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Bûche De Noël (Yule Log) with Cranberries, Meringue Mushrooms, and Hazelnuts Recipe

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4.2 from 4 reviews

  • Author: Sara
  • Total Time: 10 hours
  • Yield: 10 servings

Description

This traditional French dessert, Bûche de Noël or Yule Log, is a beautiful and festive rolled chocolate cake featuring a tender cocoa sponge filled with whipped cream and hazelnuts. It’s topped with a rich chocolate ganache and decorated with charming meringue mushrooms and sugared cranberries, perfect for holiday celebrations. The recipe includes steps for making a light chocolate sponge cake, a creamy whipped filling enhanced with Frangelico liqueur, and a silky ganache for an elegant finish.

Ingredients

Sugared Cranberries and Rosemary

  • 1 cup (100g) fresh cranberries (do not use frozen)
  • 4-5 rosemary sprigs
  • 3/4 cup (180ml) water
  • 3/4 cup (150g) granulated sugar (for syrup)
  • 1/2 cup (100g) granulated sugar (for coating)

Cake Batter

  • 1 and 1/3 cups (157g) cake flour
  • 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 large eggs, separated and at room temperature
  • 1 cup (200g) granulated sugar, divided
  • 2 Tablespoons (30ml) vegetable oil, canola oil, or melted coconut oil
  • 1 and 1/2 teaspoons pure vanilla extract

For Rolling and Dusting

  • 3 Tablespoons (15g) unsweetened natural or dutch-process cocoa powder

Meringue Mushrooms

  • 1 large egg white, at room temperature
  • less than 1/8 teaspoon cream of tartar (about 1/16 teaspoon)
  • pinch salt
  • 2 Tablespoons (25g) granulated sugar
  • 1/2 teaspoon unsweetened natural or dutch-process cocoa powder (optional for dusting)
  • 1 ounce (28g) semi-sweet chocolate, finely chopped

Whipped Cream Filling

  • 1 and 1/2 cups (360ml) cold heavy cream
  • 2 Tablespoons (30ml) Frangelico liqueur
  • 1/4 cup (30g) confectioners’ sugar
  • 1 Tablespoon (5g) unsweetened natural or dutch-process cocoa powder
  • 1/2 cup (60g) finely chopped hazelnuts (optional)

Ganache Topping

  • 6 ounces (170g) semi-sweet chocolate, finely chopped
  • 3/4 cup (180ml) heavy cream

Instructions

  1. Make the sugared cranberries and rosemary: Combine fresh cranberries and rosemary sprigs in a heatproof bowl. Simmer water and 3/4 cup sugar until dissolved, cool slightly, pour over cranberries and rosemary, stir, and let sit covered for 15 minutes. Transfer cranberries and rosemary to a parchment-lined baking sheet to dry for 1 hour. Toss them in remaining sugar to coat and dry uncovered for another hour or refrigerate. Store in the refrigerator up to 3 days.
  2. Preheat the oven and prepare baking pan: Set oven to 350°F (177°C). Spray a 12×17-inch pan with nonstick spray and line with parchment paper, greased for easy cake release.
  3. Mix dry ingredients: Whisk together cake flour, cocoa powder, baking powder, and salt in a medium bowl, set aside.
  4. Beat egg whites: Using a mixer, beat 6 egg whites with 1/2 cup sugar until stiff peaks form, about 4-5 minutes; transfer to a clean bowl.
  5. Beat egg yolks and remaining sugar: In the same bowl, beat 6 egg yolks with remaining 1/2 cup sugar, oil, and vanilla extract on high until thick and pale, about 3-4 minutes.
  6. Combine egg mixtures and dry ingredients: Gently fold half the egg whites into the yolk mixture on low speed for 10 seconds, repeat with remaining egg whites. Fold in half the flour mixture gently, then fold in remaining flour mixture, avoiding overmixing.
  7. Bake the cake: Spread batter evenly in the prepared pan, tap to remove air bubbles. Bake 15-16 minutes until cake springs back and looks set but slightly bubbly on top. Avoid overbaking to prevent cracks.
  8. Roll cake for cooling: Dust large parchment or kitchen towel with cocoa powder. Loosen cake edges with a knife, invert hot cake onto the cocoa-dusted surface, peel off the baking parchment. Tightly roll the cake starting from narrow end with the towel. Let cool fully rolled, refrigerate 3 hours to 1 day to set.
  9. Make meringue mushrooms: Preheat oven to 200°F (93°C). In a clean bowl, beat egg white with cream of tartar and salt until foamy. Gradually add sugar, beating to stiff glossy peaks. Pipe mushroom caps and stems on parchment-lined sheet. Optionally dust caps with cocoa powder. Bake 2 hours undisturbed. Turn off oven, leave meringues inside to cool for 20 minutes. Remove and cool completely.
  10. Melt chocolate and assemble mushrooms: Melt 1 ounce chocolate gently, let cool slightly. Attach mushroom stems to caps with a dab of chocolate. Let chocolate set at room temperature about 1 hour.
  11. Prepare whipped cream filling: Beat cold heavy cream, Frangelico, confectioners’ sugar, and cocoa powder on medium-high until medium to stiff peaks form, about 2-3 minutes.
  12. Unroll and fill cake: Remove rolled cake from refrigerator, warm slightly at room temperature. Carefully unroll and spread whipped cream evenly, leaving a 1/2 inch border. Sprinkle chopped hazelnuts on top. Re-roll without towel gently and place on a board. Dust exterior lightly with cocoa powder if moist. Cover and refrigerate 30 minutes to 2 days.
  13. Make ganache topping: Place chopped chocolate in a bowl. Heat cream until simmering but not boiling, pour over chocolate. Let sit 2-3 minutes, then stir until smooth. Chill uncovered 30 minutes to 1 hour until thickened.
  14. Assemble cake with ganache: Remove cake, slice off a 3-4 inch diagonal piece and position it as a branch on the side. Spread thickened ganache all over cake and branch, using a fork to create bark-like texture. Clean plate if needed.
  15. Decorate and serve: Garnish with meringue mushrooms, sugared cranberries, rosemary, and a dusting of confectioners’ sugar just before serving.
  16. Storage: Cover leftover cake and refrigerate up to 3 days.

Notes

  • Use fresh cranberries for sugared cranberries; frozen won’t work as well.
  • Make sugared cranberries and rosemary a day ahead to allow proper drying and crystallization.
  • Use a kitchen towel dusted with cocoa powder for rolling cake to prevent cracking and sticking.
  • Do not overbake the cake to avoid cracking during rolling.
  • Meringue mushrooms can be made ahead as they keep well and add charming decoration.
  • Chill ganache until thick to ensure it spreads nicely over the cake.
  • The Frangelico in whipping cream adds subtle nutty flavor but can be omitted for non-alcoholic version.
  • Store the decorated cake covered in the refrigerator and consume within 3 days for best freshness.
  • Prep Time: 1 hour
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://saraflavors.com/buche-de-noel-yule-log-with-cranberries-meringue-mushrooms-and-hazelnuts-recipe/