Bûche De Noël
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
6 large
Egg White3 cup
Sugar1 tsp
Cream Of Tartar1 tsp
Kosher Salt1 tsp
Vanilla Extract1 cup
All-Purpose Flour3 tbsps
Cornstarch1 cup
Whole Milk1 tbsp
Vegetable Oil3 large
Egg (room temperature)3 large
Egg Yolk (room temperature)Directions:
1
Mushrooms and buttercream: Preheat oven to 225°F
2
Whisk egg whites, sugar, cream of tartar, and salt in a large heatproof bowl set over a medium saucepan of simmering water (bowl should not touch water) until egg whites are very liquid (mixture will be warm to the touch) and sugar is dissolved (rub between your fingers to check), about 5 minutes
3
Remove bowl from heat and beat with an electric mixer until stiff, glossy peaks form (bowl will feel cool), about 5 minutes
4
Line a rimmed baking sheet with parchment paper and dust very lightly with cocoa powder
5
Scoop out 1 cup meringue
6
Dollop heaping teaspoonfuls of meringue onto prepared baking sheet, spacing at least 1 1/2" apart
7
Lightly dust meringue with more cocoa powder and place a sheet of parchment over top
8
Use an offset spatula or your hands to flatten meringue into irregularly shaped disks about 1/8" thick
9
Bake until lightly browned and parchment peels away easily, 75–90 minutes (meringue will be soft when it first comes out of the oven but will dry and crisp as it cools)
10
Meanwhile, with mixer on medium speed, beat butter into remaining meringue, adding a piece at a time and waiting until incorporated before adding more
11
Beat until mixture is very smooth
12
(If it looks very loose or curdled, just keep beating; buttercream will come back together
13
) Add vanilla extract and scrape in vanilla seeds; beat to combine
14
Preheat oven to 225°F
15
Whisk egg whites, sugar, cream of tartar, and salt in a large heatproof bowl set over a medium saucepan of simmering water (bowl should not touch water) until egg whites are very liquid (mixture will be warm to the touch) and sugar is dissolved (rub between your fingers to check), about 5 minutes
16
Remove bowl from heat and beat with an electric mixer until stiff, glossy peaks form (bowl will feel cool), about 5 minutes
17
Line a rimmed baking sheet with parchment paper and dust very lightly with cocoa powder
18
Scoop out 1 cup meringue
19
Dollop heaping teaspoonfuls of meringue onto prepared baking sheet, spacing at least 1 1/2" apart
20
Lightly dust meringue with more cocoa powder and place a sheet of parchment over top
21
Use an offset spatula or your hands to flatten meringue into irregularly shaped disks about 1/8" thick
22
Bake until lightly browned and parchment peels away easily, 75–90 minutes (meringue will be soft when it first comes out of the oven but will dry and crisp as it cools)
23
Meanwhile, with mixer on medium speed, beat butter into remaining meringue, adding a piece at a time and waiting until incorporated before adding more
24
Beat until mixture is very smooth
25
(If it looks very loose or curdled, just keep beating; buttercream will come back together
26
) Add vanilla extract and scrape in vanilla seeds; beat to combine
27
Do Ahead Mushrooms and buttercream can be made 2 days ahead
28
Store mushrooms airtight at room temperature
29
Cover and chill buttercream; bring to room temperature, then beat until smooth before using
30
Mushrooms and buttercream can be made 2 days ahead
31
Store mushrooms airtight at room temperature
32
Cover and chill buttercream; bring to room temperature, then beat until smooth before using
33
Sponge Cake: Increase oven to 400°F
34
Coat a 26x18" rimmed baking sheet with nonstick spray and line with parchment paper, leaving overhang on long sides
35
Spray parchment
36
Whisk flour, cornstarch, and ⅓ cup cocoa powder in a small bowl
37
Bring milk, butter, oil, vanilla, and salt to a simmer in a small saucepan over medium-low heat
38
Keep warm over low heat
39
Meanwhile, beat eggs and egg yolks with an electric mixer on medium speed until smooth
40
Increase speed to high; beat until doubled in volume
41
With motor running, gradually add sugar; beat until very light and fluffy and mixture falls back on itself in a slowly dissolving ribbon (it should be at least quadrupled in volume), about 5 minutes
42
Reduce speed to medium and gradually stream in milk mixture
43
Sift one-third of dry ingredients over top; gently fold in until only a few streaks remain
44
Working in 2 additions, repeat with remaining dry ingredients, scraping bottom of bowl and using as few strokes as possible to keep eggs from deflating (a few streaks are fine)
45
Scrape batter into prepared baking sheet and gently spread to edges of pan
46
Tap sheet lightly on counter to pop any large air bubbles
47
Bake cake until surface is puffed and springy to the touch, 10–12 minutes
48
Let cake cool in pan 2 minutes, then run a knife along short edges to loosen
49
Invert onto a wire rack and carefully peel away parchment
50
Using a fine-mesh sieve, dust cake with cocoa powder
51
Cover with a large kitchen towel
52
Place another wire rack on top and flip cake over so towel side is underneath
53
Remove top rack; dust exposed side with cocoa powder
54
Starting at one of the long sides, gently roll up warm cake inside towel
55
Let cake cool, seam side down, 30–35 minutes
56
Increase oven to 400°F
57
Coat a 26x18" rimmed baking sheet with nonstick spray and line with parchment paper, leaving overhang on long sides
58
Spray parchment
59
Whisk flour, cornstarch, and ⅓ cup cocoa powder in a small bowl
60
Bring milk, butter, oil, vanilla, and salt to a simmer in a small saucepan over medium-low heat
61
Keep warm over low heat
62
Meanwhile, beat eggs and egg yolks with an electric mixer on medium speed until smooth
63
Increase speed to high; beat until doubled in volume
64
With motor running, gradually add sugar; beat until very light and fluffy and mixture falls back on itself in a slowly dissolving ribbon (it should be at least quadrupled in volume), about 5 minutes
65
Reduce speed to medium and gradually stream in milk mixture
66
Sift one-third of dry ingredients over top; gently fold in until only a few streaks remain
67
Working in 2 additions, repeat with remaining dry ingredients, scraping bottom of bowl and using as few strokes as possible to keep eggs from deflating (a few streaks are fine)
68
Scrape batter into prepared baking sheet and gently spread to edges of pan
69
Tap sheet lightly on counter to pop any large air bubbles
70
Bake cake until surface is puffed and springy to the touch, 10–12 minutes
71
Let cake cool in pan 2 minutes, then run a knife along short edges to loosen
72
Invert onto a wire rack and carefully peel away parchment
73
Using a fine-mesh sieve, dust cake with cocoa powder
74
Cover with a large kitchen towel
75
Place another wire rack on top and flip cake over so towel side is underneath
76
Remove top rack; dust exposed side with cocoa powder
77
Starting at one of the long sides, gently roll up warm cake inside towel
78
Let cake cool, seam side down, 30–35 minutes
79
Do Ahead Cake can be baked 1 day ahead
80
Store tightly wrapped in plastic at room temperature
81
Cake can be baked 1 day ahead
82
Store tightly wrapped in plastic at room temperature
83
Assembly: Carefully unroll towel and cake on a flat surface (cake will curl at the ends and may have a few small cracks but should stay in 1 piece)
84
Position cake so the end that was in innermost part of spiral is closest to you; brush off any excess cocoa
85
Using a pastry brush, gently dab cocoa syrup over entire surface of cake; you may not use it all
86
Dollop bittersweet ganache over top and smooth with an offset spatula to create an even layer
87
Dollop mascarpone filling over ganache; carefully spread over surface, trying not to blend with ganache and avoiding last inch of cake along long side farthest from you
88
Using towel to lift edge nearest you, reroll cake, keeping towel on exterior
89
Chill, seam side down, until filling is set, about 30 minutes
90
Transfer filled cake to a baking sheet
91
Set aside 1/2 cup buttercream for attaching branches
92
Evenly spread remaining buttercream over cake with an offset spatula
93
Using a long serrated knife, trim 1/2" of cake from each end to create clean edges; discard (or eat!)
94
Slice off a 4" piece of cake
95
Starting 1" from end, divide 4" piece in half, cutting at a 45° angle, leaving 1" at opposite end
96
Transfer log to a platter
97
Place angled side of each small piece of cake against roll to create branches, positioning one on top and the other on the side using a large dab of buttercream to secure
98
Cover any exposed cake on sides with more buttercream but leave cut ends exposed
99
Use spatula to create textured lines in buttercream to look like birch bark
100
Knead together marzipan and cocoa powder on a surface until smooth
101
Roll out on a sheet of parchment paper to less than 1/8" thick, then cut out wavy strips to look like tree knots; drape over buttercream and press gently to adhere
102
Using either a pastry bag fitted with a very small round tip or a disposable plastic bag with one corner snipped off, drizzle melted chocolate over log to mimic birch bark striations
103
Chill Bûche de Noël, uncovered, until ready to serve
104
Just before serving, press mushrooms perpendicularly into log in groups of 2 or 3
105
Carefully unroll towel and cake on a flat surface (cake will curl at the ends and may have a few small cracks but should stay in 1 piece)
106
Position cake so the end that was in innermost part of spiral is closest to you; brush off any excess cocoa
107
Using a pastry brush, gently dab cocoa syrup over entire surface of cake; you may not use it all
108
Dollop bittersweet ganache over top and smooth with an offset spatula to create an even layer
109
Dollop mascarpone filling over ganache; carefully spread over surface, trying not to blend with ganache and avoiding last inch of cake along long side farthest from you
110
Using towel to lift edge nearest you, reroll cake, keeping towel on exterior
111
Chill, seam side down, until filling is set, about 30 minutes
112
Transfer filled cake to a baking sheet
113
Set aside 1/2 cup buttercream for attaching branches
114
Evenly spread remaining buttercream over cake with an offset spatula
115
Using a long serrated knife, trim 1/2" of cake from each end to create clean edges; discard (or eat!)
116
Slice off a 4" piece of cake
117
Starting 1" from end, divide 4" piece in half, cutting at a 45° angle, leaving 1" at opposite end
118
Transfer log to a platter
119
Place angled side of each small piece of cake against roll to create branches, positioning one on top and the other on the side using a large dab of buttercream to secure
120
Cover any exposed cake on sides with more buttercream but leave cut ends exposed
121
Use spatula to create textured lines in buttercream to look like birch bark
122
Knead together marzipan and cocoa powder on a surface until smooth
123
Roll out on a sheet of parchment paper to less than 1/8" thick, then cut out wavy strips to look like tree knots; drape over buttercream and press gently to adhere
124
Using either a pastry bag fitted with a very small round tip or a disposable plastic bag with one corner snipped off, drizzle melted chocolate over log to mimic birch bark striations
125
Chill Bûche de Noël, uncovered, until ready to serve
126
Just before serving, press mushrooms perpendicularly into log in groups of 2 or 3
127
Do Ahead Bûche de Noël (without meringue mushrooms) can be assembled 1 day ahead
128
Wrap in plastic and chill
129
Attach mushrooms just before serving
130
Bûche de Noël (without meringue mushrooms) can be assembled 1 day ahead
131
Wrap in plastic and chill
132
Attach mushrooms just before serving