet or semisweet chocolate, chopped in small pieces
3/4 teaspoon cream of tartar

Chocolate Whipped Cream:
1 1/2 cup heavy whipping cream (contains 35-40% butterfat)
1/2 teaspoon pure vanilla extract
3 tablespoon (40 grams) granulated white sugar
1 1/2 tablespoons unsweetened cocoa powder

Chocolate Buttercream Frosting:
2/3 cup unsweetened baking cocoa
1 cup butter or margarine, softened
2 cups powdered sugar
1 1/2 teaspoons vanilla extract
1 to 2 tablespoons hot water


Yule Log: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 17 x 12 inch (43x30 cm) baking pan. Line the pan with parchment paper and then butter and flour the parchment paper.


While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover and bring to room temperature before using (about 30 minutes). Meanwhile melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and cool.
In the bowl of your electric mixer (or with a hand mixer) place the egg yolks and 1/4 cup of sugar and beat until light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Scrape down sides of bowl. Add the melted chocolate and beat only to combine.
In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons sugar until stiff peaks form.
Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk. Fold in the remaining whites just until incorporated. Don't over mix or the batter will deflate. Spread the batter evenly into the prepared pan. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15 - 17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.

Chocolate Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, sugar, and cocoa powder and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form. Once the cake has cooled, spread with the cream (set 2 tablespoons aside) and then gently roll the cake, peeling off the parchment paper as you roll (the cake may crack). Trim one end of the cake at an angle and set it aside. Then place the cake, seam side down, on your serving platter. Take the slice of reserved cake and, using the reserved whipped cream, attach it to the side of the cake. Cover and chill until serving time. Just before serving remove cake from fridge, dust with confectioners sugar and decorate with mushrooms.

Chocolate Buttercream Frosting:
In medium bowl, beat cocoa and butter on low speed until thoroughly mixed. Beat in powdered sugar until mixed. Beat in vanilla and enough of the hot water until frosting is smooth and spreadable.


Like, sub, and leave a comment below! :)

Don't forget to visit my page to see pics of food that I don't make videos of:
http://www.facebook.com/pag...

All music from: http://incompetech.com/ Show less
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