We’re in a festive mood here at Chef du Jour Catering, especially since Christmas Day is this week! We have really enjoyed the season so far. The holiday events and parties have been delightful, along with the many seasonal festivities one can find all around the Portland area. And of course, we’ve enjoyed preparing and catering all the scrumptious recipes the holiday season offers. In the spirit of giving, we would like to share a favorite Chef du Jour recipe from our Holiday Party Menu: Buche de Noel.
Buche de Noel is the French name for a yule log:
A yule log or bûche de Noël (French pronunciation: [byʃ də nɔɛl]) is a traditional dessert served near Christmas, especially in France, Quebec and several other francophone countries and former French colonies. It can be considered a type of sweet roulade.
Whether you call this delectable dessert a “Buche de Noel” or a “Yule Log,” your guests will certainly love this holiday treat. Prepare your Buche de Noel for Christmas, or any time this winter as a seasonal (and delicious!) dessert.
Buche de Noel
Prep: 45 minutes
Cook: 15 minutes
Ready In: 1 hour and 30 minutes
- 2 cups heavy cream
- 1/2 cup confectioners’ sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 6 egg yolks
- 1/2 cup white sugar
- 1/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 6 egg whites
- ¼ cup white sugar
- Confectioner’s sugar, for dusting
- Preheat oven to 375°F (190°C).
- Line a 10×15 inch jellyroll pan with parchment paper.
- In a large bowl, whip cream, 1/2 cup confectioners’ sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.
- In another large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale.
- Blend in 1/3 cup cocoa, 1-1/2 teaspoons vanilla, and salt.
- In a large glass bowl, using clean beaters, whip egg whites to soft peaks.
- Gradually add 1/4 cup sugar, and beat until whites form stiff 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.
- Dust with confectioners’ sugar before serving.
- Enjoy with coffee or a dessert wine.
- 1 serving = 1/12 of the Buche de Noel
- Calories: 276
- Carbohydrates: 27.6 grams
- Fat: 17.7 grams
- Protein: 5.1 grams
We hope you and your guests enjoy this recipe as much as we do! Do you have another favorite Chef du Jour recipe you’d like to know more about? We’ll be glad to share more recipes in 2015. Also, if you’re planning a last-minute Christmas or New Year’s event, please call us and let us know how we can help you with any of your catering needs.
allrecipes.com Buche de Noel