How To make Elegant Chocolate Log
1 1/4 c Sifted confectioners sugar
1/4 c Plus 1 tb sifted flour
1/2 ts Salt
5 tb Baking cocoa
6 Eggs, separated
1/4 ts Cream of tartar
1 1/4 ts Vanilla
1 tb Water
1 c Heavy cream
2 tb Sugar
12 Marshmallows, cut up
1 oz Unsweetened chocolate,
-melted and cooled 2 c Sifted confectioners sugar
Light cream 1/4 c Chopped pecans
Sift together 1-1/4 cup confectioners sugar, flour, salt and cocoa 3 times. Set aside. Beat egg whites with cream of tartar in bowl until stiff peaks form, using electric mixer at high speed. Set aside. Beat egg yolks in another bowl until thick and lemon colored, using electric mixer at high speed. Beat in vanilaa and water. Blend in dry ingredients, beating well. Fold in beaten egg whites. Spread batter in greased and waxed paper lined 15x10x1 inch jelly roll pan. Bake in 375 oven 15-20 minutes or until cake
tests done. Meanwhile, lightly dust a clean dish towel with confectioners sugar. Loosen cake around edges with spatula and invert cake on towel. Lift off pan and carefully peel off paper. With a sharp knife, cut off crisp edges. Roll up cake gently, from narrow end, by folding edge of cake over and then tucking it in towel. Continue rolling cake, using towel as aid. Let cake cool in towel on rack. Whip heavy cream in bowl until thickened, using electric mixer at high speed. Add sugar, beating until soft peaks form. Fold in marshmallows. Unroll cake. Spread with cream mixture. Reroll (without towel) Combine cooled chocolate and 2 cups confectioners sugar in bolw. Add enough light cream to make a frosting of spreading consistency. Spread over cake roll. Sprinkle with pecans. Refrigerate until serving time. Makes 10 servings. Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens
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Rating France's Christmas Dish (Bûche de Noël)
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Amazing Swiss Roll Cake Recipe
Rich and tender, this Swiss Roll recipe is a show-stopping dessert perfect for any occasion. A fluffy and light chocolate sponge cake filled with homemade whipped cream and then coated in a layer of ganache, this chocolate cake roll will delight your guests. You won’t believe how easy it is to make from scratch.
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Claire Saffitz Makes Chocolate Yule Log Cake (Bûche De Noël) | Dessert Person
A big thank you to today's sponsor, Kerrygold! Kerrygold has been my go-to butter for all my baking needs—it adds such a rich flavor to my recipes. Whether I'm baking or simply spreading it on toast, Kerrygold never disappoints. To discover more about their products and locate Kerrygold near you, visit
Claire Saffitz Makes Chocolate Yule Log Cake (Bûche De Noël) | Dessert Person
Enjoy the holiday spirit as Claire Saffitz creates a decadent Chocolate Yule Log (Bûche De Noël) in this episode of Dessert Person! In this holiday tradition, the Yule Log is crafted to resemble a charmingly realistic rotting log, complete with details like meringue mushrooms, a dusting of powdered sugar snow, with layers of rich chocolate buttercream and chocolate sponge cake. Join Claire as she takes you step by step through this classic recipe, perfect for the holidays and destined to become a family favorite. Get ready to elevate your dessert game and step up your festive celebrations with this delicious Chocolate Yule Log creation!
#yulelog #cake #clairesaffitz
Ingredients:
Bûche De Noël
Chocolate sponge
¾ cup plus 2 tablespoons cake flour
3 tablespoons cocoa powder
¾ teaspoon baking powder
¼ teaspoon baking soda
1½ teaspoons kosher salt,
plus a pinch
4 large eggs (150g),
whites and yolks separated,
at room temperature
⅔ cup granulated sugar (100g),
divided
5 tablespoons unsalted butter,
melted and cooled
⅓ cup buttermilk (60g),
at room temperature
2 teaspoon vanilla extract
⅛ teaspoon cream of tartar
Chocolate whipped cream filling
1 cup heavy cream,
divided
2 ounces milk chocolate
Pinch of salt
⅓ cup crème fraîche
½ tablespoon coffee
1 teaspoon instant coffee
Meringue mushrooms
75g egg white
Pinch kosher salt
Pinch cream of tartar
¼ cup granulated sugar
½ cup powdered sugar
1 teaspoon vanilla paste
Silkiest Chocolate Buttercream (pg. 359 of Dessert Person)
2 large eggs (3.5 oz / 100g),
at room temperature
2 large egg yolks (1.1 oz / 32g),
at room temperature
¾ cup sugar (5.3 oz / 150g)
2½ sticks unsalted butter (10 oz / 283g),
cut into tablespoons,
at room temperature
8 ounces (227g) semisweet chocolate,
(preferably 68 to 70% cacao),
melted and cooled
1 tablespoon Diamond Crystal kosher salt
2 tablespoons vanilla extract
Chapters:
00:00 Intro
00:57 A rotting log
02:09 Ingredients & Special Equipment
04:29 Make the Sponge Cake Batter
14:11 Prepare the Towel
15:43 Roll Up the Roll
20:48 Whip the Filling
22:20 Unroll and Fill the Sponge
25:21 Make the Meringue
33:10 Make the Frosting
40:22 Form & Frost the Log
46:30 Serve
48:02 Cat cam
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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwa
Christmas Yule Log Cake Recipe (Bûche De Noël)
This beautiful Yule Log cake is nothing short of delicious and absolutely will be the centerpiece of all your Christmas festivities. With the added meringue mushrooms, sugared cranberries, and rosemary, everyone will think you are a professional baker.
The Christmas yule log is a Nordic tradition that stems all the way back to the 15th century. It’s the tradition of a whole cut down tree where the cut end was placed into a fire and for the 12 nights leading up to Christmas this tree would feed the fire, so it was constantly moving into the fire. This custom spread throughout Europe.
The dessert became popularized in the 19th century and is still common to see at Christmas in Belgium and France where it is known as the Bûche de Noël. The yule log is a beautiful Christmas dessert showpiece, but it does take a bit of time, so get ready to hone those baking and pastry skills.
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Ingredients for this recipe:
For the Cake:
• 1 cup all-purpose flour
• 3 tablespoons cocoa powder + ¼ cup
• 1 teaspoon baking powder
• 6 large eggs
• 1 cup sugar
• ½ teaspoon salt
• 2 teaspoons vanilla
• ½ cup vegetable oil
For the Filling and Toppings
• 1 ½ cups cold heavy whipping cream
• ½ cup powdered sugar
• 1 tablespoon Baileys
• 1 tablespoon cocoa powder
• ¼ cup chopped macadamia nuts
• ganache
• sugared cranberries
• sugared rosemary
• meringue mushrooms
Yule Log Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Yule Log. A Yule Log or Bûche de Noël (BOOSH duh noh-EHL) is a special dessert for a special occasion - Christmas. While there are many recipes for this traditional Christmas dessert, my version uses a deliciously light and moist chocolate sponge cake, that is filled with chocolate whipped cream, rolled into a cylinder, and then frosted with chocolate ganache.
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Yule Log | 25 Days of Christmas Recipes
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