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My review
Buche de Noel (Yule Log)
1
Clay Walters
"A traditional French desert that is meant to resemble the yule log."
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Ingredients
1 h 34 m servings 337Original recipe yields 10 servings (1 log)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch jelly roll pan with 1 teaspoon butter and line with parchment paper. Grease parchment paper with 1 teaspoon butter.
- Whisk flour, cocoa powder, and salt together in a small bowl.
- Combine egg yolks, 1/4 cup confectioners' sugar, and vanilla extract in a bowl; beat with an electric mixer on medium-high speed until pale yellow, 3 to 4 minutes.
- Clean the beaters of the electric mixer. Beat egg whites in a bowl on medium-high speed until foamy, 1 to 2 minutes. Gradually add 1/2 cup confectioners' sugar and beat until stiff peaks form, 2 to 3 minutes more.
- Fold egg yolk mixture gently into the egg whites. Fold flour mixture in gradually until batter is smooth.
- Pour batter into the prepared jelly roll pan and spread evenly with an offset spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 10 minutes. Let cool, about 30 minutes.
- Combine 1 cup heavy cream, 3 tablespoons confectioners' sugar, and sour cream in a bowl; blend with an electric mixer on medium-high speed until stiff, 1 to 2 minutes.
- Turn the jelly roll pan so the shorter side faces you. Spread whipped cream over the cake, leaving a 2-inch border at the top. Roll up cake toward the uncovered border, letting the parchment paper fall away as you roll. Place roll seam-side down on a serving platter.
- Place 1/2 cup heavy cream in a small saucepan over medium-low heat until warmed through, 3 to 5 minutes. Remove from heat and stir in chocolate chips. Let stand until chocolate softens, about 3 minutes. Stir with a spatula or wooden spoon until ganache is smooth and creamy.
- Drizzle chocolate ganache over rolled cake. Let stand until set, about 5 minutes. Run a fork through the ganache to create a tree bark effect.
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Reviews
Read all reviews 1112 Ratings
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Most helpful positive review
12/24/2017
This is a no fail cake. I did roll it while hot and it rolled beautifully. When I unrolled it to cover in cream it was perfect. I wish this recipe included a ganache for the topping.
Most helpful critical review
12/1/2018
Es I had to add a lot of extra confectioners sugar to cream filling. No I won't use this recipe again
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12/24/2017
This is a no fail cake. I did roll it while hot and it rolled beautifully. When I unrolled it to cover in cream it was perfect. I wish this recipe included a ganache for the topping.
12/11/2017
This was my first effort at a yule log and it turned out great! I only cooked it for 8 minutes and it was definitely ready to come out, so be careful not to overcook the cake. I also adapted the...
7/19/2017
Overall, this is a good recipe. The reason for a 4 star is because the ingredient amounts listed don't match the written instructions, that was a little confusing. FOLLOW THE MEASUREMENTS IN THE...
1/1/2019
This recipe took a bit of effort, but came out pretty good. It definitely tastes better after it has been refrigerated to let the cream mixture harden. I used greased parchment paper as others h...
12/29/2018
Easy and fun to make. It was delicious. Only change I made was to add powdered dark chocolate to the filling
12/14/2018
This was very good, but I think I would adjust the recipe to 12 servings because the batter was a bit skimpy on my sheet pan.
12/1/2018
Es I had to add a lot of extra confectioners sugar to cream filling. No I won't use this recipe again
10/25/2018
Turned out wonderfully. My daughter wanted a giant swiss roll for her birthday. She loved it and it was delicious
10/6/2018
Excellent recipe.Followed exactly. Recipe for Ganache was good but made a little to much. Next time I will use less when decorating log. I baked for around 10 minutes and cake was perfect.