Description
Buche de Noel is a traditional French Christmas dessert, a chocolate sponge cake rolled with vanilla cream filling and covered in rich chocolate ganache. Decorated with meringue mushrooms and sugared cranberries, it creates a festive and elegant Yule log perfect for holiday celebrations.
Ingredients
Scale
Sponge Cake
- 4 large eggs separated
- 3/4 cup granulated sugar (150g)
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour (47g)
- 1/3 cup natural unsweetened cocoa powder (40g)
- 1/4 teaspoon salt
Filling
- 1 cup heavy cream (240ml)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1 cup heavy cream (240ml)
- 8 ounces dark chocolate finely chopped (225g)
Meringue Mushrooms (optional)
- 2 large egg whites room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (100g)
- 2 Tablespoons powdered sugar
- 1/2 cup dark chocolate melting wafers
- 1/4 teaspoon cocoa powder (optional)
Sugared Cranberries & Rosemary (optional)
- 1/2 cup granulated sugar (100g)
- 1/2 cup water (120ml)
- 1 cup fresh cranberries
- 4-5 sprigs fresh rosemary
Instructions
- Make Sugared Cranberries & Rosemary: Combine sugar and water in a small saucepan over medium heat, stirring until sugar dissolves. Cool slightly. Toss cranberries and rosemary in syrup until coated, then remove with a slotted spoon and place on wire rack to dry for 1 hour. Roll cranberries and rosemary in granulated sugar until coated and let dry completely. Set aside.
- Make Meringue Mushrooms: Preheat oven to 225°F (110°C). Line baking sheet with parchment paper. Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add granulated sugar, beating until stiff, glossy peaks form. Transfer meringue to piping bag with round tip and pipe small caps and stems onto baking sheet. Bake for 90 minutes until dry and cool completely. Dust caps lightly with cocoa powder. Melt chocolate wafers in microwave in 20-second increments, stirring until smooth. Use chocolate to attach stems to caps. Set aside.
- Prepare the Cake: Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and grease edges. Beat egg yolks with ½ cup sugar until pale and fluffy. Mix in vanilla extract. In another bowl sift together flour, cocoa powder, and salt, then fold into yolk mixture. Beat egg whites until foamy, gradually add remaining ¼ cup sugar, beat to stiff peaks. Gently fold egg whites into yolk mixture in thirds. Spread batter evenly in pan.
- Bake the Cake: Bake for 12 minutes until cake springs back when lightly touched. Dust a clean kitchen towel with powdered sugar. Turn warm cake onto towel and peel off parchment paper. Roll cake tightly with towel starting from short side. Let cool completely.
- Prepare Filling: Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
- Make Chocolate Ganache: Heat cream until just steaming (do not boil), pour over chopped dark chocolate and let sit for 2 minutes. Stir until smooth. Let cool slightly to thicken.
- Assemble the Cake: Unroll cooled cake and spread cream filling evenly over surface. Roll cake back up tightly without towel. Slice roll about in half, then slice one half diagonally to create log effect. Place roll seam side down on serving platter and trim ends for clean look. Spread ganache over cake to resemble bark and use fork for bark texture.
- Decorate: Arrange meringue mushrooms, sugared cranberries, and rosemary sprigs around and on the log for a festive look. Optionally dust with powdered sugar for a snowy effect.
- Chill and Serve: Chill for 1 to 2 hours before serving for easier slicing. Enjoy your Buche de Noel!
Notes
- Make sugared cranberries and meringue mushrooms at least 2 hours ahead for best texture.
- Be careful not to overbake the sponge cake to keep it soft and pliable for rolling.
- Use a clean kitchen towel dusted with powdered sugar to prevent sticking when rolling the cake.
- The cocoa dust on meringue caps adds a realistic mushroom look but is optional.
- To melt chocolate wafers, heat in short increments and stir to avoid burning.
- You can substitute heavy cream with whipping cream if needed but ensure it's cold for whipping.
- For a richer flavor, use high-quality dark chocolate for ganache.
- Decorations are optional but add festive charm and texture to the dessert.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 120 mg
