Yule Log (Buche de Noel)

Buche de Noel, a holiday classic, but a recipe that can be used all year round!  Yummy and best served at room temperature!  I flavored the buttercream with coffee, so it would be a Buche de Noel Cafe.


For The Cake:

1/2  cup sugar

3  eggs, lightly beaten

1/2  cup plus 1 Tablespoon flour

3  Tablespoons cornstarch

Soaking Syrup:

1/2  cup less 1 Tablespoon water

1/2  cup sugar

Coffee Buttercream:

1/2  cup water

1 1/3  cups sugar

2  eggs, lightly beaten

2  sticks plus 7 Tablespoons butter, diced, at room temperature

2  Tablespoons coffee extract (I used very, very, strong instant coffee and more of it)



Making The Cake:

Line a traditional jelly roll pan (15″ x 10″) with parchment paper or a silicone baking mat.

In a bowl, over a pan of hot water, whisk the sugar and eggs together until a temperature of 113 degrees F is reached. Remove the bowl to a work surface and whisk until cold. The mixture should be pale and thick, falling off the beaters in a thick ribbon.

Sift the flour and cornstarch together, then gently fold into the mixture until just combined.

Pour onto the parchment or silicone mat, spread evenly and bake for 5 minutes at 450 degrees F, until just springy to the touch.

Making The Soaking Syrup:

Heat the water and sugar in a saucepan until the sugar dissolves and then bring to a boil. Remove from heat and allow to cool before using.

Making The Buttercream:

Put the sugar and water in a saucepan over medium heat and when the sugar has dissolved, heat to 243 degrees F. (you’ll know when it is ready)

Meanwhile, whisk the eggs in a bowl until pale and frothy.  When the syrup is ready, pour it into the eggs in a thin, steady stream, whisking constantly.  Strain the mixture through a fine mesh strainer into the bowl of an electric stand mixer.  Beat until the mixture cools to 68 – 77 degrees F and then beat in the butter until smooth.

Spoon 1/2 cup of the buttercream into a separate bowl.  Stir the coffee extract into the rest.

Assembling The Log:

Thoroughly brush the syrup over the sponge to moisten it.  Using a spatula, spread it with a very thin layer of coffee buttercream.  Roll up the sponge like a jelly roll. Cut a diagonal slice at 45 degrees off of each end and lay the slices, cut side down, on top for knots.

Spread plain buttercream over the ends and knots with a dab of coffee buttercream in the center.  Pipe the rest of the coffee buttercream in lines down the length of the log to cover it in a thick layer.  Use a fork dipped in cold water to roughen the surface.  Using a knife dipped in warm water smooth out the ends and knots. Decorate!

Best served at room temperature!





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